Interaction Statistical Analysis of Instrumental and Sensory Data for Ethiopian Yirgacheffe Coffee: Unveiling Quality Control Metrics and Optimal Storage Conditions
Journal
Journal of Food Science
Journal Volume
90
Journal Issue
6
Start Page
e70275
ISSN
0022-1147
1750-3841
Date Issued
2025-06-06
Author(s)
So, Young‐Han
Lin, Pei‐Ying
Ho, Li‐an
Lin, Cheng‐Huang
Wang, Li‐Fei
Liou, Bo‐Kang
Abstract
ABSTRACT
This study aims to determine the quality control indices and proper storage conditions for Ethiopian Yirgacheffe (EY) coffee. An instrumental analysis by SPME‐GC‐MS and a consumer sensory evaluation using a CATA questionnaire with a 9‐point hedonic scale were conducted. The most abundant eleven aroma compounds of EY coffee were identified through SPME‐GC‐MS analysis. Among the three variables examined—coffee form (beans vs. powder), storage temperature, and storage duration—storage temperature (p < 0.0001) was identified as the most influential factor affecting the sensory quality of EY coffee products. Interaction statistical analysis of instrumental and sensory data identified 2,4‐bis(1,1‐dimethylethyl)‐phenol as the key compound negatively affecting EY coffee's aroma, while N‐furfuryl pyrrole was the most positive contributor to flavor quality. These findings were strongly supported by Pearson correlation coefficients and partial least squares (PLS) regression analysis (r = 0.75). Monitoring the levels of compounds like N‐furfuryl pyrrole and 2,4‐bis(1,1‐dimethylethyl)‐phenol can help predict the aroma profile of EY coffee products, supporting quality control during processing and storage. Although the mechanisms behind the formation and degradation of these compounds are still under investigation, understanding their variations can guide better storage practices. Avoiding improper storage temperatures is recommended to maintain optimal quality, as this helps preserve flavor and extend shelf life.
Practical Application
This study provides insights into the quality control and optimal storage conditions for Ethiopian Yirgacheffe coffee by combining SPME‐GC‐MS instrumental analysis with consumer sensory evaluation using a CATA questionnaire. The findings indicate that storage temperature significantly impacts flavor quality, with high temperatures leading to less favorable sensory attributes. Based on our results, maintaining lower storage temperatures and optimizing storage duration could help preserve positive contributor aroma compounds and enhance flavor quality. These findings offer practical guidance for the coffee industry to improve post‐harvest processing and storage strategies, ensuring better consumer acceptance.
Subjects
coffee
sensory evaluation
SPME-GC-MS
storage temperature
volatile aroma compounds
Publisher
Wiley
Type
journal article