Let’s talk over coffee: Exploring the effect of coffee flavour descriptions on consumer imagery and behaviour

Hazebroek, Bente Klein; Croijmans, Ilja

doi:10.1016/j.foodqual.2022.104757

Cited by 3 publications

(4 citation statements)

References 52 publications

(67 reference statements)

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“…Woods et al (2011) demonstrated that labels suggesting extra sweetness increased the perception of the intensity of sweetness. The way flavors are described can also influence consumers' desires and purchase behavior (Klein Hazebroek & Croijmans, 2023).…”

Section: Literature Reviewmentioning

confidence: 99%

Quality‐related descriptors to increase fresh blueberries purchase—Evidence from a basket‐based choice experiment

Ma,

Gallardo,

Canales

et al. 2024

J of Agr & App Econ Assoc

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This study addresses the need to boost fruit and vegetable consumption amidst rising diet‐related health concerns. Blueberries, rich in phenolic phytochemicals, offer significant health benefits. Using a basket‐based choice experiment (BBCE), the study identifies sensory descriptors that enhance blueberry purchasing likelihood. Packaging with a “Stay Fresh” label reduces price sensitivity compared to others. Additionally, blueberries are commonly purchased alongside other berries rather than as substitutes. Demographic factors such as gender, age, education, employment, fitness, ethnicity, region, nutritional value perception, and budget influence blueberry selection. These insights can aid growers, retailers, and marketers in increasing fresh blueberry demand.

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Section: Literature Reviewmentioning

confidence: 99%

Quality‐related descriptors to increase fresh blueberries purchase—Evidence from a basket‐based choice experiment

Ma,

Gallardo,

Canales

et al. 2024

J of Agr & App Econ Assoc

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“…However, both classical sensory analysis (discriminative, descriptive, and affective techniques), and specialist analyses, such as cupping, tend to be restricted to the intrinsic characteristic of coffee (e.g., attributes related to appearance, aroma, flavor, and texture), detailing them at a level of depth that is often irrelevant when choosing a regular consumer (Fonseca et al, 2016). In addition, most descriptive sensory techniques and expert analyses require the maintenance of a team of trained assessors, making analyses time‐consuming and expensive (Nestrud & Lawless, 2010) and not necessarily highlighting consumer preferences (Hazebroek & Croijmans, 2023).…”

Section: Introductionmentioning

confidence: 99%

“…Grain versions are praised for their sensory characteristics and natural quality, but the lack of practicality in preparation is a negative point. Capsule coffees are valued for their practicality, but the price and environmental issues are worrying (Ferini et al, 2021; Hazebroek & Croijmans, 2023; Sales et al, 2020). The systematic review carried out by Samoggia and Riedel (2019) also identified other factors and attributes that determine coffee consumption and consumer buying behavior, such as sustainability labeling, organic, fair trade, country of origin and origin, type of coffee (espresso, filter, soluble, single cup, with milk, iced), intrinsic attributes (degree of roast, specialty coffee) and extrinsic attributes (brands and packaging).…”

Section: Introductionmentioning

confidence: 99%

Coffee quality: Insights of Brazilian consumers from different sociodemographic levels combining modified Word Association and Maximum Difference Scaling (MaxDiff)

Soares

Filho

Pagani

et al. 2023

Journal of Sensory Studies

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The coffee market is dynamic and offers several products (e.g., powder, capsule, instant, and grain) distributed in different quality categories, such as traditional, extra strong, special, gourmet, and premium. However, despite the diversity of products, there is little information about how consumers with different sociodemographic characteristics perceive and idealize high‐quality coffees. This study used a modified Word Association task (n = 142) to determine the attributes of high‐quality coffee and the Maximum Difference Scale (n = 330) to organize the attributes concerning their importance between groups of consumers from different sociodemographic levels. Consumers considered flavor, aroma, and intensity as the most important attributes of high‐quality coffees, regardless of gender or socioeconomic class. In addition, price and sweetness were important attributes for class C consumers, while temperature and roasting were more important for class A.Practical ApplicationKnowing the specificities of coffee consumers allows the manufacturer to direct their products to different niches that perceive the product differently.

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“…Due to stable and high yields, coffee has become one of the main cultivars with the highest production in Brazil, with global consumption estimated at over 163,141 thousand 60 kg bags in 2020/2021 (USDA, 2021;USDA, 2021). It is essential to study coffee as consumers are increasingly willing to invest in coffees with pleasant and unique sensory characteristics (Gatti & Croijmans 2022;Hazebroek et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Chemical and sensory composition of arabica and robusta coffee in response to modifications in the roasting process

Freitas

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In recent years, the coffee market has experienced remarkable growth, driven by its expansion and production on a global scale. South America, in particular, stands out as one of the main coffee-producing regions, led by Brazil, and is also the largest exporter of this agricultural commodity. Furthermore, it is relevant to emphasize that coffee is one of the most widely consumed beverages worldwide, attracting an increasingly discerning consumer audience regarding product quality. An essential element in the process of transforming green coffee beans into an aromatic and flavorful cup of coffee is the roasting stage. This operation plays a fundamental role in creating the distinctive flavors and aromas found in the final beverage. In this context, the purpose of this study was to investigate the complexity of roasting by conducting a thorough analysis of the physicochemical and sensory changes that occur during this process. For this purpose, six different roasting profiles were employed, where temperature and roasting time were carefully considered and adjusted. The results unveiled intriguing information. It was found that the highest levels of total phenolics, compounds endowed with beneficial antioxidant properties for health, were identified in coffees subjected to specific temperatures, such as 135 °C/20.20 min and 210 °C/9.02 min. These findings not only provide valuable insight into the nutritional profile of roasted coffee but also emphasize the influence of different roasting profiles on these characteristics. Surprisingly, C. canephora, known for its more robust and full-bodied character, exhibited superior antioxidant activity compared to C. arabica in many of the evaluated roasting profiles. This finding may redefine the traditional view that C. arabica always surpasses C. canephora in terms of quality. The results showed that roasting profiles, as well as the species, strongly influenced all investigated parameters, particularly the concentration of sugars, organic acids, and melanoidins. Succinic acid was the organic compound with the highest concentrations, with the highest concentration observed in C. canephora at 210 °C/11.01 min (224.24 mg/g), with the highest concentrations of organic acids found in this same roasting profile and species (430.39 mg/g). Fructose was the sugar with the highest concentration, particularly in the 210 °C/11.01 min roast, which exhibited 17.14 mg/g. The highest melanoidin content was also found in this same roasting profile and species. Sensory evaluation, conducted by both experts and consumers, has revealed significant differences in flavor, aroma, and overall quality properties among coffee varieties and various roasting profiles. C. arabica has received higher ratings compared to C. canephora, particularly with better scores for roasting profiles at 135 °C/20.20 min and 230 °C/17.43 min. These conclusions offer a deeper understanding of the nuances present in the roasting process and its impact on the coffee experience for enthusiasts of this beverage. Therefore, as we delve deeper into the coffee market, it becomes evident that roasting represents an operation that not only transforms the beans but also influences flavor, nutritional value, and consumer perception. Keywords: Coffea arabica L. Coffea canephora. Roasting. Chemical composition. Coffee quality.

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Let’s talk over coffee: Exploring the effect of coffee flavour descriptions on consumer imagery and behaviour

Cited by 3 publications

References 52 publications

Quality‐related descriptors to increase fresh blueberries purchase—Evidence from a basket‐based choice experiment

Quality‐related descriptors to increase fresh blueberries purchase—Evidence from a basket‐based choice experiment

Coffee quality: Insights of Brazilian consumers from different sociodemographic levels combining modified Word Association and Maximum Difference Scaling (MaxDiff)

Chemical and sensory composition of arabica and robusta coffee in response to modifications in the roasting process

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