Page 42 - FoodFocusThailand No.215 FEBRUARY 2024
P. 42
SPECIAL FOCUS
aspects: fragrance/aroma, flavor, aftertaste, acidity, body, เอกสารอ้างอิง / References
balance, uniformity, clean cup, sweetness, and overall. Akıllıoglu, H. G., and Gökmen, V. (2014). Mitigation of acrylamide
The SCA’s principles can be applied to research efforts as and hydroxymethyl furfural in instant coffee by yeast fermen
an evaluation model to compare coffee quality through cupping. tation. Food Research International, 61, 252-256.
They can be used, for example, for quality specification, Anese, M., Nicoli, M. C., Verardo, G., Munari, M., Mirolo, G., &
prescription of coffee beans’ shelf life, and detection of quality
changes in acrylamide-reduced coffee. Research can be Bortolomeazzi, R. (2014). Effect of vacuum roasting on acryl
conducted in combination with analysis of main volatile amide formation and reduction in coffee beans. Food Chem
compounds, such as alcohol, ketone, pyridine, pyrazine, furan, istry, 145, 168-172.
acid, aldehyde, acetate, N-heterocyclic, lactone, pyrroles, and Banchero, M., Pellegrino, G., & Manna, L. (2013). Supercritical
phenol, in roasted coffee beans via GC-MS technique. fluid extraction as a potential mitigation strategy for the
reduction of acrylamide levels in coffee. Journal of Food
Enhancement of Specialty Coffee Flavors for Engineering, 115(3), 292-297.
Higher Global Market Share El-Zakhem, N.G., Merhi, A., Abboud, M. I., Mroueh, M., & Taleb,
According to a market analysis of specialty coffee shops, the R. I. (2018). Carcinogenic and neurotoxic risks of acrylamide
market size of specialty coffee is expected to expand by 7.43 consumed through caffeinated beverages among the Leba
percent on average in 2023-2027, while the market value is nese population. Chemosphere, 208, 352-357.
projected to rise by USD 39.17 billion. The growth of specialty EFSA Panel on Contaminants in the Food Chain (CONTAM)
coffee in these past years has motivated coffee entrepreneurs Scientific Opinion on Acrylamide in Food. EFSA J. 2015;13:
to create unique selling points for their products and businesses 4104. doi: 10.2903/j.efsa.2015.4104.
through stories associated with, for instance, coffee varieties Barahona, I., Sanmiguel Jaimes, E. M., & Yang, J. B. (2020).
or flavors, which are another major factor because they involve Sensory attributes of coffee beverages and their relation to
the first sensory perception when consumers come into contact price and package information: A case study of Colombian
with the product. A survey on the significance of price and flavor customers’ preferences. Food science & nutrition, 8(2), 1173-
and their influence on Indonesian consumers’ behaviors 1186.
revealed that coffee flavor had more influence on the behaviors Mutia, R., Aswadi, K., Mardhani, M., Nasir, N., Rizka, R., &
and played a more important role in customers’ decision-making Zulfikar, Z. (2022). DO THE PRICE AND TASTE MATTER TO
process than price (Mutia et al., 2022). Meanwhile, coffee aroma COFFEE DRINKERS?. Journal Mahasiswa Akuntansi
influences consumers’ buying decisions in Colombia (Barahona Samudra, 3(3), 145-149.
et al., 2020). Mussatto, S. I., Machado, E. M. S., Martins, S., & Teixeira, J. A.
The result of a study in which ethanol was used to reduce (2011). Production, Composition, and Application of Coffee
acrylamide in coffee showed that ethanol had some effects on and Its Industrial Residues. Food and Bioprocess
unique coffee aromas such as fruity and floral. This type of Technology, 4(5), 661-672.
coffee is grouped in the high-price category thanks to higher Naous, G. E. Z., Merhi, A., Abboud, M. I., Mroueh, M., & Taleb,
SCA evaluation scores compared to those that have not R. I. (2018). Carcinogenic and neurotoxic risks of acrylamide
undergone the acrylamide-reduction process. According to consumed through caffeinated beverages among the
studies, coffee prices will increase proportionately to the quality Lebanese population. Chemosphere, 208, 352-357.
of coffee breeds and flavors. The price of fruity coffee increases Porto, A. C. V., Freitas-Silva, O., Souza, E. F. D., & Gottschalk,
by 40.32 percent, while those of citrus and floral aromas rise L. M. F. (2019). Effect of Asparaginase enzyme in the reduc
by 40.32 and 6.87 percent, respectively (Traore et al., 2018). tion of asparagine in green coffee. Beverages, 5(2), 32.
In conclusion, if academic research data are applied in Soares, C. M. D., Alves, R. C., & Oliveira, M. B. P. P. (2015).
conjunction with laws governing toxic substances in coffee and Factors Affecting Acrylamide Levels in Coffee Beverages.
if flavors and tastes are assessed to ensure good coffee
standards, these efforts will pave the way to the advent of novel 217-224.
safety standards for Thai coffee, which will then align with Specialty Coffee Association of America (2009). SCAA Protocols
international standards and feature sensory properties that are Cupping Specialty Coffee.
deemed internationally acceptable, especially by the European Specialty Coffee Association of America (SCAA). (2016).
economies that have the world’s highest coffee consumption “Specialty Coffee Facts and Figures in the USA.” Internet site:
rate as well as the highest coffee market value. Therefore, using http://www.scaa.org
these data by entrepreneurs is also a way to promote awareness Traore, T.M., Wilson, N.L.W. and Fields, D. (2018). What explains
of food safety and help a wide range of consumers become specialty coffee quality scores and prices: a case study from
more aware of acrylamide toxicity. In addition, it will also create the cup of excellence program. Journal of Agricultural and
selling points and enhance various standards, which will Applied Economics. 2018, 1-20.
sharpen the industry’s competitive edge and ability to reach out Xu, F., Oruna-Concha, M. J., & Elmore, J. S. (2016). The use of
to new clients who adore coffee with distinctive characteristics asparaginase to reduce acrylamide levels in cooked food.
and are health-conscious customers. In the future, it will Food Chemistry, 210, 163-171.
eventually lead to changes in law standards in Thailand, improve ข้้อมููลมููลค่่าตลาด: https://www.technavio.com/report/special
the country’s competitiveness, and increase the market share ty-coffee-shops-market-size-industry-analysis WHO 2005:
of Thai coffee in the global market. https://apps.who.int/food-additives-contaminants jecfadata
base/Home/Chemical/5198
ข้้อมููลจาก CBS News: https://www.cbsnews.com/news/star
bucks-cancer-warning-judge-rules-on-coffee-carcinogen-
More Information Service Info C005 acrylamide/
42 FOOD FOCUS THAILAND FEB 2024
22/1/2567 BE 19:35
36-42_Special Focus_�������.indd 42 22/1/2567 BE 19:35
36-42_Special Focus_�������.indd 42