Sensory and Chemical Impact of Presence of Black and Sour Physical Defects.
(Room Room W)
27 Jun 25
12:15 PM
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1:15 PM
Coffee defects present a challenge to coffee quality because a small quantity of defect beans can drastically impact the quality of a coffee. While cause and chemicals responsible for off-flavour for some defects are well known (e.g. rio and potato), some of the physical defects, such as black and sour are less studied. Their impact is assumed to be large, but few studies that exist suggest quite the contrary.
This lecture will give an overview on the science of coffee defects and will present a pre-study to a larger study with the focus on understanding physical defects. The pre-study focuses on full black and full sour defects. The methodology behind determination of sensory detection threshold and associated aroma compounds will be presented alongside intriguing results. The findings indicate that the detection threshold of a defect depends on the coffee that is being investigated.