Authors:
E. Várvölgyi Corvinus University of Budapest, Hungary

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Sz. Kozits Corvinus University of Budapest, Hungary

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J. Soós Corvinus University of Budapest, Hungary

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D. Szöllősi Corvinus University of Budapest, Hungary

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Z. Kovács Corvinus University of Budapest, Hungary

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A. Fekete Corvinus University of Budapest, Hungary

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Efforts have been made to predict the sensory profile of coffee samples by instrumental measurement results. The objective of the work was to evaluate the most important sensory attributes of coffee samples prepared from ground roasted coffee by electronic tongue and by sensory panel. Further aim was to predict the Arabica concentration and the main sensory attributes of the different coffee blends by electronic tongue and to analyze the sensitivity of the electronic tongue to the detection of poor quality coffee samples. Five coffee blends with known Arabica and Robusta concentration ratio, five commercially available coffee blends and a poor quality coffee were analyzed. The electronic tongue distinguished the coffee samples according to the Arabica and Robusta content. The sensory panel was able to discriminate the samples based on global aroma, bitterness and coffee aroma intensity (p < 0.01). The Arabica concentration was predicted from the electronic tongue results by PLS with close correlation and low prediction error. Models were developed to predict sensory attributes of the tested coffee samples from the results obtained by the electronic instrument.

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  • Bleimbaum, R.N., Stone, H., Tan, T., Labreche, S., Saint-Martin, E., Isz, S. (2002) Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices. Food Quality and Preference. 13: 409422.

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  • Feria-Morales, A.M. (2002). Examining the case of green coffee to illustrate the limitations of grading systems/expert tasters in sensory evaluation for quality control. Food Quality and Preference 13: 355367.

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  • Kántor, D.B., Mészáros, P., Fekete, A. (2006) Electronic tongue for testing coffee quality and quantity by electronic tongue (in Hungarian). Élelmiszervizsgálati Közlemények. 52 (4), 216223.

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  • Kovács, Z., Dalmadi, I., Lukács, L, Sipos, L., Szántainé, K.K., Kókai, Z., Fekete, A. (2010) Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis. Journal of Chemometrics. 24 (3–4): 121130.

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  • Lawless, H. (1995) Dimensions of sensory quality: a critique. Food Quality and Preference. 6: 191199.

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  • Nebesny, E. , Budryn, G. (2006). Evaluation of sensory attributes of coffee brews from Robusta coffee roasted under different conditions. European Food Research and Technology 224: 159165.

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  • Schreyer, S. K., Mikkelsen, S. R. (2000) Chemometric analysis of square wave voltammograms for classification and quantification of untreated beverage samples. Sensors and Actuators B. 71: 147153.

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  • Toko, K. (2000) Taste sensor. Sensors and Actuators B,. 64: 205215.

  • Vlasov, Y.G., Legin, A.V., Rudnitskaya, A.M., D’Amico, A., Di Natale, C. (2000) “Electronic tongue”-new analytical tool for liquid analysis on the basis of non specific sensors and methods of pattern recognition. Sensors and Actuators B-Chemical. 6: 235236.

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Senior editors

Editor(s)-in-Chief: Felföldi, József

Chair of the Editorial Board Szendrő, Péter

Editorial Board

  • Beke, János (Szent István University, Faculty of Mechanical Engineerin, Gödöllő – Hungary)
  • Fenyvesi, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Szendrő, Péter (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Felföldi, József (Szent István University, Faculty of Food Science, Budapest – Hungary)

 

Advisory Board

  • De Baerdemaeker, Josse (KU Leuven, Faculty of Bioscience Engineering, Leuven - Belgium)
  • Funk, David B. (United States Department of Agriculture | USDA • Grain Inspection, Packers and Stockyards Administration (GIPSA), Kansas City – USA
  • Geyer, Martin (Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering, Potsdam - Germany)
  • Janik, József (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Kutzbach, Heinz D. (Institut für Agrartechnik, Fg. Grundlagen der Agrartechnik, Universität Hohenheim – Germany)
  • Mizrach, Amos (Institute of Agricultural Engineering. ARO, the Volcani Center, Bet Dagan – Israel)
  • Neményi, Miklós (Széchenyi University, Department of Biosystems and Food Engineering, Győr – Hungary)
  • Schulze-Lammers, Peter (University of Bonn, Institute of Agricultural Engineering (ILT), Bonn – Germany)
  • Sitkei, György (University of Sopron, Institute of Wood Engineering, Sopron – Hungary)
  • Sun, Da-Wen (University College Dublin, School of Biosystems and Food Engineering, Agriculture and Food Science, Dublin – Ireland)
  • Tóth, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)

Prof. Felföldi, József
Institute: MATE - Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Measurements and Process Control
Address: 1118 Budapest Somlói út 14-16
E-mail: felfoldi.jozsef@uni-mate.hu

Indexing and Abstracting Services:

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2023  
Scopus  
CiteScore 1.8
CiteScore rank Q2 (General Agricultural and Biological Sciences)
SNIP 0.497
Scimago  
SJR index 0.258
SJR Q rank Q3

Progress in Agricultural Engineering Sciences
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Progress in Agricultural Engineering Sciences
Language English
Size B5
Year of
Foundation
2004
Volumes
per Year
1
Issues
per Year
1
Founder Magyar Tudományos Akadémia  
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
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Chief Executive Officer, Akadémiai Kiadó
ISSN 1786-335X (Print)
ISSN 1787-0321 (Online)

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