Sensory attributes of coffee beverages and their relation to price and package information: A case study of Colombian customers’ preferences

Abstract

Sensory analysis is a powerful tool for creating profiles of food and beverages based on information perceived by the human senses. This paper investigates 18 of the most popular Colombian coffees. Individuals from nine different cities assessed products in two different ways: degree of presence (absence) of sensory properties and degree of acceptance (liking). The results focused on identifying variations in sensory evaluations due to the city, as well as classification of the products according to their degree of acceptance or rejection, and investigating associations between sensory attributes, price, and label–package information. A correspondence analysis allowed us to investigate the variation introduced by the factor city. The most preferred/rejected products were identified through preference mapping. The level of intensity of the smelling sensory attribute positively affects the price and the information presented at the product´s label–package. However, tasting attributes negatively affects price and perceptions of the product´s label–package information. We conclude that smelling sensory attributes has greater impact on purchase intentions than tasting attributes. Decision‐makers should manage scent, price, and label–package characteristics wisely because they are part of the first experience of the customer.

Specialty Coffee Shops in Mexico: Factors Influencing the Likelihood of Purchasing High-Quality Coffee

“…The quality and type of roasted coffee and coffee's aroma are attributes valued by specialty coffee [34][35][36]. We expect aroma to positively affect the buying decision of specialty coffee by coffee shops [36][37][38][39][40][41]. Coffee quality is highly sensitive to roast processing, storage, and transportation [12], thus coffee shop owners/buyers were asked whether roasted coffee availability drives their purchase decision.…”

Process Optimisation of Low-caffeine Coffee Using Steam Treatment

“…These study findings are in line with the study conducted by Stokes et al (2017) which evidenced that filter coffees had a positive relationship with the preference of aroma, flavour and overall liking compared with instant coffee. On the other hand, Barahona et al (2020) stated that smelling sensory properties have greater impact on buying intentions compared to tasting attributes. It means that the increasing preference for smelling attributes will increase the overall preference level, which in turn will influence buying intentions.…”

Indicação geográfica e qualidade de cachaças segundo a percepção de apreciadores da bebida

“…Diferentemente do conceito objetivo de qualidade usado na área de ciência e tecnologia de alimentos, sob o ponto de vista do comportamento do consumidor, a qualidade é definida sob a óptica da qualidade percebida. Neste caso, o centro do interesse não está nas características objetivas do produto e sim nos sinais e atributos percebidos de forma subjetiva pelos indivíduos (Barahona, Sanmiguel Jaimes, & Yang, 2020).…”