Free choice and conventional profiling of commercial black filter coffees to explore consumer perceptions of character

C. Narain, A. Paterson, E. Reid

Research output: Contribution to journalArticle

43 Citations (Scopus)

Abstract

Filter coffees from ground bean blends are key drink products in the out-of-home market. To explore how sensory characters were perceived in 12 commercial coffee blends, free choice profiling of black, unsweetened and sweetened coffees was effected. This yielded three generalised Procrustes product spaces that explained limited variance. However a derived vocabulary was used in subsequent conventional profiling of black, unsweetened coffee generating a principal component product space that explained 70% variance. Comparisons showed that roast height was the dominant factor in discrimination, followed by Robusta content. The coffee profiling vocabulary, had terms suited to understanding consumer evaluations of sensory character in retailed coffees, consisted of 26 attributes: six for aroma; 13 for flavour by mouth, or taste; four for after-taste; and three for mouthfeel.
Original languageEnglish
Pages (from-to)31-41
Number of pages10
JournalFood Quality and Preference
Volume15
Issue number1
DOIs
Publication statusPublished - 2004

Keywords

  • sensory evaluation
  • vocabulary development
  • coffee quality
  • sweetening

Fingerprint Dive into the research topics of 'Free choice and conventional profiling of commercial black filter coffees to explore consumer perceptions of character'. Together they form a unique fingerprint.

  • Cite this