Classification of Various Trade Varieties of Coffee by Coupling of Sensory Data and Multivariate Analyses

Abstract

Thirty-nine coffee samples (32 arabica and 7 robusta coffees) were classified objectively by two kinds of multivariate analysis (quantification theory 3 and cluster analysis) of sensory data. A cup test was done with respect to seven terms: acidic, sweetish, grassy aroma; earthy odor; robusta odor; off-flavor; and total amount of aroma. Robusta coffees were separated from arabica coffees by quantification theory 3 and cluster analysis of the 39 coffee samples. The aroma profiles of the 32 arabica coffee samples were also characterized by quantification theory 3. By cluster analysis of the scores of the first, second, third, and fourth axes obtained by quantification theory 3, the 32 arabica coffee samples were divided into seven clusters. Consequently, 39 coffee samples were classified into eight groups reflecting the information from the cup test.