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Sensory and physico-chemical evaluation of commercial coffees consumed in BanjaLuka (Bosnia and Herzegovina) – Part 2*


*Corresponding author
1. Faculty of Technology, University of Banja Luka, Stepe Stepanovica 73, 78000 Banja Luka, Bosnia and Herzegovina
2. Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia


The objective of this study was to evaluate the quality and establish the sensory profile of five traditional coffee beverages prepared with commercial roasted ground coffee blends of known trademarks available on the market in Banja Luka (Bosnia and Herzegovina) in 2014. Descriptive sensory analyse was used to identify and evaluate properties that influence coffee beverage preference. Caffeine, fat and fatty acids content and CIEL*a*b* colour parameters of roasted ground coffee samples were analysed. Differences between analysed coffee beverages were determined in sensory properties colour, bitterness, acidity and sweetness and aroma attributes. Consumers preferred dark brown with orange-reddish hue coffee beverages, with moderately expressed coffee-like and less pronounced roasted, caramel-like and nutty aromas, and moderately pronounced bitterness, less pronounced acidity, and mild sweetness. Cereal and malty aromas, as less desirable were moderately expressed. Burnt, dusty and earthy aromas were undesirable and less pronounced in coffee beverage.

*Part 1 - Agro FOOD Industry Hi Tech, 26(4), 52-55 (2015).



Roasted ground coffee has a long tradition of preparing and consuming worldwide, as a warm beverage, due to its characteristic sensory properties. Freshly brewed coffee has been associated with pleasure and enjoyment by stimulating our senses, from the alluring sm ... ...

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