Science of Flavor: Unveiling the Sensory Quality of Coffee

Scientific poster derived from the article “Modelo matemático para determinar la correlación entre parámetros fisicoquímicos y la calidad sensorial de café Geisha y Pacamara de Panamá” (DOI: 10.4067/S0718-07642021000100089). The objective of this study was to develop a mathematical model to predict the sensory quality score of coffee based on physicochemical parameters. Eleven physicochemical parameters were evaluated in thirty-four coffee samples, together with the scores assigned by a panel of twelve trained cupping judges. Multiple regression analysis was applied to determine the relationship between physicochemical parameters and sensory quality. The results indicate that 4-CQA, pH, color, density, and acidity have a negative influence on sensory quality, whereas 3-CQA, 5-CQA, moisture, Brix, and caffeine show a positive influence. The model allows the estimation of the sensory score range of a specific coffee batch. This poster was produced as part of the research activities of the Centro de Investigación en Recursos Naturales (CIRN), Universidad Autónoma de Chiriquí (UNACHI).