Sensory profiling of civet coffee and characterization of civet coffee aroma / (Record no. 2394)

MARC details
000 -LEADER
fixed length control field 02527nam a22002893a 4500
001 - CONTROL NUMBER
control field UPMIN-00004662030
003 - CONTROL NUMBER IDENTIFIER
control field UPMIN
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240308115111.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240308b |||||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Transcribing agency DLC
Modifying agency upmin
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
090 #0 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) LG993.5 2010
Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) F62 L36
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Lanote, Carlyn A.
Relator term author
9 (RLIN) 25402
245 ## - TITLE STATEMENT
Title Sensory profiling of civet coffee and characterization of civet coffee aroma /
Statement of responsibility, etc. Carlyn A. Lanote
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Date of publication, distribution, etc. 2010
300 ## - PHYSICAL DESCRIPTION
Extent 81 leaves.
502 ## - DISSERTATION NOTE
Dissertation note Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
520 3# - SUMMARY, ETC.
Summary, etc. Civet coffee is the most expensive coffee in the world today. It is said that the process of fermentation in Civet's stomach makes the taste of the coffee unique.to determine what attributes are behind the taste of this coffee, this thesis study aimed primarily at establishing the sensory profile of civet coffee as well as characterizing the dominant compounds present in it. The roasting condition used was City style which is the recommended roasting style for drip coffee, the method that was used in brewing the coffee samples. With the use of the techniques in quantitative descriptive analysis, ten people were trained to master and generate descriptors for civet coffee. To make a comparison, the trained panelist also evaluated another sample called non-civet which was processed in the same way as the civet coffee, except for the fermentation in the civet's stomach. Scoring of the attributes was done for both coffee samples to quantify the descriptors generated using the six-inch graphic line scale. The output of the scoring was illustrated using a cobweb plot and it showed that the attributes that are perceptibly dominant in civet coffee are its ashy and burnt/smokey fragrance, bitter taste and strong body. This might have been the caused by the dominant compound 2-furanmethanol based on the chromatographic run of the coffee of previous studies. Comparing the sensory profiles as well as the chromatographic runs of the two coffee samples, data have shown that the perceived difference in terms of fragrance taste and body of civet coffee are not significantly different with the non-civet coffee at 0.05 level significance.
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Civet Coffee
9 (RLIN) 25248
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Quantitative descriptive anlysis
9 (RLIN) 25403
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cobweb plot
9 (RLIN) 25404
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Sensory profiling
9 (RLIN) 25405
658 ## - INDEX TERM--CURRICULUM OBJECTIVE
Main curriculum objective Undergraduate Thesis
Curriculum code FST200,
Source of term or code BSFT
905 ## - LOCAL DATA ELEMENT E, LDE (RLIN)
a Fi
905 ## - LOCAL DATA ELEMENT E, LDE (RLIN)
a UP
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Thesis
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Status Collection Home library Current library Shelving location Date acquired Source of acquisition Accession Number Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Library of Congress Classification   Preservation Copy Non-Circulating University Library University Library Archives and Records 2010-07-06 donation UAR-T-gd1509   LG993.5 2010 F62 L36 3UPML00033199 2022-10-05 2022-10-05 Thesis
    Library of Congress Classification     Room-Use Only University Library University Library General Reference 2022-10-05 donation CSM-T-gd2299   LG993.5 2010 F62 L36 3UPML00012546 2022-10-05   Thesis
 
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