K. Basavaraj ¹, T. N. Gopinandhan ¹, M. S. Ashwini ¹, Nutan Gupta ¹, Mallikarjun Banakar ¹

Affiliations
1 Analytical Laboratory, Coffee Quality Evaluation and Upgradation Center, Coffee Board, Bangalore - 560 001, Karnataka, IN

Abstract

A study was taken up to evaluate the relationship between the sensory perceived acidity and instrumentally measured acidity in thirteen coffee samples representing the two major commercially cultivated coffee varieties viz., Coffea arabica (arabica coffee) and C.canephora (robusta coffee) in India. The acidity level in these coffee samples was assessed by three ways viz., organoleptic (sensory perceived) scoring, pH meter and titratable acidity. The results of this study revealed that acidity level assessed by the organoleptic scoring matched with the acidity level measured by pH meter and titratable assay method. Statistical analysis of these results indicated there was close correlation between sensory perceived acidity and instrumentally measured acidity as evidenced by the correlation coefficient (r²) value ranging from 0.86 to 0.99.

Keywords

Coffee, Sensory Perceived Acidity, pH, Titratable Acidity.

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T. N. Gopinandhan ¹, G. S. Kannan ², R. Natesan ³

Affiliations
1 Analytical Laboratory, Coffee Board, Bangalore- 560 001, Karnataka, IN
2 Gandhigram Rural University, Gandhigram - 624 302, Dindigul, Tamil Nadu, IN
3 Department of Microbiology, Ambika College of Arts and Science, Anna Nagar, Madurai - 625 020, Tamil Nadu, IN

Abstract

Ochratoxin A (OTA) Is a nephrotoxic mycotoxin that oiso possesses carcinogenic, teratogenic, genotoxic and immuno suppressive potential'. The international agency for research on cancer has classified OTA as a possible human carcinogen. The European Commission has prescribed maximum residue limits (MRLs) for OTA in cereals, dried vine fruits, wine, infant foods and coffee. A maximum OTA limit of 5 and 1 Oppb have been prescribed for roasted and instant coffee resepctlvely.

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