TP CH PHT TRIN KH&CN, TP 11, S 08 - 2008

NH GI CC TNH CHT CM QUAN CA C PH BUN M THUT V SO SNH VI TNH CHT CM QUAN CA C PH MT S KHU VC A L KHC
Li Quc t(1), Ch Th a(2), Tng Th T Loan(1), L Minh Tm(1) Nguyn Hong Dng(1) (1) Trng i hc Bch Khoa, HQG-HCM (2)Vin Nghin cu Nng Lm nghip Ty Nguyn
(Bi nhn ngy 10 thng 01 nm 2008, hon chnh sa cha ngy 12 thng 05 nm 2008)

TM TT: Trong nghin cu ny, chng ti tin hnh nh gi tnh cht cm quan ca c ph Bun M Thut, cng nh so snh tnh cht cm quan ca c ph Bun M Thut vi c ph mt s khu vc a l khc. Kt qu cho thy, tnh cht cm quan c ph ph thuc vo v tr a l ca c ph. Qua kt qu phn tch, cng nhn thy rng mt s mu c ph mang thng hiu Bun M Thut c nhng tnh cht cm quan tt nh mi chocolate, mi gia v, mi caramel, mi g, mt s c cng cc ch tiu cm quan thp, mt s th li c c trng mi thi, men thi, mi ho cht, v cht. Khi so snh c ph robusta v c ph arabica akLak, c ph arabica c nhiu tnh cht cm quan tt cng nh cng cao. 1. T VN Hin nay, sn lng c ph xut khu ca Vit Nam xp th hai trn th gii, sau Braxin. Theo thng k ca t chc cc nc xut khu c ph trn th gii (ICO), trong nin v 2006 2007, sn lng c ph nhn xut khu ca Vit Nam l 15,5 triu bao (60kg/bao), trong , ch yu l c ph robusta. Thng 12/2005, B Khoa hc Cng ngh v Cc s hu tr tu cp chng ch a l C ph Bun M Thut cho c ph akLak. S kin ny nh du bc pht trin vt bc ca ngnh c ph Vit Nam. Tuy nhin, c ph nhn robusta Vit Nam hin nay c cht lng khng n nh, nn gi thng thp hn so vi gi c ph ca cc nc khc trn th gii. Theo thng k ca ICO, khong 80% lng c ph b thi loi ra trn th trng giao dch th gii c ngun gc t Vit Nam (bo co thng k hng nm ca ICO). Phn tch m t nh lng (QDA) l mt k thut phn tch hu hiu trong vic nh gi, m t cc c tnh cm quan ca thc phm. Cc thnh vin trong hi ng nh gi cm quan s xy dng v pht trin danh mc cc thut ng m t cc c tnh cm quan ca sn phm; bc tip theo, h s c hun luyn nh lng cc tnh cht ca sn phm theo danh mc ca cc thut ng c thng nht trc [1, 2, 3]. Vit Nam, cc nghin cu trc y ch ch nh gi cc tnh cht cm quan ca sn phm c ph bt thnh phm [3, 4], trong khi cc tnh cht cm quan ca c ph nhn cha c quan tm nghin cu mt cch y . Trong nghin cu ny, chng ti tin hnh phn tch cc c tnh cm quan ca c ph robusta c chng ch a l c ph Bun M Thut v so snh vi c tnh cm quan ca c ph robusta c trng nhng khu vc a l khc Vit Nam v trn th gii 2. NGUYN LIU V PHNG PHP NGHIN CU C ph nhn robusta: do Vin Khoa hc K thut Nng lm nghip Ty Nguyn (EKMAT) cung cp. Ton b quy trnh ly mu c thc hin sao cho m bo tnh i din. Tng s mu c ph nhn robusta akLak c thu nhn ti cc a im khc nhau (v tr a l cng nh quy trnh canh tc, thu hoch v s ch m bo theo ng yu cu trong quy

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Science & Technology Development, Vol 11, No.08 - 2008 nh ca c ph Bun M Thut) 10 mu. Cc mu ny c m ho l DLRo1, DLRo2, DLRo3, DLRo4, DLRo5, DLRo6, DLRo7, DLRo8, DLRo9, DLRo10. Cc mu c ph cc khu vc a l khc l ng Nai (DNRo), Lm ng (LDRo) v Gia Lai (GLRo). Trong nghin cu ny, chng ti s dng mt loi c ph nhn robusta Indonesia (IndoRo) do Tp on Neumann Group (c) cung cp. - C ph Arabica: do Vin Khoa hc K thut Nng lm nghip Ty Nguyn (EKMAT) cung cp. Cc mu c thu nhn ti cc khu vc khc nhau ca tnh akLak v ton b quy trnh ly mu c thc hin sao cho m bo tnh i din. Tng s mu thu nhn ti cc khu vc a l khc nhau ca tnh akLak l 5 mu, c m ho l DLAr1, DLAr2, DLAr3, DLAr4, DLAr5. - Ho cht: Cc cht chun mi, v c cung cp bi hng Merck (c), c s dng hun luyn hi ng. - Chun b mu c ph: Tt c cc mu c ph u c rang bng thit b rang thng quay vi iu kin: 210oC trong thi gian 10 pht (ng vi mc rang nht). - Hi ng nh gi cm quan: gm c 7 thnh vin c la chn trn c s nh gi kh nng nhn bit mi, v. Cc thnh vin c hun luyn kh nng nhn bit mi, hng v v trn ho cht tinh khit v trn mu c ph. Ton b cc th nghim c nh gi ti phng th nghim cm quan theo tiu chun ISO 8589 m bo yu cu v ting n, nhit , nh sng v kh nng tp trung ca tng thnh vin trong qu trnh th nghim. - Qu trnh hun luyn hi ng: Cc thnh vin trong hi ng c hun luyn nh gi cc ch tiu cm quan ca c ph nh sau theo trnh t nh sau: + Hun luyn kh nng nhn bit v + Hun luyn kh nng nhn bit mi. + Hun luyn kh nng s dng thang im nh gi cc ch tiu. - Phng php x l s liu: + Phng php phn tch phng sai (ANOVA) [5]. + Phng php phn tch thnh phn chnh (PCA) [5]. + S dng phn mm R phin bn 2.5.1 [6] - Phng php rt gn cc thut ng nh gi cm quan: Bc 1: loi b nhng thut ng c im trung bnh hnh hc xp x bng 0. im trung bnh hnh hc ca tng thut ng cho bi c nhm i vi tng sn phm c tnh theo cng thc : Trong : - TBsp: im trung bnh hnh hc ca tng thut ng nghin cu -Tsp: Tn s s dng thut ng tng i ca c nhm i vi tng sn phm

TBsp = Tsp.Dsp

Tsp =

T T max (T: tn s s dng tng thut ng ca c nhm i vi tng sn phm, Tmax:

tn s ti a ca tng thut ng i vi tng sn phm) Dsp: im tng i ca tng thut ng cho bi nhm, bi nhm i vi tng ch tiu tnh trn tng sn phm, Dmax: tng im ti a cho bi nhm i vi tng ch tiu tnh trn tng sn phm)

Dsp =

D D max (D: tng im cho

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TP CH PHT TRIN KH&CN, TP 11, S 08 - 2008

Bc 2: s dng phng php phn tch thnh phn chnh PCA (Principal Components Analysis) loi b nhng thut ng t ng gp vo vic phn bit cc sn phm. Cc nguyn tc chnh thc hin s loi b l nh sau: - Xo b cc thut ng khng miu t tt khng gian cng nh s khc nhau gia cc sn phm. Trong vic phn tch, iu ny c gii thch bng s t ng gp ca cc thut ng m t vo vic cu thnh trc chnh. Cn kim tra s ng gp ca cc thut ng m t trn cc trc khng b i mt thut ng m t c lp m c th cu thnh mt trc ring bit c qun tnh thp vi cc m t khc. - Xo b thut ng cng loi bi chng xut hin gn nhau trong hnh nh phn tch PCA. Vic ny c th c hon thnh bng cch phn nhm cc thut ng m t. - Thay th 2 thut ng m t i lp (tng quan nghch) hoc nhng thut ng m t i lp so vi trung tm trng lng trong khng gian m t. 3. KT QU V BN LUN 3.1. Thut ng nh gi cm quan cho c ph Trn c s cc kt qu nghin cu trc [1, 2, 3, 6] cng nh kt qu nh gi s b ca hi ng, c 24 thut ng c ngh m t tnh cht cm quan ca c ph (bng 1). Bng 1.Danh mc s b cc thut ng c s dng nh gi tnh cht cm quan ca c ph STT 1 Nhm thut ng Nhm thut ng v mi S thut ng 18 Tn thut ng Mi ng vt, mi tro, mi chy (khi), mi ho cht (thuc ty), mi chocolate, mi caramel, mi ng cc (bnh m nng), mi t mc, mi thi, mi men thi, mi tri cy, mi c, mi hoa c, mi cao su, mi gia v, mi ru, mi thuc l, mi g V chua do acid, v chua do ln men, v ng, v cht Th cht nc chit, cm gic se

2 3

Nhm thut ng v v Nhm cc thut ng khc

4 2

rt gn 24 thut ng trn, chng ti tin hnh nh gi 24 ch tiu cm quan ca 4 mu c ph. Trn c s kt qu thu c, 24 thut ng trn c rt gn li theo trnh t trnh by trong phn 2. Kt qu thu c bao gm 14 thut ng rt gn nh sau: Bng 2.Danh mc cc thut ng rt gn c s dng nh gi tnh cht cm quan ca c ph STT 1 Nhm thut ng Nhm thut ng v mi Nhm thut ng v v S thut ng 11 Tn thut ng Mi chy kht, mi ho cht, mi chocolate, mi caramel, mi t mc, mi thi, mi men thi, mi c, mi hoa c, mi gia v, mi g V chua do ln men, v ng, v cht

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Science & Technology Development, Vol 11, No.08 - 2008 kim tra mc chnh xc ca vic s dng danh mc cc thut ng rt gn so vi danh mc s b ban u, chng ti tin hnh nh gi cc tnh cht cm quan ca 4 mu c ph da trn hai danh mc thut ng . Sau , chng ti s dng phng php phn tch thnh phn chnh (PCA) phn tch kt qu nh gi. Kt qu chng ti thu c nh trn hnh 1. Theo , khi ta rt gn t 24 thut ng cn 14 thut ng, s phn b ca 4 mu c ph ni trn trong mt phng tng quan l ging nhau. Do , ta c th s dng 14 thut ng rt gn nh gi tnh cht cm quan ca c ph. Nh vy, trong cc th nghim tip theo, tnh cht cm quan c ph s c nh gi da trn 14 thut ng trn.
In div id u a ls fa cto r m ap (P C A)
longkhanh 2 indo nexia Dimension 2 (26.41%) 1

A
4

In d iv id u a ls fa c to r m a p (P C A )
lo ng k ha nh

Thnh ph n chnh th 2

Thnh ph n chnh th 2

Dimension 2 (34.55%)

ind o ne xia

-1

catimor

c a tim o r -2

-2

dakla k -3

d a k la k -4

-4

-2 0 Thnh phn chnh th 1 D imension 1 (47.86 %)

-4

Thnh phn chnh th 1

-2

D im e ns io n 1 (4 5 .5 % )

Hnh 1: So snh kt qu nh gi cc tnh cht cm quan ca 4 mu c ph khi s dng danh mc cc thut ng s b (A) v danh mc thut ng rt gn (B)

3.2. nh gi kh nng phn bit cc ch tiu Theo kt qu trn bng 3 th cc ch tiu mi g, mi ho cht, mi caramel, mi t mc, mi chy kht, mi chocolate, mi gia v, v chua, v ng, v cht c phn bit r gia cc sn phm vi nhau (gi tr P <0.05). T y, c th nhn xt c rng, cc ch tiu cm quan ny s l biu hin c trng ca cc mu c ph phn tch. Trong cc ch tiu ni trn, mi g, mi ho cht l nhng ch tiu cho php phn bit cc sn phm mt cch tt nht (gi tr P rt nh khi so vi cc ch tiu cn li). Cng theo kt qu t bng 3, hi ng s rt phn tn khi cho im mi thi, mi hoa c, mi men thi, mi c (gi tr P>0.05). iu ny cng chng t rng cc ch tiu ny khng cho php phn bit tt cc sn phm vi nhau ng vi hi ng ny. Bng 3.Kh nng phn bit cc ch tiu Ch tiu Mi g Mi ho cht Mi caramel V chua Mi t mc Mi chy kht Mi chocolate Sn phm 1.529e-34 1.058-30 1.424e-30 4.464e-26 2.363e-25 1.459e-24 3.322e-22

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TP CH PHT TRIN KH&CN, TP 11, S 08 - 2008

V ng V cht Mi gia v Mi thi Mi hoa c Mi men thi Mi c

8.297e-22 1.692e-16 0.02044 0.1032 0.3905 0.5639 0.9096

3.3. nh gi mc ng thun ca hi ng Mt trong nhng vn quan trng trong vic nh gi cm quan da trn hi ng chuyn gia l tnh ng thun ca hi ng. y l c s nh gi kt qu ca qu trnh hun luyn (training) hi ng cng nh nh gi mc tin cy kt qu thu c. Kt qu trn hnh 2 cho thy mc dao ng ca kt qu l khng cao. Cc ellipse u c kch thc ca 2 trc tng i nh (tr hai mu DLRo4 v DLRo10). Nh vy, qua kt qu phn tch, mc tp trung ca kt qu nh gi cm quan l c th chp nhn c.
C o n fid e n c e e llip s e s fo r th e m e a n p o in ts

IndoR o

Dim Thnh phn chnh th 2 2 (26.13%)

D LR o3 D LRo7 D N Ro DLRo2 DLR o6

D LR o9 DLR o10 G LRo

-2

DLRo1 LDRo8 o DLR o5 DLRo4 DLR

-5

0 D im Thnh phn chnh th 11 (3 0 .8 4 % )

10

Hnh 2. Mc tp trung ca kt qu nh gi ca hi ng

3.4. nh gi c tnh cm quan ca cc sn phm c ph robusta Bun MThut v mt s khu vc a l khc. Theo kt qu trn hnh 3 (vng trn tng quan), c th phn cc ch tiu nh gi c ph thnh nm nhm ch tiu, c th nh sau: nhm ch tiu 1 bao gm cc ch tiu mi ho cht, v cht, v chua; nhm ch tiu 2 bao gm cc ch tiu mi chy kht, mi gia v, mi caramel; nhm ch tiu 3 bao gm cc ch tiu mi g, mi chocolate; nhm ch tiu 4 bao gm cc ch tiu mi hoa c, mi t mc, v ng v nhm ch tiu 5 bao gm cc ch tiu mi men thi, mi thi.

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Science & Technology Development, Vol 11, No.08 - 2008

Variability of the variables

muichaykhet muihoachat muichocolate muicaramel muidatmoc muihoaco muithoi muimenthoi muigiavi muigo vidang vichua vichat

Variables factor map (PCA)

1.0 muidatmoc muigo muihoaco 0.5 vidang muichocolate

( 26.13 %)

0.5

1.0

Dimension 2 (26.13%)

0.0

Dimension 2 Thnh phn chnh th 2

Thnh phn chnh th 2

0.0

muimenthoi muithoi -0.5 muihoachat vichat vichua

muichayk muigiavi muicaramel

-1.0

-0.5

-1.5

-1.0

-0.5

0.0 ( 30.84 %)

0.5

1.0

-1.0

-1.0

-0.5

0.0

0.5

1.0

Dimension 1 Thnh phn chnh th 1

Dimension Thnh phn chnh th 11 (30.84%)

Hnh 3: S tng quan ca cc ch tiu cm quan

Theo kt qu trn mt phng sn phm, cc mu c ph akLak c th c phn thnh 3 nhm. Nhm c ph nhn 1 bao gm cc mu DLRo1, DLRo4, DLRo5; nhm c ph nhn 2 bao gm cc mu DLRo2, DLRo3, DLRo6, DLRo7, DLRo8; nhm c ph nhn 3 bao gm cc mu DLRo9, DLRo10. S phn nhm ny c th l do iu kin a l ca cc mu c ph ( cao, th nhng) hoc iu kin kh hu (lng ma, iu kin nhit ). Cc yu t va k trn nh hng n thnh phn ho hc ca c ph nhn, c bit l cc cu t to hng v to v. Theo kt qu trn hnh 3 v hnh 4, nhm c ph nhn 1 c c trng bi cc tnh cht cm quan nh c v chua, v cht, mi men, mi men thi, mi ho cht. Nhm c ph nhn 2 c c trng bi cc tnh cht cm quan nh mi men, mi men thi, mi hoa c, v ng. Tuy nhin, cng cc tnh cht cm quan ca nhm ny tng i thp (v tr phn b gn tm). Nhm c ph nhn 3 c c trng bi cc tnh cht cm quan tt nh mi chocolate, mi gia v, mi caramel, mi g, mi chy kht (cc mu DLRo9, DLRo10). Theo ngun gc ca mu, y l cc mu c xut x t khu vc a l c c ph ni ting v cht lng hng v akLak (Bun H). Cc mu c ph thuc khu vc a l khc cng c nhng c trng khc so vi c ph akLak. C ph robusta Gia Lai c c trng bi mi caramel, mi chocolate, mi chy kht, mi gia v, vi cng cao hn so vi nhm 3 ca c ph akLak. C ph robusta Indonesia c cc c trng nh mi hoa c, mi t mc, mi g, v ng vi cng cao hn nhiu vi nhm 2 ca c ph akLak. C ph robusta ng Nai c cc c trng cm quan ging nh nhm 2 c ph akLak (v tr phn b ca c ph robusta ng Nai nm trong nhm 2 ca c ph akLak). Cn mu c ph robusta ca Lm ng (LDRo) th c cc tnh cht cm quan ging nh tnh cht cm quan ca nhm 1 c ph akLak. Nh vy, qua kt qu phn tch trn, c th nhn xt rng, c ph robusta mang thng hiu Bun M Thut c tnh cht cm quan ph thuc vo khu vc a l khc nhau, v qua

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TP CH PHT TRIN KH&CN, TP 11, S 08 - 2008

kt qu nghin cu ny, vn cha tm thy nhng tnh cht cm quan c trng, i din cho c ph mang thng hiu Bun M Thut.

Thnh phn chnh th 2

Thnh phn chnh th 1

Hnh 4: S phn b ca cc mu c ph trong mt phng tng quan 1 -2

3.5 So snh tnh cht cm quan ca c ph robusta vi c ph arabica Trong nghin cu ny, chng ti cng tin hnh so snh tnh cht cm quan ca c ph robusta vi tnh cht cm quan ca c ph arabica. Kt qu c th hin trn hnh 5 v hnh 6. Theo , ta c th chia cc tnh cht cm quan kho st ra thnh 5 nhm tng t nh phn 3.4. Trong 5 mu c ph arabica kho st, c th chia ra thnh 2 nhm. Nhm 1 bao gm cc mu DLAr1, DLAr3, DLAr5 (c trng bi cc tnh cht mi chocolate, mi chy kht, mi caramel, mi gia v); nhm 2 bao gm cc mu DLAr2, DLAr4 (c trng bi cc tnh cht mi hoa c, mi t mc, mi g, v ng). Qua kt qu trn, c th nhn thy rng tnh cht cm quan ca c ph arabica cng ph thuc vo v tr a l ca khu vc canh tc. D cc mu c ph arabica c thu nhn ti akLak, nhng li cc khu vc khc nhau v v tr a l, nn tnh cht cm quan ca chng khc nhau (v tr phn b trn mt phng kh xa nhau). Nh vy, qua kt qu phn 3.4 v 3.5, c th kt lun rng v tr a l c nh hng rt nhiu n tnh cm quan ca c ph. Nhn xt ny cng ph hp vi kt qu nghin cu ca mt s tc gi khc. Cc tc gi cho rng, v tr a l c nh hng rt nhiu n thnh phn ho hc, c bit l cc thnh phn c nh hng nhiu n s to thnh hng v trong qu trnh ch bin nh acid amin, cc glucid thp phn t (glucose, fructose), trigonelline, chlorogenic acid [7, 8]. Chng ta cng c th nhn thy rng, so vi c ph robusta akLak, c ph arabica c nhiu tnh cht cm quan c xem l ph hp hn so vi th hiu ca ngi s dng nh mi

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Science & Technology Development, Vol 11, No.08 - 2008 chocalate, mi g, mi hoa c, v ng. y l l do ti sao c ph arabica c a chung nhiu hn so vi c ph robusta. iu ny c th c gii thch l do trong c ph nhn arabica, hm lng cc cu t tin to hng a dng hn (v c s lng v cht lng) so vi c ph nhn robusta. Do , sau qu trnh ch bin, cc cu t hng c hnh thnh nhiu hn, to ra nhiu tnh cht v mi v tt [7, 8].
Vong trong tuong quan
1.0 muidatmoc muigo vidang muichocolate
4 DLAr6 6 IndoRo

Mat phang san pham

0.5

muihoaco

Thnh phn chnh th 22 (24.53%) Dimension

Dimension Thnh phn chnh th 22 (24.53%)

DLAr4 2

0.0

muichayk muimenthoi muithoi muigiavi muicaramel

DLRo3 DLRo7 DNRo DLRo6 DLRo2 0

DLAr5 DLRo9 DLAr3 DLRo10 GLRo

-0.5

muihoachat vichat vichua

-1.0

-2

DLRo1 DLRo5 LDRo DLRo8 DLRo4

DLAr1

-6

-4

-2

-1.0

-0.5

0.0

0.5

1.0

Dimension Thnh phn chnh th 1 1 (28.82%) Variables factor map (PCA)

Dimension Thnh phn chnh th 11 (28.82%) Individuals factor map (PCA)

Hnh 5: S tng quan ca cc ch tiu cm quan theo kt qu nh gi ca hi ng chuyn gia

X l trc in

Hnh 6: S phn b ca cc mu c ph trong mt phng tng 1 -2 khi so snh gia c ph arabica vi c ph robusta

4. KT LUN Qua kt qu nghin cu, c th rt ra mt s kt lun nh sau: - Tnh cht cm quan ca c ph ph thuc vo v tr a l ca vng canh tc. - C ph robusta mang thng hiu Bun M Thut c tnh cht cm quan a dng, ph thuc vo tng khu vc a l c th. - So vi c ph robusta, c ph arabica akLak c mt s tnh cht cm quan tt vi cng cao.

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TP CH PHT TRIN KH&CN, TP 11, S 08 - 2008

STUDY ON THE SENSORY PROPERTIES OF COFFEE IN BUON ME THUOT AND COMPARING WITH COFFEE FROM OTHER REGIONS
Lai Quoc Dat(1), Che Thi Da(2),Tong Thi To Loan(1),Le Minh Tam(1) Nguyen Hoang Dung(1) (1) Unversity of Technology, VNU-HCM (2)Western Highland Agro Science Technology Research Institute 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. TI LIU THAM KHO [1]. Feria Morale Alejandro M., Examining the case of green coffee to illustrate the limitations of grading systems/expert tasters in sensory evaluation for quality control, Food Quality and Preference, 12:355-367 [2]. Nguyen Thanh Tung, Nguyen Hoang Dung, Contribution of determine the coffee profile and customer preference of the Vietnamese and European coffees, Proceeding of the 8th Asean food conference, p. 894 896, (2003). [3]. Sijmen de Jong, Generalized Procrustes Analysis of coffee brands test by European sensory panels, Food Quality and Preferences Journal, Vol.9, p 111 -114, (1998). [4]. Nguyen Hoang Dzung, Luu Dzuan, Ha Duyen Tu, The role of sensory evaluation in food quality control food research and development: a case coffee study, Proceeding of the 8th Asean food conference, p. 862 866, (2003). [5]. Herv Abdi, Dominique Valentin, Mathmatiques pour les sciences cognitives, Presses Universitaires de Grenoble (PUG), (2006) [6]. The R Foundation for Statistical Computing, ISBN 3-900051-07-0, (2007) [7]. R. J. Clarke and R. Macrae, Coffee, Vol.1: Chemistry, Elsevier applied science publishers Ltd, London and Newyork, (1987). [8]. R. J. Clarke and R. Macrae, Coffee, Vol.2: Technology, Elsevier applied science publishers Ltd, London and New York, (1987).

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