A sensory lexicon was developed for describing the characteristics of brewed coffee. A panel consisting of six untrained coffee professionals and four experienced trained coffee tasters generated 377 expressions in a sensory evaluation of 24 coffee samples selected from commercial 52 coffee types. Of these expressions, 127 terms (seven for appearance, 61 for aroma, 23 for taste/flavor, eight for mouthfeel and 28 for overall impression) were selected for the lexicon. Twelve selected assessors who did not have any experiences in coffee tasting or any special knowledge about coffee validated the list. Rec-8 Corresponding Journal of Sensory Studies 25 (2010) 917-939. © 2010 Wiley Periodicals, Inc. 917ognition of each term by consumers and untrained coffee professionals was then investigated, and a 50% recognition criterion was used as the minimum level for the vocabulary of each group. Out of 127 terms, 31 and 60 terms were regarded as suitable for the consumer and untrained coffee professionals, respectively. The data obtained in this study are relevant for description of products in sales, as material for consumer education in workshops on coffee, and as a preliminary source of descriptors for a sensory evaluation in product development in Japan. PRACTICAL APPLICATIONSJapan is the fourth largest importer of coffee in the world. Although some sensory lexicons of brewed coffee were developed internationally, these coffee lexicons contribute little to a precise description of coffee in Japan because sensory descriptors are affected by culture and language. This research provides a sensory lexicon consisting of 127 terms for describing the characteristics of brewed coffee in Japan and tests the recognition of each term by Japanese consumers. The lexicon developed in this study can be used as a preliminary source of descriptors for a sensory evaluation during product development and for a questionnaire during market research in Japan. In addition, it can be useful in describing sensory characteristics of coffee in a sales situation and in workshops on coffee for consumers. SENSORY LEXICON OF BREWED COFFEE IN JAPAN SENSORY LEXICON OF BREWED COFFEE IN JAPAN
A total of 445 Japanese texture terms were classified. First, terms with almost the same meaning represented by different Chinese characters, and onomatopoeic words derived from the same sound were classified into same-term groups for a total of 271 term groups. Next, eight experts in texture studies categorized the 271 term groups into the three texture attributes proposed by the International Standard Organization (ISO 11036): mechanical attributes, geometrical attributes and other attributes. Term groups were compared within each of the three attributes, and their similarities were assessed by 96 texture scientists/technologists. The data were analyzed by multidimensional scaling and cluster analysis. The classification in this study showed some similarities with the classification of texture terms in other languages. However, the results also revealed some characteristics that were unique to Japanese texture vocabulary, such as a wide variety of terms concerned with stickiness and elasticity.
A lexicon for describing the sensory attributes of French bread was developed. A panel of experts generated 187 expressions by a sensory evaluation of 24 bread samples from different bakeries. Of these expressions, 96 terms were selected as candidates for the lexicon. The panelists participated in a sensory evaluation of 14 bread samples according these 96 descriptors in accordance with ISO 11035. A principal component analysis and cluster analysis revealed that the 96 terms could be classified into 23 groups. The lexicon consisting of 23 terms (11 for appearance, five for aroma, one for taste and six for texture) was then made up by selecting a representative term for each cluster and determining a suitable definition and reference. The lexicon was verified against 23 samples prepared under various conditions in the laboratory by a sensory evaluation. The results show that all of the 23 descriptors were useful to differentiate the sensory qualities of French bread samples. PRACTICAL APPLICATIONS Selecting and defining descriptors is a critical step in a descriptive sensory analysis. A well‐developed lexicon helps sensory researchers to conduct a precise sensory analysis. Fine‐quality French bread has a good appearance, aroma, flavor and texture; therefore, French bread needs to be evaluated for all these factors. The lexicon for French bread developed in this study proved useful in the precise descriptive analysis of French bread found in Japan, with potential applications to the description of French bread in other countries. The lexicon will contribute to the development of products that match consumer acceptability, and also be useful in basic research.
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