STUDY ON THE SENSORY PROPERTIES OF COFFEE IN BUON ME THUOT AND COMPARING WITH COFFEE FROM OTHER REGIONS

Abstract

This study focused on sensory properties of Buon Me Thuot coffee and comparing it with coffee from other regions. As those results, sensory properties of coffee depended closely on region where it was cultivated. Some samples of Buon Me Thuot coffee had good sensory properties such as the smell of chocolate, the spices of additive, the smell of wood, the smell of caramel. Some of them had bad sensory properties such as stink, the smell of chemical, astringency. Some of them had the low intensity of the sensory properties. In comparison with robusta coffee, arabica coffee had better sensory properties with the higher intensity.