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.

Many products are sold that will be prepared by consumers in ways that suit their particular needs. For example, coffee may be prepared in a variety of different ways depending on the occasion and the purpose, even when sensory testing is conducted. This study identified how the sensory properties of a preparation method used in a controlled sensory study or a quality grading system compared to those used with consumer preparation methods for three different high quality coffees. Colombian coffees prepared using a consumer drip coffee maker, a home or food service automated espresso machine, a coffee grader "cupping" method and a filtered infusion method were tested by trained panelists. The cupping method produced a higher intensity for the "roasted" flavor attribute across all samples. This method also tended to produce higher scores for burnt and acrid than other brewing methods. Flavor and aroma attributes both varied with preparation methods, but not necessarily in the same ways. Surprisingly, the drip brewing method showed the most differences in the three coffee samples for aroma, flavor and aftertaste attributes, but other methods may be appropriate depending on the objectives. PRACTICAL APPLICATIONSResults suggest that differences in the intensity of flavor and mouthfeel attributes of coffee samples depend on the brewing method used to prepare them. Thus, using only one method when conducting sensory or quality testing can be a limiting component in the information gathered in a sensory study, in this case, coffee. The brewing method is a critical factor to consider in future coffee studies with the best method used depending on the objectives of each researcher and the ultimate goal of each study. Other researchers have shown differences in product preparation methods. Bach et al. (2013) found some differences in both the attributes present and their intensities when

Several studies in different countries have been conducted to investigate factors affecting food choices. The objective of this study was to understand the motivations of specific food and beverage choices for different eating occasions in a typical diet of the Turkish people. A convenience sample of 141 respondents from seven different geographical regions in Turkey completed an online survey questionnaire that included questions about demographic information and details about their latest eating occasion. Respondents reported all of their motivations for choosing each food/beverage item reported for that specific eating occasion. Results indicated that different motivations played different roles in food choices of people in Turkey. Liking was a key characteristic for all eating occasions, but key natural concerns were even more important at breakfast, and need and hunger were more important for a mid-afternoon snack. Lunch involved additional motivations such as Sociability, Variety Seeking, and Social Norms. In addition to Liking, choices of different food groups were also driven by other motivations such as Habits, Convenience, Need and Hunger, Natural Concerns, and Health. This study helped better understand the current dietary patterns of Turkish people as well as the motives underlying their choices of foods and beverages for different meals and snacks. These findings could be useful for dietary campaigns that aim to improve eating behaviors in Turkey.