Coffee is one of the most common beverages in the world. However, a sensory lexicon for determining descriptive differences resulting from breeding, agronomic, processing, storage, and brewing modifications is needed. This study developed a sensory lexicon for brewed coffee. More than 100 different coffee samples from 14 countries around the world were used to create this lexicon in four Phases. A highly trained panel assessed all coffee samples using descriptive analysis.The sensory panel identified 110 attributes (many used both for aroma and flavor) and references.Principal component analysis was used to map the scores obtained during the validation phase.For this phase the coffee lexicon allowed the panelists to describe specific characteristics that were present in the coffee samples such as sweet, nutty and fruity notes, as well as the differentiation of notes such as burnt, smoky, astringent, acrid and bitter. The developed attributes and references were successfully used by the trained panel to describe a wide range of coffee samples.The lexicon is considered "living" because additional terms should be added as needed to expand the lexicon to include attributes that are not included here. Practical applicationsThe terminology developed during this study is clear, easy to reproduce in future research, and accompanied by reference standards that provide a guide for future studies. This lexicon will provide an important tool for the coffee industry to conduct sensory evaluation to improve the understanding of coffee quality. It is a "living" lexicon that can be added to when samples exhibit notes that were not present in the samples used for this lexicon development.
Sensory profiles of 13 coffee samples from the Huila Region, Colombia were evaluated using two different sensory panels: a highly trained descriptive sensory panel and a group of Q-certified coffee cuppers. The trained panel consisted of six descriptive panelists who developed a lexicon to evaluate and then test the coffee samples. Four "cuppers" scored the same samples based on the Specialty Coffee Association of America "cupping protocol." In addition, cuppers generated tasting notes to characterize the different coffee samples. Data indicated little overlap between the two methods and a low relationship between the two different sets of terms. Moreover, tasting notes by cuppers indicate lack of agreement on the terms used to describe samples, with only four terms used by more than two assessors to describe a single coffee product out of a total of 59 terms used by the cuppers. The results indicate that the cupping method and sensory descriptive methods provide different information that cannot be used as an alternative to each other when describing coffee products. Instead, the results suggest that the two types of data may be used synergistically to evaluate the quality and the sensory properties to better characterize coffee samples. PRACTICAL APPLICATIONSThis research shows that "expert" coffee cupper data and trained sensory panel data cannot be used interchangeably. Thus, for research purposes sensory panel information is necessary for tracking changes in sensory properties.
A sensory lexicon for human description of the flavor, aroma, texture and appearance characteristics of dry dog food was developed using a consensus profile method. Twenty-one products, available in the U.S. market, were studied. A fivemember highly trained descriptive sensory panel identified, defined and referenced more than 70 sensory attributes for this product category. The lexicon established included attributes common to most of the samples such as barnyard, brothy, brown, grain, soy, vitamin, off-flavors oxidized oil, cardboard and stale, and attributes appropriate for only a few products such as liver, fish, burnt, spice brown, garlic, celery, clove and smoky. The product category often showed a blended sensory profile and overall impact was evaluated to better discriminate among the products. PRACTICAL APPLICATIONSOne of the most competitive and economically relevant industries of food processing is pet food production. Although there are physiological sensory differences among Canis familiaris and Homo sapiens, human sensory data can be useful for several purposes. This research provides a lexicon that can be used as a starting point to describe the appearance, texture, aroma and flavor characteristics of dry dog food products when such information is needed for quality control, shelf life, product development or claims substantiation. This information is useful to product developers, researchers and technologists in understanding these characteristics and using those attributes to improve dry dog food products. bs_bs_banner Journal of Sensory Studies
Abstract:The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also with different protein sources for their aromatic volatiles. Solid-phase microextraction/gas chromatography/mass spectrometry was used to determine the aromatic compounds present in the headspace of these samples. Partial Least Squares regression was performed to correlate the instrumental aromatic data with the descriptive aroma analysis data. A total of 54 aromatic compounds were tentatively identified in the dry dog food samples, with aldehydes and ketones being the most represented organic volatiles group. Grain-added products were on the average higher in total volatiles than grain-free products. Partial Least Squares regression analysis indicated possible connections with sensory aromatic profile and grain-added samples, such as rancid aroma and aldehydes, especially hexanal. The results of this study showed that dry dog foods are products with complex odor characteristics and that grain-free products are less aromatic.
Simple SummaryThe objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Pet owners evaluated dry dog food samples available in the US market. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product.AbstractThe objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Eight dry dog food samples available in the US market were evaluated by pet owners. In this study, consumers evaluated overall liking, aroma, and appearance liking of the products. Consumers were also asked to predict their purchase intent, their dog’s liking, and cost of the samples. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Overall liking clusters were not related to income, age, gender, or education, indicating that general consumer demographics do not appear to play a main role in individual consumer acceptance of dog food products.
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