Coffee Storage in Hermetic Bags and its Influence on Prices and Sensory Scores

Carlos Alejandro Zurita, Kenneth Foster, D. Baributsa, Carlos Alberto Parra, Natalie K. Donovan
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引用次数: 1

Abstract

Coffee quality is generally evaluated through cupping, a technique based on sensory perceptions. Trained cuppers assign scores to ten quality attributes on a scale of 1 to 10. Exposure of coffee to moisture and/or oxygen during storage and/or transportation can affect the sensory evaluation and reduce the price received by farmers. This paper has two objectives. First, it estimates the effect of sensory scores and water activity on coffee price and its price differential from the market price. Second, it explores coffee sensory scores sensitivity to storage duration and water activity under two methods of application of the Purdue Improved Crop Storage (PICS) bags - the standard three layers PICS bag (PICS-3L) and the two layers PICS bag (PICS-2L). Data were collected for ten months from an experiment conducted in Manizales, Colombia. Results suggest, on average, that an additional point in the score of flavor or body increases the price of coffee by at least 66 COP/kg (0.015 USD/kg). If coffee has an additional point in aftertaste or uniformity from what is expected from other coffees of the same origin, then its price differential is reduced by at least 8 COP/kg (0.002 USD/kg). Using a PICS-3L bag instead of a PICS-2L bag does not affect the coffee price or sensory scores, but it reduces the price differential by approximately 18 COP/kg (0.004 USD/kg). On the other hand, water activity reduces coffee price but not its price differential. Storage time affects coffee sensory scores in some attributes, which may impact the coffee bean price.
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咖啡密闭袋贮藏及其对价格和感官评分的影响
咖啡的质量通常是通过拔罐来评估的,这是一种基于感官知觉的技术。训练有素的饮料员给10个质量属性打分,分值从1到10。在储存和/或运输过程中,咖啡暴露在潮湿和/或氧气中会影响感官评价并降低农民获得的价格。本文有两个目的。首先,它估计了感官得分和水活度对咖啡价格及其与市场价格的价差的影响。其次,它探讨了两种使用普度改良作物储存袋(PICS)的方法下咖啡感官评分对储存时间和水分活性的敏感性-标准三层PICS袋(PICS- 3l)和两层PICS袋(PICS- 2l)。数据是在哥伦比亚马尼萨莱斯进行的一项为期10个月的实验中收集的。结果表明,平均而言,风味或口感的分数每增加一分,咖啡的价格就会增加至少66 COP/kg(0.015美元/kg)。如果咖啡在余味或均匀性方面比其他相同来源的咖啡有额外的一点,那么其价格差异至少减少8 COP/kg(0.002美元/kg)。使用PICS-3L袋代替PICS-2L袋不会影响咖啡价格或感官评分,但它减少了大约18 COP/kg(0.004美元/kg)的价格差异。另一方面,水的活性降低了咖啡的价格,但没有降低价差。储存时间会影响咖啡某些属性的感官得分,从而可能影响咖啡豆的价格。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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