Objective Evaluation of Various Trade Varieties of Coffee by Coupling of Analytical Data and Multivariate Analyses

Kouji Wada, Hitoshi Sasaki, Mitsuya Shimoda, Yutaka Osajima

Research output: Contribution to journalArticle

Abstract

The aroma profiles of 39 coffee samples (32 arabica and 7 robusta coffees) were evaluated objectively by the coupling of gas chromatographic analysis and two kinds of multivariate analysis (principal component analysis and cluster analysis) and compared with the classification on the basis of a cup test of brewed coffee by cup testers. Robusta coffees were separated from arabica coffees by principal component analysis (PCA) and cluster analysis. Using PCA of only 32 arabica coffee samples, their aroma profiles could be characterized on the first and second principal components. The components responsible for grassy aroma and earthy odor, respectively, were clarified from the factor loadings obtained by PCA. Furthermore, 32 arabica coffees were divided into seven clusters by cluster analysis of the first and second principal components obtained by PCA. Consequently, 39 coffee samples were classified into eight groups and the result was consistent with the classification on the basis of sensory evaluation except for two samples.

Original languageEnglish
Pages (from-to)1753-1760
Number of pages8
JournalAgricultural and Biological Chemistry
Volume51
Issue number7
DOIs
Publication statusPublished - Jan 1 1987

Fingerprint

Coffee
principal component analysis
Multivariate Analysis
Coffea arabica
Principal Component Analysis
odors
Principal component analysis
Coffea canephora
cluster analysis
Cluster analysis
Cluster Analysis
sampling
coffee (beverage)
multivariate analysis
sensory evaluation
gas chromatography
Odors
Gas chromatography
Gas Chromatography
testing

All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Objective Evaluation of Various Trade Varieties of Coffee by Coupling of Analytical Data and Multivariate Analyses. / Wada, Kouji; Sasaki, Hitoshi; Shimoda, Mitsuya; Osajima, Yutaka.

In: Agricultural and Biological Chemistry, Vol. 51, No. 7, 01.01.1987, p. 1753-1760.

Research output: Contribution to journalArticle

Wada, Kouji ; Sasaki, Hitoshi ; Shimoda, Mitsuya ; Osajima, Yutaka. / Objective Evaluation of Various Trade Varieties of Coffee by Coupling of Analytical Data and Multivariate Analyses. In: Agricultural and Biological Chemistry. 1987 ; Vol. 51, No. 7. pp. 1753-1760.
@article{0347e14cccbe4dc0bfd6b0676ad5b5ae,
title = "Objective Evaluation of Various Trade Varieties of Coffee by Coupling of Analytical Data and Multivariate Analyses",
abstract = "The aroma profiles of 39 coffee samples (32 arabica and 7 robusta coffees) were evaluated objectively by the coupling of gas chromatographic analysis and two kinds of multivariate analysis (principal component analysis and cluster analysis) and compared with the classification on the basis of a cup test of brewed coffee by cup testers. Robusta coffees were separated from arabica coffees by principal component analysis (PCA) and cluster analysis. Using PCA of only 32 arabica coffee samples, their aroma profiles could be characterized on the first and second principal components. The components responsible for grassy aroma and earthy odor, respectively, were clarified from the factor loadings obtained by PCA. Furthermore, 32 arabica coffees were divided into seven clusters by cluster analysis of the first and second principal components obtained by PCA. Consequently, 39 coffee samples were classified into eight groups and the result was consistent with the classification on the basis of sensory evaluation except for two samples.",
author = "Kouji Wada and Hitoshi Sasaki and Mitsuya Shimoda and Yutaka Osajima",
year = "1987",
month = "1",
day = "1",
doi = "10.1271/bbb1961.51.1753",
language = "English",
volume = "51",
pages = "1753--1760",
journal = "Bioscience, Biotechnology and Biochemistry",
issn = "0916-8451",
publisher = "Japan Society for Bioscience Biotechnology and Agrochemistry",
number = "7",

}

TY - JOUR

T1 - Objective Evaluation of Various Trade Varieties of Coffee by Coupling of Analytical Data and Multivariate Analyses

AU - Wada, Kouji

AU - Sasaki, Hitoshi

AU - Shimoda, Mitsuya

AU - Osajima, Yutaka

PY - 1987/1/1

Y1 - 1987/1/1

N2 - The aroma profiles of 39 coffee samples (32 arabica and 7 robusta coffees) were evaluated objectively by the coupling of gas chromatographic analysis and two kinds of multivariate analysis (principal component analysis and cluster analysis) and compared with the classification on the basis of a cup test of brewed coffee by cup testers. Robusta coffees were separated from arabica coffees by principal component analysis (PCA) and cluster analysis. Using PCA of only 32 arabica coffee samples, their aroma profiles could be characterized on the first and second principal components. The components responsible for grassy aroma and earthy odor, respectively, were clarified from the factor loadings obtained by PCA. Furthermore, 32 arabica coffees were divided into seven clusters by cluster analysis of the first and second principal components obtained by PCA. Consequently, 39 coffee samples were classified into eight groups and the result was consistent with the classification on the basis of sensory evaluation except for two samples.

AB - The aroma profiles of 39 coffee samples (32 arabica and 7 robusta coffees) were evaluated objectively by the coupling of gas chromatographic analysis and two kinds of multivariate analysis (principal component analysis and cluster analysis) and compared with the classification on the basis of a cup test of brewed coffee by cup testers. Robusta coffees were separated from arabica coffees by principal component analysis (PCA) and cluster analysis. Using PCA of only 32 arabica coffee samples, their aroma profiles could be characterized on the first and second principal components. The components responsible for grassy aroma and earthy odor, respectively, were clarified from the factor loadings obtained by PCA. Furthermore, 32 arabica coffees were divided into seven clusters by cluster analysis of the first and second principal components obtained by PCA. Consequently, 39 coffee samples were classified into eight groups and the result was consistent with the classification on the basis of sensory evaluation except for two samples.

UR - http://www.scopus.com/inward/record.url?scp=85007685442&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85007685442&partnerID=8YFLogxK

U2 - 10.1271/bbb1961.51.1753

DO - 10.1271/bbb1961.51.1753

M3 - Article

AN - SCOPUS:85007685442

VL - 51

SP - 1753

EP - 1760

JO - Bioscience, Biotechnology and Biochemistry

JF - Bioscience, Biotechnology and Biochemistry

SN - 0916-8451

IS - 7

ER -