| Basic data |
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| OCA1. Surname awarded to the assessed person | Popelka |
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| OCA2. Name awarded to the assessed person | Peter |
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| OCA3. Degrees awarded to the assessed person | Prof. , DVM, PhD |
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| OCA4. Hyperlink to the entry of the person in the Register of university staff | https://www.portalvs.sk/regzam/detail/6062 |
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| OCA5. Area of assessment | habilitation and inauguration procedure – food hygiene and the environment |
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| OCA6. Category of the research/artistic/other output | scientific output |
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| OCA7. Year of publication of the research/artistic/other output | 2024 |
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| OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA) | 1224350 |
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| OCA9. Hyperlink to the record in CRPA or CRAA | https://app.crepc.sk/?fn=detailBiblioForm&sid=BA98F1178B40464E56E3A807C2E3 |
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| Characteristics of the output that is not registered in CRPA or CRAA |
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| OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs | https://www.scopus.com/pages/publications/85204368909 |
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| OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs | V3 |
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| OCA12. Type of the output (if the output is not registered in CRPA or CRAA) | |
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| OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.) | https://www.sciencedirect.com/science/article/pii/S2772502224001227 |
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| OCA14. Characteristics of the author's contribution | The author is the source of the main ideas, co-author of the output and fund carrier. |
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| OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc. | The composition of fatty acids (FA) and sensory properties of specialty coffees from Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by spontaneous methods (i.e., natural, washed, and honey) and induced methods (i.e., anaerobic fermentation and carbonic maceration) were determined. Palmitic, stearic, oleic, linoleic, linolenic, and arachidic acids and 10 important attributes of the coffee such as fragrance/aroma, flavour, aftertaste, acidity, body, balance, overall, uniformity, clean cup, sweetness, and total score were evaluated. The FA composition and sensory scores following the Specialty Coffee American Association protocols were used to differentiate 19 coffee samples based on the processing method. Principal component analysis (PCA) effectively differentiated coffees processed by spontaneous methods from those processed by induced methods. Notably, Peruvian coffee processed by carbonic maceration exhibited the highest linoleic acid content, while the same coffee processed naturally showed the highest palmitic acid content. All coffee samples scored 10 points for uniformity, clean cup, and sweetness. The highest total scores for the spontaneous processing methods were 88.75 (washed Kenyan) and 87.75 (washed Ethiopian) but ranged from 82.75 to 85.00 for the other coffees. For the best specialty coffees processed by induced methods, scores ranged from 87.25 to 88.00 in seven out of nine coffees. Coffees from different geographical areas processed with innovative methods, such as anaerobic fermentation, carbonic maceration, and high-scoring spontaneously processed coffees, were among the highest qualities. |
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| Other data |
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| OCA16. Annotation of the output in English | The composition of fatty acids (FA) and sensory properties of specialty coffees from Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by spontaneous methods (i.e., natural, washed, and honey) and induced methods (i.e., anaerobic fermentation and carbonic maceration) were determined. Palmitic, stearic, oleic, linoleic, linolenic, and arachidic acids and 10 important attributes of the coffee such as fragrance/aroma, flavour, aftertaste, acidity, body, balance, overall, uniformity, clean cup, sweetness, and total score were evaluated. The FA composition and sensory scores following the Specialty Coffee American Association protocols were used to differentiate 19 coffee samples based on the processing method. Principal component analysis (PCA) effectively differentiated coffees processed by spontaneous methods from those processed by induced methods. Notably, Peruvian coffee processed by carbonic maceration exhibited the highest linoleic acid content, while the same coffee processed naturally showed the highest palmitic acid content. All coffee samples scored 10 points for uniformity, clean cup, and sweetness. The highest total scores for the spontaneous processing methods were 88.75 (washed Kenyan) and 87.75 (washed Ethiopian) but ranged from 82.75 to 85.00 for the other coffees. For the best specialty coffees processed by induced methods, scores ranged from 87.25 to 88.00 in seven out of nine coffees. Coffees from different geographical areas processed with innovative methods, such as anaerobic fermentation, carbonic maceration, and high-scoring spontaneously processed coffees, were among the highest qualities. |
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| OCA17. List of maximum 5 most significant citations corresponding to the output | |
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| OCA18. Characteristics of the output's impact on socio-economic practice | The composition of FAs and sensory properties of specialty coffees from GUA, NIC, PER, ETH, KEN, BUR, and RWA processed by spontaneous and induced methods were determined. Palmitic, stearic, oleic, linoleic, linolenic, and arachidic acids and 10 important attributes of the coffee as fragrance/aroma, flavour, aftertaste, acidity, body, balance, overall, uniformity, clean cup, sweetness, and total score were evaluated. PCA effectively differentiated coffees processed by spontaneous methods from those processed by induced methods. Our results led to the conclusion that the degree of dominance of some attributes of specialty coffees differed amongst the geographical areas and methods of post-harvest processing. For the best specialty coffees processed by induced methods, scores following the SCAA protocols ranged from 87.25 to 88.00 in seven out of nine coffees. KEN-W (88.75) and ETH-W (87.75) had the highest scores for the spontaneous methods, with the other coffees processed spontaneously having scores from 82.75 to 85.00. Most of the specialty coffees processed by induced methods along with spontaneously processed coffees with high overall sensory evaluation scores, however, are among the best on the market. |
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| OCA19. Characteristics of the output and related activities' impact on the educational process | The contribution addresses quality requirements for coffee. The findings from the article concerning coffee processing will be used in teaching subjects related to the processing of plant-based foods. |
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