Development of the coffee Taster’s emotion wheel for the coffee drinking experience

Souza, Clarisse Machado de; Rodrigues, Delane da Costa; Sousa, Paulo Henrique Machado de

doi:10.1016/j.ijgfs.2021.100451

Cited by 9 publications

(3 citation statements)

References 35 publications

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“…The World Coffee Research (WCR) Sensory Lexicon has standardized aroma and flavor sensory terms to create a common sensory vocabulary for research and industry (Seninde & Chambers, 2020; Sensory Lexicon Advisory Group, 2017). The sensory descriptors for coffee acidity, mouthfeel, and aftertaste have not been widely discussed, though a coffee emotion wheel has been developed (de Souza et al, 2022). Currently, coffee professionals and researchers use a range of descriptors, with some terms used interchangeably and others overlapping with flavor terms (Conley & Wilson, 2018; Hayakawa et al, 2010; Lingle, 2011; Navarini et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Coffee is more than flavor, the creation of a coffee character wheel

Williams,

de Andrade,

Liu

2023

Journal of Sensory Studies

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Coffee is more than flavor. Though many articles focus on assessing coffee's flavor, the coffee characteristics for the acidity, mouthfeel, and aftertaste form part of the industry‐standard assessment. The existing coffee flavor wheels provide commonly used terms for the assessment. However, there is limited discussion about the coffee acidity, mouthfeel, and aftertaste character. In this study, the terms used for describing coffee acidity, mouthfeel, and aftertaste were collated from published literature, coffee sensory panels, and internet material. A total of 679 unique sensory terms were identified for acidity, mouthfeel, and aftertaste and correlated into word maps. Based on word relationships and usage, the number of terms was reduced to a total of 95 for acidity, mouthfeel, aftertaste, and an overall grouping for shared terms. The reduced terms were arranged onto a coffee character wheel organized from broad to specific. The created character wheel provides a concise list of terms for coffee cuppers to assess acidity, mouthfeel, and aftertaste.Practical ApplicationsThe coffee character wheel compliments the currently published coffee flavor wheels to provide explicit descriptors commonly used in the coffee industry. In addition to flavor, acidity, mouthfeel, and aftertaste are also used to assess coffee quality. Many sensory terms have been used to describe these attributes, but these used terms have not been summarized or discussed. Analysis of the used terms can assist in creating a common language surrounding the coffee character. The broad to specific terms on this coffee character wheel can help coffee cuppers to describe coffee acidity, mouthfeel, and aftertaste.

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Section: Introductionmentioning

confidence: 99%

Coffee is more than flavor, the creation of a coffee character wheel

Williams,

de Andrade,

Liu

2023

Journal of Sensory Studies

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“…Kahve bitkisinin tohumlarından elde edilen kahve, dünya genelinde en yaygın tüketilen popüler içecekler arasındadır (Bianco, 2020;de Carvalho Couto, Freitas-Silva, Morais Oliveira, Sousa & Casal, 2021;Han, Lee, Song, Lee & Chua, 2019;International Trade Center, 2021;Moroney, Lee, O'Brien, Suijver & Marra, 2015;Pinsuwan, Suwonsichon, Chompreeda & Prinyawiwatkul, 2022;Samoggia & Riedel, 2018;Souza, Rodrigues & Sousa, 2022;Tran, Dang & Tournois, 2020;van der Merwe & Maree, 2016). Tüketim için üretilen iki temel kahve türünden söz etmek mümkündür (International Trade Center, 2021: 8): Arabica (Coffea Arabica) ve Robusta (Coffea Canephora).…”

Section: Introductionunclassified

The Meaning and CoThe Meaning and Coffee Consumption Habits Attributed to Coffee by Consumers in Turkey

et al. 2022

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A phenomenological approach was adopted in this study, which aimed to obtain detailed information about the profiles of individuals who consume coffee. Qualitative research design was used in the research, and semi-structured interview questions were asked to the participants as a data collection tool. Maximum variation sampling method, one of the non-probabilistic sampling methods, was used as the data collection method in the study. 30 female and 30 male coffee consumers were included in the study. In the semi-structured interview form, the participants; Questions about the meaning they attribute to coffee, coffee consumption preferences and coffee consumption routines are included. Content analysis was used in the data analysis process in the research, and coding and mapping were done in Maxqda 20 statistics program. As a result of the research, it was determined that the participants mostly consumed coffee in chat environments, and they suggested rest and socialization as the reason for coffee consumption. It was concluded that the participants mostly consumed Turkish coffee and filter coffee, and they consumed their coffee mostly in chain enterprises. The most distinctive features that the participants look for in businesses that offer coffee are calmness, ambiance, and comfort. It is seen that the participants most frequently answered the question about who/with whom they consumed their coffee, with their friends or loved ones. Most of the participants; They stated that they do not know the characteristics of the bean used in the coffee they drink, that they will not make a special trip for coffee consumption, that they will not bear high costs for coffee, and that they are not open to new flavors in coffee. Finally, they stated that they consumed their coffee mostly in their leisure time.

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“…Através da posterior análise do perfil sensorial das amostras e relação com a os termos de emoções encontrados para descrevê-las, também foi encontrado que cafés tradicionais são mais bem aceitos, levando a emoções positivas, em detrimento dos cafés especiais, menos "fortes", que proporcionam experiências menos positivas. Souza et al (2022) também avaliaram no Brasil o perfil das emoções associadas à quatro tipos diferentes de cafés nacionais, através de grupos focais, auxiliados por uma checagem de termos por rate-all-that-apply (RATA) e uma escala hedônica. Através dos graus de aceitação dos cafés, os autores conseguiram segregar os consumidores em grupos com diferentes padrões emocionais específicos para esses diferentes perfis, além de desenvolverem uma roda emocional do provador de café, que apresenta sistematicamente os termos emocionais do café orientados de acordo com a sua valência afetiva (positiva ou negativa) e nível de excitação.…”

Section: Medição Das Emoções Em Alimentosunclassified

Influência das pistas afetivas, de marca e de sustentabilidade na intenção de compra de cafés

Moda

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Influence of affective, brand and sustainability cues on coffee purchase intentionInside the purchase process, consumers can use certain indicators that help them in the categorization and selection of a product or service, such as product clues. There are several cues that communicate different information, such as affective cues (associated with emotions), brand cues (linked to its value) and sustainability cues (such eco-labels). Therefore, understanding which types of cues are most relevant to consumers can be a great tool in developing marketing strategies taken by companies. On that account, the objective of this work was to evaluate the influence of affective, quality and sustainability cues on the purchase intention coffee, the main object chosen for the study, since these cues can be used in communicating with consumers. To this end, the research was divided into two main studies carried out using online surveys. In study I, affective cues were evaluated by the influence of emotions before (Ex-ante) and after (Ex-post) the consumption of the drink on purchase intention, in the context of hedonic and utilitarian consumption motivations, through the test of seven hypothesis by the method of structured questions. For this study, 154 responses were obtained. The results demonstrated that hedonic motivation for coffee consumption is positively related to positive ex-post emotions, as well as purchase intention. Utilitarian motivation, in turn, is related to negative emotions Ex-post. In addition, Ex-ante emotions are positively related to positive Ex-post emotions in coffee consumption. As for study II, we sought to evaluate the relationship between brand and sustainability label in the intention to purchase coffees. Thus, a 2 x 2 experiment was carried out, testing the relationship between two brands (recognized brand -MR -X unrecognized brand -MNR) on purchase intention, moderated by the presence or absence of a eco-label (CS x SS) and mediated by the level of involvement with sustainability, obtaining 199 responses. The results demonstrated a positive effect of the brand (MR) on purchase intention, but also showed the effect of a mediated moderation, which indicates that, at higher levels of involvement with sustainability, the sustainability label had a positive effect on purchase intention. of coffees. Thus, the results of both studies indicate that affective, brand and sustainability cues can be used as marketing strategy. However, the choice of use and communication of each one must be linked to the target audience or types of consumers in question.

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Development of the coffee Taster’s emotion wheel for the coffee drinking experience

Cited by 9 publications

References 35 publications

Coffee is more than flavor, the creation of a coffee character wheel

Coffee is more than flavor, the creation of a coffee character wheel

The Meaning and CoThe Meaning and Coffee Consumption Habits Attributed to Coffee by Consumers in Turkey

Influência das pistas afetivas, de marca e de sustentabilidade na intenção de compra de cafés

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