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Abstract
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Article Information:
Discrimination of Coffea arabica Hybrids of the Composite Cultivar Ruiru 11 by Sensorial Evaluation and Biochemical Characterization
C.W. Kathurima, G.M. Kenji, S.N. Muhoho, R. Boulanger and F. Davrieux
Corresponding Author: Cecilia W. Kathurima
Submitted: 2010 March, 27
Accepted: 2010 April, 22
Published: 2010 May, 30 |
Abstract:
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The objective of this study was to characterise some Ruiru 11 (R11) hybrids using sensory attributes
and biochemical components combined with Principal Component (PC) analysis to discriminate the
genotypes according to geographical locations where they were grown. Ten Ruiru 11 hybrids were evaluated
in three locations in Kenya (Kitale, Koru and Ruiru) where trials were laid out in a randomized complete block
design with each hybrid replicated three times. Seven sensory descriptors were assessed by a panel of seven
judges and rated on a 10-point scale. Caffeine, chlorogenic acid, trigonelline, fat, and sucrose were evaluated
by predictive models based on Near Infrared (NIR) spectroscopy and by chemometric analysis of the global
NIR spectrum. Significant differences (p<0.05) in fragrance, flavor, aftertaste, acidity, body, balance and
preference were observed among the hybrids. On average the hybrids CRF-41, CRF-11 and CRF-91
consistently scored highly in the sensory scale while CRF-3 and CRF-5 scored slightly lower.PC analysis on
the sensory variables was unable to separate the samples according to geographical locations. Biochemical
determinations revealed that Hybrids from Kitale had caffeine levels ranging between 1.52-1.61%, those from
Ruiru 1.34-1.59% and in Koru 1.22-1.36%. The levels of sucrose in the hybrids in Koru ranged between 8.99-
10.4%, which was less than the levels in the hybrids in Kitale (10.12-11.15%) and in Ruiru (9.91-10.91%). The
levels of trigonelline and fat did not differ significantly in the hybrids grown in the three regions. PC analysis
on the biochemical variables w as able to discriminate the samples according to geographical locations.
Key words: Biochemical, Coffea arabica, F1 hybrids, near infra red spectroscopy, Ruiru 11, sensory,
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Cite this Reference:
C.W. Kathurima, G.M. Kenji, S.N. Muhoho, R. Boulanger and F. Davrieux, . Discrimination of Coffea arabica Hybrids of the Composite Cultivar Ruiru 11 by Sensorial Evaluation and Biochemical Characterization. Advance Journal of Food Science and Technology, (3): Page No: 148-154.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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