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.