an abstract of the thesis of of

AN ABSTRACT OF THE THESIS OF

Judith A Briggs for the degree of Master of Science in Food Science and Technology Presented on October 15 1999 Title Sensory Evaluation and Shelf-Life Modeling of Ground Coffee

Abstract approved Mina McDaniel

Both consumer and descriptive analyses were used to study the shelf-life of

packaged roasted and ground coffee in order to evaluate the utility of using sensory

data in a shelf life model and to examine the ability of consumers to detect a difference

between treated and control samples Two types of coffee which differed in bean

roast blend and origin were evaluated and were referred to as moderate roast and high

roast

Samples were packaged under lt2 9 or 21 oxygen in airtight laminated foil

packages Over the course of 84 days the samples were stored in 20degC 30degC or 40degC

conditions and samples for all treatments were removed throughout the storage The

control samples were packaged at lt2 oxygen and stored at -35degC for the duration of

the study

Descriptive results illustrated a time trend in the moderate roast coffee along

Factor 1 characterized by changes in the attributes of paper aroma paper flavor paper

aftertaste wood flavor body and oily mouthfeel This trend resulted in significant

differences between the control and the 40degC high oxygen 7 day stored samples in

paper aroma (p=0000) and paper flavor (p=0000) as well as significant differences

between the control and the 40degC high oxygen 49 day stored samples in paper aroma

(p=0002) paper flavor (p=0000) paper aftertaste (p=0000) body (p=0000) and

wood flavor (p=0002)

Factor 1 data from the 40degC high oxygen moderate roast coffee were utilized in

an Arrhenius shelf-life model A second order model was fit to the data indicating

curvature in relationship for the rate of change over temperature for Factor 1 attributes

The model successfully generated a predictive curve for storage at 40degC

Redacted for Privacy

Consumers evaluated 30degC stored samples packaged under high oxygen and stored

for either 4 or 7 days and packaged under low oxygen and stored for 42 and 84 days

Consumer results indicated that it was difficult for consumers to detect differences

between the moderate roast coffees Consumers were readily able to tell significant

differences between the high roast coffee treatments and the control sample (plt005)

copyCopyright by Judith A Briggs October 15 1999

All Rights Reserved

Sensory Evaluation and Shelf-Life Modeling of Ground Coffee

by

Judith A Briggs

A THESIS

submitted to

Oregon State University

in partial fulfillment of the requirements for the

degree of

Master of Science

Presented October 15 1999 Commencement June 2000

Master of Science thesis of Judith A Briggs presented on October 15 1999

APPROVED

Major Professor representing Food Science d Technology

C ir of Departm nt of Food Science and Technology

Dean of Gr School

I understand that my thesis will become part of the permanent collection of Oregon State University Libraries My signature below authorizes release of my thesis to any reader upon request

Judith A Briggs Author





Acknowledgement

This research was conducted over a period of time and many people were

instrumental in the successful completion of this project

Guidance in many areas came from two professors greatly involved in this

work Dave Lundahl provided direction beginning with the project development and

continuing with the statistical analysis to the final stages of the project Mina McDaniel

provided her expertise and guidance as the panels were being conducted followed by

her assistance in writing the thesis and lent her ear for both ideas and concerns

Statisticians who have been involved with the project have been Cliff Pereira

minor advisor who willingly provided his time to discuss various aspects of the project

Scott Urquhart who enthusiastically discussed the finer points of factor analysis and

Greg Stucky who was called upon occasionally for guidance in various statistical

techniques

Students both graduate and undergraduate were involved in the conduction of

the panels The student workers were all a great help during the very busy consumer

panels and routine descriptive panels Student panelists who participated despite their

busy schedules and fitithfiffly showed up for all the training and seemingly countless

testing sessions are appreciated for their commitment and efforts

Rosanna Leeson provided a much needed quiet space complete with a

computer for the time consuming thesis writing stage This was extremely helpful

especially as the thesis deadline approached

Without funding this project would have not been completed Although the

name of the funding company cannot be disclosed the provision of funds and

equipment to complete this project is greatly appreciated

Finally I give many thanks to my husband Mark and daughter Alison for their

patience and help while conducting the studies and completing my thesis Mark has

spent many hours waiting while I finished lust one more sentence My family has

been an important support and source of happiness over the years while I have worked

towards completing this Masters degree

TABLE OF CONTENTS

PAGE

Introduction 1

Literature Review 4

Coffee Aroma 4

Coffee Flavor 5

Descriptive Analysis Techniques 7

Arrhenius Model 9

Sample Production 13

Descriptive Panel Experimental Design 15

Samples 15

Panelists 17

Sample Preparation 17

Training and Standards 19

Rating Scale 23

Test Environment 23

Presentation of Samples 23

Assessment Procedures 24

Sample Ballot 25

Statistical Analysis 25

Reproducibility Assessment 25 Agreement Error 26 Crossover Assessment 26 Removal of Panelist Outliers 27 Significant Attributes per Coffee Type 27 Factor Analysis 29 Arrhenius Model 29

TABLE OF CONTENTS (Continued) PAGE

Descriptive Panel Results and Discussion 31

Moderate Roast Coffee 31

ANOVA Results 31 Contrast Analysis 31 Factor Analysis 34 Factor Analysis using Verimax Rotation 39 Arrhenius Model 39

High Roast Coffee 42

ANOVA 42 Contrast Analysis 42 Factor Analysis 42 Factor Analysis using Verimax Rotation 45 Arrhenius Model 51

Consumer Panel Experimental Design 52

Samples 52

Panelists 52


Test Location and Environment 53



Consumer Panel Results and Discussion 57



Conclusions 63

Summary 63

Future Recommendations 65

TABLE OF CONTENTS (Continued)

PAGE

Bibliography 68

Appendices 71

Appendix 1 Storage Temperature Readings 72

Appendix 2 Descriptive Panel Ballot 75

Appendix 3 Moderate roast reproducibility data 76

Appendix 4 High roast reproducibility data 77

Appendix 5 Moderate roast panelist tracking and monitoring agreement and crossover information 78

Appendix 6 High roast panelist tracking and monitoring Agreement and crossover information 82

Appendix 7 SPSS Syntax for Shelf-Life Model 86

Appendix 8 Moderate Roast Mean Ratings 91

Appendix 9 Moderate roast ANOVA results for significant Attributes 100

Appendix 10 High Roast Mean Ratings 113

Appendix 11 High roast ANOVA results for significant Attributes 122

Appendix 12 Demographic Questionnaire 135

Appendix 13 Consumer Panel Ballot 136

Appendix 14 Consumer Consent Form 137

Appendix 15 SPSS Syntax for Consumer Panel 138

Appendix 16 Moderate roast consumer panel Unianova results 139

Appendix 17 High roast consumer panel Unianova results 140

Appendix 18 High Roast Consumer Comments 141

Appendix 19 Moderate Roast Consumer Comments 152

LIST OF FIGURES

Figure Page

1 Sample manufacture example 14

2 Time (days) for sample removal from temperature treatments 16

3 Moderate roast mean ratings for paper aroma 33

4 Moderate roast factor analysis plot of samples stored at 20degC for Factor 1 Vs Factor 2 36



7 Predicted factor score over time for high acid type of coffee Second order Arrhenius model 41

8 High roast mean ratings for burnt aroma 44

9 High roast factor analysis plot of samples stored at 20degC for Factor 1 Vs Factor 2 48



12 Consumer Panel Trays 55

LIST OF TABLES

Table Page

1 High roast coffee days of storage for treatment combinations 18

2 Moderate roast coffee days of storage for treatment combinations 18

3 Descriptors utilized for training the descriptive panel with the appropriate instructions and definitions 20

4 High roast coffee number of panelists utilized per attribute following panelist tracking and monitoring 28

5 Moderate roast coffee number of panelists utilized per attribute following panelist tracking and monitoring 28

6 Moderate roast coffee contrast analysis results 32

7 Moderate roast coffee principle components percent variation explained and important attributes for separation from factor analysis 35

8 Arrhenius parameters utilized in the shelf-life model for moderate roast coffee 40

9 High roast coffee type contrast analysis 43

10 High roast coffee principle components percent variation explained and important attributes for separation from factor analysis 46

11 Demographic information on consumer panelists for moderate roast and high roast coffee type 58

LIST OF APPENDIX FIGURES

PAGE

Appendix 1 Storage temperature readings 72

Figure 11 20degC Storage temperature readings during 12 week storage 72



LIST OF APPENDIX TABLES

PAGE

3 Moderate roast reproducibility data 76

4 High roast reproducibility data 77

5 Moderate roast panelist tracking and monitoring agreement and crossover information 78


8 Moderate roast coffee mean ratings and standard Deviations 91

9 Moderate roast ANOVA results for significant attributes 100

91 Wood flavor 100 92 Paper flavor 100 93 Body 101 94 Paper aroma 101 95 Paper aftertaste 102 96 Burnt aroma 102 97 Chocolate aroma 103 98 Sweet aroma 103 99 Wood aroma 104 910 Astringent aftertaste 104 911 Bitter aftertaste 105 912 Burnt aftertaste 105 913 Sour aftertaste 106 914 Bitter flavor 106 915 Burnt flavor 107 916Chocolate flavor 107 917 Sweet flavor 108 918 Initial sour flavor 108 919 In mouth sour flavor 109 920 Astringent mouthfeel 109 921 Metallic mouthfeel 110 922 Oily mouthfeel 110 923 Overall aroma 111 924 Overall flavor 111 925 Metallic aftertaste 112

LIST OF APPENDIX TABLES (Continued)

PAGE

10 High roast coffee mean ratings and standard deviations 113

11 High roast ANOVA results for significant attributes 122

111 Wood aroma 122 112 Burnt aroma 122 113 Chocolate aroma 123 114 Paper aroma 123 115 Sweet aroma 124 116 Astringent aftertaste 124 117 Bitter aftertaste 125 118 Burnt aftertaste 125 119 Metallic aftertaste 126 1110 Paper aftertaste 126 1111 Sour aftertaste 127 1112 Body 127 1113 Bitter flavor 128 1114 Burnt flavor 128 1115 Chocolate flavor 129 1116 Paper flavor 129 1117 Sweet flavor 130 1118 Wood flavor 130 1119 Initial sour flavor 131 1120 In mouth sour flavor 131 1121 Astringent mouthfeel 132 1122 Metallic mouthfeel 132 1123 Oily mouthfeel 133 1124 Overall aroma 133 1125 Overall flavor 134

16 Moderate roast consumer panel Unianova results 139

161 Moderate roast results for all panelists included (N=95) 139 162 Moderate roast results for panelists that drank coffee

5 days or more per week (N=91) 139 163 Moderate roast results excluding panelists that did not

Consume coffee 5 days or more per week and did not typically consume a particular brand (N=68) 139

17 High roast consumer panel Unianova results 140

171 High roast results for all panelists included (N=105) 140


PAGE

172 High roast results for panelists that drank coffee 5 days or more per week (N=98) 140

173 High roast results excluding panelists that did not Consume coffee 5 days or more per week and did not typically consume a particular brand (N=68) 140

18 Moderate roast consumer comments 141

181 Summary of moderate roast consumer comments 141 182 Moderate roast consumer comments and responses 142

19 High roast consumer comments 152

191 Summary of high roast consumer comments 152 192 High roast consumer comments and responses 153


Introduction

Coffee has been important for centuries both as an agricultural commodity

and as a social and stimulating beverage Recently in the United States quality

coffee and related beverages have experienced a resurgence in popularity with many

more people familiar with a quality coffee beverage and willing to pay for it For

this reason quality coffee can be found in specialty shops and the supermarkets and

some brands may be transported large distances to reach consumers This provides

a challenge to the companies that market coffee to the consumer since the primary

goal of a company is to gain and retain customers Typically this is achieved by

providing a consistent product to the consumers Coffee however is an

agricultural product that naturally will have variations due to region of the world in

which it was cultivated or due to plant variety However the way in which raw

coffee beans are roasted ground and stored plays an important role in the final

beverage as well It is these final aspects which can maintain or alter coffee quality

in the eyes of the consumer and which the manufacturer strives to maintain strict

control over

Previous research has shown that moisture oxygen temperature and time

are all important in coffee quality (Clarke 1993) Moisture is especially important

since it compounds the effects of temperature and oxygen level (Clinton WP

1980) The level of oxygen has been shown to affect the rate of decrease in quality

ratings of ground and packaged coffee with the higher levels of oxygen causing a

more rapid decrease in quality (Clinton WP 1980) These factors all contribute

to the staling in coffee which is considered the loss of the volatile components The

volatile components of both the roasted bean and the final beverage are essential to

the universally recognized beverage of coffee as are its appearance flavor and

2

mouthfeel Due to the importance of these components coffee manufacturers strive

to retain as much of these aspects while it is being roasted packaged and shipped

However as with any product coffee will age and its distinctive characteristics will

change and deteriorate

Product manufacturers aim to routinely monitor the shelf life of their

products as a means through which they can monitor the keeping quality of the

batches that have been packaged and delivered Coffee is a product which is

generally considered to have a long shelf life when packaged and stored under ideal

conditions such as an oxygen free and cool environment Although coffee will not

go bad while in storage when maintained under good conditions it will slowly lose

its quality For the manufacturers that sell a high quality and high priced coffee

product the consistency and quality of the final brewed beverage is important

The use of a shelf life model can prove useful for a manufacturer that has a

product with a more lengthy shelf life and can also allow sample product to be

stored under accelerated conditions that will provide shelf life information for the

product that is on the shelves Accelerated conditions for coffee can include

moisture oxygen temperature and time Typically shelf life models are performed

and evaluated using chemical data to follow any product changes that occur These

chemical alterations may or may not be noticed by the consumer who is the end

user of the product A study by Tassan and Russell (1974) examined gas

chromatograph (GC) and sensory data on coffee brews Several significant GC

peaks did not show any aroma in the sensory evaluation whereas a compound or

group of compounds undetected by the GC were very similar to coffee aroma

indicating a very low threshold for that compound Other than aroma ways in

which coffee changes as it ages in flavor mouthfeel and aftertaste has not been as

widely studied and published

The focus of this study was to investigate the utility of an Arrhenius shelf-life

model incorporating sensory data rather than chemical data as well as to examine

consumer response and ability to determine a difference between treated samples

3

and a control sample Two types of coffee were evaluated and environmental

conditions which were altered included oxygen level storage temperature and time

The importance of this study includes the novel use of the Arrhenius model by

incorporating sensory data as well as adding to the literature knowledge of the

sensory and shelf-life characteristics of two coffee types

4

Literature Review

Coffee Aroma

Presently over 700 different volatile compounds have been identified

in roasted coffee (Heath 1988) Many of these compounds are present at

levels that are below their odor threshold and their levels vary according to

the level of roast and whether the bean is an arabica or a robusta (Heath

1988) These compounds are often very susceptible to the action of

moisture and oxygen which cause deterioration of volatile compounds thus

affecting aroma (Heath 1988) This staling action in extreme conditions

will also oxidize coffee oil present in the bean (Heath 1988) Temperature

will also act as an accelerant for degradation of aroma compounds and

therefore will also contribute to staling of roasted coffee (Heath 1988)

Prior to roasting when coffee is in its green state there are greater

than 200 odor active compounds which possess green and fatty notes

(Parliment and Stahl 1995) For example 2-methoxy-3-isopropyl pyrazine

is described as having the odor of peas while 3-methyl butyric acid is

described as cheesy or acrid (Parliment and Stahl 1995) Once green coffee

beans are roasted however the number of compounds increases dramatically

due to the large number of chemical reactions that occur (Parliment and

Stahl 1995) The most important classes of compounds to coffee aroma

include the alkyl pyrazines a-diketones and the individual compound of

furfuryl mercaptan(Parliment and Stahl 1995) The ketones furans and

pyrolles contribute sweet buttery and caramel notes while the phenols have

been shown to provide some smokey and burnt notes (Furia 1975) One

compound furfuryl-2-methanethiol has been described as having an aroma

5

of fresh roasted coffee at low concentrations however it changes to a stale

coffee aroma at higher levels (M Clifford 1986b)

Coffee Flavor

When roasted the green coffee bean with its characteristic green

bean like aroma undergoes compositional changes (Parliment and Stahl

1995) These changes include a decrease in protein and amino acids water

chlorogenic acid sucrose arabinogalactan reducing sugars and trigonelline

and the formation of melanoidans (Parliment and Stahl 1995) Amino acids

that are lost are polar in nature and contain free OH -SH and NH2

groups (Parliment and Stahl 1995) These amino acids have been found to

contribute the aroma profile of coffee due to their participation in the

Maillard reaction (Parliment and Stahl 1995) Free amino acids present in

green coffee beans are important as aroma precursors due to their reactions

with carbohydrates to generate aromas flavors and melanoidans and also as

participants in the Strecker degradation (Parliment and Stahl 1995) The

Chlorogenic acids are composed of the coffee phenolic acids that are

esterified to quinic acid (Parliment and Stahl 1995) These chlorogenic

acids break down and contribute to an increase in quinic acid in the roasted

bean which contributes to sourness as does the unchanged presence of

phosphoric acid (Parliment and Stahl 1995) It is phosphoric acid that is

believed to play an important role in the perceived acidity of the final

beverage (Parliment and Stahl 1995) Other acids such as citric and malic

decrease during roasting therefore their role in sourness of the final

beverage is minimized (Parliment and Stahl 1995)

During roasting virtually all simple sugars such as sucrose are lost

and form water carbon dioxide color aroma and flavor (Hurrell 1982

6

Parliment and Stahl 1995) The majority of trigonelline is lost during

roasting but of the remainder pyridine picolines nicotinic and the methyl

ester of nicotinic acid are generated (Parliment and Stahl 1995) Finally

melanoidans that are formed during roasting are speculated to be

condensation products of Maillard reactions sugar caramelization proteins

polymeric carbohydrates and degradation products of chlorogenic acids

(Parliment and Stahl 1995) It has been stated that melaniodans contribute

to bitterness of roasted and ground coffee (Parliment and Stahl 1995)

Caffeine does survive the roasting process and is found in the brewed

beverage at a 200ppm which is its bitter threshold (Parliment and Stahl

1995) It is stated that caffeine does not account for more than 10 of

coffee bitterness (Clark 1986) This is intuitive since decaffeinated coffee

retains bitterness The compounds that are associated with bitterness include

melanoidans as noted previously peptides degradation of chlorogenic acids

and caramelized sugars (Clarke 1986) Diterpene glycosides have also

been suggested to have importance in coffee bitterness although this

compound is present in trace amounts (001-01) in the green coffee beans

(M Clifford 1986a) Another important consideration with bitterness is the

ability of humans to perceive it and research has shown variations in

bitterness perception which seems to be related to genetics (McCamey et

al 1990 and Yokomukai et al 1993)

The lipid material in green coffee is 70-80 triglycerides (Parliment

and Stahl 1995) These triglycerides are susceptible to thermal breakdown

and hydrolysis (Parliment and Stahl 1995) From this hydrolysis free fatty

acids are formed Lower fatty acids may contribute a rancid or goaty

character while higher fatty acids may undergo autooxidation and form

unsaturated aldehydes such as 2-Nonenal which has a low threshold of

008ppb and is referred to as the woody note in coffee flavor (Parliment and

Stahl 1995)

7

One critical flavor compound in coffee is furfuryl mercaptan

(Parliment and Stahl 1995) a product of the later portion of roasting

(Parliment and Stahl 1995) It is hiely that the loss of arabinose from the

side chain of the arabinogalactan molecule is the source of furfural

(Parliment and Stahl 1995) Production of the mercapto functional group

originates from coffee protein therefore the production of furfural

mercaptan likely occurs in the coffee cell wall since it contains both

arabinogalactan and protein (Parliment and Stahl 1995)

Descriptive Analysis Techniques

Descriptive analysis provides a detailed sensory description of

product attributes The goal is to train a group of panelists to describe a

product or several products with respect to certain attributes This can then

be used to determine how the attributes change over time are affected by

certain conditions or change in relation to ingredients or processing

variables etc The goal is to train panelists to become accurate consistent

and to reproduce their ratings

There are several techniques that have been developed over the years

to address certain needs The methods that are well known and commonly

employed consist of the Flavor Profile Profile Attribute Analysis

Quantitative Descriptive Analysis Texture Profile and Sensory Spectrum

methods When variations of these methods are employed the method is

simply referred to a generic descriptive analysis (Lawless and Heymann

1998)

Flavor Profilereg analysis (FP) has been in use since the late 1940s and

was developed by Arthur D Little and Co (Neilson et al 1988) The

8

hallmark of this method is its use of a consensus technique among the

panelists regarding the terms that will be used to evaluate the products A

tabulation of the perceived flavors their intensities their order of perception

their aftertastes and their overall impression (referred to as amplitude) is

achieved Generally there are between 4-6 panelists and training is

achieved in two to three weeks with the panel leader a participant in the

panel Reference standards are developed during training and aid in the

precision of the panel The samples are evaluated as a consumer would see

the sample for example a pie filling that is to be evaluated would be seen

baked in a pie (Lawless and Heymann 1998) Currently it is referred to as

the Profile Attribute Analysisreg and this switch occurred with the

introduction of numerical scales which allows the data to be statistically

analyzed

The Quantitative Descriptive Analysisreg Technique (QDA) was

developed during the 1970s and differs from FP by the use of an

unstructured line scale as opposed to a numerical scale and the panel leader

does not participate in the panel The use of a specific location on the scale

is not as important as the panelist being able to identify the differences

between products It is accepted that each panelist may use different parts of

the scale to express the differences they detect in the samples (Zook and

Pearce 1988) This method utilizes 10-12 panelists and these panelists

generate the terms to describe the product attributes The panelists evaluate

the product itself and not as a consumer would see the product for example

a pie filling sample generally would not be served with the crust (Lawless

and Heymnn 1998) Towards the end of training the panelists are

evaluated for their performance During testing panelists evaluate the

products while seated in individual booths The data can be analyzed

statistically using ANOVA univariate and multivariate techniques

9

The Sensory Spectrumreg method was developed during the 1970s by

Gail Civille and is unique in its use of a specific lexicon of terms for the

training of panelists and evaluation of products The scale for evaluation of

the terms also has anchors in order to train all panelists to evaluate the

samples using the same portion of the scale The training of the panelists is

more time consuming and involved since an expert panel on a specific type

of product is the goal (Meilgaard et al 1991)

When generic descriptive analysis occurs typically the researchers

use the general guidelines of one of the above particular methods or a

combination of the methods This alteration to the methods invalidates the

use of the registered method name and the method is referred to as generic

Arrhenius Model

Shelf life of food has been defined as the duration of that period

between the packing of a product and its use for which the quality of the

product remains acceptable to the product user (Hine 1987) This definition

takes into account the amount of time until a product is actually consumed

and is an aspect of a product that food producers will determine for each

individual product Shelf life of any product is dependant on its

characteristics the environment of exposure and type of packaging

(Robertson 1991) Characteristics of a product include its perishability

which can range from a perishable frozen or refrigerated item to a non

perishable room temperature stable product its bulk density which takes

into account the free air space inside of a package in relation to the actual

product density and the concentration effects of product components due to

the structural nature of the food product (Robertson 1991) Environment

10

includes climatic aspects such as mass transfer of gases or vapors

temperature of the environment the combination of mass transfer and heat

and physical aspects such as potential Trine done by packaging or

distribution of the product Type of packaging plays a role which includes

the ability of the package to control moisture vapor transfer gas and odor

transfer and package-product interactions (Robertson 1991)

The time it takes to determine shelf life of a product may extend for a

year or more which is not convenient for most companies Therefore one

way to determine shelf life is by using accelerated shelf life testing (ASLT)

methods that allow the actual shelf life of a product to be estimated using

accelerated or abusive conditions in conjunction with statistical models

(Labuza and Schmidt 1988) The advantage to this approach to shelf life

determination is the shorter amount of time this method takes over standard

shelf life determinations There are some drawbacks to this accelerated

approach however since accelerated conditions may cause misleading

results Problems that may be encountered are sample heterogeneity protein

denaturation carbohydrate crystallization water activity gas solubility

phase changes due to temperature moisture loss and different Qio values for

different degradation reactions occurring at the same time (Labuza and

Riboh 1982) In relation to roasted and ground coffee only some of these

aspects are of importance in the use of ASLT such as water activity and

package integrity The Arrhenius model also known as the Q10 model is often utilized

for ASLT methods (Labuza and Schmid 1985) The Arrhenius model

interrelates the rate of chemical reactions and temperature Therefore data

collection at high temperatures or abusive conditions canbe utilized in the

model and then the rate at a lower temperature canbe extrapolated since a

straight line relationship is obtained (Fennema 1996) The Arrhenius

equation is

11

k = kA exp(-EART)

KA is the Arrhenius equation constant EA is the activation energy (in joules

or calories per mole) T is the absolute temperature (Kelvin) and R is the

universal gas constant When k is obtained at different temperatures and In k

is plotted against 1T then a straight line is obtained (-EAR) (Fennema

1996) It has been shown that in order to get narrow 95 confidence bands

when regression is applied to these data six temperatures should be utilized

however it has been found that when three temperatures are used the

results and confidence intervals are still very useful and this approach is

typically what is employed due to space and equipment constraints

Four types of Arrhenius models can be explored for the best fit

including a zero order half order first order and second order A zero order

Arrhenius model is independent of temperature and a flat line is achieved A

half order model includes a square root change over temperature A first

order model results linear rate change over temperature Finally a second

order model is characterized by a quadratic rate change over temperature

Typically the Arrhenius model is performed in a two step linear

statistical method as described above However two studies have been

performed with food systems to determine if this two step linear method is

the best approach for the Arrhenius modeL Both studies were published in

1985 and looked at different least squares statistical methods Cohen and

Saguy (1985) used linear least squares non-linear least squares and weighted

non-linear least squares to compare the accuracy of the Arrhenius model

parameters This study found that the traditional two step method was the

least accurate of the methods and resulted in the largest confidence interval

The method of non-linear least squares was found to be superior over the

other two methods as it gave unbiased and precise estimation of the

parameters for the system under study The weighted method was found to

be complex and difficult to apply therefore it is not recommended unless the

12

system is found to not fulfill the assumption of normality The second study

was performed using the least squares method for three different models

which included separate linear regression multiple linear regression and

non-linear least squares regression (Haralampu et al 1985) It was found

that the traditional method of separate linear regression analysis was the least

accurate for the Arrhenius model due to less accurate estimates obtained

Multiple linear regression was found to be acceptable for most situations

providing precise estimates however showing some bias The final method

of non linear least squares regression was found to be the most superior due

to precise and unbiased estimates however the method is more complex

and requires more sophisticated computations Overall the traditional two

step method for estimating the Arrhenius parameters was found to be lacking

in precision and contains some bias that may be of concern to the researcher

The nonlinear least squares method was more acceptable in the first study

(Cohen and Saguy 1985) and that the multiple linear regression was found

to be acceptable in the second study (Haralampu et at 1985)

13

Sensory Evaluation and Shelf-Life Modeling of Packaged Ground Coffee

Sample Production

The samples were produced using standard commercial coffee

manufacturing equipment and procedures Two types of coffee were utilized for

this experiment and they are referred to as a moderate roast and a high roast

The beans were from one lot and roast batch for each of the two types of coffee

They were roasted then ground followed by a 12 hour degassing phase prior to

packaging

The packaging equipment utilized was capable of packaging smaller

quantities of coffee into laminated foil packages while maintaining specific

oxygen and nitrogen levels The gases utilized were compressed and dried

oxygen and nitrogen The samples were packaged under three levels of oxygen

including lt2 9 and 21 oxygen (referred to as low mid and high oxygen

respectively throughout)

Each sample that was packaged included two pillow packs of

approximately 60 g of coffee each for a total of approximately 120 g per sample

A pillow pack consists of filter paper that completely encloses and seals in the

60 gram sample and is typically used as is for brewing a 10 cup pot of coffee

The filter paper in a pillow pack is similar to the bleached filter paper

commercially sold for use in basket style coffee makers Refer to Figure 1 for a

representation of the packaging

The laminated foil bags were created on the packaging line from a flat sheet

of the laminated foil The final foil bag that enclosed the sample included three

seams one down the center and one on each end The material used was

designed to be impermeable to air

Due to the proprietary nature of the information regarding bean origin

blend roast temperature and time further information can not be provided

14

Figure 1 Sample manufacture example Each coffee type was packaged in two 60g filled pillow packs within a laminated foil bag im-permeable to air

15

Descriptive Panel Experimental Design

Samples

Sample treatments for both moderate and high roast followed a 3X3 matrix

consisting of three levels of oxygen and three levels of temperature As

mentioned previously oxygen levels included lt2 9 and 21 oxygen (low

mid and high oxygen respectively) Temperature levels included 20degC 30degC

and 40degC The control samples were packaged under low oxygen and stored

after 12 hours at -372degC for the remainder of the experiment Kallio et al

(1990) found during a study of headspace volatiles of coffee that the changes

occurring at -18degC were so slow that it is suggested that samples stored in a

freezer can be used as an unaltered reference for staling studies

The samples were stored at appropriate temperatures for a maximum of

twelve weeks with samples removed at four different times during storage

Once removed from treatment the samples were placed into the -372degC

storage alongside the controls Refer to Figure 2 for a detailed look at sample

pull times The first pull times for all samples were based on general judgements

provided by a small screening panel of four people per coffee type The earliest

the samples were tasted was after four days of storage and only a maximum of five treatments was examined each time the screener panel assembled The

screener panelists were untrained and were asked to evaluate whether each

sample was different from the control on a scale of 0 to 5 with 0= no difference

and 5= very different The remainder of the pull times were based on a pull

schedule

Refer to Appendix 1 for storage temperature readings at 20degC 30degC and

40degC There are no temperature readings at the -372degC storage temperature

however for the majority of the experiment the temperature was known to

- -

Figure 2 Time (days) for sample removal from storage temperature treatments

H 40degCa- -11 -u a-

M H 21 Oxygen0 30degCA-11-

20degC

g 40degC M 30degC 9 Oxygen

Q E 20degC U)

40degC lt 2 Oxygen

30degC

11120degC

49 56 63 70 77 847 14 21 28 35 42

Time (Days)

Note H and M designations denotes either a high roast (H) or moderate roast (M) sample Otherwise both high and moderate roast samples were removed from storage at the same time

17

remain at -372degC +1- 2degC During a two-week period once all samples were

placed into the -372degC storage the temperature was increased to -10degC due to

the failure of one compressor It is known that the temperature did not increase

above -10degC during that two-week period

Due to the high number of samples and time constraints only two samples

per treatment combination were actually tested Refer to Tables 1-2 for details

on the specific samples tested by the descriptive panel

Panelists

Ten panelists completed the training and testing phases Eight of these ten

had all 24 hours of training Two other panelists were brought on due to the loss

of three other panelists These two additional panelists had prior panel

experience although not with coffee and they were given a total of 15 hours of

training Of the ten panelists six had previous panel experience on products

other than coffee Two panelists were male and eight were female The age

range was 23-45 years old

Sample Preparation

Samples were prepared using 1440g bottled drinking water (Aqua-Cool

brand Portland Oregon) and 60g of coffee grounds in a 10-12 cup Mr

Coffeem coffee filter (basket style) and coffee maker Brewing time varied

between each of six coffee makers by 1 minute and 13 seconds with a range of

brew times from 9 minutes 5 seconds to 10 minutes and 28 seconds Optimum

brew time for coffee has been found to be between 7 and 11 minutes although

after 8 minutes of brew time significant volatilization of some coffee components

begins to occur (Lee et al 1992) Each coffee sample was poured into a 1L

18

Table 1 High roast coffee days of storage for treatment combinations Storage times also evaluated in the consumer panel are noted by ()

20C 30C 40C Low Oxygen 42 84 42 84 14 63 Mid Oxygen 35 77 21 56 10 56 High Oxygen 28 70 7 49 10 49

Table 2 Moderate roast coffee days of storage for treatment combinations Storage times also evaluated in the consumer panel are noted by ()

20C 30C 40C Low Oxygen 42 84 days 42 84 days 14 63 days Mid Oxygen 35 77 days 14 56 days 14 56 days High Oxygen 28 70 days 4 49 days 7 49 days

19

pre-heated thermos when no water remained in the coffee brewer reservoir

Coffee was held for a maximum of 1 hour (recommendation by funding source)

The samples for both training and testing consisted of 60 ml of coffee in a

240mL glass (Duralexreg made in France) and a plastic lid (Soloreg no 626

Urbana Illinois) was placed onto the top The glass cups were slightly larger at

the top than at the base

During training a sample for each panelist was poured and then all panelists

were served During testing all panelists were served when they were ready for

their next sample The serving temperature of the coffee varied somewhat

however the typical range of temperature was 667degC 722degC

Training and Standards

Panelists were trained using aroma flavor and basic taste standards Refer to

Table 3 for a listing of the standards and sources used Standards terms and

definitions were provided to the panelists however the panel did participate in

some selection of standards during the early part of training when a few options

some standards were provided Table 3 lists only those standards used for the

duration of training and testing for the descriptors that were a part of the ballot

Intensities of the attributes body bitter astringent and sour standards were

chosen through a consensus among the panelists early in training

Panelists were instructed and trained to evaluate the samples in a particular

way in order to standardize them where possible The panelists were provided

with a 10m1 water standard that served as the standard for the amount of sample

they were to draw into their mouth for each sip Panelists were instructed to

evaluate the aroma by removing the lid from the sample under their nose and

sniffing short sniffs for a maximum of 3 seconds If a subsequent sniff was

performed they were instructed to wait 10-15 seconds before lifting the lid in

Table Descriptors utilized for training the descriptive panel and the appropriate instructions and definitions

Standard Description Definition (as necessary) Aroma Intensity Rating of 3 1oz Safflower Oil in standard wine glass with lid Aroma Intensity Rating of 7 1 oz Hi C Orange drink in standard wine glass with

lid Aroma Intensity Rating of 1 oz Welches grape juice in standard wine glass with

11 lid Aroma Intensity Rating of Big Red stick of gum in standard wine glass with lid

14 Initial Sour Flavor 005 lactic acid solution in distilled water Quick clean sour that does not

linger

Sour Flavor rating of 7 Combination of 4 acid solutions (prepared with A sourness that lingers distilled water) 150mL of a 04gL quinic acid

solution 150mL of a 1gL malic acid solution 75mL of a 1gL citric acid solution 75mL of a 1gL tartaric

acid solution Bitter Rating of 3 02g caffeine per L distilled water Bitter Rating of 6 04g caffeine per L distilled water Bitter Rating of 3 20 microliters of Isolone per liter distilled water Late lingering bitter Bitter Rating of 5 40 microliters of Isolone per liter distilled water Late lingering bitter Bitter Rating of 9 60 microliters of Isolone per liter distilled water Late lingering bitter

Alum solution Drying sensation in mouthAstringent Rating of 3 Drying sensation in mouthAstringent Rating of 7 Alum solution

Table 3 Continued

Wood Flavor 500 g distilled water with lg of pine wood shavings and dust Let mixture sit for 24 hours and filter with

cheesecloth Wood Aroma Piece of pine lumber approximately 3 inches by 1

inch Associated with fresh-cut lumber

Metallic Flavor 20 pennies boiled in 480mL distilled water for 10 minutes

Metallic Aroma Body rating of 4 Body rating of 7

Unlined can from Mandarin oranges 30g coffee per 1440 g distilled water 70 g coffee per 1440 g distilled water

Fullness on the tongue

Ashy Ashes from 13 of a plain cigarette mixed with the ashes from a piece of pine lumber

Burnt A

Burnt B

Paper Cardboard

Pine lumber piece approximately 2 inch by 1 inch burnt till black but not ashy Once in the standard

jar Approximately 3 g of distilled water added Piece of plain QuakerTM rice cake charred over a

flame till black Blow the fire out do not add water Mixture of 01g brown paper bag 02 g brown tablet

back and 2-3 g water

Similar to a doused campfire

Burnt Carbohydrate

Similar to wet brown paper bags or cardboard

Paper Cardboard Flavor 500 g distilled water with 1g of torn brown paper bag and 3g of brown tableck backt Let mixture sit for 24

hours and filter with cheesecloth

Table 3 Continued

Sweet Caramelized A

Sweet Caramelized B Sweet Caramelized C

Chocolate Aroma

Chocolate Flavor

Oily Mouthcoating

60g white sugar caramelized in a thick aluminum pan to a medium golden brown color the hot mixture is poured onto aluminum foil to cool As the standard approximately 3g of caramelized sugar and an equal

weight of distilled water is added 5g brown sugar

1 piece of processed caramel candy - milk based (HersheysTM classic caramel)

1g shaved Bakers brand unsweetened chocolate

Unsweetened Bakers brand baking chocolate Dove brand dark chocolate Giradelli brand semi-sweet

chocolate

840g water and 35g fresh ground low acid type of coffee Prepared in a french press by combining 822degC water with the coffee let sit for 4 minutes then press out grounds pour into a pre heated

thermos

23

order for aromas to build up in the head-space Flavor and mouthfeel were

evaluated simultaneously by sipping approximately 10m1 and gently swishing the

sample in the mouth for a few seconds Each sip was expectorated and not

swallowed Panelists were trained to evaluate the flavor and mouthfeel using a

maximum of three sips Aftertaste was evaluated following the final

expectoration for each sample and lasted up to one minute

Rating Scale

The rating scale utilized for both training and testing was a 15 point Intensity

scale The following describes the scale 0 None 1= just detectable 3=slight

5= slight to moderate 7= moderate 9= moderate to large 11= large 13= large

to extreme 15= extreme

Test Environment

Panelists performed all tests in individual test booths using the Compusensereg

50 program for data collection Samples were passed through a small sliding

door that remained closed during the evaluations The testing was done under

white light

Presentation of Samples

The first sample received was a warm up sample labeled as the reference

This reference sample was the control sample for the coffee type being tested

With the reference each panelist was given a pre-printed ballot that listed their

24

individual ratings for the control of that coffee type These individual ratings

came from replicated scores the individual panelists provided for each of the

controls during training Following the reference three more sample samples

were presented monadically and included two treated samples and a control

sample The treated samples were of the same treatment but differed in storage

length The presentation order was randomized and the samples were labeled

with three digit random codes

Assessment Procedure

Panelists were instructed to use the reference sample as a review of the

terms to be evaluated and to remind them of the ratings they used for each of

the terms for that particular sample Between samples they were instructed to

rinse their mouth with water and expectorate the first rinse and then to rinse

again with water They were provided with saltine crackers with unsalted tops

for use between samples Panelists were instructed to be consistent with their

use of crackers either to always use them between samples or to never use them

between samples The majority of panelists used the crackers between samples

They were also instructed to wait a few minutes between samples in order to

minimize any lingering effects of the previous sample

Panelists would first evaluate the aroma by partially removing the plastic lid

once the glass was near their nose They were instructed to smell the sample for

a few seconds and then replace the lid If they were to smell the sample again

they were instructed to wait 10-15 seconds for aromas to build up in the head

space They were instructed to evaluate the aroma no more than two times per

sample Following the aroma evaluation flavor and mouthfeel were evaluated

Aftertaste was evaluated last following the final expectoration

25

Sample Ballot

The paper ballot utilized for training and testing is in Appendix 2 The

Compusensereg program which the panelists utilized to enter their attribute

ratings followed the same sequence of attributes as found on the ballot

Statistical Analysis

The statistical analysis was performed using SPSS 90 The data were

subjected to a series of analyses in order to evaluate the performance of the

panelists The data were analyzed using multivariate techniques in order to

assess the reproducibility and crossover effects of each panelist The

combination of statistical analyses utilized is a novel approach to panelist

tracking and monitoring This approach is not yet published but has been

submitted for publication For further information and justification please refer

to Stuckey et al 1999

Reproducibility Assessment

First reproducibility of each panelist was examined through a two way

ANOVA analysis with the standardized residuals that were generated saved

within the database (model panelist product panelist X product residual)

A one-way ANOVA analysis for each panelist was run using the

standardized residuals The error sum of squares from these one-way

ANOVA models follow a chi-square distribution with respective error

degrees of freedom allowing for a test whether panelists have better or

worse reproducibility than the average panelist (Lundahl personal

communication October 15 1999 Stuckey et al 1999) Appendices 3-4

26

Agreement Error

Next total agreement error was examined by running a two-way

ANOVA and storing the non-standardized residuals for each attribute

(model panelist product panelist X product residual) A reduced ANOVA

model was performed with the non-standardized residuals stored (model

panelist product residual) The non-standardized residuals from the

reduced model were subtracted from the non-standardized residuals from the

full model to achieve the panelist by product interaction effect for each

observation in the data A one-way ANOVA for each panelist was run on

the results from the above subtraction of residuals The mean squares

product from the one-way ANOVA from each panelist was compared with

the mean square error for the full ANOVA model An F-test with numeral

degrees of freedom oft -1 and the denomenator degrees of freedom equal to

the degrees of freedom for the error term in the full model was applied

Thie F-test was applied to examine whether individual panelists contributed

significantly to the sum of squares panelist by product (Lundahl personal


Crossover assessment

Crossover agreement was examined by the following steps First

product means were calculated for each attribute from the raw data Then

the panel means were calculated for each attribute from the raw data The

panel mean was subtracted from the product mean for each variable to

obtain difference values Individual panelist by product interaction effects

were obtained through calculating the mean non-standardized residuals as

27

described in the previous agreement error section The sign of these residuals

was compared to the sign of the difference values obtained If the signs do

not match then the panelist by product interaction effect value is squared

and summed over each panelist to yield the sum of squares crossover for

each panelist The percentage of sum of squares crossover compared to the

panelist by product agreement error was then calculated (Lundahl personal

communication October 15 1999 Stuckey et al 1999)

Removal of panelist outliers

The sum of squares crossover is compared from the previous step to the

sum of squares from the agreement step Panelists were removed if they had

significantly high reproducibility error (plt005) Also panelists were

removed who had significantly high agreement error (plt005) coupled with a

crossover variation that was 50 or greater of the sum of squares

agreement Refer to Tables 4-5 for a list by coffee type of the number of panelists included in the remainder of the analyses for each attribute

(Lundahl personal communication October 15 1999 Stuckey et al 1999)

Significant attributes per coffee type

Utilizing SPSS and the database that had been aggregated for mean

scores for each sample and attribute combination for each coffee type an

ANOVA was performed on the data to determine which attributes were

statistically significant A contrast analysis was performed to determine

which samples were significantly different from the control for the significant

attributes

28

Table 4 High roast coffee number of panelists utilized per attribute following panelist tracking and monitoring The maximum number of panelists is 10

AROMA FLAVOR MOUTH- AFTER- FEEL TASTE

Overall 8 Overall 8 Body 8 Paper 8

Chocolate 10 Chocolate 10 Oily 8 Sour 9

Paper 8 Paper 8 Astringent 6 Burnt 9 Sweet 7 Sweet 10 Metallic 7 Bitter 8

Astringent 7Wood 9 Wood 8 Metallic 8Burnt 8 Burnt 9

Bitter 8 Initial Sour 9

In Mouth Sour 8

Table 5 Moderate roast coffee number of panelists utilized per attribute following panelist tracking and monitoring The maximum number of panelists is 10

AROMA FLAVOR MOUTH- AFTER-FEEL TASTE

8 Body 7 Paper 7Overall 7 Overall Chocolate 9 Chocolate 9 Oily 8 Sour 7


Wood Astringent 8Wood 8 9 Metallic 7Burnt 8 Burnt 8


In Mouth Sour 7

29

Factor Analysis

Factor analysis was performed using SPSS 90 on both types of coffee

Factor Analysis was performed on data that had been aggregated to obtain

the means for each sample and attribute The data were analyzed using

principle components as the method of extraction along with either no

rotation or a Verimax rotation of the data

Arrhenius Model

Based on the results from factor analysis and contrast analysis factor 1

scores of the moderate roast high oxygen samples stored at were used in the

Arrhenius model This particular sample demonstrated a clear and significant

time effect from storage that is discussed later and that was fit for use in the

Arrhenius model The statistical method used was a non-linear least squares

regression method (Haralampu et al 1985) The modeling was done in

SPSS 90 and included zero order half order first order and second order

models The SPSS 90 syntax utilized for this portion is listed in Appendix 7

This model attempts to predict the sensory score over time using the

Arrhenius approach

The equations utilized for the modeling included a zero order half

order first order and second order The following equations were utilized

(Lundahl personal communication Cohen and Saguy 1985)

Zero order

logeCi= log00 ogo [1-ti exp(A-EdR ((1Ti)4))]

Ko = Co exp(A + (X (EsR))

30

Half order

logCi= logCplusmn (2log [1-ti exp A -EIR ((lTi)-X)])

= 2 (C5) exp(A + (EA)) First order

logCi= logC plusmn (ti exp A -EaIR ((lTi)-X)))

Ke = exP(A (X (EaIR))

Second order

logCplusmn log [1+(ti expA-EIt ((lTi)-X)]

Ko = exp(A + (E )) Co

The above terms are defined by the following

Ti= temperature in Kelvin

logeCi= observed sensory intensity (log scale)

ti = time

logC = initial sensory intensity (log scale)

Ea = activation energy

Ko = rate constant in time units

31

Descriptive Panel Results and Discussion

Moderate Roast Coffee

ANOVA Results

ANOVA analysis was performed on the databases that did not contain the

poor panelists ratings as mentioned in the Experimental Design section Refer to

Table 4 for the number of panelists that were included in the analysis for each

attribute and coffee type These databases contained the mean rating for each

attribute across the panelists Refer to Appendix 8 for mean ratings and

standard deviations and Appendix 9 for ANOVA tales for each attribute

For the moderate roast type of coffee five attributes were significant paper

aroma (p=0028) paper aftertaste (p=0000) paper flavor (p=0002) body

(p=0007) and wood flavor (p-004)

Contrast Analysis

Contrast analysis was performed in order to evaluate any significant

differences between treatment and control samples for the five attributes that

were shown to have significance for this coffee Table 6 contains the moderate

roast samples which were significantly different from the control Figure 3

illustrates the mean ratings of the treatments versus the control for paper aroma

Table 6 Moderate roast coffee contrast analysis results Results for each sample showing significance from the control for the five attributes shown to have significance through ANOVA analysis

Temperature Oxygen Time (days) Paper Aroma Paper Paper Flavor Body Wood Flavor Aftertaste

20degC Low 42 NS NS NS NS NS 30degC Low 42 NS NS NS NS NS 40degC Low 14 NS NS NS NS NS 20degC Mid 35 NS NS NS NS NS 30degC Mid 14 NS NS NS NS NS 40 degC Mid 14 NS NS NS NS NS 20 degC High 28 NS NS NS NS p = 0010 30degC High 14 NS NS NS NS NS 40degC High 7 p = 0000 NS p = 0000 NS NS 20degC Low 84 NS NS NS NS NS 30degC Low 84 NS NS NS NS NS 40 degC Low 63 NS NS NS NS NS 20degC Mid 77 NS NS NS NS NS 30degC Mid 56 NS NS NS NS NS 40degC Mid 56 NS NS NS NS NS 20degC High 70 p = 0007 NS p = 0001 NS NS

30degC High 49 p = 0020 NS NS p = 0042 NS

40degC High 49 p = 0002 p = 0000 p = 0000 p = 0000 p = 0002 = Non Significant

Figure 3 Moderate roast mean ratings for paper aroma Results are following panelist tracking and monitoring The rating for the control is noted across the plot and the samples shown to have significance from the control in contrast analysis are denoted with an ()

25

2

Control 15

05

I I I 1- I0 r I F t 4 I-

Days 42 42 14 35 14 14 28 14 7 84 84 63 77 56 56 70 49 49 Control

Oxygen Low Mid High Low Mid High

Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

34

Factor Analysis

Variation among the samples was explained with several components Nine

components explained 884 of the variation The first four components

explained 593 of the variation Refer to Table 7 for a breakdown of the first

_ eight components percent variation explained and the attributes which explained

some of the variation Refer to Figures 4-6 for the Factor Analysis plots that are

segmented by storage temperature

The factor plots show how the samples differed from each other and the

control The attributes that show importance in the separation of the samples are

noted on the plots as well as the previously noted table In all of the plots the

control sample is near the center or zero position These plots illustrate how the

samples differed based on oxygen level and time of storage within a temperature

treatment From these plots a trend based on oxygen level is not apparent

Also in the majority of plots a time trend is not apparent either

Samples that do show a time trend are samples packaged under high oxygen

and stored at 40degC for 7 and 49 days (Figure 6) These samples are drawn to the

positive side of Factor 1 by the attributes of paper aftertaste paper flavor oily

mouthfeel paper aroma wood flavor and body Also as noted on Table 6

samples stored for 7 days significantly differed from the control in both paper

aroma and flavor while the 49 day stored samples significantly differed from the

control in paper aroma flavor and aftertaste wood flavor and body The factor

1 results from this sample were utilized in the Arrhenius model

The above mentioned samples of 40degC high oxygen samples also showed a

time effect primarily along Factor 1 when Factor 1 was plotted against Factor 3

and Factor 4 This indicates that the changes in the samples occurred principally

within the attributes of paper aftertaste paper flavor oily mouthfeel paper

aroma wood flavor and body

Table 7 Moderate roast principle components Percent variation explained with important attributes for separation from factor analysis Coefficients are listed in parentheses

Component Component Component Component Component Component Component Component 1 2 3 4 5 6 7 8

2121 1584 1210 1016 751 711 563 445 Positive Paper Chocolate Sour Overall Burnt Metallic Bitter Flavor Chocolate

Aftertaste Flavor Aftertaste Aroma Aftertaste Mouthfeel (0522) Aroma (0840) (0629) (0716) (0667) (0619) (0566) (0419)

Paper Flavor Astringent Burnt Aroma Astringent Astringent In Mouth Sweet Aroma Burnt (0773) Mouthfeel (0674) Mouthfeel Mouthfeel Sour Flavor (0473) Aftertaste

(0614) (0509) (0398) (0519) (0435) Oily Astringent Initial Sour Burnt Aroma Wood Aroma

Mouthfeel Aftertaste Flavor (0417) (0455) (0773) (0594) (0677)

Paper Aroma Chocolate (0753) Aroma

(0540) Wood Flavor Burnt Flavor

(0727) (0588) Body (0735)

Negative Metallic Metallic Paper Aroma Burnt Flavor Bitter Bitter Flavor Sweet Flavor Astringent Mouthfeel Aftertaste (-0434) Aftertaste (-0412) (-0556) Aftertaste (-0503) (-0617) (-0578) (-0273)

Sweet Aroma In Mouth Paper Chocolate Astringent Burnt Aroma (-0557) Sour Flavor Aftertaste Flavor Aftertaste (-0373)

(-0537) (-0389) (0591) (-0545) Metallic

Aftertaste (-0350)

Figure 4 Moderate roast factor analysis plot of samples stored at 20degC for Factor 1 vs Factor 2

Chocolate Flavor 30

Astringent Mouthfeel Astringent Aftertaste Chocolate Aroma Burnt Flavor

20 28 70 High Oxygen

10 84

Control -0-424 Low Oxygen

Factor 2 00

1584 77

-10 Mid Oxygen 35

-20Metallic Aftertaste In Mouth Sour Flavor

-30 -30 -20 -10 00 10 20 30

Paper Aftertaste Paper FlavorMetallic Aftertaste Oily Mouthfeel Paper AromaIn Mouth Sour Flavor FACTORI Wood Flavor Body 2121

Note Days of storage noted next to each point


30Chocolate Flavor Astringent Mouthfeel Astringent Aftertaste 20 Chocolate Aroma Mid Oxygen (5t 14 Burnt Flavor

10

ControlFactor 2 001584 Low Oxygen

49 -10 411

-20 High OxygenMetallic Aftertaste In Mouth Sour

-30 Flavor -30 -20 -10 00 10 20 30

Paper Aftertaste Paper FlavorMetallic Mouthfeel FACTORI Oily Mouthfeel Paper AromaSweet Aroma Wood Flavor Body2121



30 Chocolate Flavor Astringent Mouthfeel Astringent Aftertaste 20 Chocolate Aroma Burnt Flavor

10 56 Mid Oxygen

Control Factor 2 1584

00 w 14

-10 463 49

High Oxygen -20 Low Oxygen 14

Metallic Aftertaste In Mouth Sour Flavor -30

-30 -20 -10 00 10 20 30

Metallic Mouthfeel Sweet Aroma

FACTOR1 Paper Aftertaste Paper Flavor Oily Mouthfeel Paper Aroma

2121 Wood Flavor Body Note Days of storage noted next to each point

39

Factor Analysis Using Verimax Rotation

Verimax rotation was employed in order to visualize the sample relationships

differently Typically a rotation changes the axes and minimizes the attributes

showing importance in the separation This analysis did not provide any further

information and the samples did not separate with any clearly apparent trends

Arrhenius Model

Four types of the Arrhenius model were examined a zero order half order

first order and a second order Table 8 indicates some of the parameters and

their values generated for each of these models Based on the sum of squares

error the second order was determined to be the best fit since it generated the

lowest sum of squares error The model generated a fit using the factor scores

for the 40degC high oxygen samples (Figure 7) The model indicates that at 40degC

a factor score of 20 for example would give an approximate shelf life of 32

days However a Factor 1 score of 20 is already beyond the 7 day stored

sample (40degC high oxygen) which showed significant differences from the

control Therefore a Factor 1 score of 05 would give an approximate shelf life

of 12 days when this moderate roast coffee is stored at 40degC

The 20degC and 30degC lines on the Arrhenius plot are flat due to the second

order type of model that is utilized and the fact that there were no apparent time

trends at the 20degC and 30degC treatments The fact that a second order model was

the best fit indicates a curved relationship between temperature and rate of

change Therefore the relationship is not a linear one based on the Factor 1

scores for this moderate roast coffee

40

Table 8 Arrhenius parameters utilized in the shelf-life model for moderate roast coffee

Zero Order Half Order First Order Second Order

EA 433074 -188432 -981908 4193090 Co -113 139 139 104 A -5636 -2182 -2444 -5679

Sum of 5145 6802 6802 4875 Squares Error

EA = Activation energy Co= Sensory intensity A = log - AE1R

Figure 7 Predicted Factor Score Over Time for High Acid High Oxygen Packaged Coffee Second Order Arrhenius Model

Paper Aroma 7-Paper Flavor Paper Aftertaste 6 40degC Body Oily Mouthfeel Wood Flavor 5

000D 000000 20degC 30degC

= 20degC raw data

A = 30degC raw data 5 15 25 35 45 55 65 75 85

-= 40degC raw data Time (Days)

42

High Roast Coffee

ANOVA Results


poor panelist scores Refer to Table 5 for the number of panelists that were

included in the analysis for each attribute for each coffee type These databases

contained the mean rating for each attribute across the panelists Refer to

Appendix 10 for mean scores and the standard deviations utilized and Appendix

11 for ANOVA results

For the high roast coffee four attributes were significant burnt aroma

(p=0023) burnt aftertaste (p--006) wood aroma (p=3006) and initial sour

flavor (p=0003)

Contrast Analysis


differences between treatment and control samples for the four attributes that

were shown to have significance for this high roast coffee Table 9 contains

samples attributes and p-values which were significantly different from the

control Figure 8 illustrates the mean sample ratings in relation to the control

mean sample rating for burnt aroma

Factor Analysis



Table 9 High roast coffee contrast analysis results Results for each sample showing significance from the control for the five attributes shown to have significance through ANOVA analysis

Temperature Oxygen Time (days) Burnt Aroma Wood Aroma Initial Sour Burnt Flavor Aftertaste

20degC Low 42 p = 0023 NS NS NS 30degC Low 42 NS NS NS NS 40degC Low 14 p = 0001 NS NS p = 0006 20degC Mid 35 NS NS NS NS 30degC Mid 21 p = 0023 NS NS NS 40degC Mid 10 NS NS NS NS 20degC High 28 NS NS p = 0001 NS 30degC High 7 NS NS NS NS 40degC High 10 p = 0000 NS p = 0000 NS 20degC Low 84 NS NS NS NS 30degC Low 84 NS p = 0030 NS NS 40degC Low 63 NS NS NS NS 20degC Mid 77 NS NS NS NS 30degC Mid 56 NS p = 0042 NS NS 40degC Mid 56 NS NS NS NS 20degC High 70 NS NS NS NS 30degC High 49 NS p = 0042 p = 0008 NS 40degC High 49 NS NS NS p = 0018

= Non Significant

Figure 8 High roast mean ratings for burnt aroma Results are following panelist tracking and monitoring The rat-ing for the control is noted across the plot and the samples shown to have significance from the control in contrast analysis are denoted with an ()

4

35

113- m

25 Control

2

15

05

0 i ill if m411111111121 10 28 7 10 84 84 63 77 56 56 70 49 49 ControlDays 42 42 14 35

High Oxygen Low Mid High Low Mid

Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

45


eight components percent variation explained and the attributes which explained

some of the variation Refer to Figures 9-11 for the Factor Analysis plots that

are segmented by storage temperature


control The important attributes for sample separation are noted on the plots as

well as on Table 10 In all plots the control sample is near the center or zero

position These plots illustrate how samples differed based on oxygen level and

time of storage within a temperature treatment From these plots a trend based

on oxygen level is not apparent Also in the majority of plots a time trend is not

apparent

Samples that show a potential time trend are samples packaged under high

oxygen and stored at 30degC for 7 and 49 days These samples are drawn to the

negative side of Factor 1 and 2 by the attributes of metallic mouthfeel and

aftertaste wood aroma burnt aroma and body Wood aroma appears to be an

important attribute for changes in these samples due to its appearance on the

negative side of both Factors 1 and 2 Also as noted on Table 9 samples stored

49 days significantly differed from the control in wood aroma and initial sour

flavor





information the samples did not separate with any clearly apparent trends

Table 10 High roast coffee principle components Percent variation explained with important attributes for separation from factor analysis Coefficients in uarenthesis

Component 1

Component 2

Component 3

Component 4

Component 5

Component 6

Component 7

Component 8

2610 1543 1127 878 684 538 482 470 Positive Burnt

Aftertaste Chocolate

Flavor Bitter

Aftertaste Body (0686) Oily

Mouthfeel Paper Aroma

(0372) Bitter


Aroma (0857)

Burnt Flavor (0782) Overall

(0665) Metallic Paper Aroma

(0585) Bitter Flavor Metallic

(0371) Bitter Flavor

(0473) Sweet Aroma

(0842)

Astringent Mouthfeel

Flavor (0667)

Sweet Flavor (0543)

Aftertaste (0484)

Bitter Flavor (0448)

(0487)


(0558) Mouthfeel (0354) Paper

Aftertaste

(0320)

Wood Flavor (0316)

(0316)


(0833) (0346) Initial Sour Chocolate Paper Aroma Overall Paper Flavor

Flavor Aroma (0438) Aroma (0306) (0821) (0488) (0450)

In Mouth Sour Flavor

(0698) Astringent Aftertaste (0636)

8

Table 10 Continued

Component 1

Negative Wood Aroma (-0424)

Body (-0372)

Component 2

Wood Aroma (-0695)

Metallic Mouthfeel (-0542) Metallic

Aftertaste (-0489)

Burnt Aroma (-0481)

Component 3

Paper Aftertaste (-0613) Overall Flavor

(-0423) Oily

Mouthfeel (-0395)

Component Component Component 4 5 6

Sweet Aroma Paper Flavor Astringent (-0285) (-0494) Aftertaste

(-0597)

Component 7

Metallic Aftertaste (-0416)

Chocolate Aroma (-0361)

Sweet Flavor (-0325)

Component

Astringent Mouthfeel (-0310)


Figure 9 High roast factor analysis plot of samples stored at 20degC for Factor I vs Factor 2

30Chocolate Flavor Overall Flavor Sweet Flavor 20Chocolate Aroma

77 10 28 35

Contro Mid OxygenHigh OxygenFactor 2 7deg 84 00

1543 42

-10 Low Oxygen

Wood Aroma -20 Metallic Mouthfeel Metallic Aftertaste -30Burnt Aroma 20 3000 10-30 -20 -10

Burnt Aftertaste Burnt FlavorWood Aroma Astringent MouthfeelBody FACTOR1 Initial Sour Flavor

In Mouth Sour Flavor2610 Astringent AftertasteNote Days of storage noted next to each point

Figure 10 High roast factor analysis plot of samples stored at 30degC for Factor 1 vs Factor 2

3 Chocolate Flavor Overall Flavor Sweet Flavor 2 Chocolate Aroma

Low Oxygen 42

Control84Factor 2 o

1543 58

21 Mid Oxygen

Wood Aroma -2Metallic Mouthfeel 49Metallic Aftertaste High OxygenBurnt Aroma -3

-30 -20 -10 00 10 20 30 Burnt Aftertaste Burnt FlavorWood Aroma Astringent MouthfeelBody FACTOR1 Initial Sour Flavor

2610 In Mouth Sour Flavor Note Days of storage noted next to each point Astringent Aftertaste


30Chocolate Flavor Overall Flavor Sweet Flavor

20Chocolate Aroma

10 49

Factor 2 00 Mid Oxygen

10 10 High Oxygen

1543 56 Control 4

-10 63 14

Wood Aroma Low Oxygen Metallic Mouthfeel -20 Metallic Aftertaste Burnt Aroma -30

-30 -20 -10 00 10 20 30

Wood Aroma Body


FACTORI 2610

Burnt Aftertaste Burnt Flavor Astringent Mouthfeel Initial Sour Flavor In Mouth Sour Flavor Astringent Aftertaste

51

Arrhenius Model

An Arrhenius model was not performed on this data set due to a lack of

results indicating a clear and significant time effect

52

Consumer Panel Experimental Design

Samples

High roast samples consisted of the following treatments 30degC storage for 7

days packaged under high oxygen 30degC storage for 6 weeks packaged under low

oxygen and 30degC storage for 12 weeks packaged under low oxygen

Moderate roast samples consisted of the following treatments 30degC storage for 4



The above samples were chosen based on initial observations noted during the

training of the descriptive panel The chosen samples appeared to span a range over

which the samples seemed to become more different from the control samples

therefore it was speculated that for each coffee type the consumers would potentially

be able to identify samples that were statistically different from the control

The control samples for both low and moderate roast samples were stored at

-372degC

Refer to Tables 1-2 for the samples utilized for this consumer portion in relation

to the descriptive portion of the study

Panelists

The panelists were persons age 18 or older and had been screened for the

following criteria they drank coffee at least 5 days a week that black coffee was

acceptable and that a particular brand of coffee was one of the primary brands that

they consumed The particular brand of coffee is restricted from being disclosed

53

Sample Preparation

Refer to descriptive panel experimental design section for coffee brewing

method

The samples were poured out of the thermoses into plastic measuring cups and

then poured into 180 ml paper cups as needed The volume per sample was 60 ml

The target serving temperature was 628degC and an instant read thermometer was

utilized to spot check samples for the target temperature Ha sample was below

544degC it was not used

Test Location and Environment

The testing was carried out in a common room inside of a church The room had

open entries into three hallways and a wall of ceiling to floor windows on one side

The room was generally quiet other than typical sample preparation and serving

noise and occasional office noise from the nearby church office The check in booth

was outside of the testing room and the flow of panelists was regulated at this point

Two long folding tables were set up parallel to each other Each table was set up to

hold 6 panelists three per side This allowed for a maximum of twelve panelists to

test at a time The top of the table had dividers set up that provided a separate

testing space for each panelist At each place there was a pencil water cups spit

cups and lids and napkins


Four samples were evaluated for each coffee type which included the three

treated samples previously mentioned and a control sample Each panelist saw three

54

out of four of these samples which were presented in pairs that included a control

and any of the treated samples or a control Therefore each panelist was served a

total of three pairs on separate trays The position of the reference was randomized

for each tray and could therefore be either the right or the left sample Also the three

samples seen by each panelist in a pair with the control was also randomized Refer

to Fig 12 for a detailed look at same of the possible serving combinations

All samples and controls served were labeled with random three digit codes The

controls on each of the three trays per panelist were labeled with random three digit

codes therefore the panelists were unaware that they were seeing the same control

sample on each tray

Each panelist was given a consent form to read and sign as they entered Once

the form was signed and collected the panelist was served the first of three trays of

samples Panelists were given instructions to taste the samples one at a time and rate

the degree of difference between the two samples The difference scale ranged from

O=No difference to 4= Extreme difference Also panelists were asked to write down

their impressions of the differences between samples if any Panelists were instructed

to drink water between each set of samples

When the first tray of samples was completed the panelist received a

demographic questionnaire while the first tray was removed The second tray was

served similar to the first containing different samples Again a questionnaire was

given between tray 2 and tray 3 however the questionnaire did not relate to the

coffee study The third tray was served similar to the first two and when this third

tray was collected the panelists would leave the test

Refer to Appendix 12 for a copy of the demographic questionnaire Refer to

Appendix 13 for a copy of the sample questionnaire Refer to Appendix 14 for a

copy of the consent form

Figure 12 Consumer Panel Trays Illustrate the possible combinations per tray seen by the consumers Each consumer would recieve three trays with one of the following combinations per tray Consumers never saw the same tray com-bination twice and never saw the same treatment sample twice Serving orders were randomized All samples were coded with random three digit numbers

T1 = Treatment 1 of 30degC low oxygen 42 day storage T2 = Treatment 2 of 30degC low oxygen 84 day storage T3 = Treatment 3 of 30degC high oxygen 4 or 7 day storage T4 = control

56


The data were analyzed using SPSS 90 software using Unianova followed by a

least significant difference (LSD) test and a contrast analysis against the control The

model used was panelist sample Refer to Appendix 15 for the SPSS syntax utilized

57

Consumer Panel Results and Discussion

Consumers utilized for the evaluation of these coffee samples pre-screened for certain

criteria Criteria were set to exclude those persons who would not normally consume a

particular coffee brand at least 50 of the time would not consume coffee a minimum of

5 days per week and would not find black coffee acceptable This was meant to provide

for a homogenous group of consumers likely to discern any differences that might have

been apparent in the samples


Demographic information collected from the group that evaluated the moderate

roast coffee show that the 95 total panelists ranged in age from 16 to over 50 years of

age and were comprised of 71 females and 24 males The majority of these panelists

ranged in age from 25-49 however less than half of all the panelists typically drank

their coffee black although they were prescreened for their acceptance of black

coffee Refer to Table 11 for more demographic detail on this consumer group

Moderate roast ANOVA results all panelists included (n=95) show that the

samples were not significantly different from each other (pgt005) When panelists

that did not fit the criteria of consuming coffee a minimum of 5 days per week were

excluded from the analysis (n=91) the samples were again shown to not be

significantly different from each other (pgt005) Finally when panelists that did not

fit criteria of consuming coffee a minimum of 5 days per week and did not utilize a

specific brand as one of their typical brands were excluded from the analysis the

samples were again shown to not be significantly different from each other (pgt005)

Appendix 16

The purpose for running the ANOVA on the data that included all or only

selected panelists was to evaluate whether differences could be found among the

samples by the panelists Since differences were not found when all panelists were

58

Table 11 Demographic information on consumer panelists for moderate roast and high roast coffee type

Moderate Roast High Roast Coffee Coffee

Total number of panelists 95 105 Consume coffee at least 5 91 98

days per week Typically drink black coffee 37 45

Age 16-24 18 22 Age 25-34 35 30 Age 35-49 27 37 Age 50+ 15 16

Male 24 29 Female 71 76

59

included some panelists were excluded based on their answers to the demographic

questionnaire The only exclusions that were made included panelists that did not

fulfill all pre-screening criteria as indicated by that demographic questionnaire The

exclusions of certain panelists provided a more homogenous group of panelists that

the subsequent ANOVA analyses were based on however significance was still not

found between samples Further panelist exclusions were not performed since the

number of panelists that would have been included in any further ANOVA would

have been too low for proper statistical analysis

It was difficult for the panelists to discern differences between the moderate roast

coffee samples with which they were presented resulting in a lack of significant

differences between samples This indicates that for the moderate conditions tested

the treatments did not alter the samples significantly from each other for the

consumers to detect a difference Differences may have been detected by the

panelists if they had been presented with moderate roast samples that had been

subjected to more sever treatments For example 40degC mid or high oxygen levels

High Roast Coffee

Demographic information collected from the group that evaluated the high roast

coffee is similar to the previous group and show that the 105 panelists ranged in age

from 16-over 50 years of age and were comprised of 76 females and 29 males The

majority of these panelists ranged in age from 25-49 however less than half of all

panelists typically drank their coffee black although this group was also prescreened

for their acceptance of black coffee Refer to Table 11 for more demographic detail

on this consumer group

High roast ANOVA results all panelists included (n=105) show that the samples

were significantly different from each other (p=1003) The least significant difference

test indicates that the blind control is significantly different from the 30degC low oxygen

60

42 day sample (p--)015) 30degC low oxygen 84 day sample (p)002) and the 30degC

high oxygen 7 day sample (p--0000) Appendix 17

Based on the demographic information panelists that did not fit the criteria of

consuming coffee a minimum of 5 days per week were excluded from the analysis

(n=98) Samples were found to be significantly different from each other (p= 0003)

The least significant difference test indicates that the blind control is significantly

different from the 30degC low oxygen 84 day sample (p003) and the 30degC high

oxygen 7 day sample (p3000) However the 30degC low oxygen 42 day sample does

not show a significant difference

Panelists that did not fit the criteria of consuming coffee a minimum of 5 days per

week and did not utilize a specific brand as one of their typical brands were excluded

from the analysis (n=68) The samples were significantly different from each other

(p= 0036) The least significant difference test indicates that the blind control is

significantly different only from the 30degC high oxygen 7 day sample (p=0005)

In summary storage conditions including both oxygen and temperature caused

significant differences to be found between samples for this high roast coffee

When all panelists were included in the analysis the control sample was

significantly different from all treated samples However as the number of panelists

included in the analysis became less as panelists were excluded based on demographic

information significant differences were found between the control and only one or

two sample as previously detailed

When only seven panelists were removed from the analysis (n=98) the 30degC low

oxygen 42 day sample was no longer found to be significantly different from the

control Also when thirty more panelists were removed (n=68) it was found that the

30degC low oxygen 84 day sample was also no longer significantly different from the

control This trend is unexpected since by removing panelists based on demographic

information it is expected that the panelists included in the analysis are a more

homogenous group than the previous analysis included therefore it would be

expected that the panelists would continue to show that the samples were

significantly different from each other One possible explanation relates to the

61

number of panelists included in the different analyses As panelists are removed the

degrees of freedom in the analyses is reduced therefore each analysis differs in both

the homogeneity of the group as well as the number included in the analysis Another

explanation is that this high roast coffee is not similar to the typical coffee consumed

by this consumer group creating a potential challenge to them when it is evaluated

It is shown however for this high roast coffee that the storage conditions which

the samples were subjected to did alter the samples significantly from the control

sample Also the sample that appears to be significantly altered from the control in a

way that all analyses illustrated a significant difference was the 30degC high oxygen 7

day sample This indicates that oxygen level may have been a more important factor

in sample changes than length of time in storage

Overall it was found that consumers had a more difficult time discriminating

differences within the moderate roast coffee as compared with the high roast coffee

This is apparent in the fact that significant differences were found for the high roast

coffee when all panelists were included as well as when specific panelists were

excluded from the ANOVA analyses The moderate roast coffee however was not

found to have any significant differences Appendices 18-19 list the consumer

comments for each coffee type and includes a summary table for each type of the

primary comments made by the consumers These summary tables show that the

terms which the consumers frequently used to describe differences between the

samples for both coffee types included strong bitter good smooth and weak

However for the high roast coffee additional terms such as acidic sour and sweet

were also used to describe sample differences supporting the results that the

consumers were better able to determine differences between high roast samples and

were also better able to describe those differences

The samples that were examined in the consumer portion of this survey

encompassed the moderate range of treatment severity Refer back to Tables 1-2

which lists the samples tested in the consumer portion in relation to the samples tested

in the descriptive portion The samples were all stored at 30degC as opposed to 20degC

or 40degC However the storage ranged from 4 to 84 days and included low and high

62

oxygen levels which encompassed the range of storage seen within the treatment

scheme These samples were picked to evaluate whether consumers could determine

a difference between control and samples that were exposed to varying environmental

conditions Also the samples utilized in this consumer portion were also evaluated

during the descriptive portion of the study therefore the results obtained during both

the consumer and descriptive portions have the potential to be interrelated with the

descriptive results potentially explaining the consumer results

63

Conclusions

Summary

Both consumer and descriptive analysis was completed regarding the shelf-

life of packaged roasted and ground coffee in order to evaluate the utility of

using sensory data in a shelf life model and to examine the ability of consumers

to detect a difference between treated and control samples The moderate

roast and high roast coffee types differed in their results for all analyses which

was expected since each type differed in bean roast blend and origin

Descriptive results indicated that for both coffee types trends for neither

oxygen level or temperature were apparent however time effects were noted

for both moderate and high roast coffee with the time trends for the moderate

roast coffee the most apparent and highly significant (plt005) It was from the

moderate roast coffee type that data was utilized in an Arrhenius model for

shelf-life In this model the data from individual attributes proved to be

ineffectual However when factor scores were utilized a second order model

was obtained indicating a curved relationship rather than a straight line

relationship between factor 1 values and time This indicates that the changes

occurring involve several attributes which Factor 1 represents including paper

aroma paper flavor paper aftertaste body oily mouthfeel and wood flavor

Consumer results indicated that it was difficult for consumers to detect

differences between the moderate roast coffees Consumers were unable to

detect differences hi the moderate roast coffee possibly due to minimal

differences in the samples they were presented with Looking at the data

gathered during the descriptive study it is shown in the contrast results (Table

6) that none of the moderate roast samples seen in the consumer portion are

64

found to be significantly different from the control since these samples are not

present on the table

Consumers were readily able to tell significant differences between the high

roast coffee treatments and the control (plt005) Within the descriptive study

the 30degC low oxygen 84 day samples were found to have significant differences

from the control in wood aroma and this was one of the three samples

evaluated by the consumers Also the 30degC high oxygen 49 day samples were

found to be significantly different in both wood aroma and initial sour flavor

This 30degC high oxygen 49 day sample was not evaluated by consumers

although the 4 day sample of the same treatment was evaluated by consumers

Factor analysis (Figure 10) illustrates that wood aroma is an important attribute

for high roast sample separation since it is present on the negative side of both

factor 1 and factor 2 These significant findings from the descriptive study

illustrate what may have contributed to the consumer panelist ability to

determine significant differences between samples

The utility of a shelf life model using sensory data was used for evaluation

of the rate of change over change in temperature for moderate and high

roasted ground and packaged coffee Time effects were apparent for only one

treatment combination and the resulting model provided a straight line between

time and changes in the attributes of paper aroma flavor aftertaste body oily

mouthfeel and wood flavor that comprise Factor 1 (Figure 6) However this

was a second order model indicating curvature in the relationship in rate of

change over temperature Therefore for these samples an Arrhenius model

provided only some useful data regarding shelf life based on sensory data

Changes to the experimental design may have resulted in an improved

Arrhenius model

This study was planned in order to evaluate the utility of a shelf life model

using sensory data as opposed to the traditional chemical data and also to

evaluate the ability of consumers to detect a difference between

65

environmentally treated and control samples for packaged roasted and ground

coffee This study has provided useful information regarding the potential of

utilizing sensory data in a shelf-life model Model results were obtained and

with a few experimental modifications these results would likely be improved

with the end result a model predicting shelf-life for all temperatures and oxygen

levels These modifications are discussed in the following Future Research

section This study has also provided further information regarding the

attributes that are important in the aging and staling of two types of coffee and

the procedures which yielded these results This study has also highlighted the

fact that not all coffees respond in the same manner to the same storage

conditions This is demonstrated in consumer and descriptive results which

show significant differences found by consumers in the high roast coffee but

not in the moderate roast coffee and with different attributes showing

significance in the descriptive study

Research in any field does not always end up providing the expected

results however all research contributes to the base of knowledge within a

subject and in this case packaged ground coffee Although desired results

were not completely obtained for the shelf-life model in this study information

that would likely lead to a successful shelf-life model was obtained

Future Recommendations

The research performed in this study of packaged ground coffee resulted

in some useful information with regards to the shelf-life and sensory evaluation

of coffee The experimental design could be improved upon to achieve more

significant results that would lead to a more complete shelf-life model Some of

the recommendations include removing the samples sooner from the

temperature treatments The samples were removed at the earliest after four

66

days and differences were not apparent for most samples as seen on the factor

analysis plots indicating that any sensory changes that may have occurred

seem to have done so within those first few days Removal more frequently

and testing of those samples would provide more complete information

regarding the sensory changes over time especially with regards to the fact that

the Arrhenius model indicated a curved for rate of specific sensory changes

over temperature Although in this study samples were removed at four time

points for all treatment combinations all four samples were hot evaluated due

to time constraints

For the least abused samples such as 20degC and 30degC packaged under low

oxygen it would be beneficial to extend their storage past the 84 day storage

until 180 days or longer since changes seemed to be occurring at a slower rate

Also the least abused samples packaged under low oxygen and stored at 20degC

are actually being held at very ideal conditions that potentially could be

mimicked in a shipping and retail setting Therefore an extended storage under

the least abused conditions would provide useful and applicable information on

how the product may perform under conditions that manufacturers strive to

achieve

Finally panelist training could be improved upon in the areas of time and

attributes The panelists could have benefited with some more hours of training

due to the complex nature of coffee and the twenty five terms which were

utilized in this study The results of this project illustrate that different

attributes were important in the changes occurring within the two types of

coffee and further training would provide the opportunity to focus on the

important attributes per coffee type The panelists could improve their ability

to reproduce their ratings and improve their panel agreement with further

training which would result in fewer panelists removed from the data base for

specific attributes following panelist tracking and monitoring statistics

67

With respect to the shelf-life model that incorporates sensory data as

opposed to chemical data the above recommendations would provide

improvements The model shows potential as is evident with the success of the

model for the 40degC conditions Therefore the novel approach to shelf-life

modeling attempted here shows promise and warrants further examination

68

BIBLIOGRAPHY

Clarke R J 1993 The shelf life of coffee In Shelf life studies of foods and beverages ed G Charalambous New York Elsevier Science Publishers

Clarke R J 1986 The flavour of coffee In Food flavors Part B The flavour of beverages Eds I D Morton and A J McLeod New York Elsevier

Clifford M N 1986a Physical properties of the coffee bean Tea and Coffee Trade Journal 158(5) 30-32

Clifford M N 1986b Physical properties of the coffee bean Tea and Coffee Trade Journal 158(8) 38-39

Clinton W P 1980 Consumer and expert evaluations of stored coffee products 9th International Colloquium on Coffee London England

Cohen E and ISaguy 1985 Statistical evaluation of Arrhenius model and its applicability in prediction of food quality losses Journal of Food Processing and Preservation 9 273-290

Furia T E and N Bellanca 1975 In Fenta-ohs Handbook of Flavoringredients Vol 2 Eds T E Furia and N Bellanca CRC Press Cleveland

Haralampu SG ISagily and M Karel 1985Estimation of Arrhenius parameters using three least squares methods Journal of Food Processing and Preservation 9129-143

Heath H B 1988 The physiology of flavour Taste and aroma perception In Coffee Volume 3 Physiology eds R J Clarke and R Macrae New York Elsevier Applied Science

Hurrell R F 1982 The occurance of maillard reaction flavours in heated foodstuffs In Food flavors Part A Introduction Eds I D Morton and A J McLeod New York Elsevier

Kallio H M Leino K Koullias S Kallio and J Kaitaranta 1990 Headspace of roasted ground coffee as an indicator of storage time Food Chemistry 36 135-148

69

Labuza T P and D Riboh 1982 Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods Food Technology 10 66-74

Labuza T P and M K Schmidl 1985 Accelerated shelf-life testing of foods Food Technology 9 57-64

Lawless HT and H Heymann 1998 Sensory evaluation of food Principles and practices New York International Thompson Publishing

Lee T R Kempthome and JK Hardy 1992 Compositional changes in brewed coffee as a function of brewing time Journal of Food Science 57 (6) 1417-1419

Lundahl D President Infosense Personal communication October 15 1999

McCamey D A T M Thorpe and J P McCarthy 1990 Coffee bitterness In Bitterness in foods and beverages Ed R L Rouseff New York Elsevier

Meilgaard M C V Civille and B T Carr 1991 Sensory Evaluation Techniques CRC Boca Raton FL

Neilson A J V B Ferguson and D A Kendall 1988 Profile Methods Flavor Profile and Profile Attribute Analysis In Applied Sensory Ana4Isis of Foods Volume 1 Florida CRC Press

Parliment T H and H D Stahl 1995 What makes that coffee smell so good Chemtech 10 38 - 47

Robertson G L 1991 Predicting the shelf life of packaged foods ASEAN Food Journal 6 (2) 43-51

Stucky G D Lundahl and J Kolsky 1999 New method for the calculation of panelist agreement error and crossover effects Poster presentation Institute of Food Technologists annual meeting Chicago Illinois

Tassan C G and G F Russel 1974 Sensory and gas chromatographic profiles of coffee beverage headspace volatiles entrained on pourous polymers Journal of Food Science 39 64-68

Yokomukai Y BJ Cowart and G K Beauchamp 1993 Individual differences in sensitivity to bitter-tasting substances Chemical Senses 18(6) 669-681

70

Zook K L and J H Pearce 1988 Quantitative Descriptive Analysis In Applied Sensory Analysis of Foods ed H Moskowitz Florida CRC Press

71

APPENDICES

Appendix 1 Storage Temperature Readings

Figure 11 20degC Storage temperature readings during 12 week storage Readings taken every 10 minutes

26

25

24-

23 -

22-

21-

20-

19-

18

0730 1998

0809

Week 1

0819

Week 4

16

0827 1998

0926

Week 7 Week 12

Date - 1998



32

31-

30-

28 -

27

26

25

0730 08109 0819 0827 1998 1998

Week 4Week 1

Date - 1998



44

42

40

36

34

32

30

28

26

24 0819 0809 0730

1998 Week 1 Week 4

Date - 1998

75

Appendix 2 Descriptive Panel Paper Ballot

Name

Aroma Overall Aroma

Sweet Caramelized

Chocolate

Wood

Burnt

Paper Cardboard

Other

Flavor Overall Flavor

Sour Initial (quick)

Sour In Mouth

Sweet Caramelized

Chocolate

Wood

Bunt Paper Cardboard

Bitter

Other

Mouthfeel Body Mouthfilling

Metallic

Oily Mouthcoating

Astringent

Aftertaste Sour

Burnt (Ashy)

Paper Cardboard

Metallic

Bitter

Astringent

Appendix 3 Moderate Roast Reproducibility Data Values were compared to a chi square value of approximately 5336 at 38 decrees of freedom Attributes Panelist Panelist Panelist Panelist Panelist Panelist Panelist Panelist Panelist Panelist

1 2 3 4 5 6 7 8 9 10

Burnt Aroma 2100 2604 1463 12297 3378 3148 721 2938 3826 4624 Paper Aftertaste Sour Aftertaste

3637 2476

2151 1656

000 2004

1183 8406

000 6176

3801 2583

2881 2544

12136 3557

5416 6477

5893 1220

ampicy Bitter Flavor

3295 1539

1647 3049

2019 391

2642 5909

5308 000

5020 6382

3504 4850

5445 4946

4091 6561

4128 3474

Burnt Flavor 2547 2286 483 7555 3975 3541 2990 3297 7413 3012 Chocolate Flavor 2776 2894 1368 2767 4551 5213 4190 2738 3615 6987 Paper Flavor Sweet Flavor

3052 2847

1690 3792

2300 173

4423 6937

000 4337

927 347

8410 1692

4768 11190

7506 2415

4025 3369

Wood Flavor 1926 2400 1467 4927 1706 4582 3112 4096 8871 4014 Initial Sour Flavor 2451 1512 1393 14320 4478 4670 1146 1719 3746 1664 Chocolate Aroma 2508 2182 1696 4267 4162 2739 4300 2740 3165 9339 In Mouth Sour Flavor 3581 3590 1039 5520 5360 3681 2372 2905 5864 3187 Astringent Mouthfeel Metallic Mouthfeel

838 4192

5865 1406

3109 000

6654 3030

5104 3710

5341 2226

2458 989

410 8513

4952 1484

2368 11550

Oily Mouthfeel Overall Aroma

1390 3017

3166 321

884 000

5364 3712

9759 4047

2437 5196

4653 2993

862 3819

3894 5517

4692 8477

i

Overall Flavor 2600 822 000 4518 6288 4257 3738 2767 7066 5043 Paper Aroma Sweet Aroma

2356 2825

1213 3687

1390 000

4674 6676

1147 4915

1050 3125

5151 4541

11239 3027

5115 3796

3766 4508

Wood Aroma 2320 3446 915 7462 2339 4575 3389 3056 4225 5373 Astringent Aftertaste Bitter Aftertaste

1479 3542

3417 3053

976 000

11066 5082

5097 000

3356 5790

1418 1904

169 6076

7525 9457

2596 2197

Burnt Aftertaste 2784 5440 000 5960 4527 5425 2466 3118 3843 3538 Metallic Aftertaste 3454 000 000 1673 7848 000 883 12589 2207 8446

Appendix 4 High Roast Reproducibility Data Values were compared to a chi square value of approximately 5336 at 38 decrees of freedom Attributes Panelist Panelist Panelist Panelist Panelist Panelist Panelist Panelist Panelist Panelist

1 2 3 4 5 6 7 8 9 10


2388 1875

1841 2251

000 2242

881 9779

000 5084

3177 2733

3939 3786

17503 3271

852 4127

6819 2251

Body 3899 446 2677 1466 6252 6601 3035 3114 4878 5031 Bitter Flavor 3013 2296 2022 4068 000 5545 5074 4072 8048 3263 Burnt Flavor 2760 4965 000 5133 2315 2487 3896 7644 4408 3791 Chocolate Flavor 3211 2543 2394 2578 3986 1812 3785 3389 3065 10637 paper Flavor 3423 2344 567 2302 000 1257 8200 13187 1508 4613 Sweet Flavor 3307 4621 000 4549 1149 667 1344 13012 3425 5326 Wood Flavor 3580 4278 2228 4491 1923 4491 1548 3529 6076 5256 Initial Sour Flavor 3068_ 3530 1562 11677 4273 3334 1476 1866 4604 2011 Chocolate Aroma 3522 2625 2385 2405 2889 5334 2311 2775 3981 9173 In Mouth Sour Flavor 3010 2850 908 6230 5367 2922 4079 2286 5235 4513 Astringent Mouthfeel 897 6642 1725 5588 7647 3372 2784 1015 5558 2171 Metallic Mouthfeel 4362 000 000 5241 7076 000 000 9090 853 10778 Oily Mouthfeel 1550 3964 1388 4257 10864 2270 2265 801 3788 6253 Overall Aroma 2072 1092 000 2985 7570 4326 1520 2065 5173 10596 Overall Flavor 1250 173 000 3398 2747 3731 10471 4253 5012 6365 Paper Aroma 2612 2400 1781 2624 000 5650 5417 11430 1573 3912 Sweet Aroma 3800 3885 000 2019 2996 5453 3632 3376 4491 7749 Wood Aroma 3230 3580 1421 5865 3752 4078 3353 4081 4762 3277 Astringent Aftertaste 1714 3319 240 9976 7339 3108 2137 169 7083 2317 Bitter Aftertaste 5217 3106 000 4016 000 2255 3752 6338 8482 4232 Burnt Aftertaste 3168 7620 000 4161 5075 2582 3058 5082 4887 1767 Metallic Aftertaste 3948 000 223 317 10373 000 000 14418 3235 4887

Appendix 5 Moderate roast panelist tracking and monitoring agreement and crossover information Panelist 1 Panelist 2 Panelist 3

p-val SS SS p-valAttributes SS SS p-value SS SS Crossover panprod Crossover panprod Crossover panprod

113 882 066 009 496 098Bumt Aroma 099 711 098 029 003 616 100Chocolate Aroma 493 911 089 442 792

1030 085Paper Aroma 164 1746 088 260 899 092 102 1809 052 088 000 100Sweet Aroma 124 1386 028 000

300 761 062 360 1130 095 040 300 085Wood Aroma Astringent Aftertaste 005 585 095 026 1352 037 028 386 100

064 030 000 100Bitter Aftertaste 007 1240 040 029 1069 Burnt Aftertaste 052 878 099 404 1716 041 216 000 100

100 078 000 100Metallic Aftertaste 066 782 045 222 000 Paper Aftertaste 304 1318 096 057 780 070 027 000 100

466 702 100 186 849 099Sour Aftertaste 071 1049 100 Body 276 700 002 259 350 100 113 429 095 Bitter Flavor 161 569 098 077 1128 053 001 145 100

089 023 229 100Burnt Flavor 003 1207 098 001 1083 769 089 118 802 075 191 379 100Chocolate Flaovr 075

790 090 075 1075 082Paper Flavor 211 1427 062 206 Sweet Flavor 135 1094 059 228 1457 098 016 067 100

022 844 085 078 516 100Wood Flavor 464 677 060 060 885 096Initial Sour Flavor 050 1557 088 276 961 095

In Mouth Sour Flavor 065 1778 099 024 1782 024 024 516 100 Astringent Mouthfeel 182 296 100 237 2068 020 363 1096 092 Metallic Mouthfeel 204 1130 005 151 379 100 046 000 100 Oily Mouthfeel 215 596 100 193 1357 083 086 379 100

085 178 095 100 031 000 100Overall Aroma 126 890 100 021 000 100Overall Flavor 007 668 082 135 211

Appendix 5 continued Panelist 4 Panelist 5 Panelist 6

Attributes

Burnt Aroma

SS Crossover

050

SS panprod

4167

p-value

001

SS Crossover

041

SS panprod

1144

p-val

043

SS Crossover

125

SS panprod

1067

p-val

004 Chocolate Aroma 004 1549 097 074 1511 055 259 994 080 Paper Aroma Sweet Aroma

106 032

3463 3275

009 024

085 026

850 2411

100 044

097 022

778 1533

100 039

Wood Aroma 221 2446 009 404 767 079 137 1500 064 Astringent Aftertaste Bitter Aftertaste

002 019

4378 1780

002 051

005 107

2017 000

010 100

077 105

1328 2028

024 065

Burnt Aftertaste 001 1880 032 038 1428 002 171 1711 021

Metallic Aftertaste 033 379 100 224 1778 000 198 000 100 Paper Aftertaste Sour Aftertaste

087 003

429 3561

082 000

100 002

000 2617

100 001

048 339

1378 1094

073 032

Body Bitter Flavor

000 088

561 2186

004 015

062 000

1128 000

002 100

263 023

1067 2361

000 004

Burnt Flavor 005 3580 008 034 1883 094 475 1678 054 Chocolate Flaovr 000 767 013 223 1261 056 355 1444 043 paper Flavor Sweet Flavor

229 000

2068 2666

003 011

204 014

000 1667

100 050

055 263

433 133

065 100

Wood Flavor 030 1732 030 020 600 046 082 1611 047 Initial Sour Flavor 293 9096 000 316 2844 011 115 2967 071

In Mouth Sour Flavor 036 2740 003 056 2661 002 023 1828 046 Astringent Mouthfeel Metallic Mouthfeel

563 114

2346 817

032 039

313 353

1800 1000

008 003

019 025

1883 600

004 085


068 059

2299 1096

070 074

028 184

4183 1194

000 094

154 162

1044 1533

095 002

Overall Flavor 125 1161 076 027 1617 010 104 1094 002

Appendix 5 continued Panelist 9Panelist 7 I Panelist 8

SS p-value SS SS p-val SS SS p-valAttributes SS panprod Crossover panprodCrossover panprod Crossover

219 1296 090Burnt Aroma 350 244 100 227 996 088 Chocolate Aroma 708 1561 067 441 995 100 073 1149 089

Paper Aroma Sweet Aroma

247 337

3817 2228

001 075

051 061

8328 1485

009 053

069 133

3790 1862

064 040


131 208

561 667

054 100

002 015

067 2128

100 021

013 007

2977 3312

000 044

Burnt Aftertaste 271 778 062 043 983 075 323 1212 070 Metallic Aftertaste 256 200 095 083 2852 000 273 500 049 Paper Aftertaste Sour Aftertaste

054 083

1044 1078

002 081

512 391

4399 1507

000 070

065 112

1963 2744

083 090

Body Bitter Flavor

355 210

744 1794

090 048

109 006

1157 1830

029 010

000 277

869 2427

012 014

Burnt Flavor 236 1417 086 444 1562 035 032 3512 094 Chocolate Flavor 166 1161 078 030 759 032 020 1002 025 Paper Flavor Sweet Flavor

289 000

3933 650

000 100

512 010

2230 4300

042 000

052 010

3511 928

058 024

Wood Flavor 148 1094 017 215 1440 088 392 3119 009 Initial Sour Flavor 324 728 099 140 1092 099 023 2380 087 In Mouth Sour Flavor 013 1178 100 682 1442 038 014 2911 075 Astringent Mouthfeel Metallic Mouthfeel

202 085

867 267

035 097

236 071

145 2295

100 000

065 343

1746 400

000 084


171 035

1994 883

095 078

223 113

369 1127

100 095

484 000

1669 1628

089 014

Overall Flavor 110 961 074 282 711 087 000 1817 028

Appendix 5 continued Panelist 10

Attributes SS SS p-value Crossover panprod

Burnt Aroma 001 1567 016 Chocolate Aroma 420 3390 001 Paper Aroma 175 2790 087 Sweet Aroma 735 2211 024 Wood Aroma 342 1761 051 Astringent Aftertaste 012 1027 099 Bitter Aftertaste 015 769 096 Burnt Aftertaste 221 1116 080 Metallic Aftertaste 630 1913 008 Paper Aftertaste 323 2136 030 Sour Aftertaste 001 517 098 Body 361 877 002 Bitter Flavor 539 1285 060 Burnt Flavor 391 1427 087 Chocolate Flavor 256 1936 001 Paper Flavor 310 1882 076 Sweet Flavor 462 1295 037 Wood Flavor 013 1411 000 Initial Sour Flavor 209 1057 086 In Mouth Sour Flavor 000 1582 084 Astringent Mouthfeel 467 835 087 Metallic Mouthfeel 372 3113 003 Oily Mouthfeel 050 2011 008 Overall Aroma 451 2502 000 Overall Flavor 106 1296 059

Appendix 6 High roast panelist tracking and monitoring agreement and crossover information Panelist 1 Panelist 2 Panelist 3

Attributes SS SS p-value SS SS p-val SS SS p-val Crossover panprod Crossover panprod Crossover panprod

Burnt Aroma 259 1003 021 183 1327 043 099 774 064 Chocolate Aroma 251 1219 092 392 909 025 439 825 081 Paper Aroma 157 1653 096 354 1518 097 053 1127 097 Sweet Aroma 186 1494 041 599 1527 021 156 000 100 Wood Aroma 351 899 079 259 996 095 069 396 099 Astringent Aftertaste 030 677 099 113 1311 050 047 095 100 Bitter Aftertaste 127 1646 092 135 980 095 037 000 100 Burnt Aftertaste 104 811 089 617 1952 000 226 000 100 Metallic Aftertaste 198 1180 047 624 000 100 183 067 100 Paper Aftertaste 479 1027 097 098 792 075 098 000 100 Sour Aftertaste 426 682 062 265 819 100 226 816 069 Body 416 828 011 389 095 100 112 568 030 Bitter Flavor 255 1227 090 170 935 056 467 824 071 Burnt Flavor 207 1252 065 376 2252 009 264 000 100 Chocolate Flavor 228 886 063 076 702 090 209 661 020 Paper Flavor 464 1577 076 659 1080 092 118 261 100 Sweet Flavor 178 1135 009 373 1586 063 039 000 100 Wood Flavor 241 796 029 041 952 040 196 496 099 Initial Sour Flavor 168 1444 054 256 1661 050 102 735 089 In Mouth Sour Flavor 371 1090 044 072 1032 095 120 329 099 Astringent Mouthfeel 442 261 099 551 1935 002 320 503 096 Metallic Mouthfeel 629 1507 051 265 000 100 072 000 100 Oily Mouthfeel 208 635 099 326 1624 016 057 568 076 Overall Aroma 728 719 099 387 379 099 395 000 100 Overall Flavor 090 361 099 109 050 100 045 000 100

Appendix 6 continued

Panelist 4 Panelist 5 Panelist 6 Attribute SS SS p-val SS SS p-val SS SS p-val

Burnt Aroma Crossover

295 panprod

3179 017 Crossover

268 panprod

1400 025 Crossover

477 panprod

1149 084 Chocolate Aroma 199 832 093 056 1000 097 283 1846 057 Paper Aroma Sweet Aroma

513 114

1661 794

100 099

417 187

000 1178

100 004

235 455

3575 2144

050 028


093 156

3942 1267

003 013

332 157

2900 000

022 100

052 235

1228 711

084 081


166 171

379 3559

100 001

300 428

000 1850

100 041

098 470

1367 995

041 099

Body Bitter Flavor

202 380

311 1657

087 044

061 238

1328 000

049 100

508 355

1402 2259

038 008

Burnt Flavor 386 2328 076 042 1050 075 538 1128 078 Chocolate Flavor 583 711 028 344 1100 042 172 500 076 Paper Flavor 281 1061 099 203 000 100 386 579 060 Sweet Flavor 050 1561 000 035 394 094 236 229 100 Wood Flavor 173 999 009 243 428 055 279 999 083 Initial Sour Flavor 211 5496 000 191 2011 030 297 1569 066 In Mouth Sour Flavor 076 2257 085 262 1944 049 072 1059 036 Astringent Mouthfeel 2390 1628 002 544 2228 037 316 982 090 Metallic Mouthfeel 670 1811 098 194 2444 078 106 000 100 Oily Mouthfeel Overall Aroma

478 376

1744 1036

046 097

180 244

4450 2628

000 077

078 266

930 1502

089 078

Overall Flavor 122 982 091 044 794 083 234 1079 088

e dix 6 continued

Panelist 7 Panelist 8 Panelist 9 Attributes SS SS p-val SS SS p-val SS SS p-val

Crossover panprod Crossover panprod Crossover panprod Burnt Aroma 355 050 100 361 2496 068 442 1559 063 Chocolate Aroma 1436 800 079 939 961 098 483 1378 047 Paper Aroma 205 3428 000 117 7232 018 627 996 095 Sweet Aroma 103 1428 072 218 1327 098 400 1766 079 Wood Aroma 328 933 046 227 1136 001 271 1325 019 Astringent Aftertaste 233 844 095 286 067 100 092 2799 021 Bitter Aftertaste 315 1183 097 102 1999 062 175 2675 009 Burnt Aftertaste 259 783 093 144 1302 049 492 1252 082 Metallic Aftertaste 292 000 100 107 4309 002 203 967 008 Paper Aftertaste 086 1694 006 206 7530 049 100 367 099 Sour Aftertaste 265 1378 063 041 1190 045 118 1502 013 Body 1657 644 030 412 661 093 194 1036 082 Bitter Flavor 191 2067 039 234 1659 079 073 3278 021 Burnt Flavor 455 1767 063 362 3467 008 439 1999 097 Chocolate Flavor 213 1044 067 421 935 093 595 846 098 Paper Flavor 398 3778 000 365 6075 000 201 695 098 Sweet Flavor 926 461 054 423 4466 000 272 1175 069 Wood Flavor 218 344 100 055 785 005 144 1352 057 Initial Sour Flavor 087 694 088 256 878 099 158 2167 077 In Mouth Sour Flavor 069 1478 088 217 828 096 444 1896 007 Astringent Mouthfeel 439 811 064 144 296 100 304 1619 021 Metallic Mouthfeel 503 000 100 362 3140 000 414 295 098 Oily Mouthfeel 114 928 094 423 328 100 160 1552 062 Overall Aroma 093 528 079 421 717 100 125 1796 043 Overall Flavor 154 3028 086 352 1230 088 432 1449 054


Attributes SS SS p-val Crossover panprod


86

Appendix 7 SPSS 90 Syntax for Arrhenius Model

ACCELERATED SHELF LIFE PREDICTION PROGRAM ACCELERATE1 SPS PROGRAM COMPLETED 7-14-99 BY INFOSENSE INC Int Npu decrease score GET FILE=judys high acidSAV COMPUTE LAMBDA=000345020 COMPUTE CFINAL=30

COMPUTE LSCORE=LN(SCORE) COMPUTE TEMP2=27316+TEMP EXECUTE SAVE OUTFILE=DAT1

MODEL PROGRAM EAOVR=1000 LC0=460517 A=-5 COMPUTE FUNCT=1-TIMEEXP(A-(EAOVR((10TEMP2)-LAMBDA))) DO IF (FUNCTlt10E-10) + COMPUTE FUNCT=10E-10 + COMPUTE CPRED_Z= LCO- LN(FUNCT) ELSE + COMPUTE CPRED_Z = LCO-LN(1-TIMEEXP(A-(EAOVR((10TEMP2)-LAMBDA)))) END IF

NLR LSCORE OUTFILE=C_ZSAV SAVE PRED RESID(RESID) PRED = CPRED_Z CRITERIA = ITER(50)

MODEL PROGRAM EAOVR=1000 LCO= 460517 A=-5 COMPUTE FUNCT=1-TIMEEXP(A-(EAOVR((10TEMP2)-LAMBDA))) DO IF (FUNCTlt10E-10) + COMPUTE FUNCT=10E4 0 + COMPUTE CPRED_H=LC0+(2LN(FUNCT)) ELSE COMPUTE CPRED_H = LCO+RLN(1-TIMEEXP(A4EAOVR((10TEMP2)-LAMBDA))))) END IF

NLR LSCORE OUTFILE=C_HSAV SAVE PRED RESID(RESID) PRED = CPRED_H CRITERIA = ITER(50)

MODEL PROGRAM EAOVR=1000 LC0=460517 A=-5 COMPUTE CPRED_F = LCO-(TIMEEXP(A-(EAOVR((10TEMP2)-LAMBDA))))

NLR LSCORE

87

OUTFILE=C_FSAV SAVE PRED RESID(RESID) PRED = CPRED_F CRITERIA = ITER(50)

MODEL PROGRAM EAOVR=1000 LCO= 460517 Ar--5 COMPUTE FUNCT=1+(TIMEEXP(A-(EAOVR((10fTEMP2)-LAMBDA)))) DO IF (FUNCTlt10E-10) + COMPUTE FUNCT=10E-10 + COMPUTE CPRED_S=LCO+LN(FUNCT)) ELSE COMPUTE CPRED_S = LCO+LN(1+(TIMEEXP(A-(EAOVR((1 0TEMP2)-LAMBDA))))) END IF

NLR LSCORE OUTFILE=C_SSAV SAVE PRED RESID(RESID) PRED = CPRED_S CRITERIA = ITER(50)

VARIABLE LABEL CPRED_Z ZERO ORDER CPRED_H HALF ORDER CPRED_F FIRST ORDER CPRED_S SECOND ORDER LSCORE ACTUAL LOG SENSORY SCORE

Curve Estimation TSET NE1NVAR=NONE CURVEFIT NARIABLES=cpred_z cpred_h cpred_f cpred_s WITH score CONSTANT MODEL=LINEAR PLOT FIT

REGRESSION MISSING LISTWISE STATISTICS COEFF OUTS R ANOVA CHANGE ZPP CRITERIA=PIN(05) POUT(1 0) NOORIGIN DEPENDENT cpred_z METHOD=ENTER Iscore SCATTERTPLOT (CPRED_ZLSCORE)

REGRESSION MISSING LISTWISE STATISTICS COEFF OUTS R ANOVA CHANGE ZPP CRITERIA=PIN(05) POUT(10) NOORIGIN DEPENDENT cpred_h METHOD=ENTER score SCATTERTPLOT (CPRED_HLSCORE)

REGRESSION

88

MISSING LISTWISE STATISTICS COEFF OUTS R ANOVA CHANGE ZPP CRITERIA=PIN(05) POUT(1 0) NOORIGIN DEPENDENT cpred_F METHOD=ENTER Iscore SCATTERTPLOT (CPRED_FLSCORE)

REGRESSION MISSING LISTWISE STATISTICS COEFF OUTS R ANOVA CHANGE ZPP CRITERIA=PIN(05) POUT(1 0) NOORIGIN DEPENDENT cpred_S METHOD=ENTER Iscore SCATTERTPLOT (CPRED_SLSCORE)

COMPUTE PSCORE1=EXP(CPRED_Z) COMPUTE PSCORE2=EXP(CPRED_H) COMPUTE PSCORE3=EXP(CPRED_F) COMPUTE PSCORE4=EXP(CPRED_S) COMPUTE OBS=$CASENUM EXECUTE

VARIABLE LABELS PSCOREI ZERO ORDER PREDICTION PSCORE2 HALF ORDER PREDICTION PSCORE3 FIRST ORDER PREDICTION PSCORE4 SECOND ORDER PREDICTION SCORE OBSERVED SCORE OBS OBSERVATION

GRAPH SCATTERPLOT(BIVAR)=time WITH pscorel BY temp MISSING=LISTWISE

GRAPH SCATTERPLOT(BIVAR)=time WITH pscore2 BY temp MISSING=LISTWISE



TABLES BOXCHARS = SYSTEM FORMAT CWIDTH(12820) OBSERVATION TIME TEMP SCORE PSCOREI PSCORE2 PSCORE3 PSCORE4 TABLES OBS BY TIME + TEMP + SCORE + PSCOREI + PSCORE2 + PSCORE3 +

PSCORE4 STATISTICS = MEAN()

89

SORT CASES BY TPRED AGGREGATE OUTFILE=DAT2 PRESORTED BREAK=TPRED LAMBDA1 CFINALI = MAX(LAMBDA CFINAL)

GET FILE=DAT2 MATCH FILES FILE=1FILE=C_ZSAV DO IF SYSMIS(A)=1 + COMPUTE A=LAG(A) + COMPUTE LCO=LAG(LCO) + COMPUTE EAOVR=LAG(EAOVR) + COMPUTE SSE=LAG(SSE) + COMPUTE NCASES=LAG(NCASES) END IF COMPUTE MODEL=1 SAVE OUTFILE=PARAM1RENAME LAMBDA1=LAMBDA CFINAL1=CFINAL

GET FILE=DAT2 MATCH FILES FILE=1FILE=C_HSAV DO IF SYSMIS(A)=1 + COMPUTE A=LAG(A) + COMPUTE LCO=LAG(LCO) + COMPUTE EAOVR=LAG(EAOVR) + COMPUTE SSE=LAG(SSE) + COMPUTE NCASES=LAG(NCASES) END IF COMPUTE MODEL=2 SAVE OUTFILE=PARAM2RENAME LAMBDA1=LAMBDA CFINAL1=CFINAL

GET FILE=DAT2 MATCH FILES FILE=IIFILE=C_FSAV DO IF SYSMIS(A)=1 + COMPUTE A=LAG(A) + COMPUTE LCO=LAG(LCO) + COMPUTE EAOVR=LAG(EAOVR) + COMPUTE SSE=LAG(SSE) + COMPUTE NCASES=LAG(NCASES) END IF COMPUTE MODEL=3 SAVE OUTFILE=PARAM3RENAME LAMBDA1=LAMBDA CFINAL1=CFINAL

GET FILE=DAT2 MATCH FILES FILE=NFILE=C_SSAV DO IF SYSMIS(A)=1 + COMPUTE A=LAG(A) + COMPUTE LCO=LAG(LCO) + COMPUTE EAOVR=LAG(EAOVR) + COMPUTE SSE=LAG(SSE) + COMPUTE NCASES=LAG(NCASES) END IF COMPUTE MODEL=4 SAVE OUTFILE=PARAM4RENAME LAMBDA1=LAMBDA CFINAL1=CFINAL

90

GET FILE= PARAMI ADD FILES FILE=1FILE=PARAM2FILE=PARAM3FILE=PARAM4 EXECUTE COMPUTE R=1986 COMPUTE CO=EXP(LCO) COMPUTE TPRED=TPRED+27316 COMPUTE EA=EAOVRR COMPUTE Q10=10(219EMTPRED(TPRED+10))) DO IF MODEL=1 + COMPUTE KO=COEXP(A+(LAMBDAEAOVR)) + COMPUTE TIMEP=(1-(CFINAUCO))EXPOA-EAOVR((10TPRED)-LAMBDA))) ELSE IF MODEL=2 + COMPUTE KO=2(C005)FJCP(A+(EAOVRLAMBDA)) + COMPUTE TIMEP=(1-(CFINAUCO)05)EXP((A-(EAOVR((10TPRED)-LAMBDA)))) ELSE IF MODEL=3 + COMPUTE KO= EXP(A +(LAMBDAEAOVR)) + COMPUTE TIMEP=(LN(COCFINAL))(KOEXP(-1EAOVRTPRED)) ELSE IF MODEL=4 + COMPUTE KO=EXP(A+(EAOVRLAMBDA))CO + COMPUTE TIMEP=((COCFINAL)-1)EXP((A-EAOVRT10TPRED)-LAMBDA))) END IF EXECUTE

VALUE LABEL MODEL 1 ZERO ORDER 2 HALF ORDER 3 FIRST ORDER 4 SECOND ORDER

TABLES BOXCHARS = SYSTEM FORMAT CWIDTH(12620) OBSERVATION TIMEP Q10 TABLES TPRED BY MODELgt(TIMEP + Q10) STATISTICS = MEAN()

AGGREGATE OUTFILE=SUMMARY DOCUMENT BREAK=MODEL K01 EA1 CO1 Al EAOVRI CFINALI LAMBDAI SSEi NCASESI

= MAX(KO EA CO A EAOVR CFINAL LAMBDA SSE NCASES)

GET FILE=SUMMARY SAVE OUTFILE=SUMMARYRENAME KO1=K0 EA1=EA CO1=C0 A1=A EAOVR1=EAOVR

CF I NAL1=CFI NAL LAMBDA1=LAMBDA SSE1=SSE NCASES1=NCASES GET FILE=SUMMARY FORMATS LAMBDA (E115) TABLES BOXCHARS = SYSTEM FORMAT CWIDTH(61120) OBSERVATION KO EA CO A EAOVR CFINAL LAMBDA SSE NCASES TABLES KO + EA + CO + A + EAOVR + CFINAL + LAMBDA + SSE + NCASES BY

MODEL STATISTICS = MEAN()

Appendix 8 Moderate roast coffee mean ratings and standard deviations Data for each sample and attribute for which poor performing panelists were removed

Overall Aroma Sweet Aroma Chocolate Aroma Sample Mean N Std

Deviation Mean N Std


Deviation

20C Low Oxygen 42 day 30C Low Oxygen 42 day

714 710

14 21

053 030

422 407

18 27

088 078

383 367

18 27

079 088

40C Low Oxygen 14 day 679 14 070 411 18 108 361 18 092 20C Mid Oxygen 35 day 686 14 053 428 18 057 372 18 075 30C Mid Oxygen 14 day 671 14 047 424 17 075 382 17 064 40C Mid Oxygen 14 day 686 14 053 394 18 087 383 18 086 20C High Oxygen 28 day 700 13 041 412 17 078 394 17 075 30C High Oxygen 14 day 685 13 038 406 17 097 365 17 070 40C High Oxygen 14 day 693 14 062 411 18 068 394 18 080 20C Low Oxygen 84 day 707 14 062 411 18 076 372 18 089 30C Low Oxygen 84 day 690 21 054 437 27 101 385 27 072 40C Low Oxygen 63 day 679 14 070 406 18 064 372 18 075 20C Mid Oxygen 77 day 679 14 043 406 18 073 389 18 076 30C Mid Oxygen 56 day 707 14 047 424 17 066 376 17 097 40C Mid Oxygen 56 day 679 14 058 394 18 094 389 18 058 20C High Oxygen 70 day 708 13 064 400 17 071 371 17 077 30C High Oxygen 49 day 692 13 028 400 17 079 371 17 077 40C High Oxygen 49 day 679 14 058 378 18 073 339 18 070

Control 692 131 053 410 168 078 383 168 076


Wood Aroma Burnt Aroma Paper Aroma

Sample Mean N Std Mean N Std Mean N Std Dev Dev Dev

20C Low Oxygen 42 day 350 16 082 313 16 062 150 18 129 30C Low Oxygen 42 day 308 24 058 300 24 078 156 27 125 40C Low Oxygen 14 day 350 16 073 306 16 057 144 18 142 20C Mid Oxygen 35 day 325 16 058 269 16 048 144 18 134 30C Mid Oxygen 14 day 320 15 041 293 15 059 129 17 140 40C Mid Oxygen 14 day 331 16 048 281 16 075 156 18 150 20C High Oxygen 28 day 333 15 062 280 15 041 147 17 142 30C High Oxygen 14 day 327 15 059 293 15 070 129 17 110 40C High Oxygen 14 day 338 16 050 288 16 062 183 18 142 20C Low Oxygen 84 day 306 16 044 300 16 037 122 18 117 30C Low Oxygen 84 day 329 24 062 283 24 048 126 27 106 40C Low Oxygen 63 day 325 16 077 281 16 040 156 18 134 20C Mid Oxygen 77 day 325 16 068 275 16 045 139 18 138 30C Mid Oxygen 56 day 333 15 062 280 15 041 135 17 141 40C Mid Oxygen 56 day 306 16 057 275 16 058 161 18 138 20C High Oxygen 70 day 313 15 064 267 15 062 224 17 148 30C High Oxygen 49 day 313 15 074 280 15 068 124 17 130 40C High Oxygen 49 day 363 16 072 281 16 066 200 18 150 i

Control 327 149 057 287 149 064 143 168 133 1


Overall Flavor Initial Sour Flavor In Mouth Sour Flavor


20C Low Oxygen 42 day 700 16 037 278 18 073 357 14 085 30C Low Oxygen 42 day 683 24 038 241 27 093 352 21 093 40C Low Oxygen 14 day 700 16 052 272 18 083 350 14 076 20C Mid Oxygen 35 day 706 16 057 261 18 078 371 14 091 30C Mid Oxygen 14 day 687 15 052 259 17 051 323 13 083 40C Mid Oxygen 14 day 669 16 079 244 18 070 336 14 093 20C High Oxygen 28 day 700 16 052 271 17 059 343 14 102 30C High Oxygen 14 day 680 15 041 265 17 079 354 13 066 40C High Oxygen 14 day 700 16 052 261 18 050 364 14 084 20C Low Oxygen 84 day 713 16 062 261 18 078 350 14 076 30C Low Oxygen 84 day 692 24 050 233 27 083 352 21 093 40C Low Oxygen 63 day 681 16 054 250 18 062 343 14 076 20C Mid Oxygen 77 day 681 16 066 261 18 078 364 14 063 30C Mid Oxygen 56 day 707 15 059 241 17 094 346 13 105 40C Mid Oxygen 56 day 706 16 044 267 18 077 357 14 076 20C High Oxygen 70 day 694 16 057 247 17 080 321 14 089 30C High Oxygen 49 day 660 15 051 253 17 080 354 13 078 40C High Oxygen 49 day 706 16 057 250 18 104 379 14 080

Control 693 150 051 254 168 078 342 131 068


Sweet Flavor Chocolate Flavor Wood Flavor



Control 336 149 076 374 168 067 309 168 065


Burnt Flavor Paper Flavor Bitter Flavor



Control 378 149 086 131 150 123 372 131 201


Body Metallic Mouthfeel Oily Mouthfeel

Sample Mean N Std Dev

Mean N Std Dev

Mean N Std Dev

20C Low Oxygen 42 day 30C Low Oxygen 42 day 40C Low Oxygen 14 day 20C Mid Oxygen 35 day

657 614 650 643

14 21 14 14

051 073 052 051

013 033 025 038

16 24 16 16

034 070 058 062

269 233 263 250

16 24 16 16

079 070 062 063

30C Mid Oxygen 14 day 631 13 085 013 15 035 247 15 074 40C Mid Oxygen 14 day 636 14 050 025 16 045 269 16 087 20C High Oxygen 28 day 30C High Oxygen 14 day

643 615

14 13

065 055

020 027

15 15

041 046

238 247

16 15

072 074

40C High Oxygen 14 day 20C Low Oxygen 84 day 30C Low Oxygen 84 day 40C Low Oxygen 63 day

650 657 624 643

14 14 21 14

052 051 070 051

031 025 029 025

16 16 24 16

060 045 069 058

275 275 246 250

16 16 24 16

077 086 078 063

20C Mid Oxygen 77 day 636 14 050 031 16 060 250 16 063 30C Mid Oxygen 56 day 40C Mid Oxygen 56 day

654 643

13 14

052 065

040 025

15 16

106 045

233 263

15 16

062 072

20CHigh Oxygen 70 day 636 14 050 020 15 041 275 16 077 30C High Oxygen 49 day 40C High Oxygen 49 day

615 671

13 14

055 073

040 019

15 16

063 040

227 281

15 16

080 075

Control 643 131 057 019 149 043 264 150 074


Astringent Mouthfeel Sour Aftertaste Burnt Aftertaste



Control 337 131 068 324 131 075 363 131 089


Paper Aftertaste Metallic Aftertaste Bitter Aftertaste


20C Low Oxygen 42 day 079 14 097 000 14 000 300 14 141

30C Low Oxygen 42 day 081 21 108 010 21 030 276 21 126 40C Low Oxygen 14 day 100 14 118 014 14 053 286 14 135 20C Mid Oxygen 35 day 093 14 127 014 14 036 307 14 144 30C Mid Oxygen 14 day 077 13 109 000 13 000 293 14 138 40C Mid Oxygen 14 day 093 14 121 014 14 036 300 14 157 20C High Oxygen 28 day 100 13 122 007 14 027 308 13 112 30C High Oxygen 14 day 077 13 101 008 13 028 277 13 136 40C High Oxygen 14 day 100 14 130 014 14 036 286 14 151 20C Low Oxygen 84 day 071 14 091 000 14 000 300 14 136 30C Low Oxygen 84 day 081 21 103 000 21 000 295 21 140 40C Low Oxygen 63 day 086 14 110 029 14 083 279 14 131 20C Mid Oxygen 77 day 079 14 105 007 14 027 314 14 146 30C Mid Oxygen 56 day 062 13 087 000 13 000 286 14 146 40C Mid Oxygen 56 day 086 14 117 000 14 000 286 14 141 20C High Oxygen 70 day 131 13 111 007 14 027 308 13 119 30C High Oxygen 49 day 085 13 107 008 13 028 292 13 155 40C High Oxygen 49 day 150 14 109 007 14 027 286 14 135

Control 081 130 103 005 131 024 290 131 137


Sample

20C Low Oxygen 42 day 30C Low Oxygen 42 day 40C Low Oxygen 14 day 20C Mid Oxygen 35 day 30C Mid Oxygen 14 day 40C Mid Oxygen 14 day 20C High Oxygen 28 day 30C High Oxygen 14 day 40C High Oxygen 14 day 20C Low Oxygen 84 day 30C Low Oxygen 84 day 40C Low Oxygen 63 day 20C Mid Oxygen 77 day 30C Mid Oxygen 56 day 40C Mid Oxygen 56 day 20C High Oxygen 70 day 30C High Oxygen 49 day 40C High Oxygen 49 day

Control

Mean

350 333 325 350 340 344 360 327 313 350 342 325 325 327 344 353 333 331 338

Astringent Aftertaste

N Std Dev

16 073 24 070 16 068 16 073 15 051 16 073 15 074 15 070 16 062 16 063 24 072 16 093 16 068 15 080 16 073 15 083 15 082 16 070 149 077

100

Appendix 9 Moderate roast ANOVA results for significant attributes Based on data following panelist tracking and monitoring

Table 91 Wood Flavor

Source Type III df Mean Square F Sig Sum of Squares

Corrected 144162 170 848 2845 000 Model

Intercept 3468740 1 3468740 11636305 000 647 2170 004SAMPTREA 11645 18

8 22894 000INITIALS 54596 6825 144 1375 010SAMPTREA 59010 410

INITIALS Error 99266 333 298 Total 5072000 504

Corrected 243429 503 Total

a R Squared = 592 (Adjusted R Squared = 384)

Table 92 Paper Flavor

Source Type In df Mean Square F Sig Sum of Squares _

151 3849 11577 000Corrected 581161 Model


INITIALS 369377 7 52768 158725 000 SAMPTREA 54273 126 431 1296 038 INITIALS

Error 99070 298 332 Total 1518000 450



101


Table 93 Body


Corrected 89271 132 676 3725 000 Model

Intercept 11492448 1 11492448 63295661 000 SAMPTREA 6797 18 378 2080 007


Error 47208 260 182 Total 16244000 393



Table 94 Paper Aroma

Source Type Ill df Mean Square F Sig Sum of Squares

Corrected 694244 170 4084 7097 000 Model



Error 191629 333 575 Total 1996000 504



102


Table 95 Paper Aftertaste

Source Type In df Mean Square F Sig Sum of Squares

Corrected 390837 132 2961 15374 000 Model



Error 49494 257 193 Total 735000 390



Table 96 Burnt Aroma

Source Type HI df Mean Square F Sig Sum of Squares

Corrected 92304 151 611 2638 000 Model



Error 68371 295 232 Total 3826000 447



103


Table 97 Chocolate Aroma

Source Type DI df Mean Square F Sig Sum of Squares

Corrected 198646 170 1169 3861 000 Model



Error 100781 333 303 Total 7515000 504



Table 98 Sweet Aroma


Corrected 168582 170 992 2212 000 Model



Error 149257 333 448 Total 8795000 504



104


Table 99 Wood Aroma


Corrected 84696 151 561 2080 000 Model



Error 79550 295 270 Total 4946000 447



Table 910 Astringent Aftertaste


Corrected 165637 151 1097 4419 000 Model



Error 73222 295 248 Total 5333000 447



105


Table 911 Bitter Aftertaste


Corrected 662140 132 5016 23604 000 Model



Error 55254 260 213 Total 4065000 393



Table 912 Burnt Aftertaste


Corrected 275017 132 2083 8471 000 Model

Intercept 3729551 1 3729551 15163079 000 SAMPTREA 3636 18 202 821 675 INITIALS 184212 6 30702 124824 000

SAMPTREA 29751 108 275 1120 234 INITIALS

Error 63950 260 246 Total 5535000 393



106


Table 913 Sour Aftertaste


Corrected 138809 132 1052 4023 000 Model



Error 67959 260 261 Total 4428000 393



Table 914 Bitter Flavor

Source Type 111 df Mean Square F Sig Sum of Squares

Corrected 1471417 132 11147 42928 000 Model



Error 67515 260 260 Total 6948000 393



107


Table 915 Burnt Flavor


Corrected 207313 151 1373 3862 000 Model



Error 104865 295 355 Total 6679000 447



Table 916 Chocolate Flavor

Source Type IQ df Mean Square F Sig Sum of Squares

Corrected 141115 170 830 3313 000 Model



Error 83439 333 251 Total 7111000 504



108


Table 917 Sweet Flavor


Corrected 191956 151 1271 5144 000 Model



Error 72904 295 247 Total 5359000 447



Table 918 Initial Sour Flavor

Source Type III df [Mean Square F Sig Sum of Squares

Corrected 156152 170 919 2114 000 Model



Error 144705 333 435 Total 3572000 504



109


Table 919 In Mouth Sour Flavor


Corrected 141043 132 1069 2749 000 Model



Error 101064 260 389 Total 5004000 393



Table 920 Astringent Mouthfeel


Corrected 121386 132 920 3524 000 Model



Error 67851 260 261 Total 4643000 393



110


Table 921 Metallic Mouthfeel


Corrected 76500 151 507 3255 000 Model



Error 45921 295 156 Total 149000 447



Table 922 Oily Mouthfeel

Source Type DT df Mean Square F Sig Sum of Squares

Corrected 149726 151 992 3137 000 Model



Error 94205 298 316 Total 3229000 450



111


Table 923 Overall Aroma


419 2063 000Corrected 55372 132 Model


INITIALS 24987 6 4165 20485 000 SAMPTREA 16307 108 151 743 962 INTTIALS

Error 52857 260 203 Total 18906000 393



Table 924 Overall Flavor


434 2119 000Corrected 65533 151 Model


000INITIALS 26269 7 3753 18319 SAMPTREA 25881 126 205 1003 485 INITIALS

Error 61047 298 205 Total 21717000 450



112


Table 925 Metallic Aftertaste

Source Type III df can Squar F Sig Sum of Squares

Corrected 102861 151 681 3314 000 Model

Intercept 20477 1 20477 99606 000 SAMP 4128 18 229 1115 336

INITIALS 56490 7 8070 39254 000 SAMPTRE 25949 126 206 1002 487

I




Appendix 10 High roast coffee mean ratings and standard deviations Data for each sample and attribute for which poor performing panelists were removed

Overall Aroma Sweet Aroma Chocolate Aroma Sample Mean N Std Mean N Std Mean N Std

Dev Dev Dev 20C Low Oxygen 42 day 725 16 058 429 14 083 380 20 077 30C Low Oxygen 42 day 729 24 062 438 21 059 407 29 107 40C Low Oxygen 14 day 740 15 051 446 13 066 384 19 069 20C Mid Oxygen 35 day 725 16 058 414 14 077 395 20 083 30C Mid Oxygen 21 day 713 16 050 400 14 078 395 20 060 40C Mid Oxygen 10 day 713 16 050 429 14 061 385 20 088 20C High Oxygen 28 day 719 16 054 429 14 073 390 20 085 30C High Oxygen 7 day 713 16 050 443 14 076 405 20 089 40C High Oxygen 10 day 713 16 062 464 14 063 405 20 100 20C Low Oxygen 84 day 738 16 062 443 14 076 395 20 060 30C Low Oxygen 84 day 725 24 053 424 21 070 403 29 087 40C Low Oxygen 63 day 720 15 041 431 13 075 395 19 062 20C Mid Oxygen 77 day 725 16 045 429 14 073 390 20 091 30C Mid Oxygen 56 day 731 16 070 421 14 070 375 20 064 40C Mid Oxygen 56 day 706 16 057 414 14 077 385 20 088 20C High Oxygen 70 day 719 16 054 429 14 073 400 20 108 30C High Oxygen 49 day 694 16 057 436 14 074 380 20 077 40C High Oxygen 49 day 738 16 050 421 14 070 385 20 067

Control 726 151 064 433 132 073 394 188 088


Wood Aroma Burnt Aroma Paper Aroma Sample Mean N Std

Dev Mean N Std

Dev Mean N Std

Dev 20C Low Oxygen 42 day 333 1800 069 319 1600 075 138 1600 131

30C Low Oxygen 42 day 315 2600 073 291 2300 042 113 2300 114 40C Low Oxygen 14 day 324 1700 066 347 1500 113 119 1600 138 20C Mid Oxygen 35 day 322 1800 065 300 1600 073 119 1600 128 30C Mid Oxygen 21 day 344 1800 051 338 1600 102 131 1600 149 40C Mid Oxygen 10 day 328 1800 075 269 1600 060 094 1600 106 20C High Oxygen 28 day 328 1800 083 300 1600 063 113 1600 120 30C High Oxygen 7 day 317 1800 062 281 1600 066 113 1600 126

40C High Oxygen 10 day 328 1800 057 300 1600 089 113 1600 141 20C Low Oxygen 84 day 344 1800 062 319 1600 066 113 1600 126 30C Low Oxygen 84 day 354 2600 071 309 2300 060 104 2300 122 40C Low Oxygen 63 day 318 1700 053 313 1500 074 131 1600 166 20C Mid Oxygen 77 day 333 1800 049 294 1600 077 113 1600 126 30C Mid Oxygen 56 day 344 1800 051 300 1600 089 119 1600 138 40C Mid Oxygen 56 day 350 1800 062 300 1600 082 100 1600 103 20C High Oxygen 70 day 311 1800 058 288 1600 072 113 1600 126 30C High Oxygen 49 day 378 1800 106 294 1600 057 100 1600 126 40C High Oxygen 49 day 322 1800 043 300 1600 082 119 1600 138

Control 327 16900 060 291 15000 077 118 15100 123


Overall Flavor Initial Sour Flavor In Mouth Sour Flavor Sample

20C Low Oxygen 42 day 30C Low Oxygen 42 day 40C Low Oxygen 14 day 20C Mid Oxygen 35 day 30C Mid Oxygen 21 day 40C Mid Ox en 10 da

Mean 725 722 731 731 713 738

N 1600 2300 1600 1600 1600 1600

St Dev 045 060 060 060 062 062

Mean 272 265 318 278 272 267

N 1800 2600 1700 1800 1800 1800

St Dev 075 049 081 055 075 097

Mean 338 342 367 344 356 338

N 1600 2400 1500 1600 1600 1600

St Dev 072 078 062 073 063 096

20C H -1 = 28 731 1600 048 228 1800 057 325 1600 068 30C High Oxygen 7 day

40C High Oxygen 10 day 20C Low Oxygen 84 day 30C Low Oxygen 84 day 40C Low Oxygen 63 day 20C Mid Oxygen 77 day 30C Mid Oxygen 56 day 40C Mid Oxygen 56 day 20C High Oxygen 70 day 30C High Oxygen 49 day 40C High Oxygen 49 day

Control

719 731 725 726 719 750 713 731 725 700 725 728

1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

054 060 068 062 066 052 062 060 058 063 045 063

256 300 272 269 312 289 294 278 267 256 278 286

1800 1800 1800 2600 1700 1800 1800 1800 1800 1800 1800 16900

062 069 067 074 060 068 064 055 059 078 081 078

344 369 363 338 360 363 356 356 356 338 344 360

1600 1600 1600 2400 1500 1600 1600 1600 1600 1600 1600 15100

073 079 072 071 051 089 063 073 089 072 051 069


Sweet Flavor Chocolate Flavor Wood Flavor Sample Mean N Std

Dev Mean N Std

Dev Mean N Std

Dev

20C Low Oxygen 42 day 30C Low Oxoen 42 day 40C Low Oxygen 14 day 20C Mid Oxygen 35 day 30C Mid Oxygen 21 day 40C Mid Oxygen 10 day 20C High Oxygen 28 day 30C High Oxygen 7 day


Control

320 334 300 295 305 300 305 325 305 305 307 279 310 305 295 295 290 310 312

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

111 097 100 136 100 134 100 079 115 110 125 123 117 128 100 139 121 102 113

395 417 374 395 370 405 395 395 400 400 379 395 390 380 395 385 375 405 394

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

069 107 073 060 066 083 069 089 079 079 098 071 064 062 060 099 064 076 078

306 309 347 319 319 319 306 306 306 319 300 353 331 313 313 300 331 331 320

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

025 051 052 054 054 054 068 044 044 075 067 052 060 050 050 052 048 048 053


Burnt Flavor Paper Flavor Bitter Flavor Sample Mean N Std

Dev Mean N Std

Dev Mean N Std

Dev 20C Low Oxygen 42 day 383 1800 079 150 1600 137 406 1600 214 30C Low Oxygen 42 day 40C Low Oxygen 14 day 20C Mid Oxygen 35 day 30C Mid Oxygen 21 day 40C Mid Oxygen 10 day 20C High Oxygen 28 day 30C High Oxygen 7 day 40C High Oxygen 10 day 20C Low Oxygen 84 day 30C Low Oxygen 84 day 40C Low Oxygen 63 day 20C Mid Oxygen 77 day 30C Mid Oxygen 56 day 40C Mid Oxygen 56 day 20C High Oxygen 70 day 30C High Oxygen 49 day 40C High Oxygen 49 day

Control

377 412 367 378 356 378 383 394 378 358 412 389 383 361 350 367 378 379

2600 1700 1800 1800 1800 1800 1800 1800 1800 2600 1700 1800

1800 1800 1800 1800 1800

16900

071 093 059 065 070 081 051 064 081 076 099 068 092 070 062 059 065 075

117 131 125 113 106 119 131 138 125 096 131 131 131 113 125 119 131 126

2300 1600 1600 1600 1600 1600 1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

130 140 134 120 118 111 145 136 134 098 145 130 135 120 134 128 145 126

400 380 394 394 394 381 375 381 413 417 420 369 388 375 363 375 369 393

2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

198 237 211 217 208 197 208 207 216 192 237 199 236 195 203 202 206 209


Body Metallic Mouthfeel Oily Mouthfeel Sample Mean N Std Mean N Std Mean N Std


Control 687 15000 042 027 13200 057 260 15100 071


Sour Aftertaste Burnt AftertasteAstringent Mouthfeel N Std Mean N Std Mean N StdSample Mean

DevDev Dev 20C Low Oxygen 42 day 342 1200 067 311 1800 083 361 1800 078

339 1800 050 312 2600 065 365 2600 09830C Low Oxygen 42 day 40C Low Oxygen 14 day 355 1100 069 318 1700 088 412 1700 105

20C Mid Oxygen 35 day 342 1200 051 328 1800 057 367 1800 097 30C Mid Oxygen 21 day 350 1200 080 322 1800 081 389 1800 123 40C Mid Oxygen 10 day 342 1200 051 311 1800 076 356 1800 110

20C High Oxygen 28 day 333 1200 049 300 1800 077 367 1800 097 311 1800 083 383 1800 09230C High Oxygen 7 day 333 1200 049

40C High Oxygen 10 day 358 1200 067 311 1800 076 389 1800 108

20C Low Oxygen 84 day 333 1200 049 317 1800 071 367 1800 084 30C Low Oxygen 84 day 328 1800 046 308 2600 069 350 2600 095

394 1700 13040C Low Oxygen 63 day 345 1100 069 318 1700 081 20C Mid Oxygen 77 day 358 1200 067 333 1800 049 383 1800 092

30C Mid Oxygen 56 day 342 1200 067 306 1800 073 378 1800 117

40C Mid Oxygen 56 day 325 1200 062 300 1800 084 367 1800 119 1800 09220C High Oxygen 70 day 325 1200 045 311 1800 083 361

30C High Oxygen 49day 317 1200 058 283 1800 079 361 1800 109 400 1800 09740C High Oxygen 49 day 358 1200 079 306 1800 064

16900 066 376 16900 102Control 344 11300 058 311




Mean N Std Dev

Mean N Std Dev

20C Low Oxygen 42 day 30C Low Oxygen 42 day 40C Low Oxygen 14 day 20C Mid Oxygen 35 day 30C Mid Oxygen 21 day 40C Mid Oxygen 10 day 20C High Oxygen 28 day 30C High Oxygen 7 day

40C High Oxygen 10 day 20C Low Oxygen 84 day 30C Low Oxygen 84 day 40C Low Oxygen 63 day_ 20C Mid Oxygen 77 day 30C Mid Oxygen 56 day 40C Mid Oxygen 56 day 20C High Oxygen 70 day 30C High Oxygen 49 day

069 065 080 100 063 081 088 075 088 081 078 073 088 069 081 094 063

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

087 088 108 121 109 105 115 113 126 111 090 116 109 101 105 118 109

019 017 013 019 025 006 000 013 025 019 013 000 000 019 000 006 031

1600 2400 1500 1600 1600 1600 1600 1600 1600 1600 2400 1500 1600 1600 1600 1600 1600

040 048 035 075 058 025 000 034 068 040 034 000 000 040 000 025 087

319 304 287 275 300 294 325 306 325 306 309 300 300 288 288 288 294

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

147 111 136 124 137 129 139 134 148 129 128 160 132 136 131 126 129

40C High Oxygen 49 day Control

100 075

1600 15000

115 102

006 010

1600 15100

025 032

288 308

1600 15000

131 133


Sample

20C Low Oxygen 42 day 30C Low Oxygen 42 day 40C Low Oxygen 14 day 20C Mid Oxygen 35 day 30C Mid Oxygen 21 day 40C Mid Oxygen 10 day 20C High Oxygen 28 day 30C High Oxygen 7 day 40C High Oxygen 10 day 20C Low Oxygen 84 day 30C Low Ox en 84 da 40C Low Oxygen 63 day 20C Mid Oxygen 77 day 30C Mid Oxygen 56 day 40C Mid Oxygen 56 day 20C High Oxygen 70 day 30C High Oxygen 49 day 40C High Oxygen 49 day

Control

Mean

336 362 369 343 343 350 336 350 343 336 338 346 357 350 329 336 336 350 348

Astringent Aftertaste N Std

Dev 1400 074 2100 067 1300 095 1400 051 1400 085 1400 052 1400 074 1400 052 1400 076 1400 063 2100 086 1300 088 1400 051 1400 085 1400 061 1400 063 1400 084 1400 065 13200 074

122

Appendix 11 High roast ANOVA results for significant attributes Based on data following panelist tracking and monitoring

Table 111 Wood Aroma


721 2761 000Corrected 122605 170 Model

4050167 1 4050167 15503423 000Intercept 18 543 2080 006SAMPTREA 9780 8 23676 000INITIALS 49481 6185

331 043SAMPTREA 47637 144 1266 INITIALS

Error 87778 336 261 Total 5764000 507





1088 3464 000Corrected 164333 151 Model

Intercept 2976132 1 2976132 9472097 000 18 571 1817 023SAMPTREA 10276

35989 000INITIALS 79154 7 11308 401 047SAMPTREA 50557 126 1277




123

Appendix 11 Continued



Corrected 265698 189 1406 4061 000 Model



Error 129465 374 346 Total 9102000 564





Corrected 538560 151 3567 6443 000 Model



Error 166623 301 554 Total 1309000 453



124




Corrected 117439 132 890 2807 000 Model



Error 83357 263 317 Total 7559000 396





000Corrected 130391 132 988 2668 Model



Error 97357 263 370 Total 4404000 396



125




Corrected 698461 151 4626 19355 000 Model



Error 71219 298 239 Total 4892000 450





Corrected 445897 170 2623 11553 000 Model



Error 76281 336 227 Total 7635000 507



126




Corrected 33879 151 224 1792 000 Model



Error 37684 301 125 Total 78000 453





Corrected 429518 151 2844 15067 000 Model



Error 56260 298 189 Total 758000 450



127




Corrected 155300 170 914 3054 000 Model



Error 100515 336 299 Total 5161000 507



Table 1112 Body


Corrected 36222 151 240 1306 027 Model



Error 54722 298 184 Total 20967000 450



128




Corrected 1803106 151 11941 36695 000 Model

Intercept 4887778 1 4887778 15020135 000 18 1369SAMPTREA 8017 445 145

INITIALS 1265750 7 180821 555664 000 126 1033 SAMPTREA 42370 336 406






2063 000Corrected 140867 170 829 Model



Error 134947 336 402 Total 7509000 507



129




Corrected 236821 189 1253 4541 000 Model



Error 103199 374 276 Total 9039000 564





Corrected 646992 151 4285 17480 000 Model



Error 73781 301 245 Total 1418000 453


a R Squared = 898 (Adjusted R Squared = 846) 1

130




Corrected 581359 189 3076 8962 000 Model



Error 128363 374 343 Total 6047000 564





Corrected 65695 151 435 1984 000 Model



Error 65363 298 219 Total 4688000 450



131




Corrected 146774 170 863 2396 000 Model



Error 121064 336 360 Total 4217000 507





Corrected 135426 151 897 2888 000 Model



Error 93480 301 311 Total 5866000 453



132




Corrected 81326 113 720 4646 000 Model



Error 34857 225 155 Total 4065000 339





Corrected 64564 132 489 3561 000 Model

Intercept 19254 1 19254 140184 000 SAMPTREA 857 18 4761E-02 347 995

INITIALS 41827 6 6971 50755 000 SAMPTREA 9974 108 9235E-02 672 991 INITIALS

Error 36123 263 137 Total 128000 396



133




Corrected 115595 151 766 2773 000 Model



Error 83085 301 276 Total 3262000 453





Corrected 85902 151 569 2565 000 Model



Error 66760 301 222 Total 23844000 453

Corrected 152662 452 Total _


134




Corrected 100278 151 664 3362 000 Model



Error 59462 301 198 Total 24054000 453



135

Appendix 12 Demographic Questionnaire Utilized in the Consumer Panel

Panelist

Please answer the following questions about yourself 1 How often do you drink coffee

a) Daily b) Almost daily (At least 5 days per week)

c) Four days or less per week d) Once a month or less

2 What brand(s) do you typically consume

a) Allen Brothers (The Beanery) b) (Specific Brand)

c) Boyds d) Maxwell House or other canned coffees

d) Other 3 Of these brand(s) which is your primary brand (the one you consume most often)

a) Allen Brothers (The Beanery) b) (Specific Brand


e) Other

4 What type of coffee drink do you typically consume

a) Brewed Coffee b) Espresso

c) Specialty drinks (latte mocha etc)

5 When you typically drink brewed coffee how do you prefer to consume it

a) Black b) With dairy (or whitener) only

c) With sweetener only d) With both dairy (or whitener) and sweetener

6 What is your age group

a) 16-19 b) 20-24

c) 25-29 d) 30-34

e) 35-39 0 40-49

g) 50 or older

7 Are you male or female

a) Male b) Female

The specific brand was listed on the actual demographic questionnaire given to panelists however that information is unable to be published

136

Appendix 13 Consumer Panel Ballot

Panelist CODES

There are two samples in front of you Please taste the two samples and then answer the following question

What is the degree of difference between the two samples

0 = Not at all different

1= Slightly different

2 = Moderately different

3 = Very much different

4 = Extremely different

If you scored a pair of samples as different please indicate your reasons for the difference

137

Appendix 14 Consent Form for Consumer Panel

Sensory Science Laboratory Department of Food Science and Technology


Consent Form Coffee Consumer Panel

Date January 1999

Project Director Dr Dave Lundahl

You are being asked to participate in a taste test to determine the quality differences between several coffee samples There is no foreseeable risk or discomfort associated with the consumption of this product Identities of the panelists will be kept confidential and names will not be used in any reports or publications which may result from this project

Ingredients Water coffee

Anyone who is aware of an allergic reaction to any of the ingredients must disqualify themselves from this study

As a volunteer you may choose to withdraw from participation in this project at any time Any questions you may have will be answered by the project director at 737-6502

I have read and understand the information provided above I have reviewed the ingredient information listed above and am not aware of any allergy that I may have to these ingredients I hereby consent to participate in this study

DateName

Signature Phone

138

Appendix 15 SPSS 90 Syntax for Consumer Panel Analysis including UNOANAOVA LSD and Contrast Analysis of the data

UNIANOVA diffscr BY sample panelist RANDOM = panelist CONTRAST (sample)=Simple METHOD = SSTYPE(3) INTERCEPT = INCLUDE POSTHOC = sample ( LSD ) PLOT = PROFILE( sample ) CRITERIA = ALPHA(05) DESIGN = panelist sample

139

Appendix 16 Moderate roast consumer panel Unianova results

Table 161 Moderate roast results for all panelists included (N=95) Tests of Between-Subjects Effects Dependent Variable DIFFSCR

Sourc Type III df Mean F Sig Sum of Square

Squares Intercep Hypothesis 634226 1 634226 379694 000

Error 156352 93603 1670 PANELIS Hypothesis 156829 94 1668 1558 005

Error 200270 187 1071 SAMPL Hypothesis 4397 3 1466 1368 254

Error 200270 187 1071 a 1003 MS(PANELIST) - 3298E-03 MS(Error) b MS(Error)

Table 162 Moderate roast results for panelists that drank coffee 5 days or more per week (N=91) Tests of Between-Subjects Effects Dependent Variable DIFFSCR






Table 163 Moderate roast results excluding panelists that did not consume coffee 5 days or more per week and did not typically consume a particular brand (N=68) Tests of Between-Subjects Effects Dependent Variable DIFFSCR






140

Appendix 17 High roast consumer panel Unianova results

Table 171 High roast results for all panelists included (N=105) Tests of Between-Subjects Effects Dependent Variable DIFFSCR

Sourc Type Ill df Mean F Sig Sum of Square





Table 172 High roast results for panelists that drank coffee 5 days or more per week (N=98) Tests of Between-Subjects Effects Dependent Variable DIFFSCR






Table 173 High roast results excluding panelists that did not consume coffee 5 days or more per week and did not typically consume a particular brand (N=68) Tests of Between-Subjects Effects Dependent Variable DIFFSCR

Sourc Type lit df Mean F Sig Sum of Square



Error 108097 131 825 SAMPL Hypothesis 7236 3 2923 036

Error 108097 131 825 a 981 MS(PANELIST) + 1946E-02 MS(Error) b MS(Error)

141

Appendix 18 Moderate roast consumer comments

Table 181 Summary of moderate roast consumer comments Comments mentioned infrequently are not included

Sample

30 C Low Oxygen 42 Day Storage


30 C high Oxygen 4 Days Storage

Blind Control

Control (one per tray)

Times Comments and Number of seen Times Mentioned

71 Bitter = 10

Strong = 7 Weak or Mild = 5

71 Bitter = 11 Strong = 6 Weak = 5 Rich or Dense = 5

70 Strong = 5 Bitter = 15

73 Bitter = 5 More Flavor = 8

285 Good or Best = 13 Bitter = 38 Strong = 23 Mild = 6 Smooth = 22 More Flavor = 6 Burnt= 5

Number of times sample seen by group 1 consumers

142

Table 182 Moderate roast consumer comments and responses

097= 30C Low Oxygen Stored 6 Weeks 302= Blind Reference 554= 30C Low Oxygen Stored 12 Weeks 871=

30C High Oxygen Stored 4 Days Pan Sample Difference Comments elist Score

1 302 3 The strength of one is much weaker 1 871 4 one has a stronger flavor 1 97 1 991 is a little more bitter than 97 2 871 2 683 is slightly harsher more bitter 871- more subtle and

woody 2 554 3 554- extremely bitter 426-more smooth mild full-bodied 2 97 1 991- no flavor bland 97-slight flavor (not hot) 3 97 2 991 is moderately bitter 97 is very bitter 3 302 0 3 871 1 871- a little more sharp tasting bitter at the onset than 426

but the temp is different 4 97 1 683 has slightly more bitter taste 4 302 2 426has more bite tot he taste and a longer after taste 4 554 2 554- more bitter taste than 991 554 was hotter still had a

stronger taste 5 302 2 683- was more bitter 5 97 3 426- darker roast more burnt more bitter 97- more body

mouthfeel not as burnt or toasty 5 871 0 when both cooled to a similar temp they were the same 6 871 3 683 stronger better 6 302 4 426- stronger bitter 6 554 3 991 stronger 7 871 1 683- much hotter and had a toasty roasted flavor 871 was

very smooth (dont think the temp affected flavor) 7 554 0 7 302 0 8 554 3 683 smell is strong 554 smell is weak like the taste of 683

more than 554 8 871 3 they smell different 871 tastes and smells better 426 is not

the kind of coffee I like 8 302 3 991 has a stronger smell the taste is different and this time

neither sample I like 9 871 3 683- smooth 871- aftertaste bitter and much stronger 9 97 1 426- a little stronger than 97 not much both are good and

no aftertaste 9 302 2 302 is cold 991 is hot bitter and burnt 10 554 2 554 tastes more bitter than 683 10 871 1 871 is more bitter than 426 both samples have distinct

aroma like arabica

143

Table 182 continued


30C High Oxygen Stored 4 Days Pan Sample Difference Comments elist Score 10 97 2 991 has a more distinct aroma and aftertaste than 97 11 554 1 683 is more bitter with a lingering aftertaste 554 is

smoother 11 97 2 97 is smoother less bitter less aftertaste 11 302 0 12 871 3 683 was smoother more flavor 871 a little bitter 12 302 1 302 seemed to have slightly more flavor 12 97 0 one was warmer 13 302 1 one was milder 13 871 2 871- more acidic 426- smoother less acidic 13 554 3 554- leaves a bad aftertaste 991- smoother pleasant 14 871 4 426-was much better tasting 097 was very bitter and just

sick 14 97 2 871 was slightly stronger or a little bit more bitter 683

tasted better 14 554 3 991 was strong but good however 554 had a bad aftertaste

15 554 0 15 302 0 15 97 0

16 97 3 554- too acidic displeasing in taste 426 is much more tolerable lower acidic but still spicy

16 554 4 683- less acidic more mild and much more pleasant to the pallatte 97 very earthy and very high acidity

16 302 2 very close to one another however 991 is still a little more spicier

17 97 3 97 much sweeter and too bitter 683 was strong but had a good taste

17 871 3 871 was awkwardly sweet 426 was good less strong not as much flavor but better taste

17 554 4 991 was good less peircing of a flavor 554 was too sweet tasted bad

18 97 3 97 was bitter to begin with but 683 was more bitter with an aftertaste 683 was cooler

18 554 3 426 is colder but the two samples taste similar 18 871 1 again temperature was a factor 871 was cooler than 991 but

taste was similar 19 97 1 97 is a stronger taste 683 is bitter 19 871 1 426 smells stronger

19 302 0 20 554 1 smoothness 20 97 2 bitterness of one aftertaste

144

Table 182 continued


30C High Oxygen Stored 4 Days Pan Sample Difference Comments elist Score 20 871 2 bitterness aftertaste

21 554 0

21 302 1 426 was slightly sweeter than 302 21 871 1 871 seemed fruitier (sweeter) than 991 not as dull in flavor

but only a slight difference 22 97 0 22 302 3 302 has a stronger acid afterbite 22 554 2 991 is fuller bodied less acid 23 302 0 23 554 2 554 milder less bite

23 871 2 991 has all around coffee flavor much like Kona not bitter 24 302 1 temp was different 24 97 2 97 seemed more bitter

24 554 3 991 was like my grandfathers coffee (canned) 554 was very smooth and full of flavor

25 97 0 25 554 2 426 was brighter tasting 554 was more dense and earthy 25 871 2 871 was a little sharper in taste than 991 26 554 1 683 was slightly less bitter than 554 26 97 3 426 is weaker than 97 26 871 0 27 97 1 difference may be caused by temperature 683 was slightly

darker 27 302 1 426 seemed slightly darker in taste 27 554 2 554 has a more roasted flavor 991 is a little more sour 554

also has a nutty flavor 28 554 2 554 was slightly bitter 28 871 0 871- hot 426 lukewarm 28 302 2 991 tasted fresher (and hotter) 302 tasted like it had been in

the pot for a while 29 97 3 683 more bitter 29 871 2 871 more bitter 29 302 0 30 871 1 683 has slight more bite 30 97 1 both tasted acidic 97 more pleasant 30 302 1 302 had a better taste 991 had complexity 31 97 3 taste different one is more smooth than the other (683gt097)

145

Table 182 continued



31 554 0 31 302 1 991 is little bitter 32 302 3 one was warmer and had more flavor 32 97 0 32 871 3 991 much hotter 33 302 3 temperature was different 33 97 0 33 554 3 temperature was different

34 871 2 871 less bitter than 683 34 97 2

34 554 1 554 is more dark roast

35 871 1 871 more bitter 35 302 0 35 97 1 991 more bitter

36 871 2 one was more smooth and less bitter 36 302 2 one was less bitter and more smooth 36 554 0 37 97 1 97 was slightly more robust 37 302 0

37 554 0

38 871 0 38 554 1 different in strength temperature aftertaste 38 302 0 39 554 3 554 has a significant punch longer lasting additionally

penetrating 39 302 2 39 97 3 97 has a bit if a bite Perhaps this was attributed to the

temperature differences 97 was warmer than 991 40 97 1 683 tasted richer more nutty 97 was weaker 40 302 3 426 tasted smoother winey 302 was sharp pungent with a

very bitter aftertaste 40 871 2 I prefer 871 to 991 991 had a very bitter aftertaste but

weak 871 was smoother more pleasant but with a less biting aftertaste

146

Table 182 continued


30C High Oxygen Stored 4 Days Pan Sample Difference Comments elist Score 41 554 3 554 was a lot hotter and more bitter

41 302 2 426 was hotter and had more flavor than 302

41 871 3 991 definitely left a longer lasting impression on my taste buds stronger and deeper

42 302 2 302 seemed to be mellow 683 had a bitter aftertaste 42 871 1 871 seemed stronger with bitter aftertaste 42 97 0 43 97 2 97 tastes like burnt coffee also bitter 683 feels smoother 43 871 3 426 maybe darker roast feels smoother than 871 871

maybe light roasted has a bitter taste 43 554 2 554 tastes bitter 991 tastes smoother it is a good roast

without an aftertaste 44 554 2 683 had a stronger flavor than 554 44 871 0 0

44 97 1 097 is slightly stronger or fuller flavored 45 554 3 683 is much stronger than the other 45 97 2 426 is more flavorful (richer) and has a stronger aroma than

97 45 302 0 46 871 2 871 is more mild than 683 46 554 1 No aroma in 426 554 smells of coffee aromatics 46 97 0 47 302 3 302 stronger in flavor Taste stayed longer but wasnt as

good as 683 302 had too strong flavor as if it was really old or over-brewed coffee but didnt taste burnt

47 554 2 554 was stronger and richer in flavor 426 was weak and more bitter not as rich in flavor

47 871 2 871 was more bitter 991 was not quite as strong as I like but flavor was good 871 flavor wasnt that good I prefer 991

48 302 2 683 has stronger taste in the beginning

48 871 3 426 is a much smoother taste The aftertaste of 871 is good 48 554 3 554 has a stronger bite to it and is richer than 991 49 554 1 554 is less strong (mild not as hot) but the flavor is similar 49 97 0 49 302 1 991 is slightly stronger taste is similar

147

Table 182 continued



50 554 1 683 was slightly more bitter 50 302 1 Can barely tell a difference

50 871 1 871 is smoother 51 554 1 554 seemed to have a stronger presence 51 871 1 426 seems slightly stronger bitter than 871 51 97 0 52 871 1 one was hot one was cold 683 was hotter and more

flavorful 52 97 1 97 was milder than 426 which had longer lasting flavor 52 302 2 didnt care for 991 too weak 302 stronger flavor 53 97 2 one seemed more bitter (683) and stronger tasting 53 871 0

53 554 0 54 554 3 683 was much more bitter 54 871 1 426 was hotter (in temp) than 871 426 also tasted slightly

more stronger 54 302 1 991 hotter in temp than 302 55 871 0 55 554 2 426 was much bolder flavor (strong) 554 was more of a

medium bold taste 55 302 2 991 stronger flavor with strong aftertaste 56 97 2 683 is much bitter than 97 56 302 2 302 is much softer and better 56 554 0 57 554 3 The sample on the left is much more sour and rough 687 is

not as souracidic and is much more smooth 57 97 1 97 has a slightly less sour finish 57 871 2 991 is much more sour than 871 Both have a smooth

finish 991 tastes somewhat burned 58 554 1 683 more bitter 58 302 0 58 97 0 59 97 1 one had a little fuller flavor 59 554 1 426 slightly more fragrant 59 302 1 302 slightly more acid 60 302 1 683 seemed slightly stronger very slight 60 871 2 426 seemed to have a more nutty flavor

148

Table 182 continued



60 554 0

61 302 2 302 is bitter the other is less bitter 61 554 0 61 871 1 both are pretty good but 871 is a bit more bitter than 991 62 302 1 one had a more noticeable aftertaste 62 871 2 871 more bitter 426 more woody tasting and smoother 62 97 1 97 had a bit of a sweet tinge to it 63 302 1 Aside from 683 being a little colder it seemed more bitter

63 97 1 426 was a little smoother 97 had a little more roasty bite or something

63 554 1 554 has something - an aftertaste that is a bit mushroomy 64 871 2 one is hotter and more intense it tastes more burnt (683) 64 554 2 426 is hotter 554 is more bitter and less intense 64 97 0 65 97 4 683 is much more bitter 65 871 4 426 is much more bitter 65 302 2 302 is more sour

67 302 2 one is more bitter than the other and has a stronger coffee flavor

67 97 3 one is more bitter than the other which tastes more burnt

67 871 2 one is both more bitter and burnt tasting 68 97 1 683 is slightly more bitter and has a burnt taste 68 302 1 I prefer 426 over 302 It could be because 426 was hotter

and therefore not as bitter Coffee in paper cups tend to take on the flavor of paper - Yuk

68 871 1 991 was very smooth and light flavor 871 was a little stronger Upon second taste they took on the flavor of the cup

69 97 2 683 sweeter than 97 97 slightly more bitter and bolder than 683

69 554 1 554 slightly bitter 426 pleasant mild flavor with less aftertaste than 554

69 871 0 70 871 1 871 milder and had a less noticeable aftertaste 70 302 0 70 97 2 991 more bitter and more afterttaste 71 871 2 683 has more prolonged bitter taste 871 is more sour

149

Table 182 continued


30C High Oxygen Stored 4 Days Pan Sample Difference Comments elist Score 71 302 1 426 a bit less sour 71 554 0

72 97 3 97 aftertaste is bitter and moderate sour whereas 683 aftertaste is very bitter

72 302 1 426 is more bitter

72 554 0 73 871 3 683 is stronger 73 97 0 too strong to tell a difference 73 554 0 74 97 1 97 is very strong 74 302 2 the sample 426 is more smooth and mild I like it better 74 871 1 991 is better 871 is a little bit bitter but it seems the same

coffee 75 554 3 first tastes like beans second tastes rather bitter 75 97 1 97 seems stronger 426 seems hotter 75 302 3 302 seems darker roasted bitter 76 871 2 temp of 683 higher 871 slightly more bitter 76 554 2 426 temperature hotter 76 302 0 0

77 302 1 683 bitter rich and slightly thin and roasty 302 is similar but tastes stronger more flavorful and the bitterness tastes greater

77 97 1 97 thin asn bitter 426 not as much bitterness smoother finish and aftertaste

77 554 1 554 seems less thin than last 4 samples more roasty 991 pretty bitter bitterness is strong and hangs on

78 302 3 one has a stronger taste than the other from the beginning sip

78 554 4 554 has a sharp acidic taste 426 has a smooth mellow taste

78 871 0 80 554 1 one more bitter than the other 80 97 3 80 871 1 one has a bland taste - watery 81 97 3 683 is much heavier and lingers on the tongue longer - also

more bitter 81 554 1 554 is more bitter than 426 _

81 302 3 302 is more bitter 991 is sweeter overall -

150

Table 182 continued


30C High Oxygen Stored 4 Days Pan Sample Difference Comments elist Score 82 302 1 683 was less bitter more rich 302 was more sour 683 was

more exciting to me

82 97 0 82 871 3 871 was more bitter stronger 991 was smooth - tasted

dark andnot bitter - good for the morning 83 97 3 97 is more bitter 683 more mellow 83 871 0 83 302 3 302 much fuller flavor both good 84 871 0

84 554 2 426 has sweeter aftertaste

84 97 1 97 has stronger taste and good flavor 85 97 1 87 was not as strong 85 302 302 is a little stronger and has a little better flavor1

85 554 2 554 has a softer flavor and is a little stronger than 991 86 871 0 86 97 2 one was a little fruitier than the other It left a different

aftertaste 86 302 1 one is a little lighter one more full bodied 87 97 1

87 554 1

87 871 0 88 554 3 88 302 0 88 97 1

89 97 1 683 was smoother less bitter 89 302 1 426 is slightly smoother less bitter 89 554 2 991 is very bitter 554 is excellant rich smooth not bitter 90 871 3 level of acidic aftertaste was higher in the milder coffee

(871) 683 was stronger Temp was different 90 302 1 426 had stronger aftertaste 90 97 1 991 seemed slightly stronger although they were at different

temps 991 was hotter Both had similar and pleasing and breif aftertastes

91 554 3 683 has much brisker (bitter) taste 91 871 0 91 302 -0 92 302 0 92 871 1 One was a little less bitter 92 554 1 One was a bit watery the other a deeper taste 93 554 2 554 more bitter and acidic

151

Table 182 continued


30C High Oxygen Stored 4 Days Pan Sample Difference Comments elist Score 93 302 0 93 871 0 94 302 3 302 has more flavor may also be stronger Was hotter and

had more aromatics When cooled the difference was less noticeable

94 871 1 426 may have more flavor or may just be because it is hotter 871 may be a little more bitter Neither is full enou h or stron enou h for m tastes

94 97 0 95 871 1 871 hotter 95 302 2 426 hotter may be why tastes different 95 554 2 554 hotter 96 97 4 683 was bitter compared to 97 97 was more smooth than

683 96 871 1 there was not much difference 426 just tasted a little

stronger but not much 96 554 2 both tasted fairly strong however 991 was a little stronger

and little more bitter 97 97 0 97 302 0 97 554 0

152

Appendix 19 High roast consumer comments

Table 191 Summary high roast consumer comments Comments mentioned infrequently are not included

Sample Times Comments and Number of seen Times Mentioned

30 C Low Oxygen 42 Day Storage 76 Smooth = 5

Strong = 6 Bitter = 10 Weak or Nfild = 7

30 C Low Oxygen 84 Day Storage 79 Bitter = 10 30 C high Oxygen 7 Days Storage 80 Strong = 5

Bitter = 16 Acidic = 5 Smooth = 6

Blind Control 80 Bitter = 7 Control (one per tray) 315 Good or Best = 11

Bitter = 27 Strong = 18 Nfild = 9 Smooth = 5 Sweet = 5 Sour = 5


153

Table 192 High roast consumer comments and responses

Low Acid 104= 30C Low Oxygen 6 Week Storage 422= 30C High Oxygen 7 Day Storage 039= 30C Low Oxygen 12 Week Storage 697= Blind Reference

Pane Sample Difference Comments list Score

1 697 2 697 less bitter - pleasant coffee taste 1 422 3 902 is cool 422 is hot and more pleasing - taste reminds me

of decaf 1 104 3 118 - like this one best out of all the coffees 2 422 2 422 is stronger and tastes a little burnt compared to 335 2 39 0 2 104 1 seems 118 is a little cooler than 104 3 104 3 335 was more bitter but had fuller coffee taste and was

hotter than 104 104 was a little smoother but weaker tasting I liked 335 better

3 697 0 3 422 1

4 104 1 335 was slightly stronger with a little bit of bitterness 4 697 0 4 39 1

5 697 1 335 was stronger and hot 697 was milder and warm 5 104 0 5 422 0 6 422 1 422 tastes weaker and 335 has a stronger roasted taste 6 697 1 697 is slightly stronger than 902 6 39 0 7 422 0 7 39 0 7 697 1 697 seemed a little richer 8 39 1 temperature differences make it slightly difficult (335 very

hot 039 lukewarm) 039 slightly more bitter and sour tasting 8 422 1 temperature differences and 422 is more acidic and bitter 8 697 2 118 much more bitter and sour tasting 9 422 2 422 is smoother and nuttier than 335 which is slightly sour 9 104 3 902 is more sour than 104 which is much more smooth 9 697 3 697 is much more smooth and flavorful than 118 which is

sharp and sour 10 39 1 lingering aftertaste possibly heat differences 10 697 0 10 104 1 104 milder than 902 11 39 2 335 is milder - not as burnt in taste 11 104 1 902 is milder 11 697 0 12 422 2 335 more of a roasted flavor than 422 422 has bitter

aftertaste

154

Table 192 continued


Pane Sample Difference Comments list Score 12 697 0 both strong burnt wood taste 12 104 2 104 - mild taste smooth going down - very good coffee

118- more of a burnt roasted taste aftertaste 13 697 0 13 422 1 902 - bitter 422 end of taste is not bitter prefer 422 13 39 1 039 is astringent 118 is smooth taste

14 422 1 422 is milder 14 104 0

14 39 0 15 39 2 39 tastes darker and smoother 335 is a bit bitter stronger

but both are good 15 697 2 902 was smooth with a bitter aftertaste 697 was bitter at

first 15 104 3 104 was strong and smooth 118 was bitter and had a

strong aftertaste 16 104 2 104 darker roast flavor 335 more body 16 39 0 16 697 2 118 more bitterness and body 17 104 1 both are good one heartier and more bitter 17 422 0

17 39 1 very close in taste one seems more complex 18 104 1 335 had a richer aftertaste 104 slightly bitter

18 39 0 18 422 3 422 tasted bitter like coffee left on the heat too long 118

had rich mellow taste 19 104 1 104 slightly hotter than 335 tastes are identical 19 422 3 902 almost sweet with floral aftertaste Love it 422 slightly

acrid and bitter tasted old 19 697

20 39 1 335 stronger 20 104 2 104 stronger 20 422 3 118 stronger 21 39 2 one was rather sharp with a bitter aftertaste The other was

flatter duller and less aftertaste 21 697 0 21 422 0 22 104 0 not much difference than the temp of samples 22 697 1 697- little more bitter aftertaste 902 slightly milder

155

Table 192 continued


Pane Sample Difference Comments list Score 22 39 1 118 bitter 039 has some vanilla flavor 23 697 0 23 39 1 one is bitter (stronger) than the other

23 422 3 118 is way stronger than 422 422 is sweeter too 24 697 1 only temperature differed not taste 24 104 2 top note stronger in 104 24 39 1 39 lesser strength temp and acidity 25 104 2 104 is stronger and more bitter 25 39 3 902 smells better and has full rich flavor 39 feels thinner in

the mouth and tastes not as fresh brewed 25 422 1 both have a nice roasted smell 118 is slightly more robust 26 39 1 335 more bitter 26 104 0 26 422 0 27 104 3 one more mild 27 697 1 one slightly stronger 27 39 0 28 39 2 335 stronger flavor 28 422 2 902 stronger flavor 28 697 0 29 104 0 29 422 1 902 has slightly more bitter sharp taste 422 has smoother

body 29 697 0 30 422 0 30 104 0

30 697 1 118 seems a little stronger a little more bitter 31 104 2 335 is more bitter than 104

31 39 2 902 is more bitter than 39 31 697 1 697 is milder 32 697 697 slightly more bitter both very good1

32 104 0 32 422 0 33 697 3 smell bitterness strength and taste 33 104 1 one had little stronger taste smell 33 39 1 look different (one with bubbles other none both light mot

bitter one had a little pleasant aftertaste 34 422 1 335 seems a bit stronger and a little more bitter than the

other 34 104 1 902 has a slightly stronger flavor but no clear distinctions

156

Table 192 continued


Pane Sample Difference Comments list Score 34 39 0 35 422 1 422 slightly more bitter but virtually no difference 35 697 0 Thought these were the best tasting ones 35 104 1 both had slight bitter aftertaste 104 seemed slightly more

bitter 36 422 1 422 is a tiny bit sweeter but same taste 36 697 1 902 has a bitter pinch in its aftertaste but similar tastes 36 39 1 39 was hotter but tastes were the same for both 37 104 0 37 697 1 697 is better dark taste 37 39 2 118 is better taste 38 422 3 temperature 38 39 0 38 697 1 temperature

39 39 3 temperature 39 697 0

39 104 2 temperature 40 104 1 335 very hot 40 697 0 40 422 0 41 39 1 335 was slightly stronger in taste 41 697 0 41 422 1 118 tasted slightly milder 42 697 2 335 has more bitter taste 697 is smoother and tastes better 42 422 2 I did not like taste of 902 (bitter) 422 was smoother taste 42 104 1 104 is less bitter than 118 43 104 1 335 hotter less bitter 43 422 0 43 39 1 118 slightly stronger taste but not by much

44 39 2 335 hotter seemed more acidic and stronger than 39 difference possibly due to temp dont know

44 422 2 422 tastes stronger also hotter 44 104 0 118 very hot more aromatic seems stronger 104

lukewarm very little aroma 45 39 0

45 104 1 104 seemed to be a little weaker than 902 45 697 2 697 seemed to have a little more flavor or body than 118

157

Table 192 continued


Pane Sample Difference Comments list Score 46 422 1 422 has a little bit strong taste (a little bit bitter 46 39 1 902 has more bitter taste 46 104 1 118 is a little bit clearer than 104 after swallowing it 47 697 2 697 was more bitter 47 39 0 47 422 1 118 tastes a little stronger 48 697 3 one is really strong the other a little lighter 48 422 2 one is stronger thicker than the other 48 39 3 one very strong thick the other light thinner 49 39 3 335 was bitter 335 wasnt as smooth and had a more

distinct flavor 49 104 1 104 was slightly smoother than 902 902 was slightly bitter 49 697 1 118 was slightly more bitter 697 was slightly smoother than

118 50 39 1 335 seems a little more acidy than 039 39 smoother 50 697 2 697 seems darker and fuller flavored 902 seems like

average coffee 50 422 3 118 full and smooth 422 acidy and nutty flavored

51 39 0 51 422 2 one had richer flavor and stronger aftertaste Other was

more watery 51 104 0 52 422 2 335 is milder less bitter 52 104 0 both were bitter 52 697 0 both were mild

53 104 3 104 is much stronger left more of an aftertaste

53 422 3 902 is stronger it coats the mouth

53 39 2 39 is stronger bitter

54 39 3 I like 39 because it is very dark 54 422 1 422 seems darker 902 seems soft - very delicious 54 697 0

55 422 2

55 39 3 55 697 2 56 104 1

56 697 0

158

Table 192 continued


Pane Sample Difference Comments list Score 56 39 1

57 39 4 39 is very bitter 57 104 2 104 has a milder flavor 57 422 4 422 tastes burnt and bitter 58 39 3 first sample was rich not bitter second sample more robust

and a little bitter 58 697 2 first sample very bitter second sample rich and good coffee 58 422 1 first sample mild good coffee richer and stronger 59 104 1 104 more bitter locks flavor and is warm 335 is hot 59 39 3 118 had a strong bitter sour aftertaste didnt like it 59 697 0 60 697 1 697 is less bitter but only slightly seems 335 has bitter

aftertaste 60 422 2 422 is stronger and bitter 902 tastes like watered down

version of 422 60 39 2 39 has stronger aftertaste taste coffee beans 118 slight

bitter aftertaste 61 697 1 335 seemed a little more bitter than 697 both samples

have good flavor but are brewed too strong 61 39 1 39 is a good coffee 902 is very good although too strong

61 422 0 both seemed to lack a rich taste 62 697 3 335 has good aroma more flavor more character 697 is

brewed same strength but either never had aroma or has gotten old

62 422 2 902 slightly fuller flavor 422 is more bitter They are not too different though

62 104 1 they are almost the same 104 is slightly less bitter 63 697 0 63 422 0 63 39 1 39 was slightly more bitter with an aftertaste 64 422 1 422 slightly bitter

64 39 0 64 104 0 65 104 1 slight difference in bitterness aftertaste 65 422 2 strength smoothness (lack of bitterness) 65 697 0

66 422 0 66 104 2 104 was stronger than 902 66 39 2 more aftertaste with 118

159

Table 192 continued


Pane Sample Difference Comments list Score 67 697 1 697 hotter temp

67 104 1 same taste but 902 hotter 67 39 1 39 has hotter temp but they taste the same 68 104 1 104 seems to be slightly stronger and more bitter

68 697 0 68 422 0 69 104 0 69 39 2 902 was much hotter 39 was a little more bitter

69 422 2 422 tasted more bitter than 118 70 422 2 the 335 is more sweet more carbon taste in it the 442 is

more bitter 70 697 the 902 is more bitter than 697 1

70 104 3 the 104 is much more bitter brown and carbon taste the 108 is relative mild

71 422 335 seems slightly more bitter 1

71 697 0 71 39 1 118 may be slightly more bitter both too weak 72 104 3 the first was mildly bitter the second very bitter 72 697 1 was stronger than the other 697 was mellow 902 was bitter 72 39 0

73 422 1 422 had a teeny bit more bite (slightly bitter) 73 104 2 104 tastes kind of like dirt 902 has same quality but seems

less pronounced 104 more sharp 73 39 1 039 is slightly more astringent or sharp than 118 74 104 1 335 hotter 74 697 0 74

) 422 2 422 more acidic more vegetal type flavor

75 39 2 335 has stronger smell and hits the back of the throat more firmly 039 has fuller taste

75 104 1 902 has a slightly more sweet aftertaste Otherwise very similar

75 697 1 697 had stronger odor tastes very similar 76 422 4 335 was highly bitter acidity 422 was smooth and rich

tasting 335 smelled old or chemically decaffeinated 76 39 1 39 tasted more bitter 902 was more sweet

76 697 1 697 kind of flat 118 was sweeter fresher 77 697 3 335 tasted much more tangy and tart 697 seemed slightly

fuller bodied with a richer taste

160

Table 192 continued


Pane Sample Difference Comments list Score 77 104 2 104 seemed more sour 902 seemed earthier 77 39 1 39 tasted slightly more sour but not a great difference 78 697 2 335 is mellower 697 is more bitter and would assume a

darker roast 78 39 1 39 is mellower 78 422 1 prefer 422 as It is slightly mellower than 118 118 more

bitter 79 39 2 39 smoother 335 harsher - more bitter

79 422 2 902 harsher without bitter taste 422 somewhat harsh without a bitter taste (smoother than 902)

79 104 2 104 bitter harsh 118 less bitter harsh 80 39 0 80 104 2 104 was more bitter 902 was smooth with a pleasant aroma

and aftertaste 80 422 3 422 was bitter strong aftertaste 118 had a nice aftertaste 81 104 1 104 seems darker richer etc than 335 81 39 3 902 much darker richer 39 tasted very light perhaps more

watery 81 697 1 just slightly darker

82 697 0 82 104 1 104 slightly lighter flavor 82 422 1 422 had some more flavor 83 104 2 335 slightly more better (full bodied) 83 422 1 902 has a richer bouquet and fuller taste (mainly aftertaste 83 697 0 84 422 3 I believe that coffee should always be hot and I like 335

better because it is hot 84 39 2 902 is warmer than 39 84 104 0 85 104 2 335 is tepid and has very strong burnt flavor 104 is bitter 85 697 0 same in flavor smooth 85 39 1 39 was slightly more bitter than 118

86 422 1

86 104

86 697 3 697 has a lasting deeper taste 87 104 0

161

Table 192 continued


Pane Sample Difference Comments list Score 87 39 2 902 in more bitter and has burnt flavor 87 422 3 422 is much more bitter 118 is strong but pleasant taste

better aftertaste 88 39 0 88 697 1 They seemed to taste different in the back of my mouth 88 104 0 89 104 1 335 is stronger than 104 89 697 1 Taste of 902 is a little bit stronger 89 39 2 I think 118 is hotter than 39 90 422 3 335 was weaker than 422 which had more of a bite 90 697 0 90 104 0 91 39 1 335 odor more smoky organic smooth light body 39 odor

more muted The areas of the tongue hit most were the sides Little more body

91 422 0 91 697 1 118 had a more acidic body and flavor 92 697 0 92 422 1 422 more bitter 92 39 2 39 has a sour taste besides being bitter 93 39 0 93 697 0 93 422 1 422 has slight odor aftertaste 94 697 1 335 tastes little bit more bitter than 697 94 422 2 422 smells and tastes less strong in bitterness than 902 94 104 3 104 has more distinctive sour aftertaste _

95 422 2 422 has a darker roasted acidic taste 335 has a dark roasted taste but less acidic

95 697 0 95 39 1 118 taste is a stronger brew 039 is weaker 96 104 1 104 is bolder 96 422 0 96 39 1 39 has more body 97 104 2 one was stronger more bite stronger aroma 97 697 1 both strong and fresh just slight different taste 97 39 2 different taste different temp 98 39 3 335 is richer and less acidic 98 697 1 697 is milder 98 422 0 different temps made it hard to distinguish 99 422 1 422 bitterness comes through - likes its been on the burner

335 roasty bitter but good Full flavor seems more fresh than the first sample

99 697 2 902 balancemellow 697 more roasted bitter stronger

162

Table 192 continued


Pane Sample Difference Comments list Score 99 39 1 39 bitter lingers Too bitter burnt flavored 118 good

balance of bitter and roasted 100 422 0 100 39 2 acidity 902 is rich The other has a bit more acid or

bitterness 100 104 2 104 has a lingering bitterness 118 has less aftertaste 101 104 1 104 not as strong 101 697 1 697 a little stronger 101 422 1 118 has a softer taste 102 422 4 335 more bitter 102 104 4 902 more bitter sour 102 39 3 39 more bitter 103 697 0 103 39 2 902 smoother 39 more acidic 103 422 1 422 smoother 118 has a little more bite 104 697 1 697 had slight biting aftertaste 104 104 0 104 422 2 118 was more acidic had stronger bite and aftertaste 105 422 1 smelled different taste the same 105 697 1 697 smoother flavor 105 104 0

Consumers evaluated 30degC stored samples packaged under high oxygen and stored

for either 4 or 7 days and packaged under low oxygen and stored for 42 and 84 days

Consumer results indicated that it was difficult for consumers to detect differences

between the moderate roast coffees Consumers were readily able to tell significant

differences between the high roast coffee treatments and the control sample (plt005)


All Rights Reserved


by

Judith A Briggs

A THESIS

submitted to



degree of

Master of Science



APPROVED



Dean of Gr School







Acknowledgement












techniques

















TABLE OF CONTENTS

PAGE

Introduction 1

Literature Review 4

Coffee Aroma 4

Coffee Flavor 5


Arrhenius Model 9



Samples 15

Panelists 17



Rating Scale 23

Test Environment 23



Sample Ballot 25










Samples 52

Panelists 52








Conclusions 63

Summary 63



PAGE

Bibliography 68

Appendices 71




















LIST OF FIGURES

Figure Page













LIST OF TABLES

Table Page













PAGE






PAGE









PAGE











PAGE








Introduction















control over










2






























3






4

Literature Review

Coffee Aroma
























5



Coffee Flavor
























6





























Stahl 1995)

7























1998)



8













analyzed
















9












Arrhenius Model














10




























equation is

11

k = kA exp(-EART)





























12

















13


Sample Production






packaging




















14


15


Samples




















schedule




- -




20degC


Q E 20degC U)

40degC lt 2 Oxygen

30degC

11120degC

49 56 63 70 77 847 14 21 28 35 42

Time (Days)


17








Panelists








Sample Preparation









18





19
































linger





Table 3 Continued









Burnt A

Burnt B

Paper Cardboard






Burnt Carbohydrate




Table 3 Continued

Sweet Caramelized A


Chocolate Aroma

Chocolate Flavor

Oily Mouthcoating






chocolate


thermos

23







Rating Scale





Test Environment




white light





24


























25

Sample Ballot























26

Agreement Error
























27






















attributes

28








In Mouth Sour 8







In Mouth Sour 7

29

Factor Analysis






Arrhenius Model










Arrhenius approach




Zero order



30

Half order





Second order






ti = time




31



ANOVA Results










Contrast Analysis












25

2

Control 15

05

I I I 1- I0 r I F t 4 I-

Days 42 42 14 35 14 14 28 14 7 84 84 63 77 56 56 70 49 49 Control


Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

34

Factor Analysis




































(0727) (0588) Body (0735)



(-0537) (-0389) (0591) (-0545) Metallic

Aftertaste (-0350)


Chocolate Flavor 30



10 84


Factor 2 00

1584 77

-10 Mid Oxygen 35


-30 -30 -20 -10 00 10 20 30





10


49 -10 411


-30 Flavor -30 -20 -10 00 10 20 30





10 56 Mid Oxygen


00 w 14

-10 463 49



-30 -20 -10 00 10 20 30




39






Arrhenius Model


















40



EA 433074 -188432 -981908 4193090 Co -113 139 139 104 A -5636 -2182 -2444 -5679





000D 000000 20degC 30degC

= 20degC raw data

A = 30degC raw data 5 15 25 35 45 55 65 75 85


42

High Roast Coffee

ANOVA Results









flavor (p=0003)

Contrast Analysis







Factor Analysis






= Non Significant


4

35

113- m

25 Control

2

15

05



Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

45











apparent








flavor







Component 1

Component 2

Component 3

Component 4

Component 5

Component 6

Component 7

Component 8

2610 1543 1127 878 684 538 482 470 Positive Burnt


Flavor Bitter



(0372) Bitter


Aroma (0857)





(0473) Sweet Aroma

(0842)


Flavor (0667)

Sweet Flavor (0543)

Aftertaste (0484)


(0487)



Aftertaste

(0320)

Wood Flavor (0316)

(0316)






8

Table 10 Continued

Component 1


Body (-0372)

Component 2

Wood Aroma (-0695)


Aftertaste (-0489)

Burnt Aroma (-0481)

Component 3


(-0423) Oily

Mouthfeel (-0395)



(-0597)

Component 7




Component





77 10 28 35


1543 42

-10 Low Oxygen






Low Oxygen 42

Control84Factor 2 o

1543 58

21 Mid Oxygen






20Chocolate Aroma

10 49


10 10 High Oxygen

1543 56 Control 4

-10 63 14


-30 -20 -10 00 10 20 30

Wood Aroma Body


FACTORI 2610


51

Arrhenius Model



52


Samples













-372degC



Panelists





53

Sample Preparation


method




















54










sample on each tray



















56





57























Appendix 16




58





Age 16-24 18 22 Age 25-34 35 30 Age 35-49 27 37 Age 50+ 15 16


59
















High Roast Coffee











60































61































62








63

Conclusions

Summary
























64


























Arrhenius model




65



























66









to time constraints









achieve











67






68

BIBLIOGRAPHY












69














70


71

APPENDICES



26

25

24-

23 -

22-

21-

20-

19-

18

0730 1998

0809

Week 1

0819

Week 4

16

0827 1998

0926

Week 7 Week 12

Date - 1998



32

31-

30-

28 -

27

26

25

0730 08109 0819 0827 1998 1998

Week 4Week 1

Date - 1998



44

42

40

36

34

32

30

28

26

24 0819 0809 0730

1998 Week 1 Week 4

Date - 1998

75


Name

Aroma Overall Aroma

Sweet Caramelized

Chocolate

Wood

Burnt

Paper Cardboard

Other



Sour In Mouth

Sweet Caramelized

Chocolate

Wood


Bitter

Other


Metallic

Oily Mouthcoating

Astringent

Aftertaste Sour

Burnt (Ashy)

Paper Cardboard

Metallic

Bitter

Astringent


1 2 3 4 5 6 7 8 9 10


3637 2476

2151 1656

000 2004

1183 8406

000 6176

3801 2583

2881 2544

12136 3557

5416 6477

5893 1220


3295 1539

1647 3049

2019 391

2642 5909

5308 000

5020 6382

3504 4850

5445 4946

4091 6561

4128 3474


3052 2847

1690 3792

2300 173

4423 6937

000 4337

927 347

8410 1692

4768 11190

7506 2415

4025 3369


838 4192

5865 1406

3109 000

6654 3030

5104 3710

5341 2226

2458 989

410 8513

4952 1484

2368 11550


1390 3017

3166 321

884 000

5364 3712

9759 4047

2437 5196

4653 2993

862 3819

3894 5517

4692 8477

i


2356 2825

1213 3687

1390 000

4674 6676

1147 4915

1050 3125

5151 4541

11239 3027

5115 3796

3766 4508


1479 3542

3417 3053

976 000

11066 5082

5097 000

3356 5790

1418 1904

169 6076

7525 9457

2596 2197



1 2 3 4 5 6 7 8 9 10


2388 1875

1841 2251

000 2242

881 9779

000 5084

3177 2733

3939 3786

17503 3271

852 4127

6819 2251
















Attributes

Burnt Aroma

SS Crossover

050

SS panprod

4167

p-value

001

SS Crossover

041

SS panprod

1144

p-val

043

SS Crossover

125

SS panprod

1067

p-val


106 032

3463 3275

009 024

085 026

850 2411

100 044

097 022

778 1533

100 039


002 019

4378 1780

002 051

005 107

2017 000

010 100

077 105

1328 2028

024 065



087 003

429 3561

082 000

100 002

000 2617

100 001

048 339

1378 1094

073 032

Body Bitter Flavor

000 088

561 2186

004 015

062 000

1128 000

002 100

263 023

1067 2361

000 004


229 000

2068 2666

003 011

204 014

000 1667

100 050

055 263

433 133

065 100



563 114

2346 817

032 039

313 353

1800 1000

008 003

019 025

1883 600

004 085


068 059

2299 1096

070 074

028 184

4183 1194

000 094

154 162

1044 1533

095 002

Overall Flavor 125 1161 076 027 1617 010 104 1094 002





247 337

3817 2228

001 075

051 061

8328 1485

009 053

069 133

3790 1862

064 040


131 208

561 667

054 100

002 015

067 2128

100 021

013 007

2977 3312

000 044


054 083

1044 1078

002 081

512 391

4399 1507

000 070

065 112

1963 2744

083 090

Body Bitter Flavor

355 210

744 1794

090 048

109 006

1157 1830

029 010

000 277

869 2427

012 014


289 000

3933 650

000 100

512 010

2230 4300

042 000

052 010

3511 928

058 024


202 085

867 267

035 097

236 071

145 2295

100 000

065 343

1746 400

000 084


171 035

1994 883

095 078

223 113

369 1127

100 095

484 000

1669 1628

089 014

Overall Flavor 110 961 074 282 711 087 000 1817 028










295 panprod

3179 017 Crossover

268 panprod

1400 025 Crossover

477 panprod


513 114

1661 794

100 099

417 187

000 1178

100 004

235 455

3575 2144

050 028


093 156

3942 1267

003 013

332 157

2900 000

022 100

052 235

1228 711

084 081


166 171

379 3559

100 001

300 428

000 1850

100 041

098 470

1367 995

041 099

Body Bitter Flavor

202 380

311 1657

087 044

061 238

1328 000

049 100

508 355

1402 2259

038 008


478 376

1744 1036

046 097

180 244

4450 2628

000 077

078 266

930 1502

089 078

Overall Flavor 122 982 091 044 794 083 234 1079 088

e dix 6 continued






86









NLR LSCORE

87








REGRESSION

88











89






90













Deviation


714 710

14 21

053 030

422 407

18 27

088 078

383 367

18 27

079 088


Control 692 131 053 410 168 078 383 168 076





Control 327 149 057 287 149 064 143 168 133 1





Control 693 150 051 254 168 078 342 131 068





Control 336 149 076 374 168 067 309 168 065





Control 378 149 086 131 150 123 372 131 201




Mean N Std Dev

Mean N Std Dev


657 614 650 643

14 21 14 14

051 073 052 051

013 033 025 038

16 24 16 16

034 070 058 062

269 233 263 250

16 24 16 16

079 070 062 063


643 615

14 13

065 055

020 027

15 15

041 046

238 247

16 15

072 074


650 657 624 643

14 14 21 14

052 051 070 051

031 025 029 025

16 16 24 16

060 045 069 058

275 275 246 250

16 16 24 16

077 086 078 063


654 643

13 14

052 065

040 025

15 16

106 045

233 263

15 16

062 072


615 671

13 14

055 073

040 019

15 16

063 040

227 281

15 16

080 075

Control 643 131 057 019 149 043 264 150 074





Control 337 131 068 324 131 075 363 131 089




20C Low Oxygen 42 day 079 14 097 000 14 000 300 14 141


Control 081 130 103 005 131 024 290 131 137


Sample


Control

Mean

350 333 325 350 340 344 360 327 313 350 342 325 325 327 344 353 333 331 338


N Std Dev

16 073 24 070 16 068 16 073 15 051 16 073 15 074 15 070 16 062 16 063 24 072 16 093 16 068 15 080 16 073 15 083 15 082 16 070 149 077

100




Corrected 144162 170 848 2845 000 Model








151 3849 11577 000Corrected 581161 Model



Error 99070 298 332 Total 1518000 450



101


Table 93 Body


Corrected 89271 132 676 3725 000 Model



Error 47208 260 182 Total 16244000 393





Corrected 694244 170 4084 7097 000 Model



Error 191629 333 575 Total 1996000 504



102




Corrected 390837 132 2961 15374 000 Model



Error 49494 257 193 Total 735000 390





Corrected 92304 151 611 2638 000 Model



Error 68371 295 232 Total 3826000 447



103




Corrected 198646 170 1169 3861 000 Model



Error 100781 333 303 Total 7515000 504





Corrected 168582 170 992 2212 000 Model



Error 149257 333 448 Total 8795000 504



104


Table 99 Wood Aroma


Corrected 84696 151 561 2080 000 Model



Error 79550 295 270 Total 4946000 447





Corrected 165637 151 1097 4419 000 Model



Error 73222 295 248 Total 5333000 447



105




Corrected 662140 132 5016 23604 000 Model



Error 55254 260 213 Total 4065000 393





Corrected 275017 132 2083 8471 000 Model



Error 63950 260 246 Total 5535000 393



106




Corrected 138809 132 1052 4023 000 Model



Error 67959 260 261 Total 4428000 393





Corrected 1471417 132 11147 42928 000 Model



Error 67515 260 260 Total 6948000 393



107




Corrected 207313 151 1373 3862 000 Model



Error 104865 295 355 Total 6679000 447





Corrected 141115 170 830 3313 000 Model



Error 83439 333 251 Total 7111000 504



108




Corrected 191956 151 1271 5144 000 Model



Error 72904 295 247 Total 5359000 447





Corrected 156152 170 919 2114 000 Model



Error 144705 333 435 Total 3572000 504



109




Corrected 141043 132 1069 2749 000 Model



Error 101064 260 389 Total 5004000 393





Corrected 121386 132 920 3524 000 Model



Error 67851 260 261 Total 4643000 393



110




Corrected 76500 151 507 3255 000 Model



Error 45921 295 156 Total 149000 447





Corrected 149726 151 992 3137 000 Model



Error 94205 298 316 Total 3229000 450



111




419 2063 000Corrected 55372 132 Model



Error 52857 260 203 Total 18906000 393





434 2119 000Corrected 65533 151 Model



Error 61047 298 205 Total 21717000 450



112




Corrected 102861 151 681 3314 000 Model

Intercept 20477 1 20477 99606 000 SAMP 4128 18 229 1115 336


I







Control 726 151 064 433 132 073 394 188 088



Dev Mean N Std

Dev Mean N Std




Control 327 16900 060 291 15000 077 118 15100 123




Mean 725 722 731 731 713 738

N 1600 2300 1600 1600 1600 1600

St Dev 045 060 060 060 062 062

Mean 272 265 318 278 272 267

N 1800 2600 1700 1800 1800 1800

St Dev 075 049 081 055 075 097

Mean 338 342 367 344 356 338

N 1600 2400 1500 1600 1600 1600

St Dev 072 078 062 073 063 096



Control

719 731 725 726 719 750 713 731 725 700 725 728

1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

054 060 068 062 066 052 062 060 058 063 045 063

256 300 272 269 312 289 294 278 267 256 278 286

1800 1800 1800 2600 1700 1800 1800 1800 1800 1800 1800 16900

062 069 067 074 060 068 064 055 059 078 081 078

344 369 363 338 360 363 356 356 356 338 344 360

1600 1600 1600 2400 1500 1600 1600 1600 1600 1600 1600 15100

073 079 072 071 051 089 063 073 089 072 051 069



Dev Mean N Std

Dev Mean N Std

Dev



Control

320 334 300 295 305 300 305 325 305 305 307 279 310 305 295 295 290 310 312

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

111 097 100 136 100 134 100 079 115 110 125 123 117 128 100 139 121 102 113

395 417 374 395 370 405 395 395 400 400 379 395 390 380 395 385 375 405 394

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

069 107 073 060 066 083 069 089 079 079 098 071 064 062 060 099 064 076 078

306 309 347 319 319 319 306 306 306 319 300 353 331 313 313 300 331 331 320

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

025 051 052 054 054 054 068 044 044 075 067 052 060 050 050 052 048 048 053



Dev Mean N Std

Dev Mean N Std


Control

377 412 367 378 356 378 383 394 378 358 412 389 383 361 350 367 378 379

2600 1700 1800 1800 1800 1800 1800 1800 1800 2600 1700 1800

1800 1800 1800 1800 1800

16900

071 093 059 065 070 081 051 064 081 076 099 068 092 070 062 059 065 075

117 131 125 113 106 119 131 138 125 096 131 131 131 113 125 119 131 126

2300 1600 1600 1600 1600 1600 1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

130 140 134 120 118 111 145 136 134 098 145 130 135 120 134 128 145 126

400 380 394 394 394 381 375 381 413 417 420 369 388 375 363 375 369 393

2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

198 237 211 217 208 197 208 207 216 192 237 199 236 195 203 202 206 209




Control 687 15000 042 027 13200 057 260 15100 071







40C High Oxygen 10 day 358 1200 067 311 1800 076 389 1800 108



30C Mid Oxygen 56 day 342 1200 067 306 1800 073 378 1800 117



16900 066 376 16900 102Control 344 11300 058 311




Mean N Std Dev

Mean N Std Dev



069 065 080 100 063 081 088 075 088 081 078 073 088 069 081 094 063

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

087 088 108 121 109 105 115 113 126 111 090 116 109 101 105 118 109

019 017 013 019 025 006 000 013 025 019 013 000 000 019 000 006 031

1600 2400 1500 1600 1600 1600 1600 1600 1600 1600 2400 1500 1600 1600 1600 1600 1600

040 048 035 075 058 025 000 034 068 040 034 000 000 040 000 025 087

319 304 287 275 300 294 325 306 325 306 309 300 300 288 288 288 294

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

147 111 136 124 137 129 139 134 148 129 128 160 132 136 131 126 129


100 075

1600 15000

115 102

006 010

1600 15100

025 032

288 308

1600 15000

131 133


Sample


Control

Mean

336 362 369 343 343 350 336 350 343 336 338 346 357 350 329 336 336 350 348


Dev 1400 074 2100 067 1300 095 1400 051 1400 085 1400 052 1400 074 1400 052 1400 076 1400 063 2100 086 1300 088 1400 051 1400 085 1400 061 1400 063 1400 084 1400 065 13200 074

122




721 2761 000Corrected 122605 170 Model



Error 87778 336 261 Total 5764000 507





1088 3464 000Corrected 164333 151 Model






123




Corrected 265698 189 1406 4061 000 Model



Error 129465 374 346 Total 9102000 564





Corrected 538560 151 3567 6443 000 Model



Error 166623 301 554 Total 1309000 453



124




Corrected 117439 132 890 2807 000 Model



Error 83357 263 317 Total 7559000 396





000Corrected 130391 132 988 2668 Model



Error 97357 263 370 Total 4404000 396



125




Corrected 698461 151 4626 19355 000 Model



Error 71219 298 239 Total 4892000 450





Corrected 445897 170 2623 11553 000 Model



Error 76281 336 227 Total 7635000 507



126




Corrected 33879 151 224 1792 000 Model



Error 37684 301 125 Total 78000 453





Corrected 429518 151 2844 15067 000 Model



Error 56260 298 189 Total 758000 450



127




Corrected 155300 170 914 3054 000 Model



Error 100515 336 299 Total 5161000 507



Table 1112 Body


Corrected 36222 151 240 1306 027 Model



Error 54722 298 184 Total 20967000 450



128




Corrected 1803106 151 11941 36695 000 Model








2063 000Corrected 140867 170 829 Model



Error 134947 336 402 Total 7509000 507



129




Corrected 236821 189 1253 4541 000 Model



Error 103199 374 276 Total 9039000 564





Corrected 646992 151 4285 17480 000 Model



Error 73781 301 245 Total 1418000 453



130




Corrected 581359 189 3076 8962 000 Model



Error 128363 374 343 Total 6047000 564





Corrected 65695 151 435 1984 000 Model



Error 65363 298 219 Total 4688000 450



131




Corrected 146774 170 863 2396 000 Model



Error 121064 336 360 Total 4217000 507





Corrected 135426 151 897 2888 000 Model



Error 93480 301 311 Total 5866000 453



132




Corrected 81326 113 720 4646 000 Model



Error 34857 225 155 Total 4065000 339





Corrected 64564 132 489 3561 000 Model



Error 36123 263 137 Total 128000 396



133




Corrected 115595 151 766 2773 000 Model



Error 83085 301 276 Total 3262000 453





Corrected 85902 151 569 2565 000 Model



Error 66760 301 222 Total 23844000 453



134




Corrected 100278 151 664 3362 000 Model



Error 59462 301 198 Total 24054000 453



135


Panelist










e) Other








a) 16-19 b) 20-24

c) 25-29 d) 30-34

e) 35-39 0 40-49

g) 50 or older


a) Male b) Female


136


Panelist CODES









137





Date January 1999







DateName

Signature Phone

138



139




















140




















141



Sample




Blind Control



71 Bitter = 10







142














aroma like arabica

143

Table 182 continued






15 554 0 15 302 0 15 97 0











144

Table 182 continued



21 554 0









145

Table 182 continued




34 871 2 871 less bitter than 683 34 97 2




37 554 0






146

Table 182 continued















147

Table 182 continued











148

Table 182 continued



60 554 0












149

Table 182 continued















150

Table 182 continued



more exciting to me







87 554 1

87 871 0 88 554 3 88 302 0 88 97 1





151

Table 182 continued









152











153







3 697 0 3 422 1





aftertaste

154

Table 192 continued




14 422 1 422 is milder 14 104 0











155

Table 192 continued





body 29 697 0 30 422 0 30 104 0






156

Table 192 continued




39 39 3 temperature 39 697 0






157

Table 192 continued












55 422 2

55 39 3 55 697 2 56 104 1

56 697 0

158

Table 192 continued















159

Table 192 continued



















160

Table 192 continued











86 422 1

86 104


161

Table 192 continued










162

Table 192 continued






All Rights Reserved


by

Judith A Briggs

A THESIS

submitted to



degree of

Master of Science



APPROVED



Dean of Gr School







Acknowledgement












techniques

















TABLE OF CONTENTS

PAGE

Introduction 1

Literature Review 4

Coffee Aroma 4

Coffee Flavor 5


Arrhenius Model 9



Samples 15

Panelists 17



Rating Scale 23

Test Environment 23



Sample Ballot 25










Samples 52

Panelists 52








Conclusions 63

Summary 63



PAGE

Bibliography 68

Appendices 71




















LIST OF FIGURES

Figure Page













LIST OF TABLES

Table Page













PAGE






PAGE









PAGE











PAGE








Introduction















control over










2






























3






4

Literature Review

Coffee Aroma
























5



Coffee Flavor
























6





























Stahl 1995)

7























1998)



8













analyzed
















9












Arrhenius Model














10




























equation is

11

k = kA exp(-EART)





























12

















13


Sample Production






packaging




















14


15


Samples




















schedule




- -




20degC


Q E 20degC U)

40degC lt 2 Oxygen

30degC

11120degC

49 56 63 70 77 847 14 21 28 35 42

Time (Days)


17








Panelists








Sample Preparation









18





19
































linger





Table 3 Continued









Burnt A

Burnt B

Paper Cardboard






Burnt Carbohydrate




Table 3 Continued

Sweet Caramelized A


Chocolate Aroma

Chocolate Flavor

Oily Mouthcoating






chocolate


thermos

23







Rating Scale





Test Environment




white light





24


























25

Sample Ballot























26

Agreement Error
























27






















attributes

28








In Mouth Sour 8







In Mouth Sour 7

29

Factor Analysis






Arrhenius Model










Arrhenius approach




Zero order



30

Half order





Second order






ti = time




31



ANOVA Results










Contrast Analysis












25

2

Control 15

05

I I I 1- I0 r I F t 4 I-

Days 42 42 14 35 14 14 28 14 7 84 84 63 77 56 56 70 49 49 Control


Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

34

Factor Analysis




































(0727) (0588) Body (0735)



(-0537) (-0389) (0591) (-0545) Metallic

Aftertaste (-0350)


Chocolate Flavor 30



10 84


Factor 2 00

1584 77

-10 Mid Oxygen 35


-30 -30 -20 -10 00 10 20 30





10


49 -10 411


-30 Flavor -30 -20 -10 00 10 20 30





10 56 Mid Oxygen


00 w 14

-10 463 49



-30 -20 -10 00 10 20 30




39






Arrhenius Model


















40



EA 433074 -188432 -981908 4193090 Co -113 139 139 104 A -5636 -2182 -2444 -5679





000D 000000 20degC 30degC

= 20degC raw data

A = 30degC raw data 5 15 25 35 45 55 65 75 85


42

High Roast Coffee

ANOVA Results









flavor (p=0003)

Contrast Analysis







Factor Analysis






= Non Significant


4

35

113- m

25 Control

2

15

05



Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

45











apparent








flavor







Component 1

Component 2

Component 3

Component 4

Component 5

Component 6

Component 7

Component 8

2610 1543 1127 878 684 538 482 470 Positive Burnt


Flavor Bitter



(0372) Bitter


Aroma (0857)





(0473) Sweet Aroma

(0842)


Flavor (0667)

Sweet Flavor (0543)

Aftertaste (0484)


(0487)



Aftertaste

(0320)

Wood Flavor (0316)

(0316)






8

Table 10 Continued

Component 1


Body (-0372)

Component 2

Wood Aroma (-0695)


Aftertaste (-0489)

Burnt Aroma (-0481)

Component 3


(-0423) Oily

Mouthfeel (-0395)



(-0597)

Component 7




Component





77 10 28 35


1543 42

-10 Low Oxygen






Low Oxygen 42

Control84Factor 2 o

1543 58

21 Mid Oxygen






20Chocolate Aroma

10 49


10 10 High Oxygen

1543 56 Control 4

-10 63 14


-30 -20 -10 00 10 20 30

Wood Aroma Body


FACTORI 2610


51

Arrhenius Model



52


Samples













-372degC



Panelists





53

Sample Preparation


method




















54










sample on each tray



















56





57























Appendix 16




58





Age 16-24 18 22 Age 25-34 35 30 Age 35-49 27 37 Age 50+ 15 16


59
















High Roast Coffee











60































61































62








63

Conclusions

Summary
























64


























Arrhenius model




65



























66









to time constraints









achieve











67






68

BIBLIOGRAPHY












69














70


71

APPENDICES



26

25

24-

23 -

22-

21-

20-

19-

18

0730 1998

0809

Week 1

0819

Week 4

16

0827 1998

0926

Week 7 Week 12

Date - 1998



32

31-

30-

28 -

27

26

25

0730 08109 0819 0827 1998 1998

Week 4Week 1

Date - 1998



44

42

40

36

34

32

30

28

26

24 0819 0809 0730

1998 Week 1 Week 4

Date - 1998

75


Name

Aroma Overall Aroma

Sweet Caramelized

Chocolate

Wood

Burnt

Paper Cardboard

Other



Sour In Mouth

Sweet Caramelized

Chocolate

Wood


Bitter

Other


Metallic

Oily Mouthcoating

Astringent

Aftertaste Sour

Burnt (Ashy)

Paper Cardboard

Metallic

Bitter

Astringent


1 2 3 4 5 6 7 8 9 10


3637 2476

2151 1656

000 2004

1183 8406

000 6176

3801 2583

2881 2544

12136 3557

5416 6477

5893 1220


3295 1539

1647 3049

2019 391

2642 5909

5308 000

5020 6382

3504 4850

5445 4946

4091 6561

4128 3474


3052 2847

1690 3792

2300 173

4423 6937

000 4337

927 347

8410 1692

4768 11190

7506 2415

4025 3369


838 4192

5865 1406

3109 000

6654 3030

5104 3710

5341 2226

2458 989

410 8513

4952 1484

2368 11550


1390 3017

3166 321

884 000

5364 3712

9759 4047

2437 5196

4653 2993

862 3819

3894 5517

4692 8477

i


2356 2825

1213 3687

1390 000

4674 6676

1147 4915

1050 3125

5151 4541

11239 3027

5115 3796

3766 4508


1479 3542

3417 3053

976 000

11066 5082

5097 000

3356 5790

1418 1904

169 6076

7525 9457

2596 2197



1 2 3 4 5 6 7 8 9 10


2388 1875

1841 2251

000 2242

881 9779

000 5084

3177 2733

3939 3786

17503 3271

852 4127

6819 2251
















Attributes

Burnt Aroma

SS Crossover

050

SS panprod

4167

p-value

001

SS Crossover

041

SS panprod

1144

p-val

043

SS Crossover

125

SS panprod

1067

p-val


106 032

3463 3275

009 024

085 026

850 2411

100 044

097 022

778 1533

100 039


002 019

4378 1780

002 051

005 107

2017 000

010 100

077 105

1328 2028

024 065



087 003

429 3561

082 000

100 002

000 2617

100 001

048 339

1378 1094

073 032

Body Bitter Flavor

000 088

561 2186

004 015

062 000

1128 000

002 100

263 023

1067 2361

000 004


229 000

2068 2666

003 011

204 014

000 1667

100 050

055 263

433 133

065 100



563 114

2346 817

032 039

313 353

1800 1000

008 003

019 025

1883 600

004 085


068 059

2299 1096

070 074

028 184

4183 1194

000 094

154 162

1044 1533

095 002

Overall Flavor 125 1161 076 027 1617 010 104 1094 002





247 337

3817 2228

001 075

051 061

8328 1485

009 053

069 133

3790 1862

064 040


131 208

561 667

054 100

002 015

067 2128

100 021

013 007

2977 3312

000 044


054 083

1044 1078

002 081

512 391

4399 1507

000 070

065 112

1963 2744

083 090

Body Bitter Flavor

355 210

744 1794

090 048

109 006

1157 1830

029 010

000 277

869 2427

012 014


289 000

3933 650

000 100

512 010

2230 4300

042 000

052 010

3511 928

058 024


202 085

867 267

035 097

236 071

145 2295

100 000

065 343

1746 400

000 084


171 035

1994 883

095 078

223 113

369 1127

100 095

484 000

1669 1628

089 014

Overall Flavor 110 961 074 282 711 087 000 1817 028










295 panprod

3179 017 Crossover

268 panprod

1400 025 Crossover

477 panprod


513 114

1661 794

100 099

417 187

000 1178

100 004

235 455

3575 2144

050 028


093 156

3942 1267

003 013

332 157

2900 000

022 100

052 235

1228 711

084 081


166 171

379 3559

100 001

300 428

000 1850

100 041

098 470

1367 995

041 099

Body Bitter Flavor

202 380

311 1657

087 044

061 238

1328 000

049 100

508 355

1402 2259

038 008


478 376

1744 1036

046 097

180 244

4450 2628

000 077

078 266

930 1502

089 078

Overall Flavor 122 982 091 044 794 083 234 1079 088

e dix 6 continued






86









NLR LSCORE

87








REGRESSION

88











89






90













Deviation


714 710

14 21

053 030

422 407

18 27

088 078

383 367

18 27

079 088


Control 692 131 053 410 168 078 383 168 076





Control 327 149 057 287 149 064 143 168 133 1





Control 693 150 051 254 168 078 342 131 068





Control 336 149 076 374 168 067 309 168 065





Control 378 149 086 131 150 123 372 131 201




Mean N Std Dev

Mean N Std Dev


657 614 650 643

14 21 14 14

051 073 052 051

013 033 025 038

16 24 16 16

034 070 058 062

269 233 263 250

16 24 16 16

079 070 062 063


643 615

14 13

065 055

020 027

15 15

041 046

238 247

16 15

072 074


650 657 624 643

14 14 21 14

052 051 070 051

031 025 029 025

16 16 24 16

060 045 069 058

275 275 246 250

16 16 24 16

077 086 078 063


654 643

13 14

052 065

040 025

15 16

106 045

233 263

15 16

062 072


615 671

13 14

055 073

040 019

15 16

063 040

227 281

15 16

080 075

Control 643 131 057 019 149 043 264 150 074





Control 337 131 068 324 131 075 363 131 089




20C Low Oxygen 42 day 079 14 097 000 14 000 300 14 141


Control 081 130 103 005 131 024 290 131 137


Sample


Control

Mean

350 333 325 350 340 344 360 327 313 350 342 325 325 327 344 353 333 331 338


N Std Dev

16 073 24 070 16 068 16 073 15 051 16 073 15 074 15 070 16 062 16 063 24 072 16 093 16 068 15 080 16 073 15 083 15 082 16 070 149 077

100




Corrected 144162 170 848 2845 000 Model








151 3849 11577 000Corrected 581161 Model



Error 99070 298 332 Total 1518000 450



101


Table 93 Body


Corrected 89271 132 676 3725 000 Model



Error 47208 260 182 Total 16244000 393





Corrected 694244 170 4084 7097 000 Model



Error 191629 333 575 Total 1996000 504



102




Corrected 390837 132 2961 15374 000 Model



Error 49494 257 193 Total 735000 390





Corrected 92304 151 611 2638 000 Model



Error 68371 295 232 Total 3826000 447



103




Corrected 198646 170 1169 3861 000 Model



Error 100781 333 303 Total 7515000 504





Corrected 168582 170 992 2212 000 Model



Error 149257 333 448 Total 8795000 504



104


Table 99 Wood Aroma


Corrected 84696 151 561 2080 000 Model



Error 79550 295 270 Total 4946000 447





Corrected 165637 151 1097 4419 000 Model



Error 73222 295 248 Total 5333000 447



105




Corrected 662140 132 5016 23604 000 Model



Error 55254 260 213 Total 4065000 393





Corrected 275017 132 2083 8471 000 Model



Error 63950 260 246 Total 5535000 393



106




Corrected 138809 132 1052 4023 000 Model



Error 67959 260 261 Total 4428000 393





Corrected 1471417 132 11147 42928 000 Model



Error 67515 260 260 Total 6948000 393



107




Corrected 207313 151 1373 3862 000 Model



Error 104865 295 355 Total 6679000 447





Corrected 141115 170 830 3313 000 Model



Error 83439 333 251 Total 7111000 504



108




Corrected 191956 151 1271 5144 000 Model



Error 72904 295 247 Total 5359000 447





Corrected 156152 170 919 2114 000 Model



Error 144705 333 435 Total 3572000 504



109




Corrected 141043 132 1069 2749 000 Model



Error 101064 260 389 Total 5004000 393





Corrected 121386 132 920 3524 000 Model



Error 67851 260 261 Total 4643000 393



110




Corrected 76500 151 507 3255 000 Model



Error 45921 295 156 Total 149000 447





Corrected 149726 151 992 3137 000 Model



Error 94205 298 316 Total 3229000 450



111




419 2063 000Corrected 55372 132 Model



Error 52857 260 203 Total 18906000 393





434 2119 000Corrected 65533 151 Model



Error 61047 298 205 Total 21717000 450



112




Corrected 102861 151 681 3314 000 Model

Intercept 20477 1 20477 99606 000 SAMP 4128 18 229 1115 336


I







Control 726 151 064 433 132 073 394 188 088



Dev Mean N Std

Dev Mean N Std




Control 327 16900 060 291 15000 077 118 15100 123




Mean 725 722 731 731 713 738

N 1600 2300 1600 1600 1600 1600

St Dev 045 060 060 060 062 062

Mean 272 265 318 278 272 267

N 1800 2600 1700 1800 1800 1800

St Dev 075 049 081 055 075 097

Mean 338 342 367 344 356 338

N 1600 2400 1500 1600 1600 1600

St Dev 072 078 062 073 063 096



Control

719 731 725 726 719 750 713 731 725 700 725 728

1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

054 060 068 062 066 052 062 060 058 063 045 063

256 300 272 269 312 289 294 278 267 256 278 286

1800 1800 1800 2600 1700 1800 1800 1800 1800 1800 1800 16900

062 069 067 074 060 068 064 055 059 078 081 078

344 369 363 338 360 363 356 356 356 338 344 360

1600 1600 1600 2400 1500 1600 1600 1600 1600 1600 1600 15100

073 079 072 071 051 089 063 073 089 072 051 069



Dev Mean N Std

Dev Mean N Std

Dev



Control

320 334 300 295 305 300 305 325 305 305 307 279 310 305 295 295 290 310 312

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

111 097 100 136 100 134 100 079 115 110 125 123 117 128 100 139 121 102 113

395 417 374 395 370 405 395 395 400 400 379 395 390 380 395 385 375 405 394

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

069 107 073 060 066 083 069 089 079 079 098 071 064 062 060 099 064 076 078

306 309 347 319 319 319 306 306 306 319 300 353 331 313 313 300 331 331 320

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

025 051 052 054 054 054 068 044 044 075 067 052 060 050 050 052 048 048 053



Dev Mean N Std

Dev Mean N Std


Control

377 412 367 378 356 378 383 394 378 358 412 389 383 361 350 367 378 379

2600 1700 1800 1800 1800 1800 1800 1800 1800 2600 1700 1800

1800 1800 1800 1800 1800

16900

071 093 059 065 070 081 051 064 081 076 099 068 092 070 062 059 065 075

117 131 125 113 106 119 131 138 125 096 131 131 131 113 125 119 131 126

2300 1600 1600 1600 1600 1600 1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

130 140 134 120 118 111 145 136 134 098 145 130 135 120 134 128 145 126

400 380 394 394 394 381 375 381 413 417 420 369 388 375 363 375 369 393

2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

198 237 211 217 208 197 208 207 216 192 237 199 236 195 203 202 206 209




Control 687 15000 042 027 13200 057 260 15100 071







40C High Oxygen 10 day 358 1200 067 311 1800 076 389 1800 108



30C Mid Oxygen 56 day 342 1200 067 306 1800 073 378 1800 117



16900 066 376 16900 102Control 344 11300 058 311




Mean N Std Dev

Mean N Std Dev



069 065 080 100 063 081 088 075 088 081 078 073 088 069 081 094 063

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

087 088 108 121 109 105 115 113 126 111 090 116 109 101 105 118 109

019 017 013 019 025 006 000 013 025 019 013 000 000 019 000 006 031

1600 2400 1500 1600 1600 1600 1600 1600 1600 1600 2400 1500 1600 1600 1600 1600 1600

040 048 035 075 058 025 000 034 068 040 034 000 000 040 000 025 087

319 304 287 275 300 294 325 306 325 306 309 300 300 288 288 288 294

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

147 111 136 124 137 129 139 134 148 129 128 160 132 136 131 126 129


100 075

1600 15000

115 102

006 010

1600 15100

025 032

288 308

1600 15000

131 133


Sample


Control

Mean

336 362 369 343 343 350 336 350 343 336 338 346 357 350 329 336 336 350 348


Dev 1400 074 2100 067 1300 095 1400 051 1400 085 1400 052 1400 074 1400 052 1400 076 1400 063 2100 086 1300 088 1400 051 1400 085 1400 061 1400 063 1400 084 1400 065 13200 074

122




721 2761 000Corrected 122605 170 Model



Error 87778 336 261 Total 5764000 507





1088 3464 000Corrected 164333 151 Model






123




Corrected 265698 189 1406 4061 000 Model



Error 129465 374 346 Total 9102000 564





Corrected 538560 151 3567 6443 000 Model



Error 166623 301 554 Total 1309000 453



124




Corrected 117439 132 890 2807 000 Model



Error 83357 263 317 Total 7559000 396





000Corrected 130391 132 988 2668 Model



Error 97357 263 370 Total 4404000 396



125




Corrected 698461 151 4626 19355 000 Model



Error 71219 298 239 Total 4892000 450





Corrected 445897 170 2623 11553 000 Model



Error 76281 336 227 Total 7635000 507



126




Corrected 33879 151 224 1792 000 Model



Error 37684 301 125 Total 78000 453





Corrected 429518 151 2844 15067 000 Model



Error 56260 298 189 Total 758000 450



127




Corrected 155300 170 914 3054 000 Model



Error 100515 336 299 Total 5161000 507



Table 1112 Body


Corrected 36222 151 240 1306 027 Model



Error 54722 298 184 Total 20967000 450



128




Corrected 1803106 151 11941 36695 000 Model








2063 000Corrected 140867 170 829 Model



Error 134947 336 402 Total 7509000 507



129




Corrected 236821 189 1253 4541 000 Model



Error 103199 374 276 Total 9039000 564





Corrected 646992 151 4285 17480 000 Model



Error 73781 301 245 Total 1418000 453



130




Corrected 581359 189 3076 8962 000 Model



Error 128363 374 343 Total 6047000 564





Corrected 65695 151 435 1984 000 Model



Error 65363 298 219 Total 4688000 450



131




Corrected 146774 170 863 2396 000 Model



Error 121064 336 360 Total 4217000 507





Corrected 135426 151 897 2888 000 Model



Error 93480 301 311 Total 5866000 453



132




Corrected 81326 113 720 4646 000 Model



Error 34857 225 155 Total 4065000 339





Corrected 64564 132 489 3561 000 Model



Error 36123 263 137 Total 128000 396



133




Corrected 115595 151 766 2773 000 Model



Error 83085 301 276 Total 3262000 453





Corrected 85902 151 569 2565 000 Model



Error 66760 301 222 Total 23844000 453



134




Corrected 100278 151 664 3362 000 Model



Error 59462 301 198 Total 24054000 453



135


Panelist










e) Other








a) 16-19 b) 20-24

c) 25-29 d) 30-34

e) 35-39 0 40-49

g) 50 or older


a) Male b) Female


136


Panelist CODES









137





Date January 1999







DateName

Signature Phone

138



139




















140




















141



Sample




Blind Control



71 Bitter = 10







142














aroma like arabica

143

Table 182 continued






15 554 0 15 302 0 15 97 0











144

Table 182 continued



21 554 0









145

Table 182 continued




34 871 2 871 less bitter than 683 34 97 2




37 554 0






146

Table 182 continued















147

Table 182 continued











148

Table 182 continued



60 554 0












149

Table 182 continued















150

Table 182 continued



more exciting to me







87 554 1

87 871 0 88 554 3 88 302 0 88 97 1





151

Table 182 continued









152











153







3 697 0 3 422 1





aftertaste

154

Table 192 continued




14 422 1 422 is milder 14 104 0











155

Table 192 continued





body 29 697 0 30 422 0 30 104 0






156

Table 192 continued




39 39 3 temperature 39 697 0






157

Table 192 continued












55 422 2

55 39 3 55 697 2 56 104 1

56 697 0

158

Table 192 continued















159

Table 192 continued



















160

Table 192 continued











86 422 1

86 104


161

Table 192 continued










162

Table 192 continued






by

Judith A Briggs

A THESIS

submitted to



degree of

Master of Science



APPROVED



Dean of Gr School







Acknowledgement












techniques

















TABLE OF CONTENTS

PAGE

Introduction 1

Literature Review 4

Coffee Aroma 4

Coffee Flavor 5


Arrhenius Model 9



Samples 15

Panelists 17



Rating Scale 23

Test Environment 23



Sample Ballot 25










Samples 52

Panelists 52








Conclusions 63

Summary 63



PAGE

Bibliography 68

Appendices 71




















LIST OF FIGURES

Figure Page













LIST OF TABLES

Table Page













PAGE






PAGE









PAGE











PAGE








Introduction















control over










2






























3






4

Literature Review

Coffee Aroma
























5



Coffee Flavor
























6





























Stahl 1995)

7























1998)



8













analyzed
















9












Arrhenius Model














10




























equation is

11

k = kA exp(-EART)





























12

















13


Sample Production






packaging




















14


15


Samples




















schedule




- -




20degC


Q E 20degC U)

40degC lt 2 Oxygen

30degC

11120degC

49 56 63 70 77 847 14 21 28 35 42

Time (Days)


17








Panelists








Sample Preparation









18





19
































linger





Table 3 Continued









Burnt A

Burnt B

Paper Cardboard






Burnt Carbohydrate




Table 3 Continued

Sweet Caramelized A


Chocolate Aroma

Chocolate Flavor

Oily Mouthcoating






chocolate


thermos

23







Rating Scale





Test Environment




white light





24


























25

Sample Ballot























26

Agreement Error
























27






















attributes

28








In Mouth Sour 8







In Mouth Sour 7

29

Factor Analysis






Arrhenius Model










Arrhenius approach




Zero order



30

Half order





Second order






ti = time




31



ANOVA Results










Contrast Analysis












25

2

Control 15

05

I I I 1- I0 r I F t 4 I-

Days 42 42 14 35 14 14 28 14 7 84 84 63 77 56 56 70 49 49 Control


Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

34

Factor Analysis




































(0727) (0588) Body (0735)



(-0537) (-0389) (0591) (-0545) Metallic

Aftertaste (-0350)


Chocolate Flavor 30



10 84


Factor 2 00

1584 77

-10 Mid Oxygen 35


-30 -30 -20 -10 00 10 20 30





10


49 -10 411


-30 Flavor -30 -20 -10 00 10 20 30





10 56 Mid Oxygen


00 w 14

-10 463 49



-30 -20 -10 00 10 20 30




39






Arrhenius Model


















40



EA 433074 -188432 -981908 4193090 Co -113 139 139 104 A -5636 -2182 -2444 -5679





000D 000000 20degC 30degC

= 20degC raw data

A = 30degC raw data 5 15 25 35 45 55 65 75 85


42

High Roast Coffee

ANOVA Results









flavor (p=0003)

Contrast Analysis







Factor Analysis






= Non Significant


4

35

113- m

25 Control

2

15

05



Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

45











apparent








flavor







Component 1

Component 2

Component 3

Component 4

Component 5

Component 6

Component 7

Component 8

2610 1543 1127 878 684 538 482 470 Positive Burnt


Flavor Bitter



(0372) Bitter


Aroma (0857)





(0473) Sweet Aroma

(0842)


Flavor (0667)

Sweet Flavor (0543)

Aftertaste (0484)


(0487)



Aftertaste

(0320)

Wood Flavor (0316)

(0316)






8

Table 10 Continued

Component 1


Body (-0372)

Component 2

Wood Aroma (-0695)


Aftertaste (-0489)

Burnt Aroma (-0481)

Component 3


(-0423) Oily

Mouthfeel (-0395)



(-0597)

Component 7




Component





77 10 28 35


1543 42

-10 Low Oxygen






Low Oxygen 42

Control84Factor 2 o

1543 58

21 Mid Oxygen






20Chocolate Aroma

10 49


10 10 High Oxygen

1543 56 Control 4

-10 63 14


-30 -20 -10 00 10 20 30

Wood Aroma Body


FACTORI 2610


51

Arrhenius Model



52


Samples













-372degC



Panelists





53

Sample Preparation


method




















54










sample on each tray



















56





57























Appendix 16




58





Age 16-24 18 22 Age 25-34 35 30 Age 35-49 27 37 Age 50+ 15 16


59
















High Roast Coffee











60































61































62








63

Conclusions

Summary
























64


























Arrhenius model




65



























66









to time constraints









achieve











67






68

BIBLIOGRAPHY












69














70


71

APPENDICES



26

25

24-

23 -

22-

21-

20-

19-

18

0730 1998

0809

Week 1

0819

Week 4

16

0827 1998

0926

Week 7 Week 12

Date - 1998



32

31-

30-

28 -

27

26

25

0730 08109 0819 0827 1998 1998

Week 4Week 1

Date - 1998



44

42

40

36

34

32

30

28

26

24 0819 0809 0730

1998 Week 1 Week 4

Date - 1998

75


Name

Aroma Overall Aroma

Sweet Caramelized

Chocolate

Wood

Burnt

Paper Cardboard

Other



Sour In Mouth

Sweet Caramelized

Chocolate

Wood


Bitter

Other


Metallic

Oily Mouthcoating

Astringent

Aftertaste Sour

Burnt (Ashy)

Paper Cardboard

Metallic

Bitter

Astringent


1 2 3 4 5 6 7 8 9 10


3637 2476

2151 1656

000 2004

1183 8406

000 6176

3801 2583

2881 2544

12136 3557

5416 6477

5893 1220


3295 1539

1647 3049

2019 391

2642 5909

5308 000

5020 6382

3504 4850

5445 4946

4091 6561

4128 3474


3052 2847

1690 3792

2300 173

4423 6937

000 4337

927 347

8410 1692

4768 11190

7506 2415

4025 3369


838 4192

5865 1406

3109 000

6654 3030

5104 3710

5341 2226

2458 989

410 8513

4952 1484

2368 11550


1390 3017

3166 321

884 000

5364 3712

9759 4047

2437 5196

4653 2993

862 3819

3894 5517

4692 8477

i


2356 2825

1213 3687

1390 000

4674 6676

1147 4915

1050 3125

5151 4541

11239 3027

5115 3796

3766 4508


1479 3542

3417 3053

976 000

11066 5082

5097 000

3356 5790

1418 1904

169 6076

7525 9457

2596 2197



1 2 3 4 5 6 7 8 9 10


2388 1875

1841 2251

000 2242

881 9779

000 5084

3177 2733

3939 3786

17503 3271

852 4127

6819 2251
















Attributes

Burnt Aroma

SS Crossover

050

SS panprod

4167

p-value

001

SS Crossover

041

SS panprod

1144

p-val

043

SS Crossover

125

SS panprod

1067

p-val


106 032

3463 3275

009 024

085 026

850 2411

100 044

097 022

778 1533

100 039


002 019

4378 1780

002 051

005 107

2017 000

010 100

077 105

1328 2028

024 065



087 003

429 3561

082 000

100 002

000 2617

100 001

048 339

1378 1094

073 032

Body Bitter Flavor

000 088

561 2186

004 015

062 000

1128 000

002 100

263 023

1067 2361

000 004


229 000

2068 2666

003 011

204 014

000 1667

100 050

055 263

433 133

065 100



563 114

2346 817

032 039

313 353

1800 1000

008 003

019 025

1883 600

004 085


068 059

2299 1096

070 074

028 184

4183 1194

000 094

154 162

1044 1533

095 002

Overall Flavor 125 1161 076 027 1617 010 104 1094 002





247 337

3817 2228

001 075

051 061

8328 1485

009 053

069 133

3790 1862

064 040


131 208

561 667

054 100

002 015

067 2128

100 021

013 007

2977 3312

000 044


054 083

1044 1078

002 081

512 391

4399 1507

000 070

065 112

1963 2744

083 090

Body Bitter Flavor

355 210

744 1794

090 048

109 006

1157 1830

029 010

000 277

869 2427

012 014


289 000

3933 650

000 100

512 010

2230 4300

042 000

052 010

3511 928

058 024


202 085

867 267

035 097

236 071

145 2295

100 000

065 343

1746 400

000 084


171 035

1994 883

095 078

223 113

369 1127

100 095

484 000

1669 1628

089 014

Overall Flavor 110 961 074 282 711 087 000 1817 028










295 panprod

3179 017 Crossover

268 panprod

1400 025 Crossover

477 panprod


513 114

1661 794

100 099

417 187

000 1178

100 004

235 455

3575 2144

050 028


093 156

3942 1267

003 013

332 157

2900 000

022 100

052 235

1228 711

084 081


166 171

379 3559

100 001

300 428

000 1850

100 041

098 470

1367 995

041 099

Body Bitter Flavor

202 380

311 1657

087 044

061 238

1328 000

049 100

508 355

1402 2259

038 008


478 376

1744 1036

046 097

180 244

4450 2628

000 077

078 266

930 1502

089 078

Overall Flavor 122 982 091 044 794 083 234 1079 088

e dix 6 continued






86









NLR LSCORE

87








REGRESSION

88











89






90













Deviation


714 710

14 21

053 030

422 407

18 27

088 078

383 367

18 27

079 088


Control 692 131 053 410 168 078 383 168 076





Control 327 149 057 287 149 064 143 168 133 1





Control 693 150 051 254 168 078 342 131 068





Control 336 149 076 374 168 067 309 168 065





Control 378 149 086 131 150 123 372 131 201




Mean N Std Dev

Mean N Std Dev


657 614 650 643

14 21 14 14

051 073 052 051

013 033 025 038

16 24 16 16

034 070 058 062

269 233 263 250

16 24 16 16

079 070 062 063


643 615

14 13

065 055

020 027

15 15

041 046

238 247

16 15

072 074


650 657 624 643

14 14 21 14

052 051 070 051

031 025 029 025

16 16 24 16

060 045 069 058

275 275 246 250

16 16 24 16

077 086 078 063


654 643

13 14

052 065

040 025

15 16

106 045

233 263

15 16

062 072


615 671

13 14

055 073

040 019

15 16

063 040

227 281

15 16

080 075

Control 643 131 057 019 149 043 264 150 074





Control 337 131 068 324 131 075 363 131 089




20C Low Oxygen 42 day 079 14 097 000 14 000 300 14 141


Control 081 130 103 005 131 024 290 131 137


Sample


Control

Mean

350 333 325 350 340 344 360 327 313 350 342 325 325 327 344 353 333 331 338


N Std Dev

16 073 24 070 16 068 16 073 15 051 16 073 15 074 15 070 16 062 16 063 24 072 16 093 16 068 15 080 16 073 15 083 15 082 16 070 149 077

100




Corrected 144162 170 848 2845 000 Model








151 3849 11577 000Corrected 581161 Model



Error 99070 298 332 Total 1518000 450



101


Table 93 Body


Corrected 89271 132 676 3725 000 Model



Error 47208 260 182 Total 16244000 393





Corrected 694244 170 4084 7097 000 Model



Error 191629 333 575 Total 1996000 504



102




Corrected 390837 132 2961 15374 000 Model



Error 49494 257 193 Total 735000 390





Corrected 92304 151 611 2638 000 Model



Error 68371 295 232 Total 3826000 447



103




Corrected 198646 170 1169 3861 000 Model



Error 100781 333 303 Total 7515000 504





Corrected 168582 170 992 2212 000 Model



Error 149257 333 448 Total 8795000 504



104


Table 99 Wood Aroma


Corrected 84696 151 561 2080 000 Model



Error 79550 295 270 Total 4946000 447





Corrected 165637 151 1097 4419 000 Model



Error 73222 295 248 Total 5333000 447



105




Corrected 662140 132 5016 23604 000 Model



Error 55254 260 213 Total 4065000 393





Corrected 275017 132 2083 8471 000 Model



Error 63950 260 246 Total 5535000 393



106




Corrected 138809 132 1052 4023 000 Model



Error 67959 260 261 Total 4428000 393





Corrected 1471417 132 11147 42928 000 Model



Error 67515 260 260 Total 6948000 393



107




Corrected 207313 151 1373 3862 000 Model



Error 104865 295 355 Total 6679000 447





Corrected 141115 170 830 3313 000 Model



Error 83439 333 251 Total 7111000 504



108




Corrected 191956 151 1271 5144 000 Model



Error 72904 295 247 Total 5359000 447





Corrected 156152 170 919 2114 000 Model



Error 144705 333 435 Total 3572000 504



109




Corrected 141043 132 1069 2749 000 Model



Error 101064 260 389 Total 5004000 393





Corrected 121386 132 920 3524 000 Model



Error 67851 260 261 Total 4643000 393



110




Corrected 76500 151 507 3255 000 Model



Error 45921 295 156 Total 149000 447





Corrected 149726 151 992 3137 000 Model



Error 94205 298 316 Total 3229000 450



111




419 2063 000Corrected 55372 132 Model



Error 52857 260 203 Total 18906000 393





434 2119 000Corrected 65533 151 Model



Error 61047 298 205 Total 21717000 450



112




Corrected 102861 151 681 3314 000 Model

Intercept 20477 1 20477 99606 000 SAMP 4128 18 229 1115 336


I







Control 726 151 064 433 132 073 394 188 088



Dev Mean N Std

Dev Mean N Std




Control 327 16900 060 291 15000 077 118 15100 123




Mean 725 722 731 731 713 738

N 1600 2300 1600 1600 1600 1600

St Dev 045 060 060 060 062 062

Mean 272 265 318 278 272 267

N 1800 2600 1700 1800 1800 1800

St Dev 075 049 081 055 075 097

Mean 338 342 367 344 356 338

N 1600 2400 1500 1600 1600 1600

St Dev 072 078 062 073 063 096



Control

719 731 725 726 719 750 713 731 725 700 725 728

1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

054 060 068 062 066 052 062 060 058 063 045 063

256 300 272 269 312 289 294 278 267 256 278 286

1800 1800 1800 2600 1700 1800 1800 1800 1800 1800 1800 16900

062 069 067 074 060 068 064 055 059 078 081 078

344 369 363 338 360 363 356 356 356 338 344 360

1600 1600 1600 2400 1500 1600 1600 1600 1600 1600 1600 15100

073 079 072 071 051 089 063 073 089 072 051 069



Dev Mean N Std

Dev Mean N Std

Dev



Control

320 334 300 295 305 300 305 325 305 305 307 279 310 305 295 295 290 310 312

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

111 097 100 136 100 134 100 079 115 110 125 123 117 128 100 139 121 102 113

395 417 374 395 370 405 395 395 400 400 379 395 390 380 395 385 375 405 394

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

069 107 073 060 066 083 069 089 079 079 098 071 064 062 060 099 064 076 078

306 309 347 319 319 319 306 306 306 319 300 353 331 313 313 300 331 331 320

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

025 051 052 054 054 054 068 044 044 075 067 052 060 050 050 052 048 048 053



Dev Mean N Std

Dev Mean N Std


Control

377 412 367 378 356 378 383 394 378 358 412 389 383 361 350 367 378 379

2600 1700 1800 1800 1800 1800 1800 1800 1800 2600 1700 1800

1800 1800 1800 1800 1800

16900

071 093 059 065 070 081 051 064 081 076 099 068 092 070 062 059 065 075

117 131 125 113 106 119 131 138 125 096 131 131 131 113 125 119 131 126

2300 1600 1600 1600 1600 1600 1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

130 140 134 120 118 111 145 136 134 098 145 130 135 120 134 128 145 126

400 380 394 394 394 381 375 381 413 417 420 369 388 375 363 375 369 393

2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

198 237 211 217 208 197 208 207 216 192 237 199 236 195 203 202 206 209




Control 687 15000 042 027 13200 057 260 15100 071







40C High Oxygen 10 day 358 1200 067 311 1800 076 389 1800 108



30C Mid Oxygen 56 day 342 1200 067 306 1800 073 378 1800 117



16900 066 376 16900 102Control 344 11300 058 311




Mean N Std Dev

Mean N Std Dev



069 065 080 100 063 081 088 075 088 081 078 073 088 069 081 094 063

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

087 088 108 121 109 105 115 113 126 111 090 116 109 101 105 118 109

019 017 013 019 025 006 000 013 025 019 013 000 000 019 000 006 031

1600 2400 1500 1600 1600 1600 1600 1600 1600 1600 2400 1500 1600 1600 1600 1600 1600

040 048 035 075 058 025 000 034 068 040 034 000 000 040 000 025 087

319 304 287 275 300 294 325 306 325 306 309 300 300 288 288 288 294

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

147 111 136 124 137 129 139 134 148 129 128 160 132 136 131 126 129


100 075

1600 15000

115 102

006 010

1600 15100

025 032

288 308

1600 15000

131 133


Sample


Control

Mean

336 362 369 343 343 350 336 350 343 336 338 346 357 350 329 336 336 350 348


Dev 1400 074 2100 067 1300 095 1400 051 1400 085 1400 052 1400 074 1400 052 1400 076 1400 063 2100 086 1300 088 1400 051 1400 085 1400 061 1400 063 1400 084 1400 065 13200 074

122




721 2761 000Corrected 122605 170 Model



Error 87778 336 261 Total 5764000 507





1088 3464 000Corrected 164333 151 Model






123




Corrected 265698 189 1406 4061 000 Model



Error 129465 374 346 Total 9102000 564





Corrected 538560 151 3567 6443 000 Model



Error 166623 301 554 Total 1309000 453



124




Corrected 117439 132 890 2807 000 Model



Error 83357 263 317 Total 7559000 396





000Corrected 130391 132 988 2668 Model



Error 97357 263 370 Total 4404000 396



125




Corrected 698461 151 4626 19355 000 Model



Error 71219 298 239 Total 4892000 450





Corrected 445897 170 2623 11553 000 Model



Error 76281 336 227 Total 7635000 507



126




Corrected 33879 151 224 1792 000 Model



Error 37684 301 125 Total 78000 453





Corrected 429518 151 2844 15067 000 Model



Error 56260 298 189 Total 758000 450



127




Corrected 155300 170 914 3054 000 Model



Error 100515 336 299 Total 5161000 507



Table 1112 Body


Corrected 36222 151 240 1306 027 Model



Error 54722 298 184 Total 20967000 450



128




Corrected 1803106 151 11941 36695 000 Model








2063 000Corrected 140867 170 829 Model



Error 134947 336 402 Total 7509000 507



129




Corrected 236821 189 1253 4541 000 Model



Error 103199 374 276 Total 9039000 564





Corrected 646992 151 4285 17480 000 Model



Error 73781 301 245 Total 1418000 453



130




Corrected 581359 189 3076 8962 000 Model



Error 128363 374 343 Total 6047000 564





Corrected 65695 151 435 1984 000 Model



Error 65363 298 219 Total 4688000 450



131




Corrected 146774 170 863 2396 000 Model



Error 121064 336 360 Total 4217000 507





Corrected 135426 151 897 2888 000 Model



Error 93480 301 311 Total 5866000 453



132




Corrected 81326 113 720 4646 000 Model



Error 34857 225 155 Total 4065000 339





Corrected 64564 132 489 3561 000 Model



Error 36123 263 137 Total 128000 396



133




Corrected 115595 151 766 2773 000 Model



Error 83085 301 276 Total 3262000 453





Corrected 85902 151 569 2565 000 Model



Error 66760 301 222 Total 23844000 453



134




Corrected 100278 151 664 3362 000 Model



Error 59462 301 198 Total 24054000 453



135


Panelist










e) Other








a) 16-19 b) 20-24

c) 25-29 d) 30-34

e) 35-39 0 40-49

g) 50 or older


a) Male b) Female


136


Panelist CODES









137





Date January 1999







DateName

Signature Phone

138



139




















140




















141



Sample




Blind Control



71 Bitter = 10







142














aroma like arabica

143

Table 182 continued






15 554 0 15 302 0 15 97 0











144

Table 182 continued



21 554 0









145

Table 182 continued




34 871 2 871 less bitter than 683 34 97 2




37 554 0






146

Table 182 continued















147

Table 182 continued











148

Table 182 continued



60 554 0












149

Table 182 continued















150

Table 182 continued



more exciting to me







87 554 1

87 871 0 88 554 3 88 302 0 88 97 1





151

Table 182 continued









152











153







3 697 0 3 422 1





aftertaste

154

Table 192 continued




14 422 1 422 is milder 14 104 0











155

Table 192 continued





body 29 697 0 30 422 0 30 104 0






156

Table 192 continued




39 39 3 temperature 39 697 0






157

Table 192 continued












55 422 2

55 39 3 55 697 2 56 104 1

56 697 0

158

Table 192 continued















159

Table 192 continued



















160

Table 192 continued











86 422 1

86 104


161

Table 192 continued










162

Table 192 continued






APPROVED



Dean of Gr School







Acknowledgement












techniques

















TABLE OF CONTENTS

PAGE

Introduction 1

Literature Review 4

Coffee Aroma 4

Coffee Flavor 5


Arrhenius Model 9



Samples 15

Panelists 17



Rating Scale 23

Test Environment 23



Sample Ballot 25










Samples 52

Panelists 52








Conclusions 63

Summary 63



PAGE

Bibliography 68

Appendices 71




















LIST OF FIGURES

Figure Page













LIST OF TABLES

Table Page













PAGE






PAGE









PAGE











PAGE








Introduction















control over










2






























3






4

Literature Review

Coffee Aroma
























5



Coffee Flavor
























6





























Stahl 1995)

7























1998)



8













analyzed
















9












Arrhenius Model














10




























equation is

11

k = kA exp(-EART)





























12

















13


Sample Production






packaging




















14


15


Samples




















schedule




- -




20degC


Q E 20degC U)

40degC lt 2 Oxygen

30degC

11120degC

49 56 63 70 77 847 14 21 28 35 42

Time (Days)


17








Panelists








Sample Preparation









18





19
































linger





Table 3 Continued









Burnt A

Burnt B

Paper Cardboard






Burnt Carbohydrate




Table 3 Continued

Sweet Caramelized A


Chocolate Aroma

Chocolate Flavor

Oily Mouthcoating






chocolate


thermos

23







Rating Scale





Test Environment




white light





24


























25

Sample Ballot























26

Agreement Error
























27






















attributes

28








In Mouth Sour 8







In Mouth Sour 7

29

Factor Analysis






Arrhenius Model










Arrhenius approach




Zero order



30

Half order





Second order






ti = time




31



ANOVA Results










Contrast Analysis












25

2

Control 15

05

I I I 1- I0 r I F t 4 I-

Days 42 42 14 35 14 14 28 14 7 84 84 63 77 56 56 70 49 49 Control


Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

34

Factor Analysis




































(0727) (0588) Body (0735)



(-0537) (-0389) (0591) (-0545) Metallic

Aftertaste (-0350)


Chocolate Flavor 30



10 84


Factor 2 00

1584 77

-10 Mid Oxygen 35


-30 -30 -20 -10 00 10 20 30





10


49 -10 411


-30 Flavor -30 -20 -10 00 10 20 30





10 56 Mid Oxygen


00 w 14

-10 463 49



-30 -20 -10 00 10 20 30




39






Arrhenius Model


















40



EA 433074 -188432 -981908 4193090 Co -113 139 139 104 A -5636 -2182 -2444 -5679





000D 000000 20degC 30degC

= 20degC raw data

A = 30degC raw data 5 15 25 35 45 55 65 75 85


42

High Roast Coffee

ANOVA Results









flavor (p=0003)

Contrast Analysis







Factor Analysis






= Non Significant


4

35

113- m

25 Control

2

15

05



Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

45











apparent








flavor







Component 1

Component 2

Component 3

Component 4

Component 5

Component 6

Component 7

Component 8

2610 1543 1127 878 684 538 482 470 Positive Burnt


Flavor Bitter



(0372) Bitter


Aroma (0857)





(0473) Sweet Aroma

(0842)


Flavor (0667)

Sweet Flavor (0543)

Aftertaste (0484)


(0487)



Aftertaste

(0320)

Wood Flavor (0316)

(0316)






8

Table 10 Continued

Component 1


Body (-0372)

Component 2

Wood Aroma (-0695)


Aftertaste (-0489)

Burnt Aroma (-0481)

Component 3


(-0423) Oily

Mouthfeel (-0395)



(-0597)

Component 7




Component





77 10 28 35


1543 42

-10 Low Oxygen






Low Oxygen 42

Control84Factor 2 o

1543 58

21 Mid Oxygen






20Chocolate Aroma

10 49


10 10 High Oxygen

1543 56 Control 4

-10 63 14


-30 -20 -10 00 10 20 30

Wood Aroma Body


FACTORI 2610


51

Arrhenius Model



52


Samples













-372degC



Panelists





53

Sample Preparation


method




















54










sample on each tray



















56





57























Appendix 16




58





Age 16-24 18 22 Age 25-34 35 30 Age 35-49 27 37 Age 50+ 15 16


59
















High Roast Coffee











60































61































62








63

Conclusions

Summary
























64


























Arrhenius model




65



























66









to time constraints









achieve











67






68

BIBLIOGRAPHY












69














70


71

APPENDICES



26

25

24-

23 -

22-

21-

20-

19-

18

0730 1998

0809

Week 1

0819

Week 4

16

0827 1998

0926

Week 7 Week 12

Date - 1998



32

31-

30-

28 -

27

26

25

0730 08109 0819 0827 1998 1998

Week 4Week 1

Date - 1998



44

42

40

36

34

32

30

28

26

24 0819 0809 0730

1998 Week 1 Week 4

Date - 1998

75


Name

Aroma Overall Aroma

Sweet Caramelized

Chocolate

Wood

Burnt

Paper Cardboard

Other



Sour In Mouth

Sweet Caramelized

Chocolate

Wood


Bitter

Other


Metallic

Oily Mouthcoating

Astringent

Aftertaste Sour

Burnt (Ashy)

Paper Cardboard

Metallic

Bitter

Astringent


1 2 3 4 5 6 7 8 9 10


3637 2476

2151 1656

000 2004

1183 8406

000 6176

3801 2583

2881 2544

12136 3557

5416 6477

5893 1220


3295 1539

1647 3049

2019 391

2642 5909

5308 000

5020 6382

3504 4850

5445 4946

4091 6561

4128 3474


3052 2847

1690 3792

2300 173

4423 6937

000 4337

927 347

8410 1692

4768 11190

7506 2415

4025 3369


838 4192

5865 1406

3109 000

6654 3030

5104 3710

5341 2226

2458 989

410 8513

4952 1484

2368 11550


1390 3017

3166 321

884 000

5364 3712

9759 4047

2437 5196

4653 2993

862 3819

3894 5517

4692 8477

i


2356 2825

1213 3687

1390 000

4674 6676

1147 4915

1050 3125

5151 4541

11239 3027

5115 3796

3766 4508


1479 3542

3417 3053

976 000

11066 5082

5097 000

3356 5790

1418 1904

169 6076

7525 9457

2596 2197



1 2 3 4 5 6 7 8 9 10


2388 1875

1841 2251

000 2242

881 9779

000 5084

3177 2733

3939 3786

17503 3271

852 4127

6819 2251
















Attributes

Burnt Aroma

SS Crossover

050

SS panprod

4167

p-value

001

SS Crossover

041

SS panprod

1144

p-val

043

SS Crossover

125

SS panprod

1067

p-val


106 032

3463 3275

009 024

085 026

850 2411

100 044

097 022

778 1533

100 039


002 019

4378 1780

002 051

005 107

2017 000

010 100

077 105

1328 2028

024 065



087 003

429 3561

082 000

100 002

000 2617

100 001

048 339

1378 1094

073 032

Body Bitter Flavor

000 088

561 2186

004 015

062 000

1128 000

002 100

263 023

1067 2361

000 004


229 000

2068 2666

003 011

204 014

000 1667

100 050

055 263

433 133

065 100



563 114

2346 817

032 039

313 353

1800 1000

008 003

019 025

1883 600

004 085


068 059

2299 1096

070 074

028 184

4183 1194

000 094

154 162

1044 1533

095 002

Overall Flavor 125 1161 076 027 1617 010 104 1094 002





247 337

3817 2228

001 075

051 061

8328 1485

009 053

069 133

3790 1862

064 040


131 208

561 667

054 100

002 015

067 2128

100 021

013 007

2977 3312

000 044


054 083

1044 1078

002 081

512 391

4399 1507

000 070

065 112

1963 2744

083 090

Body Bitter Flavor

355 210

744 1794

090 048

109 006

1157 1830

029 010

000 277

869 2427

012 014


289 000

3933 650

000 100

512 010

2230 4300

042 000

052 010

3511 928

058 024


202 085

867 267

035 097

236 071

145 2295

100 000

065 343

1746 400

000 084


171 035

1994 883

095 078

223 113

369 1127

100 095

484 000

1669 1628

089 014

Overall Flavor 110 961 074 282 711 087 000 1817 028










295 panprod

3179 017 Crossover

268 panprod

1400 025 Crossover

477 panprod


513 114

1661 794

100 099

417 187

000 1178

100 004

235 455

3575 2144

050 028


093 156

3942 1267

003 013

332 157

2900 000

022 100

052 235

1228 711

084 081


166 171

379 3559

100 001

300 428

000 1850

100 041

098 470

1367 995

041 099

Body Bitter Flavor

202 380

311 1657

087 044

061 238

1328 000

049 100

508 355

1402 2259

038 008


478 376

1744 1036

046 097

180 244

4450 2628

000 077

078 266

930 1502

089 078

Overall Flavor 122 982 091 044 794 083 234 1079 088

e dix 6 continued






86









NLR LSCORE

87








REGRESSION

88











89






90













Deviation


714 710

14 21

053 030

422 407

18 27

088 078

383 367

18 27

079 088


Control 692 131 053 410 168 078 383 168 076





Control 327 149 057 287 149 064 143 168 133 1





Control 693 150 051 254 168 078 342 131 068





Control 336 149 076 374 168 067 309 168 065





Control 378 149 086 131 150 123 372 131 201




Mean N Std Dev

Mean N Std Dev


657 614 650 643

14 21 14 14

051 073 052 051

013 033 025 038

16 24 16 16

034 070 058 062

269 233 263 250

16 24 16 16

079 070 062 063


643 615

14 13

065 055

020 027

15 15

041 046

238 247

16 15

072 074


650 657 624 643

14 14 21 14

052 051 070 051

031 025 029 025

16 16 24 16

060 045 069 058

275 275 246 250

16 16 24 16

077 086 078 063


654 643

13 14

052 065

040 025

15 16

106 045

233 263

15 16

062 072


615 671

13 14

055 073

040 019

15 16

063 040

227 281

15 16

080 075

Control 643 131 057 019 149 043 264 150 074





Control 337 131 068 324 131 075 363 131 089




20C Low Oxygen 42 day 079 14 097 000 14 000 300 14 141


Control 081 130 103 005 131 024 290 131 137


Sample


Control

Mean

350 333 325 350 340 344 360 327 313 350 342 325 325 327 344 353 333 331 338


N Std Dev

16 073 24 070 16 068 16 073 15 051 16 073 15 074 15 070 16 062 16 063 24 072 16 093 16 068 15 080 16 073 15 083 15 082 16 070 149 077

100




Corrected 144162 170 848 2845 000 Model








151 3849 11577 000Corrected 581161 Model



Error 99070 298 332 Total 1518000 450



101


Table 93 Body


Corrected 89271 132 676 3725 000 Model



Error 47208 260 182 Total 16244000 393





Corrected 694244 170 4084 7097 000 Model



Error 191629 333 575 Total 1996000 504



102




Corrected 390837 132 2961 15374 000 Model



Error 49494 257 193 Total 735000 390





Corrected 92304 151 611 2638 000 Model



Error 68371 295 232 Total 3826000 447



103




Corrected 198646 170 1169 3861 000 Model



Error 100781 333 303 Total 7515000 504





Corrected 168582 170 992 2212 000 Model



Error 149257 333 448 Total 8795000 504



104


Table 99 Wood Aroma


Corrected 84696 151 561 2080 000 Model



Error 79550 295 270 Total 4946000 447





Corrected 165637 151 1097 4419 000 Model



Error 73222 295 248 Total 5333000 447



105




Corrected 662140 132 5016 23604 000 Model



Error 55254 260 213 Total 4065000 393





Corrected 275017 132 2083 8471 000 Model



Error 63950 260 246 Total 5535000 393



106




Corrected 138809 132 1052 4023 000 Model



Error 67959 260 261 Total 4428000 393





Corrected 1471417 132 11147 42928 000 Model



Error 67515 260 260 Total 6948000 393



107




Corrected 207313 151 1373 3862 000 Model



Error 104865 295 355 Total 6679000 447





Corrected 141115 170 830 3313 000 Model



Error 83439 333 251 Total 7111000 504



108




Corrected 191956 151 1271 5144 000 Model



Error 72904 295 247 Total 5359000 447





Corrected 156152 170 919 2114 000 Model



Error 144705 333 435 Total 3572000 504



109




Corrected 141043 132 1069 2749 000 Model



Error 101064 260 389 Total 5004000 393





Corrected 121386 132 920 3524 000 Model



Error 67851 260 261 Total 4643000 393



110




Corrected 76500 151 507 3255 000 Model



Error 45921 295 156 Total 149000 447





Corrected 149726 151 992 3137 000 Model



Error 94205 298 316 Total 3229000 450



111




419 2063 000Corrected 55372 132 Model



Error 52857 260 203 Total 18906000 393





434 2119 000Corrected 65533 151 Model



Error 61047 298 205 Total 21717000 450



112




Corrected 102861 151 681 3314 000 Model

Intercept 20477 1 20477 99606 000 SAMP 4128 18 229 1115 336


I







Control 726 151 064 433 132 073 394 188 088



Dev Mean N Std

Dev Mean N Std




Control 327 16900 060 291 15000 077 118 15100 123




Mean 725 722 731 731 713 738

N 1600 2300 1600 1600 1600 1600

St Dev 045 060 060 060 062 062

Mean 272 265 318 278 272 267

N 1800 2600 1700 1800 1800 1800

St Dev 075 049 081 055 075 097

Mean 338 342 367 344 356 338

N 1600 2400 1500 1600 1600 1600

St Dev 072 078 062 073 063 096



Control

719 731 725 726 719 750 713 731 725 700 725 728

1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

054 060 068 062 066 052 062 060 058 063 045 063

256 300 272 269 312 289 294 278 267 256 278 286

1800 1800 1800 2600 1700 1800 1800 1800 1800 1800 1800 16900

062 069 067 074 060 068 064 055 059 078 081 078

344 369 363 338 360 363 356 356 356 338 344 360

1600 1600 1600 2400 1500 1600 1600 1600 1600 1600 1600 15100

073 079 072 071 051 089 063 073 089 072 051 069



Dev Mean N Std

Dev Mean N Std

Dev



Control

320 334 300 295 305 300 305 325 305 305 307 279 310 305 295 295 290 310 312

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

111 097 100 136 100 134 100 079 115 110 125 123 117 128 100 139 121 102 113

395 417 374 395 370 405 395 395 400 400 379 395 390 380 395 385 375 405 394

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

069 107 073 060 066 083 069 089 079 079 098 071 064 062 060 099 064 076 078

306 309 347 319 319 319 306 306 306 319 300 353 331 313 313 300 331 331 320

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

025 051 052 054 054 054 068 044 044 075 067 052 060 050 050 052 048 048 053



Dev Mean N Std

Dev Mean N Std


Control

377 412 367 378 356 378 383 394 378 358 412 389 383 361 350 367 378 379

2600 1700 1800 1800 1800 1800 1800 1800 1800 2600 1700 1800

1800 1800 1800 1800 1800

16900

071 093 059 065 070 081 051 064 081 076 099 068 092 070 062 059 065 075

117 131 125 113 106 119 131 138 125 096 131 131 131 113 125 119 131 126

2300 1600 1600 1600 1600 1600 1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

130 140 134 120 118 111 145 136 134 098 145 130 135 120 134 128 145 126

400 380 394 394 394 381 375 381 413 417 420 369 388 375 363 375 369 393

2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

198 237 211 217 208 197 208 207 216 192 237 199 236 195 203 202 206 209




Control 687 15000 042 027 13200 057 260 15100 071







40C High Oxygen 10 day 358 1200 067 311 1800 076 389 1800 108



30C Mid Oxygen 56 day 342 1200 067 306 1800 073 378 1800 117



16900 066 376 16900 102Control 344 11300 058 311




Mean N Std Dev

Mean N Std Dev



069 065 080 100 063 081 088 075 088 081 078 073 088 069 081 094 063

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

087 088 108 121 109 105 115 113 126 111 090 116 109 101 105 118 109

019 017 013 019 025 006 000 013 025 019 013 000 000 019 000 006 031

1600 2400 1500 1600 1600 1600 1600 1600 1600 1600 2400 1500 1600 1600 1600 1600 1600

040 048 035 075 058 025 000 034 068 040 034 000 000 040 000 025 087

319 304 287 275 300 294 325 306 325 306 309 300 300 288 288 288 294

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

147 111 136 124 137 129 139 134 148 129 128 160 132 136 131 126 129


100 075

1600 15000

115 102

006 010

1600 15100

025 032

288 308

1600 15000

131 133


Sample


Control

Mean

336 362 369 343 343 350 336 350 343 336 338 346 357 350 329 336 336 350 348


Dev 1400 074 2100 067 1300 095 1400 051 1400 085 1400 052 1400 074 1400 052 1400 076 1400 063 2100 086 1300 088 1400 051 1400 085 1400 061 1400 063 1400 084 1400 065 13200 074

122




721 2761 000Corrected 122605 170 Model



Error 87778 336 261 Total 5764000 507





1088 3464 000Corrected 164333 151 Model






123




Corrected 265698 189 1406 4061 000 Model



Error 129465 374 346 Total 9102000 564





Corrected 538560 151 3567 6443 000 Model



Error 166623 301 554 Total 1309000 453



124




Corrected 117439 132 890 2807 000 Model



Error 83357 263 317 Total 7559000 396





000Corrected 130391 132 988 2668 Model



Error 97357 263 370 Total 4404000 396



125




Corrected 698461 151 4626 19355 000 Model



Error 71219 298 239 Total 4892000 450





Corrected 445897 170 2623 11553 000 Model



Error 76281 336 227 Total 7635000 507



126




Corrected 33879 151 224 1792 000 Model



Error 37684 301 125 Total 78000 453





Corrected 429518 151 2844 15067 000 Model



Error 56260 298 189 Total 758000 450



127




Corrected 155300 170 914 3054 000 Model



Error 100515 336 299 Total 5161000 507



Table 1112 Body


Corrected 36222 151 240 1306 027 Model



Error 54722 298 184 Total 20967000 450



128




Corrected 1803106 151 11941 36695 000 Model








2063 000Corrected 140867 170 829 Model



Error 134947 336 402 Total 7509000 507



129




Corrected 236821 189 1253 4541 000 Model



Error 103199 374 276 Total 9039000 564





Corrected 646992 151 4285 17480 000 Model



Error 73781 301 245 Total 1418000 453



130




Corrected 581359 189 3076 8962 000 Model



Error 128363 374 343 Total 6047000 564





Corrected 65695 151 435 1984 000 Model



Error 65363 298 219 Total 4688000 450



131




Corrected 146774 170 863 2396 000 Model



Error 121064 336 360 Total 4217000 507





Corrected 135426 151 897 2888 000 Model



Error 93480 301 311 Total 5866000 453



132




Corrected 81326 113 720 4646 000 Model



Error 34857 225 155 Total 4065000 339





Corrected 64564 132 489 3561 000 Model



Error 36123 263 137 Total 128000 396



133




Corrected 115595 151 766 2773 000 Model



Error 83085 301 276 Total 3262000 453





Corrected 85902 151 569 2565 000 Model



Error 66760 301 222 Total 23844000 453



134




Corrected 100278 151 664 3362 000 Model



Error 59462 301 198 Total 24054000 453



135


Panelist










e) Other








a) 16-19 b) 20-24

c) 25-29 d) 30-34

e) 35-39 0 40-49

g) 50 or older


a) Male b) Female


136


Panelist CODES









137





Date January 1999







DateName

Signature Phone

138



139




















140




















141



Sample




Blind Control



71 Bitter = 10







142














aroma like arabica

143

Table 182 continued






15 554 0 15 302 0 15 97 0











144

Table 182 continued



21 554 0









145

Table 182 continued




34 871 2 871 less bitter than 683 34 97 2




37 554 0






146

Table 182 continued















147

Table 182 continued











148

Table 182 continued



60 554 0












149

Table 182 continued















150

Table 182 continued



more exciting to me







87 554 1

87 871 0 88 554 3 88 302 0 88 97 1





151

Table 182 continued









152











153







3 697 0 3 422 1





aftertaste

154

Table 192 continued




14 422 1 422 is milder 14 104 0











155

Table 192 continued





body 29 697 0 30 422 0 30 104 0






156

Table 192 continued




39 39 3 temperature 39 697 0






157

Table 192 continued












55 422 2

55 39 3 55 697 2 56 104 1

56 697 0

158

Table 192 continued















159

Table 192 continued



















160

Table 192 continued











86 422 1

86 104


161

Table 192 continued










162

Table 192 continued





Acknowledgement












techniques

















TABLE OF CONTENTS

PAGE

Introduction 1

Literature Review 4

Coffee Aroma 4

Coffee Flavor 5


Arrhenius Model 9



Samples 15

Panelists 17



Rating Scale 23

Test Environment 23



Sample Ballot 25










Samples 52

Panelists 52








Conclusions 63

Summary 63



PAGE

Bibliography 68

Appendices 71




















LIST OF FIGURES

Figure Page













LIST OF TABLES

Table Page













PAGE






PAGE









PAGE











PAGE








Introduction















control over










2






























3






4

Literature Review

Coffee Aroma
























5



Coffee Flavor
























6





























Stahl 1995)

7























1998)



8













analyzed
















9












Arrhenius Model














10




























equation is

11

k = kA exp(-EART)





























12

















13


Sample Production






packaging




















14


15


Samples




















schedule




- -




20degC


Q E 20degC U)

40degC lt 2 Oxygen

30degC

11120degC

49 56 63 70 77 847 14 21 28 35 42

Time (Days)


17








Panelists








Sample Preparation









18





19
































linger





Table 3 Continued









Burnt A

Burnt B

Paper Cardboard






Burnt Carbohydrate




Table 3 Continued

Sweet Caramelized A


Chocolate Aroma

Chocolate Flavor

Oily Mouthcoating






chocolate


thermos

23







Rating Scale





Test Environment




white light





24


























25

Sample Ballot























26

Agreement Error
























27






















attributes

28








In Mouth Sour 8







In Mouth Sour 7

29

Factor Analysis






Arrhenius Model










Arrhenius approach




Zero order



30

Half order





Second order






ti = time




31



ANOVA Results










Contrast Analysis












25

2

Control 15

05

I I I 1- I0 r I F t 4 I-

Days 42 42 14 35 14 14 28 14 7 84 84 63 77 56 56 70 49 49 Control


Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

34

Factor Analysis




































(0727) (0588) Body (0735)



(-0537) (-0389) (0591) (-0545) Metallic

Aftertaste (-0350)


Chocolate Flavor 30



10 84


Factor 2 00

1584 77

-10 Mid Oxygen 35


-30 -30 -20 -10 00 10 20 30





10


49 -10 411


-30 Flavor -30 -20 -10 00 10 20 30





10 56 Mid Oxygen


00 w 14

-10 463 49



-30 -20 -10 00 10 20 30




39






Arrhenius Model


















40



EA 433074 -188432 -981908 4193090 Co -113 139 139 104 A -5636 -2182 -2444 -5679





000D 000000 20degC 30degC

= 20degC raw data

A = 30degC raw data 5 15 25 35 45 55 65 75 85


42

High Roast Coffee

ANOVA Results









flavor (p=0003)

Contrast Analysis







Factor Analysis






= Non Significant


4

35

113- m

25 Control

2

15

05



Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

45











apparent








flavor







Component 1

Component 2

Component 3

Component 4

Component 5

Component 6

Component 7

Component 8

2610 1543 1127 878 684 538 482 470 Positive Burnt


Flavor Bitter



(0372) Bitter


Aroma (0857)





(0473) Sweet Aroma

(0842)


Flavor (0667)

Sweet Flavor (0543)

Aftertaste (0484)


(0487)



Aftertaste

(0320)

Wood Flavor (0316)

(0316)






8

Table 10 Continued

Component 1


Body (-0372)

Component 2

Wood Aroma (-0695)


Aftertaste (-0489)

Burnt Aroma (-0481)

Component 3


(-0423) Oily

Mouthfeel (-0395)



(-0597)

Component 7




Component





77 10 28 35


1543 42

-10 Low Oxygen






Low Oxygen 42

Control84Factor 2 o

1543 58

21 Mid Oxygen






20Chocolate Aroma

10 49


10 10 High Oxygen

1543 56 Control 4

-10 63 14


-30 -20 -10 00 10 20 30

Wood Aroma Body


FACTORI 2610


51

Arrhenius Model



52


Samples













-372degC



Panelists





53

Sample Preparation


method




















54










sample on each tray



















56





57























Appendix 16




58





Age 16-24 18 22 Age 25-34 35 30 Age 35-49 27 37 Age 50+ 15 16


59
















High Roast Coffee











60































61































62








63

Conclusions

Summary
























64


























Arrhenius model




65



























66









to time constraints









achieve











67






68

BIBLIOGRAPHY












69














70


71

APPENDICES



26

25

24-

23 -

22-

21-

20-

19-

18

0730 1998

0809

Week 1

0819

Week 4

16

0827 1998

0926

Week 7 Week 12

Date - 1998



32

31-

30-

28 -

27

26

25

0730 08109 0819 0827 1998 1998

Week 4Week 1

Date - 1998



44

42

40

36

34

32

30

28

26

24 0819 0809 0730

1998 Week 1 Week 4

Date - 1998

75


Name

Aroma Overall Aroma

Sweet Caramelized

Chocolate

Wood

Burnt

Paper Cardboard

Other



Sour In Mouth

Sweet Caramelized

Chocolate

Wood


Bitter

Other


Metallic

Oily Mouthcoating

Astringent

Aftertaste Sour

Burnt (Ashy)

Paper Cardboard

Metallic

Bitter

Astringent


1 2 3 4 5 6 7 8 9 10


3637 2476

2151 1656

000 2004

1183 8406

000 6176

3801 2583

2881 2544

12136 3557

5416 6477

5893 1220


3295 1539

1647 3049

2019 391

2642 5909

5308 000

5020 6382

3504 4850

5445 4946

4091 6561

4128 3474


3052 2847

1690 3792

2300 173

4423 6937

000 4337

927 347

8410 1692

4768 11190

7506 2415

4025 3369


838 4192

5865 1406

3109 000

6654 3030

5104 3710

5341 2226

2458 989

410 8513

4952 1484

2368 11550


1390 3017

3166 321

884 000

5364 3712

9759 4047

2437 5196

4653 2993

862 3819

3894 5517

4692 8477

i


2356 2825

1213 3687

1390 000

4674 6676

1147 4915

1050 3125

5151 4541

11239 3027

5115 3796

3766 4508


1479 3542

3417 3053

976 000

11066 5082

5097 000

3356 5790

1418 1904

169 6076

7525 9457

2596 2197



1 2 3 4 5 6 7 8 9 10


2388 1875

1841 2251

000 2242

881 9779

000 5084

3177 2733

3939 3786

17503 3271

852 4127

6819 2251
















Attributes

Burnt Aroma

SS Crossover

050

SS panprod

4167

p-value

001

SS Crossover

041

SS panprod

1144

p-val

043

SS Crossover

125

SS panprod

1067

p-val


106 032

3463 3275

009 024

085 026

850 2411

100 044

097 022

778 1533

100 039


002 019

4378 1780

002 051

005 107

2017 000

010 100

077 105

1328 2028

024 065



087 003

429 3561

082 000

100 002

000 2617

100 001

048 339

1378 1094

073 032

Body Bitter Flavor

000 088

561 2186

004 015

062 000

1128 000

002 100

263 023

1067 2361

000 004


229 000

2068 2666

003 011

204 014

000 1667

100 050

055 263

433 133

065 100



563 114

2346 817

032 039

313 353

1800 1000

008 003

019 025

1883 600

004 085


068 059

2299 1096

070 074

028 184

4183 1194

000 094

154 162

1044 1533

095 002

Overall Flavor 125 1161 076 027 1617 010 104 1094 002





247 337

3817 2228

001 075

051 061

8328 1485

009 053

069 133

3790 1862

064 040


131 208

561 667

054 100

002 015

067 2128

100 021

013 007

2977 3312

000 044


054 083

1044 1078

002 081

512 391

4399 1507

000 070

065 112

1963 2744

083 090

Body Bitter Flavor

355 210

744 1794

090 048

109 006

1157 1830

029 010

000 277

869 2427

012 014


289 000

3933 650

000 100

512 010

2230 4300

042 000

052 010

3511 928

058 024


202 085

867 267

035 097

236 071

145 2295

100 000

065 343

1746 400

000 084


171 035

1994 883

095 078

223 113

369 1127

100 095

484 000

1669 1628

089 014

Overall Flavor 110 961 074 282 711 087 000 1817 028










295 panprod

3179 017 Crossover

268 panprod

1400 025 Crossover

477 panprod


513 114

1661 794

100 099

417 187

000 1178

100 004

235 455

3575 2144

050 028


093 156

3942 1267

003 013

332 157

2900 000

022 100

052 235

1228 711

084 081


166 171

379 3559

100 001

300 428

000 1850

100 041

098 470

1367 995

041 099

Body Bitter Flavor

202 380

311 1657

087 044

061 238

1328 000

049 100

508 355

1402 2259

038 008


478 376

1744 1036

046 097

180 244

4450 2628

000 077

078 266

930 1502

089 078

Overall Flavor 122 982 091 044 794 083 234 1079 088

e dix 6 continued






86









NLR LSCORE

87








REGRESSION

88











89






90













Deviation


714 710

14 21

053 030

422 407

18 27

088 078

383 367

18 27

079 088


Control 692 131 053 410 168 078 383 168 076





Control 327 149 057 287 149 064 143 168 133 1





Control 693 150 051 254 168 078 342 131 068





Control 336 149 076 374 168 067 309 168 065





Control 378 149 086 131 150 123 372 131 201




Mean N Std Dev

Mean N Std Dev


657 614 650 643

14 21 14 14

051 073 052 051

013 033 025 038

16 24 16 16

034 070 058 062

269 233 263 250

16 24 16 16

079 070 062 063


643 615

14 13

065 055

020 027

15 15

041 046

238 247

16 15

072 074


650 657 624 643

14 14 21 14

052 051 070 051

031 025 029 025

16 16 24 16

060 045 069 058

275 275 246 250

16 16 24 16

077 086 078 063


654 643

13 14

052 065

040 025

15 16

106 045

233 263

15 16

062 072


615 671

13 14

055 073

040 019

15 16

063 040

227 281

15 16

080 075

Control 643 131 057 019 149 043 264 150 074





Control 337 131 068 324 131 075 363 131 089




20C Low Oxygen 42 day 079 14 097 000 14 000 300 14 141


Control 081 130 103 005 131 024 290 131 137


Sample


Control

Mean

350 333 325 350 340 344 360 327 313 350 342 325 325 327 344 353 333 331 338


N Std Dev

16 073 24 070 16 068 16 073 15 051 16 073 15 074 15 070 16 062 16 063 24 072 16 093 16 068 15 080 16 073 15 083 15 082 16 070 149 077

100




Corrected 144162 170 848 2845 000 Model








151 3849 11577 000Corrected 581161 Model



Error 99070 298 332 Total 1518000 450



101


Table 93 Body


Corrected 89271 132 676 3725 000 Model



Error 47208 260 182 Total 16244000 393





Corrected 694244 170 4084 7097 000 Model



Error 191629 333 575 Total 1996000 504



102




Corrected 390837 132 2961 15374 000 Model



Error 49494 257 193 Total 735000 390





Corrected 92304 151 611 2638 000 Model



Error 68371 295 232 Total 3826000 447



103




Corrected 198646 170 1169 3861 000 Model



Error 100781 333 303 Total 7515000 504





Corrected 168582 170 992 2212 000 Model



Error 149257 333 448 Total 8795000 504



104


Table 99 Wood Aroma


Corrected 84696 151 561 2080 000 Model



Error 79550 295 270 Total 4946000 447





Corrected 165637 151 1097 4419 000 Model



Error 73222 295 248 Total 5333000 447



105




Corrected 662140 132 5016 23604 000 Model



Error 55254 260 213 Total 4065000 393





Corrected 275017 132 2083 8471 000 Model



Error 63950 260 246 Total 5535000 393



106




Corrected 138809 132 1052 4023 000 Model



Error 67959 260 261 Total 4428000 393





Corrected 1471417 132 11147 42928 000 Model



Error 67515 260 260 Total 6948000 393



107




Corrected 207313 151 1373 3862 000 Model



Error 104865 295 355 Total 6679000 447





Corrected 141115 170 830 3313 000 Model



Error 83439 333 251 Total 7111000 504



108




Corrected 191956 151 1271 5144 000 Model



Error 72904 295 247 Total 5359000 447





Corrected 156152 170 919 2114 000 Model



Error 144705 333 435 Total 3572000 504



109




Corrected 141043 132 1069 2749 000 Model



Error 101064 260 389 Total 5004000 393





Corrected 121386 132 920 3524 000 Model



Error 67851 260 261 Total 4643000 393



110




Corrected 76500 151 507 3255 000 Model



Error 45921 295 156 Total 149000 447





Corrected 149726 151 992 3137 000 Model



Error 94205 298 316 Total 3229000 450



111




419 2063 000Corrected 55372 132 Model



Error 52857 260 203 Total 18906000 393





434 2119 000Corrected 65533 151 Model



Error 61047 298 205 Total 21717000 450



112




Corrected 102861 151 681 3314 000 Model

Intercept 20477 1 20477 99606 000 SAMP 4128 18 229 1115 336


I







Control 726 151 064 433 132 073 394 188 088



Dev Mean N Std

Dev Mean N Std




Control 327 16900 060 291 15000 077 118 15100 123




Mean 725 722 731 731 713 738

N 1600 2300 1600 1600 1600 1600

St Dev 045 060 060 060 062 062

Mean 272 265 318 278 272 267

N 1800 2600 1700 1800 1800 1800

St Dev 075 049 081 055 075 097

Mean 338 342 367 344 356 338

N 1600 2400 1500 1600 1600 1600

St Dev 072 078 062 073 063 096



Control

719 731 725 726 719 750 713 731 725 700 725 728

1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

054 060 068 062 066 052 062 060 058 063 045 063

256 300 272 269 312 289 294 278 267 256 278 286

1800 1800 1800 2600 1700 1800 1800 1800 1800 1800 1800 16900

062 069 067 074 060 068 064 055 059 078 081 078

344 369 363 338 360 363 356 356 356 338 344 360

1600 1600 1600 2400 1500 1600 1600 1600 1600 1600 1600 15100

073 079 072 071 051 089 063 073 089 072 051 069



Dev Mean N Std

Dev Mean N Std

Dev



Control

320 334 300 295 305 300 305 325 305 305 307 279 310 305 295 295 290 310 312

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

111 097 100 136 100 134 100 079 115 110 125 123 117 128 100 139 121 102 113

395 417 374 395 370 405 395 395 400 400 379 395 390 380 395 385 375 405 394

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

069 107 073 060 066 083 069 089 079 079 098 071 064 062 060 099 064 076 078

306 309 347 319 319 319 306 306 306 319 300 353 331 313 313 300 331 331 320

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

025 051 052 054 054 054 068 044 044 075 067 052 060 050 050 052 048 048 053



Dev Mean N Std

Dev Mean N Std


Control

377 412 367 378 356 378 383 394 378 358 412 389 383 361 350 367 378 379

2600 1700 1800 1800 1800 1800 1800 1800 1800 2600 1700 1800

1800 1800 1800 1800 1800

16900

071 093 059 065 070 081 051 064 081 076 099 068 092 070 062 059 065 075

117 131 125 113 106 119 131 138 125 096 131 131 131 113 125 119 131 126

2300 1600 1600 1600 1600 1600 1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

130 140 134 120 118 111 145 136 134 098 145 130 135 120 134 128 145 126

400 380 394 394 394 381 375 381 413 417 420 369 388 375 363 375 369 393

2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

198 237 211 217 208 197 208 207 216 192 237 199 236 195 203 202 206 209




Control 687 15000 042 027 13200 057 260 15100 071







40C High Oxygen 10 day 358 1200 067 311 1800 076 389 1800 108



30C Mid Oxygen 56 day 342 1200 067 306 1800 073 378 1800 117



16900 066 376 16900 102Control 344 11300 058 311




Mean N Std Dev

Mean N Std Dev



069 065 080 100 063 081 088 075 088 081 078 073 088 069 081 094 063

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

087 088 108 121 109 105 115 113 126 111 090 116 109 101 105 118 109

019 017 013 019 025 006 000 013 025 019 013 000 000 019 000 006 031

1600 2400 1500 1600 1600 1600 1600 1600 1600 1600 2400 1500 1600 1600 1600 1600 1600

040 048 035 075 058 025 000 034 068 040 034 000 000 040 000 025 087

319 304 287 275 300 294 325 306 325 306 309 300 300 288 288 288 294

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

147 111 136 124 137 129 139 134 148 129 128 160 132 136 131 126 129


100 075

1600 15000

115 102

006 010

1600 15100

025 032

288 308

1600 15000

131 133


Sample


Control

Mean

336 362 369 343 343 350 336 350 343 336 338 346 357 350 329 336 336 350 348


Dev 1400 074 2100 067 1300 095 1400 051 1400 085 1400 052 1400 074 1400 052 1400 076 1400 063 2100 086 1300 088 1400 051 1400 085 1400 061 1400 063 1400 084 1400 065 13200 074

122




721 2761 000Corrected 122605 170 Model



Error 87778 336 261 Total 5764000 507





1088 3464 000Corrected 164333 151 Model






123




Corrected 265698 189 1406 4061 000 Model



Error 129465 374 346 Total 9102000 564





Corrected 538560 151 3567 6443 000 Model



Error 166623 301 554 Total 1309000 453



124




Corrected 117439 132 890 2807 000 Model



Error 83357 263 317 Total 7559000 396





000Corrected 130391 132 988 2668 Model



Error 97357 263 370 Total 4404000 396



125




Corrected 698461 151 4626 19355 000 Model



Error 71219 298 239 Total 4892000 450





Corrected 445897 170 2623 11553 000 Model



Error 76281 336 227 Total 7635000 507



126




Corrected 33879 151 224 1792 000 Model



Error 37684 301 125 Total 78000 453





Corrected 429518 151 2844 15067 000 Model



Error 56260 298 189 Total 758000 450



127




Corrected 155300 170 914 3054 000 Model



Error 100515 336 299 Total 5161000 507



Table 1112 Body


Corrected 36222 151 240 1306 027 Model



Error 54722 298 184 Total 20967000 450



128




Corrected 1803106 151 11941 36695 000 Model








2063 000Corrected 140867 170 829 Model



Error 134947 336 402 Total 7509000 507



129




Corrected 236821 189 1253 4541 000 Model



Error 103199 374 276 Total 9039000 564





Corrected 646992 151 4285 17480 000 Model



Error 73781 301 245 Total 1418000 453



130




Corrected 581359 189 3076 8962 000 Model



Error 128363 374 343 Total 6047000 564





Corrected 65695 151 435 1984 000 Model



Error 65363 298 219 Total 4688000 450



131




Corrected 146774 170 863 2396 000 Model



Error 121064 336 360 Total 4217000 507





Corrected 135426 151 897 2888 000 Model



Error 93480 301 311 Total 5866000 453



132




Corrected 81326 113 720 4646 000 Model



Error 34857 225 155 Total 4065000 339





Corrected 64564 132 489 3561 000 Model



Error 36123 263 137 Total 128000 396



133




Corrected 115595 151 766 2773 000 Model



Error 83085 301 276 Total 3262000 453





Corrected 85902 151 569 2565 000 Model



Error 66760 301 222 Total 23844000 453



134




Corrected 100278 151 664 3362 000 Model



Error 59462 301 198 Total 24054000 453



135


Panelist










e) Other








a) 16-19 b) 20-24

c) 25-29 d) 30-34

e) 35-39 0 40-49

g) 50 or older


a) Male b) Female


136


Panelist CODES









137





Date January 1999







DateName

Signature Phone

138



139




















140




















141



Sample




Blind Control



71 Bitter = 10







142














aroma like arabica

143

Table 182 continued






15 554 0 15 302 0 15 97 0











144

Table 182 continued



21 554 0









145

Table 182 continued




34 871 2 871 less bitter than 683 34 97 2




37 554 0






146

Table 182 continued















147

Table 182 continued











148

Table 182 continued



60 554 0












149

Table 182 continued















150

Table 182 continued



more exciting to me







87 554 1

87 871 0 88 554 3 88 302 0 88 97 1





151

Table 182 continued









152











153







3 697 0 3 422 1





aftertaste

154

Table 192 continued




14 422 1 422 is milder 14 104 0











155

Table 192 continued





body 29 697 0 30 422 0 30 104 0






156

Table 192 continued




39 39 3 temperature 39 697 0






157

Table 192 continued












55 422 2

55 39 3 55 697 2 56 104 1

56 697 0

158

Table 192 continued















159

Table 192 continued



















160

Table 192 continued











86 422 1

86 104


161

Table 192 continued










162

Table 192 continued





TABLE OF CONTENTS

PAGE

Introduction 1

Literature Review 4

Coffee Aroma 4

Coffee Flavor 5


Arrhenius Model 9



Samples 15

Panelists 17



Rating Scale 23

Test Environment 23



Sample Ballot 25










Samples 52

Panelists 52








Conclusions 63

Summary 63



PAGE

Bibliography 68

Appendices 71




















LIST OF FIGURES

Figure Page













LIST OF TABLES

Table Page













PAGE






PAGE









PAGE











PAGE








Introduction















control over










2






























3






4

Literature Review

Coffee Aroma
























5



Coffee Flavor
























6





























Stahl 1995)

7























1998)



8













analyzed
















9












Arrhenius Model














10




























equation is

11

k = kA exp(-EART)





























12

















13


Sample Production






packaging




















14


15


Samples




















schedule




- -




20degC


Q E 20degC U)

40degC lt 2 Oxygen

30degC

11120degC

49 56 63 70 77 847 14 21 28 35 42

Time (Days)


17








Panelists








Sample Preparation









18





19
































linger





Table 3 Continued









Burnt A

Burnt B

Paper Cardboard






Burnt Carbohydrate




Table 3 Continued

Sweet Caramelized A


Chocolate Aroma

Chocolate Flavor

Oily Mouthcoating






chocolate


thermos

23







Rating Scale





Test Environment




white light





24


























25

Sample Ballot























26

Agreement Error
























27






















attributes

28








In Mouth Sour 8







In Mouth Sour 7

29

Factor Analysis






Arrhenius Model










Arrhenius approach




Zero order



30

Half order





Second order






ti = time




31



ANOVA Results










Contrast Analysis












25

2

Control 15

05

I I I 1- I0 r I F t 4 I-

Days 42 42 14 35 14 14 28 14 7 84 84 63 77 56 56 70 49 49 Control


Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

34

Factor Analysis




































(0727) (0588) Body (0735)



(-0537) (-0389) (0591) (-0545) Metallic

Aftertaste (-0350)


Chocolate Flavor 30



10 84


Factor 2 00

1584 77

-10 Mid Oxygen 35


-30 -30 -20 -10 00 10 20 30





10


49 -10 411


-30 Flavor -30 -20 -10 00 10 20 30





10 56 Mid Oxygen


00 w 14

-10 463 49



-30 -20 -10 00 10 20 30




39






Arrhenius Model


















40



EA 433074 -188432 -981908 4193090 Co -113 139 139 104 A -5636 -2182 -2444 -5679





000D 000000 20degC 30degC

= 20degC raw data

A = 30degC raw data 5 15 25 35 45 55 65 75 85


42

High Roast Coffee

ANOVA Results









flavor (p=0003)

Contrast Analysis







Factor Analysis






= Non Significant


4

35

113- m

25 Control

2

15

05



Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

45











apparent








flavor







Component 1

Component 2

Component 3

Component 4

Component 5

Component 6

Component 7

Component 8

2610 1543 1127 878 684 538 482 470 Positive Burnt


Flavor Bitter



(0372) Bitter


Aroma (0857)





(0473) Sweet Aroma

(0842)


Flavor (0667)

Sweet Flavor (0543)

Aftertaste (0484)


(0487)



Aftertaste

(0320)

Wood Flavor (0316)

(0316)






8

Table 10 Continued

Component 1


Body (-0372)

Component 2

Wood Aroma (-0695)


Aftertaste (-0489)

Burnt Aroma (-0481)

Component 3


(-0423) Oily

Mouthfeel (-0395)



(-0597)

Component 7




Component





77 10 28 35


1543 42

-10 Low Oxygen






Low Oxygen 42

Control84Factor 2 o

1543 58

21 Mid Oxygen






20Chocolate Aroma

10 49


10 10 High Oxygen

1543 56 Control 4

-10 63 14


-30 -20 -10 00 10 20 30

Wood Aroma Body


FACTORI 2610


51

Arrhenius Model



52


Samples













-372degC



Panelists





53

Sample Preparation


method




















54










sample on each tray



















56





57























Appendix 16




58





Age 16-24 18 22 Age 25-34 35 30 Age 35-49 27 37 Age 50+ 15 16


59
















High Roast Coffee











60































61































62








63

Conclusions

Summary
























64


























Arrhenius model




65



























66









to time constraints









achieve











67






68

BIBLIOGRAPHY












69














70


71

APPENDICES



26

25

24-

23 -

22-

21-

20-

19-

18

0730 1998

0809

Week 1

0819

Week 4

16

0827 1998

0926

Week 7 Week 12

Date - 1998



32

31-

30-

28 -

27

26

25

0730 08109 0819 0827 1998 1998

Week 4Week 1

Date - 1998



44

42

40

36

34

32

30

28

26

24 0819 0809 0730

1998 Week 1 Week 4

Date - 1998

75


Name

Aroma Overall Aroma

Sweet Caramelized

Chocolate

Wood

Burnt

Paper Cardboard

Other



Sour In Mouth

Sweet Caramelized

Chocolate

Wood


Bitter

Other


Metallic

Oily Mouthcoating

Astringent

Aftertaste Sour

Burnt (Ashy)

Paper Cardboard

Metallic

Bitter

Astringent


1 2 3 4 5 6 7 8 9 10


3637 2476

2151 1656

000 2004

1183 8406

000 6176

3801 2583

2881 2544

12136 3557

5416 6477

5893 1220


3295 1539

1647 3049

2019 391

2642 5909

5308 000

5020 6382

3504 4850

5445 4946

4091 6561

4128 3474


3052 2847

1690 3792

2300 173

4423 6937

000 4337

927 347

8410 1692

4768 11190

7506 2415

4025 3369


838 4192

5865 1406

3109 000

6654 3030

5104 3710

5341 2226

2458 989

410 8513

4952 1484

2368 11550


1390 3017

3166 321

884 000

5364 3712

9759 4047

2437 5196

4653 2993

862 3819

3894 5517

4692 8477

i


2356 2825

1213 3687

1390 000

4674 6676

1147 4915

1050 3125

5151 4541

11239 3027

5115 3796

3766 4508


1479 3542

3417 3053

976 000

11066 5082

5097 000

3356 5790

1418 1904

169 6076

7525 9457

2596 2197



1 2 3 4 5 6 7 8 9 10


2388 1875

1841 2251

000 2242

881 9779

000 5084

3177 2733

3939 3786

17503 3271

852 4127

6819 2251
















Attributes

Burnt Aroma

SS Crossover

050

SS panprod

4167

p-value

001

SS Crossover

041

SS panprod

1144

p-val

043

SS Crossover

125

SS panprod

1067

p-val


106 032

3463 3275

009 024

085 026

850 2411

100 044

097 022

778 1533

100 039


002 019

4378 1780

002 051

005 107

2017 000

010 100

077 105

1328 2028

024 065



087 003

429 3561

082 000

100 002

000 2617

100 001

048 339

1378 1094

073 032

Body Bitter Flavor

000 088

561 2186

004 015

062 000

1128 000

002 100

263 023

1067 2361

000 004


229 000

2068 2666

003 011

204 014

000 1667

100 050

055 263

433 133

065 100



563 114

2346 817

032 039

313 353

1800 1000

008 003

019 025

1883 600

004 085


068 059

2299 1096

070 074

028 184

4183 1194

000 094

154 162

1044 1533

095 002

Overall Flavor 125 1161 076 027 1617 010 104 1094 002





247 337

3817 2228

001 075

051 061

8328 1485

009 053

069 133

3790 1862

064 040


131 208

561 667

054 100

002 015

067 2128

100 021

013 007

2977 3312

000 044


054 083

1044 1078

002 081

512 391

4399 1507

000 070

065 112

1963 2744

083 090

Body Bitter Flavor

355 210

744 1794

090 048

109 006

1157 1830

029 010

000 277

869 2427

012 014


289 000

3933 650

000 100

512 010

2230 4300

042 000

052 010

3511 928

058 024


202 085

867 267

035 097

236 071

145 2295

100 000

065 343

1746 400

000 084


171 035

1994 883

095 078

223 113

369 1127

100 095

484 000

1669 1628

089 014

Overall Flavor 110 961 074 282 711 087 000 1817 028










295 panprod

3179 017 Crossover

268 panprod

1400 025 Crossover

477 panprod


513 114

1661 794

100 099

417 187

000 1178

100 004

235 455

3575 2144

050 028


093 156

3942 1267

003 013

332 157

2900 000

022 100

052 235

1228 711

084 081


166 171

379 3559

100 001

300 428

000 1850

100 041

098 470

1367 995

041 099

Body Bitter Flavor

202 380

311 1657

087 044

061 238

1328 000

049 100

508 355

1402 2259

038 008


478 376

1744 1036

046 097

180 244

4450 2628

000 077

078 266

930 1502

089 078

Overall Flavor 122 982 091 044 794 083 234 1079 088

e dix 6 continued






86









NLR LSCORE

87








REGRESSION

88











89






90













Deviation


714 710

14 21

053 030

422 407

18 27

088 078

383 367

18 27

079 088


Control 692 131 053 410 168 078 383 168 076





Control 327 149 057 287 149 064 143 168 133 1





Control 693 150 051 254 168 078 342 131 068





Control 336 149 076 374 168 067 309 168 065





Control 378 149 086 131 150 123 372 131 201




Mean N Std Dev

Mean N Std Dev


657 614 650 643

14 21 14 14

051 073 052 051

013 033 025 038

16 24 16 16

034 070 058 062

269 233 263 250

16 24 16 16

079 070 062 063


643 615

14 13

065 055

020 027

15 15

041 046

238 247

16 15

072 074


650 657 624 643

14 14 21 14

052 051 070 051

031 025 029 025

16 16 24 16

060 045 069 058

275 275 246 250

16 16 24 16

077 086 078 063


654 643

13 14

052 065

040 025

15 16

106 045

233 263

15 16

062 072


615 671

13 14

055 073

040 019

15 16

063 040

227 281

15 16

080 075

Control 643 131 057 019 149 043 264 150 074





Control 337 131 068 324 131 075 363 131 089




20C Low Oxygen 42 day 079 14 097 000 14 000 300 14 141


Control 081 130 103 005 131 024 290 131 137


Sample


Control

Mean

350 333 325 350 340 344 360 327 313 350 342 325 325 327 344 353 333 331 338


N Std Dev

16 073 24 070 16 068 16 073 15 051 16 073 15 074 15 070 16 062 16 063 24 072 16 093 16 068 15 080 16 073 15 083 15 082 16 070 149 077

100




Corrected 144162 170 848 2845 000 Model








151 3849 11577 000Corrected 581161 Model



Error 99070 298 332 Total 1518000 450



101


Table 93 Body


Corrected 89271 132 676 3725 000 Model



Error 47208 260 182 Total 16244000 393





Corrected 694244 170 4084 7097 000 Model



Error 191629 333 575 Total 1996000 504



102




Corrected 390837 132 2961 15374 000 Model



Error 49494 257 193 Total 735000 390





Corrected 92304 151 611 2638 000 Model



Error 68371 295 232 Total 3826000 447



103




Corrected 198646 170 1169 3861 000 Model



Error 100781 333 303 Total 7515000 504





Corrected 168582 170 992 2212 000 Model



Error 149257 333 448 Total 8795000 504



104


Table 99 Wood Aroma


Corrected 84696 151 561 2080 000 Model



Error 79550 295 270 Total 4946000 447





Corrected 165637 151 1097 4419 000 Model



Error 73222 295 248 Total 5333000 447



105




Corrected 662140 132 5016 23604 000 Model



Error 55254 260 213 Total 4065000 393





Corrected 275017 132 2083 8471 000 Model



Error 63950 260 246 Total 5535000 393



106




Corrected 138809 132 1052 4023 000 Model



Error 67959 260 261 Total 4428000 393





Corrected 1471417 132 11147 42928 000 Model



Error 67515 260 260 Total 6948000 393



107




Corrected 207313 151 1373 3862 000 Model



Error 104865 295 355 Total 6679000 447





Corrected 141115 170 830 3313 000 Model



Error 83439 333 251 Total 7111000 504



108




Corrected 191956 151 1271 5144 000 Model



Error 72904 295 247 Total 5359000 447





Corrected 156152 170 919 2114 000 Model



Error 144705 333 435 Total 3572000 504



109




Corrected 141043 132 1069 2749 000 Model



Error 101064 260 389 Total 5004000 393





Corrected 121386 132 920 3524 000 Model



Error 67851 260 261 Total 4643000 393



110




Corrected 76500 151 507 3255 000 Model



Error 45921 295 156 Total 149000 447





Corrected 149726 151 992 3137 000 Model



Error 94205 298 316 Total 3229000 450



111




419 2063 000Corrected 55372 132 Model



Error 52857 260 203 Total 18906000 393





434 2119 000Corrected 65533 151 Model



Error 61047 298 205 Total 21717000 450



112




Corrected 102861 151 681 3314 000 Model

Intercept 20477 1 20477 99606 000 SAMP 4128 18 229 1115 336


I







Control 726 151 064 433 132 073 394 188 088



Dev Mean N Std

Dev Mean N Std




Control 327 16900 060 291 15000 077 118 15100 123




Mean 725 722 731 731 713 738

N 1600 2300 1600 1600 1600 1600

St Dev 045 060 060 060 062 062

Mean 272 265 318 278 272 267

N 1800 2600 1700 1800 1800 1800

St Dev 075 049 081 055 075 097

Mean 338 342 367 344 356 338

N 1600 2400 1500 1600 1600 1600

St Dev 072 078 062 073 063 096



Control

719 731 725 726 719 750 713 731 725 700 725 728

1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

054 060 068 062 066 052 062 060 058 063 045 063

256 300 272 269 312 289 294 278 267 256 278 286

1800 1800 1800 2600 1700 1800 1800 1800 1800 1800 1800 16900

062 069 067 074 060 068 064 055 059 078 081 078

344 369 363 338 360 363 356 356 356 338 344 360

1600 1600 1600 2400 1500 1600 1600 1600 1600 1600 1600 15100

073 079 072 071 051 089 063 073 089 072 051 069



Dev Mean N Std

Dev Mean N Std

Dev



Control

320 334 300 295 305 300 305 325 305 305 307 279 310 305 295 295 290 310 312

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

111 097 100 136 100 134 100 079 115 110 125 123 117 128 100 139 121 102 113

395 417 374 395 370 405 395 395 400 400 379 395 390 380 395 385 375 405 394

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

069 107 073 060 066 083 069 089 079 079 098 071 064 062 060 099 064 076 078

306 309 347 319 319 319 306 306 306 319 300 353 331 313 313 300 331 331 320

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

025 051 052 054 054 054 068 044 044 075 067 052 060 050 050 052 048 048 053



Dev Mean N Std

Dev Mean N Std


Control

377 412 367 378 356 378 383 394 378 358 412 389 383 361 350 367 378 379

2600 1700 1800 1800 1800 1800 1800 1800 1800 2600 1700 1800

1800 1800 1800 1800 1800

16900

071 093 059 065 070 081 051 064 081 076 099 068 092 070 062 059 065 075

117 131 125 113 106 119 131 138 125 096 131 131 131 113 125 119 131 126

2300 1600 1600 1600 1600 1600 1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

130 140 134 120 118 111 145 136 134 098 145 130 135 120 134 128 145 126

400 380 394 394 394 381 375 381 413 417 420 369 388 375 363 375 369 393

2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

198 237 211 217 208 197 208 207 216 192 237 199 236 195 203 202 206 209




Control 687 15000 042 027 13200 057 260 15100 071







40C High Oxygen 10 day 358 1200 067 311 1800 076 389 1800 108



30C Mid Oxygen 56 day 342 1200 067 306 1800 073 378 1800 117



16900 066 376 16900 102Control 344 11300 058 311




Mean N Std Dev

Mean N Std Dev



069 065 080 100 063 081 088 075 088 081 078 073 088 069 081 094 063

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

087 088 108 121 109 105 115 113 126 111 090 116 109 101 105 118 109

019 017 013 019 025 006 000 013 025 019 013 000 000 019 000 006 031

1600 2400 1500 1600 1600 1600 1600 1600 1600 1600 2400 1500 1600 1600 1600 1600 1600

040 048 035 075 058 025 000 034 068 040 034 000 000 040 000 025 087

319 304 287 275 300 294 325 306 325 306 309 300 300 288 288 288 294

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

147 111 136 124 137 129 139 134 148 129 128 160 132 136 131 126 129


100 075

1600 15000

115 102

006 010

1600 15100

025 032

288 308

1600 15000

131 133


Sample


Control

Mean

336 362 369 343 343 350 336 350 343 336 338 346 357 350 329 336 336 350 348


Dev 1400 074 2100 067 1300 095 1400 051 1400 085 1400 052 1400 074 1400 052 1400 076 1400 063 2100 086 1300 088 1400 051 1400 085 1400 061 1400 063 1400 084 1400 065 13200 074

122




721 2761 000Corrected 122605 170 Model



Error 87778 336 261 Total 5764000 507





1088 3464 000Corrected 164333 151 Model






123




Corrected 265698 189 1406 4061 000 Model



Error 129465 374 346 Total 9102000 564





Corrected 538560 151 3567 6443 000 Model



Error 166623 301 554 Total 1309000 453



124




Corrected 117439 132 890 2807 000 Model



Error 83357 263 317 Total 7559000 396





000Corrected 130391 132 988 2668 Model



Error 97357 263 370 Total 4404000 396



125




Corrected 698461 151 4626 19355 000 Model



Error 71219 298 239 Total 4892000 450





Corrected 445897 170 2623 11553 000 Model



Error 76281 336 227 Total 7635000 507



126




Corrected 33879 151 224 1792 000 Model



Error 37684 301 125 Total 78000 453





Corrected 429518 151 2844 15067 000 Model



Error 56260 298 189 Total 758000 450



127




Corrected 155300 170 914 3054 000 Model



Error 100515 336 299 Total 5161000 507



Table 1112 Body


Corrected 36222 151 240 1306 027 Model



Error 54722 298 184 Total 20967000 450



128




Corrected 1803106 151 11941 36695 000 Model








2063 000Corrected 140867 170 829 Model



Error 134947 336 402 Total 7509000 507



129




Corrected 236821 189 1253 4541 000 Model



Error 103199 374 276 Total 9039000 564





Corrected 646992 151 4285 17480 000 Model



Error 73781 301 245 Total 1418000 453



130




Corrected 581359 189 3076 8962 000 Model



Error 128363 374 343 Total 6047000 564





Corrected 65695 151 435 1984 000 Model



Error 65363 298 219 Total 4688000 450



131




Corrected 146774 170 863 2396 000 Model



Error 121064 336 360 Total 4217000 507





Corrected 135426 151 897 2888 000 Model



Error 93480 301 311 Total 5866000 453



132




Corrected 81326 113 720 4646 000 Model



Error 34857 225 155 Total 4065000 339





Corrected 64564 132 489 3561 000 Model



Error 36123 263 137 Total 128000 396



133




Corrected 115595 151 766 2773 000 Model



Error 83085 301 276 Total 3262000 453





Corrected 85902 151 569 2565 000 Model



Error 66760 301 222 Total 23844000 453



134




Corrected 100278 151 664 3362 000 Model



Error 59462 301 198 Total 24054000 453



135


Panelist










e) Other








a) 16-19 b) 20-24

c) 25-29 d) 30-34

e) 35-39 0 40-49

g) 50 or older


a) Male b) Female


136


Panelist CODES









137





Date January 1999







DateName

Signature Phone

138



139




















140




















141



Sample




Blind Control



71 Bitter = 10







142














aroma like arabica

143

Table 182 continued






15 554 0 15 302 0 15 97 0











144

Table 182 continued



21 554 0









145

Table 182 continued




34 871 2 871 less bitter than 683 34 97 2




37 554 0






146

Table 182 continued















147

Table 182 continued











148

Table 182 continued



60 554 0












149

Table 182 continued















150

Table 182 continued



more exciting to me







87 554 1

87 871 0 88 554 3 88 302 0 88 97 1





151

Table 182 continued









152











153







3 697 0 3 422 1





aftertaste

154

Table 192 continued




14 422 1 422 is milder 14 104 0











155

Table 192 continued





body 29 697 0 30 422 0 30 104 0






156

Table 192 continued




39 39 3 temperature 39 697 0






157

Table 192 continued












55 422 2

55 39 3 55 697 2 56 104 1

56 697 0

158

Table 192 continued















159

Table 192 continued



















160

Table 192 continued











86 422 1

86 104


161

Table 192 continued










162

Table 192 continued












Samples 52

Panelists 52








Conclusions 63

Summary 63



PAGE

Bibliography 68

Appendices 71




















LIST OF FIGURES

Figure Page













LIST OF TABLES

Table Page













PAGE






PAGE









PAGE











PAGE








Introduction















control over










2






























3






4

Literature Review

Coffee Aroma
























5



Coffee Flavor
























6





























Stahl 1995)

7























1998)



8













analyzed
















9












Arrhenius Model














10




























equation is

11

k = kA exp(-EART)





























12

















13


Sample Production






packaging




















14


15


Samples




















schedule




- -




20degC


Q E 20degC U)

40degC lt 2 Oxygen

30degC

11120degC

49 56 63 70 77 847 14 21 28 35 42

Time (Days)


17








Panelists








Sample Preparation









18





19
































linger





Table 3 Continued









Burnt A

Burnt B

Paper Cardboard






Burnt Carbohydrate




Table 3 Continued

Sweet Caramelized A


Chocolate Aroma

Chocolate Flavor

Oily Mouthcoating






chocolate


thermos

23







Rating Scale





Test Environment




white light





24


























25

Sample Ballot























26

Agreement Error
























27






















attributes

28








In Mouth Sour 8







In Mouth Sour 7

29

Factor Analysis






Arrhenius Model










Arrhenius approach




Zero order



30

Half order





Second order






ti = time




31



ANOVA Results










Contrast Analysis












25

2

Control 15

05

I I I 1- I0 r I F t 4 I-

Days 42 42 14 35 14 14 28 14 7 84 84 63 77 56 56 70 49 49 Control


Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

34

Factor Analysis




































(0727) (0588) Body (0735)



(-0537) (-0389) (0591) (-0545) Metallic

Aftertaste (-0350)


Chocolate Flavor 30



10 84


Factor 2 00

1584 77

-10 Mid Oxygen 35


-30 -30 -20 -10 00 10 20 30





10


49 -10 411


-30 Flavor -30 -20 -10 00 10 20 30





10 56 Mid Oxygen


00 w 14

-10 463 49



-30 -20 -10 00 10 20 30




39






Arrhenius Model


















40



EA 433074 -188432 -981908 4193090 Co -113 139 139 104 A -5636 -2182 -2444 -5679





000D 000000 20degC 30degC

= 20degC raw data

A = 30degC raw data 5 15 25 35 45 55 65 75 85


42

High Roast Coffee

ANOVA Results









flavor (p=0003)

Contrast Analysis







Factor Analysis






= Non Significant


4

35

113- m

25 Control

2

15

05



Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

45











apparent








flavor







Component 1

Component 2

Component 3

Component 4

Component 5

Component 6

Component 7

Component 8

2610 1543 1127 878 684 538 482 470 Positive Burnt


Flavor Bitter



(0372) Bitter


Aroma (0857)





(0473) Sweet Aroma

(0842)


Flavor (0667)

Sweet Flavor (0543)

Aftertaste (0484)


(0487)



Aftertaste

(0320)

Wood Flavor (0316)

(0316)






8

Table 10 Continued

Component 1


Body (-0372)

Component 2

Wood Aroma (-0695)


Aftertaste (-0489)

Burnt Aroma (-0481)

Component 3


(-0423) Oily

Mouthfeel (-0395)



(-0597)

Component 7




Component





77 10 28 35


1543 42

-10 Low Oxygen






Low Oxygen 42

Control84Factor 2 o

1543 58

21 Mid Oxygen






20Chocolate Aroma

10 49


10 10 High Oxygen

1543 56 Control 4

-10 63 14


-30 -20 -10 00 10 20 30

Wood Aroma Body


FACTORI 2610


51

Arrhenius Model



52


Samples













-372degC



Panelists





53

Sample Preparation


method




















54










sample on each tray



















56





57























Appendix 16




58





Age 16-24 18 22 Age 25-34 35 30 Age 35-49 27 37 Age 50+ 15 16


59
















High Roast Coffee











60































61































62








63

Conclusions

Summary
























64


























Arrhenius model




65



























66









to time constraints









achieve











67






68

BIBLIOGRAPHY












69














70


71

APPENDICES



26

25

24-

23 -

22-

21-

20-

19-

18

0730 1998

0809

Week 1

0819

Week 4

16

0827 1998

0926

Week 7 Week 12

Date - 1998



32

31-

30-

28 -

27

26

25

0730 08109 0819 0827 1998 1998

Week 4Week 1

Date - 1998



44

42

40

36

34

32

30

28

26

24 0819 0809 0730

1998 Week 1 Week 4

Date - 1998

75


Name

Aroma Overall Aroma

Sweet Caramelized

Chocolate

Wood

Burnt

Paper Cardboard

Other



Sour In Mouth

Sweet Caramelized

Chocolate

Wood


Bitter

Other


Metallic

Oily Mouthcoating

Astringent

Aftertaste Sour

Burnt (Ashy)

Paper Cardboard

Metallic

Bitter

Astringent


1 2 3 4 5 6 7 8 9 10


3637 2476

2151 1656

000 2004

1183 8406

000 6176

3801 2583

2881 2544

12136 3557

5416 6477

5893 1220


3295 1539

1647 3049

2019 391

2642 5909

5308 000

5020 6382

3504 4850

5445 4946

4091 6561

4128 3474


3052 2847

1690 3792

2300 173

4423 6937

000 4337

927 347

8410 1692

4768 11190

7506 2415

4025 3369


838 4192

5865 1406

3109 000

6654 3030

5104 3710

5341 2226

2458 989

410 8513

4952 1484

2368 11550


1390 3017

3166 321

884 000

5364 3712

9759 4047

2437 5196

4653 2993

862 3819

3894 5517

4692 8477

i


2356 2825

1213 3687

1390 000

4674 6676

1147 4915

1050 3125

5151 4541

11239 3027

5115 3796

3766 4508


1479 3542

3417 3053

976 000

11066 5082

5097 000

3356 5790

1418 1904

169 6076

7525 9457

2596 2197



1 2 3 4 5 6 7 8 9 10


2388 1875

1841 2251

000 2242

881 9779

000 5084

3177 2733

3939 3786

17503 3271

852 4127

6819 2251
















Attributes

Burnt Aroma

SS Crossover

050

SS panprod

4167

p-value

001

SS Crossover

041

SS panprod

1144

p-val

043

SS Crossover

125

SS panprod

1067

p-val


106 032

3463 3275

009 024

085 026

850 2411

100 044

097 022

778 1533

100 039


002 019

4378 1780

002 051

005 107

2017 000

010 100

077 105

1328 2028

024 065



087 003

429 3561

082 000

100 002

000 2617

100 001

048 339

1378 1094

073 032

Body Bitter Flavor

000 088

561 2186

004 015

062 000

1128 000

002 100

263 023

1067 2361

000 004


229 000

2068 2666

003 011

204 014

000 1667

100 050

055 263

433 133

065 100



563 114

2346 817

032 039

313 353

1800 1000

008 003

019 025

1883 600

004 085


068 059

2299 1096

070 074

028 184

4183 1194

000 094

154 162

1044 1533

095 002

Overall Flavor 125 1161 076 027 1617 010 104 1094 002





247 337

3817 2228

001 075

051 061

8328 1485

009 053

069 133

3790 1862

064 040


131 208

561 667

054 100

002 015

067 2128

100 021

013 007

2977 3312

000 044


054 083

1044 1078

002 081

512 391

4399 1507

000 070

065 112

1963 2744

083 090

Body Bitter Flavor

355 210

744 1794

090 048

109 006

1157 1830

029 010

000 277

869 2427

012 014


289 000

3933 650

000 100

512 010

2230 4300

042 000

052 010

3511 928

058 024


202 085

867 267

035 097

236 071

145 2295

100 000

065 343

1746 400

000 084


171 035

1994 883

095 078

223 113

369 1127

100 095

484 000

1669 1628

089 014

Overall Flavor 110 961 074 282 711 087 000 1817 028










295 panprod

3179 017 Crossover

268 panprod

1400 025 Crossover

477 panprod


513 114

1661 794

100 099

417 187

000 1178

100 004

235 455

3575 2144

050 028


093 156

3942 1267

003 013

332 157

2900 000

022 100

052 235

1228 711

084 081


166 171

379 3559

100 001

300 428

000 1850

100 041

098 470

1367 995

041 099

Body Bitter Flavor

202 380

311 1657

087 044

061 238

1328 000

049 100

508 355

1402 2259

038 008


478 376

1744 1036

046 097

180 244

4450 2628

000 077

078 266

930 1502

089 078

Overall Flavor 122 982 091 044 794 083 234 1079 088

e dix 6 continued






86









NLR LSCORE

87








REGRESSION

88











89






90













Deviation


714 710

14 21

053 030

422 407

18 27

088 078

383 367

18 27

079 088


Control 692 131 053 410 168 078 383 168 076





Control 327 149 057 287 149 064 143 168 133 1





Control 693 150 051 254 168 078 342 131 068





Control 336 149 076 374 168 067 309 168 065





Control 378 149 086 131 150 123 372 131 201




Mean N Std Dev

Mean N Std Dev


657 614 650 643

14 21 14 14

051 073 052 051

013 033 025 038

16 24 16 16

034 070 058 062

269 233 263 250

16 24 16 16

079 070 062 063


643 615

14 13

065 055

020 027

15 15

041 046

238 247

16 15

072 074


650 657 624 643

14 14 21 14

052 051 070 051

031 025 029 025

16 16 24 16

060 045 069 058

275 275 246 250

16 16 24 16

077 086 078 063


654 643

13 14

052 065

040 025

15 16

106 045

233 263

15 16

062 072


615 671

13 14

055 073

040 019

15 16

063 040

227 281

15 16

080 075

Control 643 131 057 019 149 043 264 150 074





Control 337 131 068 324 131 075 363 131 089




20C Low Oxygen 42 day 079 14 097 000 14 000 300 14 141


Control 081 130 103 005 131 024 290 131 137


Sample


Control

Mean

350 333 325 350 340 344 360 327 313 350 342 325 325 327 344 353 333 331 338


N Std Dev

16 073 24 070 16 068 16 073 15 051 16 073 15 074 15 070 16 062 16 063 24 072 16 093 16 068 15 080 16 073 15 083 15 082 16 070 149 077

100




Corrected 144162 170 848 2845 000 Model








151 3849 11577 000Corrected 581161 Model



Error 99070 298 332 Total 1518000 450



101


Table 93 Body


Corrected 89271 132 676 3725 000 Model



Error 47208 260 182 Total 16244000 393





Corrected 694244 170 4084 7097 000 Model



Error 191629 333 575 Total 1996000 504



102




Corrected 390837 132 2961 15374 000 Model



Error 49494 257 193 Total 735000 390





Corrected 92304 151 611 2638 000 Model



Error 68371 295 232 Total 3826000 447



103




Corrected 198646 170 1169 3861 000 Model



Error 100781 333 303 Total 7515000 504





Corrected 168582 170 992 2212 000 Model



Error 149257 333 448 Total 8795000 504



104


Table 99 Wood Aroma


Corrected 84696 151 561 2080 000 Model



Error 79550 295 270 Total 4946000 447





Corrected 165637 151 1097 4419 000 Model



Error 73222 295 248 Total 5333000 447



105




Corrected 662140 132 5016 23604 000 Model



Error 55254 260 213 Total 4065000 393





Corrected 275017 132 2083 8471 000 Model



Error 63950 260 246 Total 5535000 393



106




Corrected 138809 132 1052 4023 000 Model



Error 67959 260 261 Total 4428000 393





Corrected 1471417 132 11147 42928 000 Model



Error 67515 260 260 Total 6948000 393



107




Corrected 207313 151 1373 3862 000 Model



Error 104865 295 355 Total 6679000 447





Corrected 141115 170 830 3313 000 Model



Error 83439 333 251 Total 7111000 504



108




Corrected 191956 151 1271 5144 000 Model



Error 72904 295 247 Total 5359000 447





Corrected 156152 170 919 2114 000 Model



Error 144705 333 435 Total 3572000 504



109




Corrected 141043 132 1069 2749 000 Model



Error 101064 260 389 Total 5004000 393





Corrected 121386 132 920 3524 000 Model



Error 67851 260 261 Total 4643000 393



110




Corrected 76500 151 507 3255 000 Model



Error 45921 295 156 Total 149000 447





Corrected 149726 151 992 3137 000 Model



Error 94205 298 316 Total 3229000 450



111




419 2063 000Corrected 55372 132 Model



Error 52857 260 203 Total 18906000 393





434 2119 000Corrected 65533 151 Model



Error 61047 298 205 Total 21717000 450



112




Corrected 102861 151 681 3314 000 Model

Intercept 20477 1 20477 99606 000 SAMP 4128 18 229 1115 336


I







Control 726 151 064 433 132 073 394 188 088



Dev Mean N Std

Dev Mean N Std




Control 327 16900 060 291 15000 077 118 15100 123




Mean 725 722 731 731 713 738

N 1600 2300 1600 1600 1600 1600

St Dev 045 060 060 060 062 062

Mean 272 265 318 278 272 267

N 1800 2600 1700 1800 1800 1800

St Dev 075 049 081 055 075 097

Mean 338 342 367 344 356 338

N 1600 2400 1500 1600 1600 1600

St Dev 072 078 062 073 063 096



Control

719 731 725 726 719 750 713 731 725 700 725 728

1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

054 060 068 062 066 052 062 060 058 063 045 063

256 300 272 269 312 289 294 278 267 256 278 286

1800 1800 1800 2600 1700 1800 1800 1800 1800 1800 1800 16900

062 069 067 074 060 068 064 055 059 078 081 078

344 369 363 338 360 363 356 356 356 338 344 360

1600 1600 1600 2400 1500 1600 1600 1600 1600 1600 1600 15100

073 079 072 071 051 089 063 073 089 072 051 069



Dev Mean N Std

Dev Mean N Std

Dev



Control

320 334 300 295 305 300 305 325 305 305 307 279 310 305 295 295 290 310 312

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

111 097 100 136 100 134 100 079 115 110 125 123 117 128 100 139 121 102 113

395 417 374 395 370 405 395 395 400 400 379 395 390 380 395 385 375 405 394

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

069 107 073 060 066 083 069 089 079 079 098 071 064 062 060 099 064 076 078

306 309 347 319 319 319 306 306 306 319 300 353 331 313 313 300 331 331 320

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

025 051 052 054 054 054 068 044 044 075 067 052 060 050 050 052 048 048 053



Dev Mean N Std

Dev Mean N Std


Control

377 412 367 378 356 378 383 394 378 358 412 389 383 361 350 367 378 379

2600 1700 1800 1800 1800 1800 1800 1800 1800 2600 1700 1800

1800 1800 1800 1800 1800

16900

071 093 059 065 070 081 051 064 081 076 099 068 092 070 062 059 065 075

117 131 125 113 106 119 131 138 125 096 131 131 131 113 125 119 131 126

2300 1600 1600 1600 1600 1600 1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

130 140 134 120 118 111 145 136 134 098 145 130 135 120 134 128 145 126

400 380 394 394 394 381 375 381 413 417 420 369 388 375 363 375 369 393

2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

198 237 211 217 208 197 208 207 216 192 237 199 236 195 203 202 206 209




Control 687 15000 042 027 13200 057 260 15100 071







40C High Oxygen 10 day 358 1200 067 311 1800 076 389 1800 108



30C Mid Oxygen 56 day 342 1200 067 306 1800 073 378 1800 117



16900 066 376 16900 102Control 344 11300 058 311




Mean N Std Dev

Mean N Std Dev



069 065 080 100 063 081 088 075 088 081 078 073 088 069 081 094 063

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

087 088 108 121 109 105 115 113 126 111 090 116 109 101 105 118 109

019 017 013 019 025 006 000 013 025 019 013 000 000 019 000 006 031

1600 2400 1500 1600 1600 1600 1600 1600 1600 1600 2400 1500 1600 1600 1600 1600 1600

040 048 035 075 058 025 000 034 068 040 034 000 000 040 000 025 087

319 304 287 275 300 294 325 306 325 306 309 300 300 288 288 288 294

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

147 111 136 124 137 129 139 134 148 129 128 160 132 136 131 126 129


100 075

1600 15000

115 102

006 010

1600 15100

025 032

288 308

1600 15000

131 133


Sample


Control

Mean

336 362 369 343 343 350 336 350 343 336 338 346 357 350 329 336 336 350 348


Dev 1400 074 2100 067 1300 095 1400 051 1400 085 1400 052 1400 074 1400 052 1400 076 1400 063 2100 086 1300 088 1400 051 1400 085 1400 061 1400 063 1400 084 1400 065 13200 074

122




721 2761 000Corrected 122605 170 Model



Error 87778 336 261 Total 5764000 507





1088 3464 000Corrected 164333 151 Model






123




Corrected 265698 189 1406 4061 000 Model



Error 129465 374 346 Total 9102000 564





Corrected 538560 151 3567 6443 000 Model



Error 166623 301 554 Total 1309000 453



124




Corrected 117439 132 890 2807 000 Model



Error 83357 263 317 Total 7559000 396





000Corrected 130391 132 988 2668 Model



Error 97357 263 370 Total 4404000 396



125




Corrected 698461 151 4626 19355 000 Model



Error 71219 298 239 Total 4892000 450





Corrected 445897 170 2623 11553 000 Model



Error 76281 336 227 Total 7635000 507



126




Corrected 33879 151 224 1792 000 Model



Error 37684 301 125 Total 78000 453





Corrected 429518 151 2844 15067 000 Model



Error 56260 298 189 Total 758000 450



127




Corrected 155300 170 914 3054 000 Model



Error 100515 336 299 Total 5161000 507



Table 1112 Body


Corrected 36222 151 240 1306 027 Model



Error 54722 298 184 Total 20967000 450



128




Corrected 1803106 151 11941 36695 000 Model








2063 000Corrected 140867 170 829 Model



Error 134947 336 402 Total 7509000 507



129




Corrected 236821 189 1253 4541 000 Model



Error 103199 374 276 Total 9039000 564





Corrected 646992 151 4285 17480 000 Model



Error 73781 301 245 Total 1418000 453



130




Corrected 581359 189 3076 8962 000 Model



Error 128363 374 343 Total 6047000 564





Corrected 65695 151 435 1984 000 Model



Error 65363 298 219 Total 4688000 450



131




Corrected 146774 170 863 2396 000 Model



Error 121064 336 360 Total 4217000 507





Corrected 135426 151 897 2888 000 Model



Error 93480 301 311 Total 5866000 453



132




Corrected 81326 113 720 4646 000 Model



Error 34857 225 155 Total 4065000 339





Corrected 64564 132 489 3561 000 Model



Error 36123 263 137 Total 128000 396



133




Corrected 115595 151 766 2773 000 Model



Error 83085 301 276 Total 3262000 453





Corrected 85902 151 569 2565 000 Model



Error 66760 301 222 Total 23844000 453



134




Corrected 100278 151 664 3362 000 Model



Error 59462 301 198 Total 24054000 453



135


Panelist










e) Other








a) 16-19 b) 20-24

c) 25-29 d) 30-34

e) 35-39 0 40-49

g) 50 or older


a) Male b) Female


136


Panelist CODES









137





Date January 1999







DateName

Signature Phone

138



139




















140




















141



Sample




Blind Control



71 Bitter = 10







142














aroma like arabica

143

Table 182 continued






15 554 0 15 302 0 15 97 0











144

Table 182 continued



21 554 0









145

Table 182 continued




34 871 2 871 less bitter than 683 34 97 2




37 554 0






146

Table 182 continued















147

Table 182 continued











148

Table 182 continued



60 554 0












149

Table 182 continued















150

Table 182 continued



more exciting to me







87 554 1

87 871 0 88 554 3 88 302 0 88 97 1





151

Table 182 continued









152











153







3 697 0 3 422 1





aftertaste

154

Table 192 continued




14 422 1 422 is milder 14 104 0











155

Table 192 continued





body 29 697 0 30 422 0 30 104 0






156

Table 192 continued




39 39 3 temperature 39 697 0






157

Table 192 continued












55 422 2

55 39 3 55 697 2 56 104 1

56 697 0

158

Table 192 continued















159

Table 192 continued



















160

Table 192 continued











86 422 1

86 104


161

Table 192 continued










162

Table 192 continued






PAGE

Bibliography 68

Appendices 71




















LIST OF FIGURES

Figure Page













LIST OF TABLES

Table Page













PAGE






PAGE









PAGE











PAGE








Introduction















control over










2






























3






4

Literature Review

Coffee Aroma
























5



Coffee Flavor
























6





























Stahl 1995)

7























1998)



8













analyzed
















9












Arrhenius Model














10




























equation is

11

k = kA exp(-EART)





























12

















13


Sample Production






packaging




















14


15


Samples




















schedule




- -




20degC


Q E 20degC U)

40degC lt 2 Oxygen

30degC

11120degC

49 56 63 70 77 847 14 21 28 35 42

Time (Days)


17








Panelists








Sample Preparation









18





19
































linger





Table 3 Continued









Burnt A

Burnt B

Paper Cardboard






Burnt Carbohydrate




Table 3 Continued

Sweet Caramelized A


Chocolate Aroma

Chocolate Flavor

Oily Mouthcoating






chocolate


thermos

23







Rating Scale





Test Environment




white light





24


























25

Sample Ballot























26

Agreement Error
























27






















attributes

28








In Mouth Sour 8







In Mouth Sour 7

29

Factor Analysis






Arrhenius Model










Arrhenius approach




Zero order



30

Half order





Second order






ti = time




31



ANOVA Results










Contrast Analysis












25

2

Control 15

05

I I I 1- I0 r I F t 4 I-

Days 42 42 14 35 14 14 28 14 7 84 84 63 77 56 56 70 49 49 Control


Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

34

Factor Analysis




































(0727) (0588) Body (0735)



(-0537) (-0389) (0591) (-0545) Metallic

Aftertaste (-0350)


Chocolate Flavor 30



10 84


Factor 2 00

1584 77

-10 Mid Oxygen 35


-30 -30 -20 -10 00 10 20 30





10


49 -10 411


-30 Flavor -30 -20 -10 00 10 20 30





10 56 Mid Oxygen


00 w 14

-10 463 49



-30 -20 -10 00 10 20 30




39






Arrhenius Model


















40



EA 433074 -188432 -981908 4193090 Co -113 139 139 104 A -5636 -2182 -2444 -5679





000D 000000 20degC 30degC

= 20degC raw data

A = 30degC raw data 5 15 25 35 45 55 65 75 85


42

High Roast Coffee

ANOVA Results









flavor (p=0003)

Contrast Analysis







Factor Analysis






= Non Significant


4

35

113- m

25 Control

2

15

05



Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

45











apparent








flavor







Component 1

Component 2

Component 3

Component 4

Component 5

Component 6

Component 7

Component 8

2610 1543 1127 878 684 538 482 470 Positive Burnt


Flavor Bitter



(0372) Bitter


Aroma (0857)





(0473) Sweet Aroma

(0842)


Flavor (0667)

Sweet Flavor (0543)

Aftertaste (0484)


(0487)



Aftertaste

(0320)

Wood Flavor (0316)

(0316)






8

Table 10 Continued

Component 1


Body (-0372)

Component 2

Wood Aroma (-0695)


Aftertaste (-0489)

Burnt Aroma (-0481)

Component 3


(-0423) Oily

Mouthfeel (-0395)



(-0597)

Component 7




Component





77 10 28 35


1543 42

-10 Low Oxygen






Low Oxygen 42

Control84Factor 2 o

1543 58

21 Mid Oxygen






20Chocolate Aroma

10 49


10 10 High Oxygen

1543 56 Control 4

-10 63 14


-30 -20 -10 00 10 20 30

Wood Aroma Body


FACTORI 2610


51

Arrhenius Model



52


Samples













-372degC



Panelists





53

Sample Preparation


method




















54










sample on each tray



















56





57























Appendix 16




58





Age 16-24 18 22 Age 25-34 35 30 Age 35-49 27 37 Age 50+ 15 16


59
















High Roast Coffee











60































61































62








63

Conclusions

Summary
























64


























Arrhenius model




65



























66









to time constraints









achieve











67






68

BIBLIOGRAPHY












69














70


71

APPENDICES



26

25

24-

23 -

22-

21-

20-

19-

18

0730 1998

0809

Week 1

0819

Week 4

16

0827 1998

0926

Week 7 Week 12

Date - 1998



32

31-

30-

28 -

27

26

25

0730 08109 0819 0827 1998 1998

Week 4Week 1

Date - 1998



44

42

40

36

34

32

30

28

26

24 0819 0809 0730

1998 Week 1 Week 4

Date - 1998

75


Name

Aroma Overall Aroma

Sweet Caramelized

Chocolate

Wood

Burnt

Paper Cardboard

Other



Sour In Mouth

Sweet Caramelized

Chocolate

Wood


Bitter

Other


Metallic

Oily Mouthcoating

Astringent

Aftertaste Sour

Burnt (Ashy)

Paper Cardboard

Metallic

Bitter

Astringent


1 2 3 4 5 6 7 8 9 10


3637 2476

2151 1656

000 2004

1183 8406

000 6176

3801 2583

2881 2544

12136 3557

5416 6477

5893 1220


3295 1539

1647 3049

2019 391

2642 5909

5308 000

5020 6382

3504 4850

5445 4946

4091 6561

4128 3474


3052 2847

1690 3792

2300 173

4423 6937

000 4337

927 347

8410 1692

4768 11190

7506 2415

4025 3369


838 4192

5865 1406

3109 000

6654 3030

5104 3710

5341 2226

2458 989

410 8513

4952 1484

2368 11550


1390 3017

3166 321

884 000

5364 3712

9759 4047

2437 5196

4653 2993

862 3819

3894 5517

4692 8477

i


2356 2825

1213 3687

1390 000

4674 6676

1147 4915

1050 3125

5151 4541

11239 3027

5115 3796

3766 4508


1479 3542

3417 3053

976 000

11066 5082

5097 000

3356 5790

1418 1904

169 6076

7525 9457

2596 2197



1 2 3 4 5 6 7 8 9 10


2388 1875

1841 2251

000 2242

881 9779

000 5084

3177 2733

3939 3786

17503 3271

852 4127

6819 2251
















Attributes

Burnt Aroma

SS Crossover

050

SS panprod

4167

p-value

001

SS Crossover

041

SS panprod

1144

p-val

043

SS Crossover

125

SS panprod

1067

p-val


106 032

3463 3275

009 024

085 026

850 2411

100 044

097 022

778 1533

100 039


002 019

4378 1780

002 051

005 107

2017 000

010 100

077 105

1328 2028

024 065



087 003

429 3561

082 000

100 002

000 2617

100 001

048 339

1378 1094

073 032

Body Bitter Flavor

000 088

561 2186

004 015

062 000

1128 000

002 100

263 023

1067 2361

000 004


229 000

2068 2666

003 011

204 014

000 1667

100 050

055 263

433 133

065 100



563 114

2346 817

032 039

313 353

1800 1000

008 003

019 025

1883 600

004 085


068 059

2299 1096

070 074

028 184

4183 1194

000 094

154 162

1044 1533

095 002

Overall Flavor 125 1161 076 027 1617 010 104 1094 002





247 337

3817 2228

001 075

051 061

8328 1485

009 053

069 133

3790 1862

064 040


131 208

561 667

054 100

002 015

067 2128

100 021

013 007

2977 3312

000 044


054 083

1044 1078

002 081

512 391

4399 1507

000 070

065 112

1963 2744

083 090

Body Bitter Flavor

355 210

744 1794

090 048

109 006

1157 1830

029 010

000 277

869 2427

012 014


289 000

3933 650

000 100

512 010

2230 4300

042 000

052 010

3511 928

058 024


202 085

867 267

035 097

236 071

145 2295

100 000

065 343

1746 400

000 084


171 035

1994 883

095 078

223 113

369 1127

100 095

484 000

1669 1628

089 014

Overall Flavor 110 961 074 282 711 087 000 1817 028










295 panprod

3179 017 Crossover

268 panprod

1400 025 Crossover

477 panprod


513 114

1661 794

100 099

417 187

000 1178

100 004

235 455

3575 2144

050 028


093 156

3942 1267

003 013

332 157

2900 000

022 100

052 235

1228 711

084 081


166 171

379 3559

100 001

300 428

000 1850

100 041

098 470

1367 995

041 099

Body Bitter Flavor

202 380

311 1657

087 044

061 238

1328 000

049 100

508 355

1402 2259

038 008


478 376

1744 1036

046 097

180 244

4450 2628

000 077

078 266

930 1502

089 078

Overall Flavor 122 982 091 044 794 083 234 1079 088

e dix 6 continued






86









NLR LSCORE

87








REGRESSION

88











89






90













Deviation


714 710

14 21

053 030

422 407

18 27

088 078

383 367

18 27

079 088


Control 692 131 053 410 168 078 383 168 076





Control 327 149 057 287 149 064 143 168 133 1





Control 693 150 051 254 168 078 342 131 068





Control 336 149 076 374 168 067 309 168 065





Control 378 149 086 131 150 123 372 131 201




Mean N Std Dev

Mean N Std Dev


657 614 650 643

14 21 14 14

051 073 052 051

013 033 025 038

16 24 16 16

034 070 058 062

269 233 263 250

16 24 16 16

079 070 062 063


643 615

14 13

065 055

020 027

15 15

041 046

238 247

16 15

072 074


650 657 624 643

14 14 21 14

052 051 070 051

031 025 029 025

16 16 24 16

060 045 069 058

275 275 246 250

16 16 24 16

077 086 078 063


654 643

13 14

052 065

040 025

15 16

106 045

233 263

15 16

062 072


615 671

13 14

055 073

040 019

15 16

063 040

227 281

15 16

080 075

Control 643 131 057 019 149 043 264 150 074





Control 337 131 068 324 131 075 363 131 089




20C Low Oxygen 42 day 079 14 097 000 14 000 300 14 141


Control 081 130 103 005 131 024 290 131 137


Sample


Control

Mean

350 333 325 350 340 344 360 327 313 350 342 325 325 327 344 353 333 331 338


N Std Dev

16 073 24 070 16 068 16 073 15 051 16 073 15 074 15 070 16 062 16 063 24 072 16 093 16 068 15 080 16 073 15 083 15 082 16 070 149 077

100




Corrected 144162 170 848 2845 000 Model








151 3849 11577 000Corrected 581161 Model



Error 99070 298 332 Total 1518000 450



101


Table 93 Body


Corrected 89271 132 676 3725 000 Model



Error 47208 260 182 Total 16244000 393





Corrected 694244 170 4084 7097 000 Model



Error 191629 333 575 Total 1996000 504



102




Corrected 390837 132 2961 15374 000 Model



Error 49494 257 193 Total 735000 390





Corrected 92304 151 611 2638 000 Model



Error 68371 295 232 Total 3826000 447



103




Corrected 198646 170 1169 3861 000 Model



Error 100781 333 303 Total 7515000 504





Corrected 168582 170 992 2212 000 Model



Error 149257 333 448 Total 8795000 504



104


Table 99 Wood Aroma


Corrected 84696 151 561 2080 000 Model



Error 79550 295 270 Total 4946000 447





Corrected 165637 151 1097 4419 000 Model



Error 73222 295 248 Total 5333000 447



105




Corrected 662140 132 5016 23604 000 Model



Error 55254 260 213 Total 4065000 393





Corrected 275017 132 2083 8471 000 Model



Error 63950 260 246 Total 5535000 393



106




Corrected 138809 132 1052 4023 000 Model



Error 67959 260 261 Total 4428000 393





Corrected 1471417 132 11147 42928 000 Model



Error 67515 260 260 Total 6948000 393



107




Corrected 207313 151 1373 3862 000 Model



Error 104865 295 355 Total 6679000 447





Corrected 141115 170 830 3313 000 Model



Error 83439 333 251 Total 7111000 504



108




Corrected 191956 151 1271 5144 000 Model



Error 72904 295 247 Total 5359000 447





Corrected 156152 170 919 2114 000 Model



Error 144705 333 435 Total 3572000 504



109




Corrected 141043 132 1069 2749 000 Model



Error 101064 260 389 Total 5004000 393





Corrected 121386 132 920 3524 000 Model



Error 67851 260 261 Total 4643000 393



110




Corrected 76500 151 507 3255 000 Model



Error 45921 295 156 Total 149000 447





Corrected 149726 151 992 3137 000 Model



Error 94205 298 316 Total 3229000 450



111




419 2063 000Corrected 55372 132 Model



Error 52857 260 203 Total 18906000 393





434 2119 000Corrected 65533 151 Model



Error 61047 298 205 Total 21717000 450



112




Corrected 102861 151 681 3314 000 Model

Intercept 20477 1 20477 99606 000 SAMP 4128 18 229 1115 336


I







Control 726 151 064 433 132 073 394 188 088



Dev Mean N Std

Dev Mean N Std




Control 327 16900 060 291 15000 077 118 15100 123




Mean 725 722 731 731 713 738

N 1600 2300 1600 1600 1600 1600

St Dev 045 060 060 060 062 062

Mean 272 265 318 278 272 267

N 1800 2600 1700 1800 1800 1800

St Dev 075 049 081 055 075 097

Mean 338 342 367 344 356 338

N 1600 2400 1500 1600 1600 1600

St Dev 072 078 062 073 063 096



Control

719 731 725 726 719 750 713 731 725 700 725 728

1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

054 060 068 062 066 052 062 060 058 063 045 063

256 300 272 269 312 289 294 278 267 256 278 286

1800 1800 1800 2600 1700 1800 1800 1800 1800 1800 1800 16900

062 069 067 074 060 068 064 055 059 078 081 078

344 369 363 338 360 363 356 356 356 338 344 360

1600 1600 1600 2400 1500 1600 1600 1600 1600 1600 1600 15100

073 079 072 071 051 089 063 073 089 072 051 069



Dev Mean N Std

Dev Mean N Std

Dev



Control

320 334 300 295 305 300 305 325 305 305 307 279 310 305 295 295 290 310 312

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

111 097 100 136 100 134 100 079 115 110 125 123 117 128 100 139 121 102 113

395 417 374 395 370 405 395 395 400 400 379 395 390 380 395 385 375 405 394

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

069 107 073 060 066 083 069 089 079 079 098 071 064 062 060 099 064 076 078

306 309 347 319 319 319 306 306 306 319 300 353 331 313 313 300 331 331 320

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

025 051 052 054 054 054 068 044 044 075 067 052 060 050 050 052 048 048 053



Dev Mean N Std

Dev Mean N Std


Control

377 412 367 378 356 378 383 394 378 358 412 389 383 361 350 367 378 379

2600 1700 1800 1800 1800 1800 1800 1800 1800 2600 1700 1800

1800 1800 1800 1800 1800

16900

071 093 059 065 070 081 051 064 081 076 099 068 092 070 062 059 065 075

117 131 125 113 106 119 131 138 125 096 131 131 131 113 125 119 131 126

2300 1600 1600 1600 1600 1600 1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

130 140 134 120 118 111 145 136 134 098 145 130 135 120 134 128 145 126

400 380 394 394 394 381 375 381 413 417 420 369 388 375 363 375 369 393

2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

198 237 211 217 208 197 208 207 216 192 237 199 236 195 203 202 206 209




Control 687 15000 042 027 13200 057 260 15100 071







40C High Oxygen 10 day 358 1200 067 311 1800 076 389 1800 108



30C Mid Oxygen 56 day 342 1200 067 306 1800 073 378 1800 117



16900 066 376 16900 102Control 344 11300 058 311




Mean N Std Dev

Mean N Std Dev



069 065 080 100 063 081 088 075 088 081 078 073 088 069 081 094 063

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

087 088 108 121 109 105 115 113 126 111 090 116 109 101 105 118 109

019 017 013 019 025 006 000 013 025 019 013 000 000 019 000 006 031

1600 2400 1500 1600 1600 1600 1600 1600 1600 1600 2400 1500 1600 1600 1600 1600 1600

040 048 035 075 058 025 000 034 068 040 034 000 000 040 000 025 087

319 304 287 275 300 294 325 306 325 306 309 300 300 288 288 288 294

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

147 111 136 124 137 129 139 134 148 129 128 160 132 136 131 126 129


100 075

1600 15000

115 102

006 010

1600 15100

025 032

288 308

1600 15000

131 133


Sample


Control

Mean

336 362 369 343 343 350 336 350 343 336 338 346 357 350 329 336 336 350 348


Dev 1400 074 2100 067 1300 095 1400 051 1400 085 1400 052 1400 074 1400 052 1400 076 1400 063 2100 086 1300 088 1400 051 1400 085 1400 061 1400 063 1400 084 1400 065 13200 074

122




721 2761 000Corrected 122605 170 Model



Error 87778 336 261 Total 5764000 507





1088 3464 000Corrected 164333 151 Model






123




Corrected 265698 189 1406 4061 000 Model



Error 129465 374 346 Total 9102000 564





Corrected 538560 151 3567 6443 000 Model



Error 166623 301 554 Total 1309000 453



124




Corrected 117439 132 890 2807 000 Model



Error 83357 263 317 Total 7559000 396





000Corrected 130391 132 988 2668 Model



Error 97357 263 370 Total 4404000 396



125




Corrected 698461 151 4626 19355 000 Model



Error 71219 298 239 Total 4892000 450





Corrected 445897 170 2623 11553 000 Model



Error 76281 336 227 Total 7635000 507



126




Corrected 33879 151 224 1792 000 Model



Error 37684 301 125 Total 78000 453





Corrected 429518 151 2844 15067 000 Model



Error 56260 298 189 Total 758000 450



127




Corrected 155300 170 914 3054 000 Model



Error 100515 336 299 Total 5161000 507



Table 1112 Body


Corrected 36222 151 240 1306 027 Model



Error 54722 298 184 Total 20967000 450



128




Corrected 1803106 151 11941 36695 000 Model








2063 000Corrected 140867 170 829 Model



Error 134947 336 402 Total 7509000 507



129




Corrected 236821 189 1253 4541 000 Model



Error 103199 374 276 Total 9039000 564





Corrected 646992 151 4285 17480 000 Model



Error 73781 301 245 Total 1418000 453



130




Corrected 581359 189 3076 8962 000 Model



Error 128363 374 343 Total 6047000 564





Corrected 65695 151 435 1984 000 Model



Error 65363 298 219 Total 4688000 450



131




Corrected 146774 170 863 2396 000 Model



Error 121064 336 360 Total 4217000 507





Corrected 135426 151 897 2888 000 Model



Error 93480 301 311 Total 5866000 453



132




Corrected 81326 113 720 4646 000 Model



Error 34857 225 155 Total 4065000 339





Corrected 64564 132 489 3561 000 Model



Error 36123 263 137 Total 128000 396



133




Corrected 115595 151 766 2773 000 Model



Error 83085 301 276 Total 3262000 453





Corrected 85902 151 569 2565 000 Model



Error 66760 301 222 Total 23844000 453



134




Corrected 100278 151 664 3362 000 Model



Error 59462 301 198 Total 24054000 453



135


Panelist










e) Other








a) 16-19 b) 20-24

c) 25-29 d) 30-34

e) 35-39 0 40-49

g) 50 or older


a) Male b) Female


136


Panelist CODES









137





Date January 1999







DateName

Signature Phone

138



139




















140




















141



Sample




Blind Control



71 Bitter = 10







142














aroma like arabica

143

Table 182 continued






15 554 0 15 302 0 15 97 0











144

Table 182 continued



21 554 0









145

Table 182 continued




34 871 2 871 less bitter than 683 34 97 2




37 554 0






146

Table 182 continued















147

Table 182 continued











148

Table 182 continued



60 554 0












149

Table 182 continued















150

Table 182 continued



more exciting to me







87 554 1

87 871 0 88 554 3 88 302 0 88 97 1





151

Table 182 continued









152











153







3 697 0 3 422 1





aftertaste

154

Table 192 continued




14 422 1 422 is milder 14 104 0











155

Table 192 continued





body 29 697 0 30 422 0 30 104 0






156

Table 192 continued




39 39 3 temperature 39 697 0






157

Table 192 continued












55 422 2

55 39 3 55 697 2 56 104 1

56 697 0

158

Table 192 continued















159

Table 192 continued



















160

Table 192 continued











86 422 1

86 104


161

Table 192 continued










162

Table 192 continued





LIST OF FIGURES

Figure Page













LIST OF TABLES

Table Page













PAGE






PAGE









PAGE











PAGE








Introduction















control over










2






























3






4

Literature Review

Coffee Aroma
























5



Coffee Flavor
























6





























Stahl 1995)

7























1998)



8













analyzed
















9












Arrhenius Model














10




























equation is

11

k = kA exp(-EART)





























12

















13


Sample Production






packaging




















14


15


Samples




















schedule




- -




20degC


Q E 20degC U)

40degC lt 2 Oxygen

30degC

11120degC

49 56 63 70 77 847 14 21 28 35 42

Time (Days)


17








Panelists








Sample Preparation









18





19
































linger





Table 3 Continued









Burnt A

Burnt B

Paper Cardboard






Burnt Carbohydrate




Table 3 Continued

Sweet Caramelized A


Chocolate Aroma

Chocolate Flavor

Oily Mouthcoating






chocolate


thermos

23







Rating Scale





Test Environment




white light





24


























25

Sample Ballot























26

Agreement Error
























27






















attributes

28








In Mouth Sour 8







In Mouth Sour 7

29

Factor Analysis






Arrhenius Model










Arrhenius approach




Zero order



30

Half order





Second order






ti = time




31



ANOVA Results










Contrast Analysis












25

2

Control 15

05

I I I 1- I0 r I F t 4 I-

Days 42 42 14 35 14 14 28 14 7 84 84 63 77 56 56 70 49 49 Control


Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

34

Factor Analysis




































(0727) (0588) Body (0735)



(-0537) (-0389) (0591) (-0545) Metallic

Aftertaste (-0350)


Chocolate Flavor 30



10 84


Factor 2 00

1584 77

-10 Mid Oxygen 35


-30 -30 -20 -10 00 10 20 30





10


49 -10 411


-30 Flavor -30 -20 -10 00 10 20 30





10 56 Mid Oxygen


00 w 14

-10 463 49



-30 -20 -10 00 10 20 30




39






Arrhenius Model


















40



EA 433074 -188432 -981908 4193090 Co -113 139 139 104 A -5636 -2182 -2444 -5679





000D 000000 20degC 30degC

= 20degC raw data

A = 30degC raw data 5 15 25 35 45 55 65 75 85


42

High Roast Coffee

ANOVA Results









flavor (p=0003)

Contrast Analysis







Factor Analysis






= Non Significant


4

35

113- m

25 Control

2

15

05



Temp (degC) 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40 20 30 40

45











apparent








flavor







Component 1

Component 2

Component 3

Component 4

Component 5

Component 6

Component 7

Component 8

2610 1543 1127 878 684 538 482 470 Positive Burnt


Flavor Bitter



(0372) Bitter


Aroma (0857)





(0473) Sweet Aroma

(0842)


Flavor (0667)

Sweet Flavor (0543)

Aftertaste (0484)


(0487)



Aftertaste

(0320)

Wood Flavor (0316)

(0316)






8

Table 10 Continued

Component 1


Body (-0372)

Component 2

Wood Aroma (-0695)


Aftertaste (-0489)

Burnt Aroma (-0481)

Component 3


(-0423) Oily

Mouthfeel (-0395)



(-0597)

Component 7




Component





77 10 28 35


1543 42

-10 Low Oxygen






Low Oxygen 42

Control84Factor 2 o

1543 58

21 Mid Oxygen






20Chocolate Aroma

10 49


10 10 High Oxygen

1543 56 Control 4

-10 63 14


-30 -20 -10 00 10 20 30

Wood Aroma Body


FACTORI 2610


51

Arrhenius Model



52


Samples













-372degC



Panelists





53

Sample Preparation


method




















54










sample on each tray



















56





57























Appendix 16




58





Age 16-24 18 22 Age 25-34 35 30 Age 35-49 27 37 Age 50+ 15 16


59
















High Roast Coffee











60































61































62








63

Conclusions

Summary
























64


























Arrhenius model




65



























66









to time constraints









achieve











67






68

BIBLIOGRAPHY












69














70


71

APPENDICES



26

25

24-

23 -

22-

21-

20-

19-

18

0730 1998

0809

Week 1

0819

Week 4

16

0827 1998

0926

Week 7 Week 12

Date - 1998



32

31-

30-

28 -

27

26

25

0730 08109 0819 0827 1998 1998

Week 4Week 1

Date - 1998



44

42

40

36

34

32

30

28

26

24 0819 0809 0730

1998 Week 1 Week 4

Date - 1998

75


Name

Aroma Overall Aroma

Sweet Caramelized

Chocolate

Wood

Burnt

Paper Cardboard

Other



Sour In Mouth

Sweet Caramelized

Chocolate

Wood


Bitter

Other


Metallic

Oily Mouthcoating

Astringent

Aftertaste Sour

Burnt (Ashy)

Paper Cardboard

Metallic

Bitter

Astringent


1 2 3 4 5 6 7 8 9 10


3637 2476

2151 1656

000 2004

1183 8406

000 6176

3801 2583

2881 2544

12136 3557

5416 6477

5893 1220


3295 1539

1647 3049

2019 391

2642 5909

5308 000

5020 6382

3504 4850

5445 4946

4091 6561

4128 3474


3052 2847

1690 3792

2300 173

4423 6937

000 4337

927 347

8410 1692

4768 11190

7506 2415

4025 3369


838 4192

5865 1406

3109 000

6654 3030

5104 3710

5341 2226

2458 989

410 8513

4952 1484

2368 11550


1390 3017

3166 321

884 000

5364 3712

9759 4047

2437 5196

4653 2993

862 3819

3894 5517

4692 8477

i


2356 2825

1213 3687

1390 000

4674 6676

1147 4915

1050 3125

5151 4541

11239 3027

5115 3796

3766 4508


1479 3542

3417 3053

976 000

11066 5082

5097 000

3356 5790

1418 1904

169 6076

7525 9457

2596 2197



1 2 3 4 5 6 7 8 9 10


2388 1875

1841 2251

000 2242

881 9779

000 5084

3177 2733

3939 3786

17503 3271

852 4127

6819 2251
















Attributes

Burnt Aroma

SS Crossover

050

SS panprod

4167

p-value

001

SS Crossover

041

SS panprod

1144

p-val

043

SS Crossover

125

SS panprod

1067

p-val


106 032

3463 3275

009 024

085 026

850 2411

100 044

097 022

778 1533

100 039


002 019

4378 1780

002 051

005 107

2017 000

010 100

077 105

1328 2028

024 065



087 003

429 3561

082 000

100 002

000 2617

100 001

048 339

1378 1094

073 032

Body Bitter Flavor

000 088

561 2186

004 015

062 000

1128 000

002 100

263 023

1067 2361

000 004


229 000

2068 2666

003 011

204 014

000 1667

100 050

055 263

433 133

065 100



563 114

2346 817

032 039

313 353

1800 1000

008 003

019 025

1883 600

004 085


068 059

2299 1096

070 074

028 184

4183 1194

000 094

154 162

1044 1533

095 002

Overall Flavor 125 1161 076 027 1617 010 104 1094 002





247 337

3817 2228

001 075

051 061

8328 1485

009 053

069 133

3790 1862

064 040


131 208

561 667

054 100

002 015

067 2128

100 021

013 007

2977 3312

000 044


054 083

1044 1078

002 081

512 391

4399 1507

000 070

065 112

1963 2744

083 090

Body Bitter Flavor

355 210

744 1794

090 048

109 006

1157 1830

029 010

000 277

869 2427

012 014


289 000

3933 650

000 100

512 010

2230 4300

042 000

052 010

3511 928

058 024


202 085

867 267

035 097

236 071

145 2295

100 000

065 343

1746 400

000 084


171 035

1994 883

095 078

223 113

369 1127

100 095

484 000

1669 1628

089 014

Overall Flavor 110 961 074 282 711 087 000 1817 028










295 panprod

3179 017 Crossover

268 panprod

1400 025 Crossover

477 panprod


513 114

1661 794

100 099

417 187

000 1178

100 004

235 455

3575 2144

050 028


093 156

3942 1267

003 013

332 157

2900 000

022 100

052 235

1228 711

084 081


166 171

379 3559

100 001

300 428

000 1850

100 041

098 470

1367 995

041 099

Body Bitter Flavor

202 380

311 1657

087 044

061 238

1328 000

049 100

508 355

1402 2259

038 008


478 376

1744 1036

046 097

180 244

4450 2628

000 077

078 266

930 1502

089 078

Overall Flavor 122 982 091 044 794 083 234 1079 088

e dix 6 continued






86









NLR LSCORE

87








REGRESSION

88











89






90













Deviation


714 710

14 21

053 030

422 407

18 27

088 078

383 367

18 27

079 088


Control 692 131 053 410 168 078 383 168 076





Control 327 149 057 287 149 064 143 168 133 1





Control 693 150 051 254 168 078 342 131 068





Control 336 149 076 374 168 067 309 168 065





Control 378 149 086 131 150 123 372 131 201




Mean N Std Dev

Mean N Std Dev


657 614 650 643

14 21 14 14

051 073 052 051

013 033 025 038

16 24 16 16

034 070 058 062

269 233 263 250

16 24 16 16

079 070 062 063


643 615

14 13

065 055

020 027

15 15

041 046

238 247

16 15

072 074


650 657 624 643

14 14 21 14

052 051 070 051

031 025 029 025

16 16 24 16

060 045 069 058

275 275 246 250

16 16 24 16

077 086 078 063


654 643

13 14

052 065

040 025

15 16

106 045

233 263

15 16

062 072


615 671

13 14

055 073

040 019

15 16

063 040

227 281

15 16

080 075

Control 643 131 057 019 149 043 264 150 074





Control 337 131 068 324 131 075 363 131 089




20C Low Oxygen 42 day 079 14 097 000 14 000 300 14 141


Control 081 130 103 005 131 024 290 131 137


Sample


Control

Mean

350 333 325 350 340 344 360 327 313 350 342 325 325 327 344 353 333 331 338


N Std Dev

16 073 24 070 16 068 16 073 15 051 16 073 15 074 15 070 16 062 16 063 24 072 16 093 16 068 15 080 16 073 15 083 15 082 16 070 149 077

100




Corrected 144162 170 848 2845 000 Model








151 3849 11577 000Corrected 581161 Model



Error 99070 298 332 Total 1518000 450



101


Table 93 Body


Corrected 89271 132 676 3725 000 Model



Error 47208 260 182 Total 16244000 393





Corrected 694244 170 4084 7097 000 Model



Error 191629 333 575 Total 1996000 504



102




Corrected 390837 132 2961 15374 000 Model



Error 49494 257 193 Total 735000 390





Corrected 92304 151 611 2638 000 Model



Error 68371 295 232 Total 3826000 447



103




Corrected 198646 170 1169 3861 000 Model



Error 100781 333 303 Total 7515000 504





Corrected 168582 170 992 2212 000 Model



Error 149257 333 448 Total 8795000 504



104


Table 99 Wood Aroma


Corrected 84696 151 561 2080 000 Model



Error 79550 295 270 Total 4946000 447





Corrected 165637 151 1097 4419 000 Model



Error 73222 295 248 Total 5333000 447



105




Corrected 662140 132 5016 23604 000 Model



Error 55254 260 213 Total 4065000 393





Corrected 275017 132 2083 8471 000 Model



Error 63950 260 246 Total 5535000 393



106




Corrected 138809 132 1052 4023 000 Model



Error 67959 260 261 Total 4428000 393





Corrected 1471417 132 11147 42928 000 Model



Error 67515 260 260 Total 6948000 393



107




Corrected 207313 151 1373 3862 000 Model



Error 104865 295 355 Total 6679000 447





Corrected 141115 170 830 3313 000 Model



Error 83439 333 251 Total 7111000 504



108




Corrected 191956 151 1271 5144 000 Model



Error 72904 295 247 Total 5359000 447





Corrected 156152 170 919 2114 000 Model



Error 144705 333 435 Total 3572000 504



109




Corrected 141043 132 1069 2749 000 Model



Error 101064 260 389 Total 5004000 393





Corrected 121386 132 920 3524 000 Model



Error 67851 260 261 Total 4643000 393



110




Corrected 76500 151 507 3255 000 Model



Error 45921 295 156 Total 149000 447





Corrected 149726 151 992 3137 000 Model



Error 94205 298 316 Total 3229000 450



111




419 2063 000Corrected 55372 132 Model



Error 52857 260 203 Total 18906000 393





434 2119 000Corrected 65533 151 Model



Error 61047 298 205 Total 21717000 450



112




Corrected 102861 151 681 3314 000 Model

Intercept 20477 1 20477 99606 000 SAMP 4128 18 229 1115 336


I







Control 726 151 064 433 132 073 394 188 088



Dev Mean N Std

Dev Mean N Std




Control 327 16900 060 291 15000 077 118 15100 123




Mean 725 722 731 731 713 738

N 1600 2300 1600 1600 1600 1600

St Dev 045 060 060 060 062 062

Mean 272 265 318 278 272 267

N 1800 2600 1700 1800 1800 1800

St Dev 075 049 081 055 075 097

Mean 338 342 367 344 356 338

N 1600 2400 1500 1600 1600 1600

St Dev 072 078 062 073 063 096



Control

719 731 725 726 719 750 713 731 725 700 725 728

1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

054 060 068 062 066 052 062 060 058 063 045 063

256 300 272 269 312 289 294 278 267 256 278 286

1800 1800 1800 2600 1700 1800 1800 1800 1800 1800 1800 16900

062 069 067 074 060 068 064 055 059 078 081 078

344 369 363 338 360 363 356 356 356 338 344 360

1600 1600 1600 2400 1500 1600 1600 1600 1600 1600 1600 15100

073 079 072 071 051 089 063 073 089 072 051 069



Dev Mean N Std

Dev Mean N Std

Dev



Control

320 334 300 295 305 300 305 325 305 305 307 279 310 305 295 295 290 310 312

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

111 097 100 136 100 134 100 079 115 110 125 123 117 128 100 139 121 102 113

395 417 374 395 370 405 395 395 400 400 379 395 390 380 395 385 375 405 394

2000 2900 1900 2000 2000 2000 2000 2000 2000 2000 2900 1900 2000 2000 2000 2000 2000 2000 18800

069 107 073 060 066 083 069 089 079 079 098 071 064 062 060 099 064 076 078

306 309 347 319 319 319 306 306 306 319 300 353 331 313 313 300 331 331 320

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

025 051 052 054 054 054 068 044 044 075 067 052 060 050 050 052 048 048 053



Dev Mean N Std

Dev Mean N Std


Control

377 412 367 378 356 378 383 394 378 358 412 389 383 361 350 367 378 379

2600 1700 1800 1800 1800 1800 1800 1800 1800 2600 1700 1800

1800 1800 1800 1800 1800

16900

071 093 059 065 070 081 051 064 081 076 099 068 092 070 062 059 065 075

117 131 125 113 106 119 131 138 125 096 131 131 131 113 125 119 131 126

2300 1600 1600 1600 1600 1600 1600 1600 1600 2300 1600 1600 1600 1600 1600 1600 1600 15100

130 140 134 120 118 111 145 136 134 098 145 130 135 120 134 128 145 126

400 380 394 394 394 381 375 381 413 417 420 369 388 375 363 375 369 393

2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600 1600

15000

198 237 211 217 208 197 208 207 216 192 237 199 236 195 203 202 206 209




Control 687 15000 042 027 13200 057 260 15100 071







40C High Oxygen 10 day 358 1200 067 311 1800 076 389 1800 108



30C Mid Oxygen 56 day 342 1200 067 306 1800 073 378 1800 117



16900 066 376 16900 102Control 344 11300 058 311




Mean N Std Dev

Mean N Std Dev



069 065 080 100 063 081 088 075 088 081 078 073 088 069 081 094 063

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

087 088 108 121 109 105 115 113 126 111 090 116 109 101 105 118 109

019 017 013 019 025 006 000 013 025 019 013 000 000 019 000 006 031

1600 2400 1500 1600 1600 1600 1600 1600 1600 1600 2400 1500 1600 1600 1600 1600 1600

040 048 035 075 058 025 000 034 068 040 034 000 000 040 000 025 087

319 304 287 275 300 294 325 306 325 306 309 300 300 288 288 288 294

1600 2300 1500 1600 1600 1600 1600 1600 1600 1600 2300 1500 1600 1600 1600 1600 1600

147 111 136 124 137 129 139 134 148 129 128 160 132 136 131 126 129


100 075

1600 15000

115 102

006 010

1600 15100

025 032

288 308

1600 15000

131 133


Sample


Control

Mean

336 362 369 343 343 350 336 350 343 336 338 346 357 350 329 336 336 350 348


Dev 1400 074 2100 067 1300 095 1400 051 1400 085 1400 052 1400 074 1400 052 1400 076 1400 063 2100 086 1300 088 1400 051 1400 085 1400 061 1400 063 1400 084 1400 065 13200 074

122




721 2761 000Corrected 122605 170 Model



Error 87778 336 261 Total 5764000 507





1088 3464 000Corrected 164333 151 Model






123




Corrected 265698 189 1406 4061 000 Model



Error 129465 374 346 Total 9102000 564





Corrected 538560 151 3567 6443 000 Model



Error 166623 301 554 Total 1309000 453



124




Corrected 117439 132 890 2807 000 Model



Error 83357 263 317 Total 7559000 396





000Corrected 130391 132 988 2668 Model



Error 97357 263 370 Total 4404000 396



125




Corrected 698461 151 4626 19355 000 Model



Error 71219 298 239 Total 4892000 450





Corrected 445897 170 2623 11553 000 Model



Error 76281 336 227 Total 7635000 507



126




Corrected 33879 151 224 1792 000 Model



Error 37684 301 125 Total 78000 453





Corrected 429518 151 2844 15067 000 Model



Error 56260 298 189 Total 758000 450



127




Corrected 155300 170 914 3054 000 Model



Error 100515 336 299 Total 5161000 507



Table 1112 Body


Corrected 36222 151 240 1306 027 Model



Error 54722 298 184 Total 20967000 450



128




Corrected 1803106 151 11941 36695 000 Model








2063 000Corrected 140867 170 829 Model



Error 134947 336 402 Total 7509000 507



129




Corrected 236821 189 1253 4541 000 Model



Error 103199 374 276 Total 9039000 564





Corrected 646992 151 4285 17480 000 Model



Error 73781 301 245 Total 1418000 453



130




Corrected 581359 189 3076 8962 000 Model



Error 128363 374 343 Total 6047000 564





Corrected 65695 151 435 1984 000 Model



Error 65363 298 219 Total 4688000 450



131




Corrected 146774 170 863 2396 000 Model



Error 121064 336 360 Total 4217000 507





Corrected 135426 151 897 2888 000 Model



Error 93480 301 311 Total 5866000 453



132




Corrected 81326 113 720 4646 000 Model



Error 34857 225 155 Total 4065000 339





Corrected 64564 132 489 3561 000 Model



Error 36123 263 137 Total 128000 396



133




Corrected 115595 151 766 2773 000 Model



Error 83085 301 276 Total 3262000 453





Corrected 85902 151 569 2565 000 Model



Error 66760 301 222 Total 23844000 453



134




Corrected 100278 151 664 3362 000 Model



Error 59462 301 198 Total 24054000 453



135


Panelist










e) Other








a) 16-19 b) 20-24

c) 25-29 d) 30-34

e) 35-39 0 40-49

g) 50 or older


a) Male b) Female


136


Panelist CODES









137





Date January 1999







DateName

Signature Phone

138



139




















140




















141



Sample




Blind Control



71 Bitter = 10







142














aroma like arabica

143

Table 182 continued






15 554 0 15 302 0 15 97 0











144

Table 182 continued



21 554 0









145

Table 182 continued




34 871 2 871 less bitter than 683 34 97 2




37 554 0






146

Table 182 continued















147

Table 182 continued











148

Table 182 continued



60 554 0












149

Table 182 continued















150

Table 182 continued



more exciting to me







87 554 1

87 871 0 88 554 3 88 302 0 88 97 1





151

Table 182 continued









152











153







3 697 0 3 422 1





aftertaste

154

Table 192 continued




14 422 1 422 is milder 14 104 0











155

Table 192 continued





body 29 697 0 30 422 0 30 104 0






156

Table 192 continued




39 39 3 temperature 39 697 0






157

Table 192 continued












55 422 2

55 39 3 55 697 2 56 104 1

56 697 0

158

Table 192 continued















159

Table 192 continued



















160

Table 192 continued











86 422 1

86 104


161

Table 192 continued










162

Table 192 continued





an abstract of the thesis of of

Documents