Initial research of quantifying coffee taste evaluation

In order to quantify coffee taste and compare various flavor coffee in the market, the Taste Sensing System TS-5000Z was selected to analyse ten kinds of coffee from two brands, Nestle and MR.BROWN.Sourness, sweetness, bitterness, umami, saltiness, astringency, aftertaste bittereness, aftertaste astringency and aftertaste umami ( i.e.richness) were exported, combined with ranking method to evaluate samples and then estimate consistency between the two methods.It turned out that the sourness, sweetness, saltiness, umami and richness of selected coffee were different.Nescafe espresso and mellow possessed weakest sourness, greatest sweetness and umami.There was lesser difference between the seven Brown coffee.Considering sensory evalution, every flavor Nescafe owned its personalized taste, while MR.BROWN had smaller change.Fitted the value between electronic tongue and sensory evalution, the degree were greater ( R2more than 0.8) .By using Taste Sensing System TS- 5000Z, both the capacity of distinguishing and sensitivity were enhanced, each taste indicators of coffee was quantified sufficiently, the prouducts taste characteristic were confirmed, which can support the product development or improvement.Also, it will become an efficient instrument in product quality evaluation.