Coffee: quality sensorial profiles
08/06/2011 - Article
The CIRAD sensorial analysis laboratory now has ISO 17025 accreditation for coffee sensorial profiles. This accreditation confirms CIRAD's expertise in the field of sensorial analysis.
Since 1 April 2011, the CIRAD sensorial analysis laboratory has had accreditation under ISO standard 17025, 2005 version, from the Comité français d’accréditation (COFRAC). The accreditation covers the field of roasted coffee analysis services.
Tasting is at the heart of sensorial analysis. In particular, it makes it possible to describe a product and assess its merits. What is the tool used to do this? A panel of qualified tasters, whose skills are assessed regularly to ensure homogeneity and repeatability in tests. The CIRAD laboratory's panel comprises 30 motivated volunteers who train all year round, in line with ISO standard 17025.
Sensorial analysis of coffee samples serves to detect organoleptic defects and find their origin, to characterize coffees from different terroirs , and to compare a coffee with market standards.
Each year, the laboratory carries out analyses for industrialists. It is also involved in numerous research projects. In this case, the results obtained by the laboratory serve to foster the adoption of appropriate cropping and processing practices, with a view to improving the product's organoleptic quality. Lastly, statistical analyses of sensorial, agronomic and environmental data help in defining areas suitable for the crop. Sensorial analyses play a vital role in the establishment of labels such as geographical indications.
The laboratory also offers training courses for BSc and MSc students, professionals, and anyone else interested in the coffee sector.
- Category: Institutional