Yaheliuk, S., Artyukh, T., & Danylchuk, M.
(2023).
The quality ensuring of instant coffee.
Commodity Bulletin,
16(1),
224-234.
https://doi.org/10.36910/6775-2310-5283-2023-17-18
ISSN 2310-5283
e-ISSN 3041-1432
UDC 67; 68; 33
The quality ensuring of instant coffee
Received 20.05.2023, Revised 17.03.2023, Accepted 15.02.2023
Abstract
Goal. Forming directions to ensure the quality of natural instant coffee due to the development of a new classification and improvement of the method of organoleptic quality assessment. Method. Due the research, general scientific and special methods of information search, analysis, generalization, and systematization of scientific material were applied. During the paper preparation, FAOSTAT data and the results of theoretical and experimental studies conducted at the Lutsk National Technical University in 2021-2022 were used. Results. It is known that the quality of natural instant coffee depends on many factors, including growing, processing, roasting, and packaging. The article substantiates the need to introduce classification groups into the classification of natural soluble coffee, which would reveal the degree of roasting, height of cultivation, methods of preparation, organic cultivation, that is, the quality of raw materials and finished products. A modernized classification of natural instant coffee is purposed. The new classification can help to determine the quality of coffee with greater precision, ensuring greater uniformity in terms of quality. Theoretically, the need to deepen the detailing of the description of the characteristics of organoleptic properties and quality indicators of natural instant coffee in regulatory and technical documents has been determined. The introduction of a new classification of natural instant coffee and an improved method of organoleptic assessment can have a positive effect on the quality of the drink and provide an objective means of assessing quality. With improved methods of organoleptic assessment, it is possible to increase the accuracy and reliability of quality assessment, thus helping to determine which factors have an impact on ensuring the quality of the final product. Practical significance. The results of the presented research can be used by small cafe, coffee shops, shops, entrepreneurs and individual consumers.
Keywords:
coffee; quality; organoleptic quality indicators; labeling; quality scoring
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