Multiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement it in a memories vocabulary related to food as a complement for the evaluation of sensory attributes and emotions, using coffee as a model. The memories vocabulary was generated with a series of successive studies that involved assigning positive and negative memories to different food groups and applying mathematical algorithms (WordCountAna and Factorial Approach) and contrasting memories with the scientific literature. Subsequently, the vocabulary was used to determine the profile of memories and their association with sensory attributes and emotions in coffee samples evaluated by trained judges and consumers. The memories vocabulary consisted of a total of 14 and 12 positive and negative memories terms, respectively. The vocabulary of memories was used in a similar way by both panels allowing them to differentiate between artisanal and industrial coffees. The memories vocabulary of the coffees showed a positive association with sensory attributes and emotions, thus achieving a more robust explanation of the samples used in the research.

The objective of this study was to validate the Pivot sensory technique for sensory analysis of adulterated coffees. The Pivot technique was modified (instructions and determination of the values of the unadulterated sample considered Pivot). A total of 130 consumers evaluated five pairs of samples (Pivot vs. five coffee samples adulter-

The objective of this research was to analyze the effects of the SARS‐CoV‐2 virus on the sensory and cognitive perception of mild and severe COVID‐19 diagnosed and recovered consumers versus healthy consumers. Three groups of 50 consumers each (healthy vs. mild and severe COVID‐19 diagnosed with 30 days after recovery) were used for the evaluation of instant coffee stimuli in concentrations: 4.40, 2.93, 2.20, 1.76, and 1.47% weight (w)/volume (v) and determine their discriminating power, emotions, and memories. Sensory tests were performed remotely. Results indicated that healthy consumers perceived higher intensities in most of the sensory attributes (with the exception of Burnt‐A, Bitter‐T, Acid‐T, and Astringent‐T attributes) compared to consumers who presented mild and severe COVID‐19. Therefore, consumers diagnosed with mild and severe COVID‐19 had a higher discrimination power in the attributes smell, basic tastes, and flavor. Healthy consumers could only discriminate two attributes that correspond to basic flavors. Consumers with mild and severe COVID‐19 diagnosis elicited the highest number of negatives emotions (such as bored, disgusted, worried, guilty, wild, and aggressive) and negative memories (disease, pain, death, hurt, obesity, conflict personal, addiction, stench poverty, and accident) than healthy consumers. It is concluded that there were no significant differences between the consumer panels for the identification of sensory attributes. However, P‐Healthy consumers perceived the highest intensities in most sensory attributes compared to those in the PCOVID19‐Mild and PCOVID19‐Severe panels. Finally, consumers diagnosed with mild or severe COVID‐19 used a higher number of emotions and memories than those of the healthy panel. Practical applications Investigating the effects of COVID‐19 on sensory and cognitive perception can be useful for industry and researchers in the sensory field who wish to understand the effects of the disease in order to generate new protocols for the selection and training of people, as well as the possible development and innovation of new products focused on perception of consumers recovered from COVID‐19.