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.

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This pilot study applied an eating motivation survey to explore motivations behind eating occasions by looking at specific choices of foods and beverages people consumed at various meal times. This study was conducted online with 198 people. The survey included questions about demographics, the most recent meal including specific food choices and an eating motivation questionnaire which contained 50 subscales to measure 17 motivations using Check-All-That-Apply procedures. Data were analyzed by Correspondence Analysis. Liking was the strongest motivation that drove people to select certain foods, regardless of eating occasions. Need and Hunger, Habits, Price and Convenience were the main motivations for breakfast, lunch and dinner while Health and Weight Control were found to be the main driving factors for daytime snacking. Late-night snacks were linked to Pleasure and Visual appeal. For dinner, people were additionally motivated by Variety Seeking and Traditional Eating. PRACTICAL APPLICATIONSDaily food choice is a complex decision influenced by various factors and eating context is one of those. Food selection and the motivations of those selections are dependent on liking, but other motivators differed across eating occasions. This suggests that the intended meal time is a key factor that should be considered when testing food and beverage products.

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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.

A universal lexicon to describe the appearance, aroma/flavors, and textures/feeling factors of peaches was developed. The objective was to provide a standardized lexicon for descriptive validation. A trained descriptive panel established 29 attributes using 51 peach cultivars grown throughout the production season. This lexicon includes 18 aroma and flavor attributes to describe mature peaches as well as under‐ripe and over‐ripe, redness of flesh for appearance, three feeling factors, and seven terms for describing textures. Principal component analysis was used to discern if differences were found among peach samples using the lexicon terms utilized by trained panelists. Texture was the primary differentiating factor in the first dimension of the biplot followed by peach‐identity in the second dimension. Additionally, the attributes “peach‐identity,” “fruity,” “sweet,” “tart,” “citrus,” “sour,” along with textures and feeling factors were prominent in all peach varieties. This lexicon can be useful to identify and quantify sensory attributes in fresh peaches for food and agriculture research. Practical applications The assessment of peach fruit varieties grown throughout the southeastern United States would create a basis for understanding the prominent and unique characteristics of peach varieties and their inherited variability. The peach lexicon created in this study will provide a platform for researchers and producers to understand the desirable sensory traits in peaches. It will allow comparisons among varieties currently available, create a database to be used in breeding applications, and help the growers to produce peaches with desirable sensory traits that could be commercially successful.

Peach (Prunus persica) production in the southeastern United States extends from mid-May to mid-September. There are ≈60 peach cultivars commercially grown. Each cultivar has unique fruit quality characteristics, which could influence consumer perception and likability. The present study is a survey of chemical and physical characteristics of mature, commercially grown, fresh peaches in Georgia. A collection of 30 cultivars was evaluated in 2015 and 2016 for soluble solids concentration (SSC), total titratable acidity (TTA), SSC/TTA ratio, texture (compression, puncture, and Kramer shear), and skin and flesh color (CIE L*, chroma, and hue color space values). There was significant variation between seasons for all variables (P < 0.05) except for TTA (P = 0.12), and flesh hue values (P = 0.38). Statistical differences among cultivars within each year were reported for all variables (P < 0.0001). SSC showed variation seasonally and among cultivars, whereas TTA variation was mainly attributed to cultivar differences. Similarly, cultivar-to-cultivar differences were found when comparing the different texture tests evaluated with cultivars such as Goldprince, Early August Prince, Flameprince, Majestic, and Red Globe having the most variation between seasons. Other cultivars analyzed had little variation between seasons. Moreover, firmness differences observed across the three texture tests were inconsistent. In peach skin color, significant variation was observed for L*, chroma, and hue among cultivars. Skin hue and chroma were highly correlated within each season (r = 0.77 for 2015, r = 0.72 for 2016). The results of this survey demonstrate the variation of quality characteristics for a large selection of peach cultivars grown in Georgia. The information reported in this paper will be used as a baseline for further examining and understanding peach fruit quality.

This study aimed to develop a lexicon of sensory descriptors for Vietnamese catfish (Pangasius hypophthalmus) fillet products, and to investigate the use of sensory characteristics of raw and frozen fillets to predict the flavor of cooked catfish fillets. Descriptive Analysis (DA) was applied by a panel of 11 trained panelists to samples of raw fresh fillets and frozen fillets at three stages: frozen, thawing and thawed. Samples were also cooked at 200C for 25 min to evaluate their flavor. A lexicon of sensory attributes was generated for three types of samples: raw fresh, frozen-to-thawed and cooked. The validity of this lexicon has been discussed. Raw fresh and frozen-tothawed samples were shown to be predictors for sensory characteristics of cooked samples. Sensory quality of catfish fillets was indicated by textural properties and flavors more than appearances and colors. PRACTICAL APPLICATIONSThis study provides Pangasius processors with sensory lexicons of Pangasius fillets to support the development of their quality control plans. The study also provides producers and purchasers with methodological guidelines for making prediction of flavor of Pangasius products at different phases of the processing: raw fresh, frozen, thawed and cooked. 2000), Quality Index Method (QIM) (Martinsdóttir et al.