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Examining the case of green coffee to illustrate the limitations of grading systems/expert tasters in sensory evaluation for quality control
Abstract
Grading systems since their conception have aimed at facilitating commercialisation of food stuff world-wide. However, while many food products can have their quality assessed by analytical means, there are many foods that are sold according to their sensory quality and for which quality is not easily measured by conventional analytical techniques. Measuring sensory quality in some products has moved forward and utilises fully trained panels to set-up quality control systems and routine evaluations while others still rely on traditional commercial classifications and grading systems. The grading discussed here must be differentiated from grading using “trained experts” to evaluate food products according to legislated standards. There are specific cases in which the need to comply with national or international standards requires the development of specially trained tasting experts. Bisogni, Ryan, and Regenstein (1987) [In D. E. Kramer, & J. Liston (Eds.), Seafood quality determination (p. 547). Amsterdam: Elsevier Science] illustrates quite well this specific scenario. The case of coffee, the most traded agricultural crop world-wide is examined here. In coffee a high diversity of classification systems is applied and the use of the “expert cupper” is the norm. There is not a unique and universal system applied world-wide for the quality control of green coffee. Tailor made procedures are selectively implemented by International, National, local bodies, trading institutions and private companies. Procedures are mostly geared to facilitate the trading of the commodity and sensory quality is in most cases described by “cuppers” or “liquorers” using personal opinion and tasting experience accumulated over the years.
... A classic example is the well-known "French press" style of brewer, but other brewer types such as Toddy-style cold brewers or Japanese vacuum brews also involve full immersion. A particularly important type of full immersion brewing is "cupping, " which is the traditional method that coffee industry professionals around the world use to assess the quality of different coffee lots 18,19 . Cupping traditionally involves full immersion of a rigidly prescribed amount of hot water to coffee grounds, with no filtration except skimming off floating coffee grounds with a spoon at a certain time point following the addition of the hot water 20 . ...
... Then, E oven was calculated using Eq. (18). The retention ratio R ret was calculated as per Eq. ...
... These E oven data points involved only mass measurements of the grounds before brewing and after oven-drying, as per Eq. (18). As expected, E oven increased with the brew ratio, then plateaued around 20%, where it approached the values of the equilibrium E . ...
The sensory qualities of brewed coffee are known to be strongly correlated with the total dissolved solids (TDS) and extraction yield ( E ) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a single, species-averaged equilibrium constant $$K$$ K yields theoretical predictions indicating that the TDS is approximately inversely proportional to the water/coffee mass brew ratio, while E is independent of the brew ratio. Our experimental results strongly accord with both theoretical predictions, and indicate that E is approximately 21% over a wide range of brew ratios. An analysis of the standard oven-drying method for measuring E indicates that it yields significant underestimates of the true value at equilibrium, due to retained brew within the spent moist grounds. We further demonstrate that $$K$$ K is insensitive to grind size, roast level, and brew temperature over the range 80–99 °C. Taken together, our results indicate that full immersion brewing offers precise control over the TDS at equilibrium but little control over E , and that practitioners should pay careful attention to their brew ratio as the most important parameter for full-immersion brewing.
... It is a commercially important factor since it determines the price, with smaller beans attracting lower prices (Leroy et al., 2006). Generally, the more uniform the bean size, the better the heat transfer and hence the more uniform roast (Feria-Morales, 2002;Prodolliet, 2004;, which has implications on its quality. ...
... Bean size distribution of wild Arabica coffee beans collected from the natural coffee fores by conventional screen analysis; perforated plate screens of different sizes (screens 18, 17, 16, 15 and 14) were used, with respective hole diameter of 7.14 mm, 6.75 mm, 6.35 mm, 5.95 mm and 5.55 mm. The size of the screen hole is usually specified in 1/64 inch, and its hole diameter (in mm) is equivalent to screen number multiplied by 1/64 inch (Feria-Morales, 2002;. The weight fractions retained on each screen were recorded as described in Muschler (2001), and then converted into percentage basis. ...
... Bean size distribution of wild Arabica coffee beans collected from the natural coffee forests was determined by conventional screen analysis; perforated plate screens of different sizes (screens 18, 17, 16, 15 and 14) were used, with respective hole diameter of 7.14 mm, 6.75 mm, 6.35 mm, 5.95 mm and 5.55 mm. The size of y specified in 1/64 inch, and its hole diameter (in mm) is equivalent to screen number Morales, 2002;. The weight fractions retained on each screen were recorded as described in Muschler (2001), and then erted into percentage basis. ...
The study was conducted in the natural coffee forest ecosystems of southwest and southeast Ethiopia, where the wild populations of Coffea arabica L. naturally grow. Soil is an important environmental factor that performs different important functions in the terrestrial ecosystems, including in the natural coffee forest ecosystems. The objective of this study was to investigate the link between soil properties and bean quality of wild Arabica coffee in the natural coffee forests of Ethiopia. Data on soil parameters and bean characteristics were assessed. Results from simple correlation analysis, stepwise regression analysis and ordination analysis (principal component analysis - PCA, redundancy analysis - RDA) showed that bean size distribution of wild Arabica coffee was clearly related to the soil characteristics of the natural coffee forest ecosystem. Monte Carlo permutation test for the first RDA axis was significant (p=0.0020) with 499 permutations. Forward selection procedure showed that soil pH, Mn, sand, Na, available P and organic matter (OM) significantly contributed to the variability in bean size distribution of wild Arabica coffee. Soil parameters such as soil pH, Mn, pH, CEC, OM, total N, Ca, Na and pH relatively favoured the development of larger beans, whereas higher available P, K and silt contributed to the development of smaller beans. Moreover, the first RDA axis clearly discriminated coffee samples of the southeast coffee forests from those of the southwest coffee forests, and the variation in bean characteristics clearly followed the trend of soil characteristics. Thus, soil is an important environmental factor for the physical quality of wild Arabica coffee.
... Among them, expert coffee grading or cupping, is the most important tool for the assessment of green coffee quality. Given its wide application worldwide, it is widely used for routine analysis of the final quality of coffee in coffee industries (Craig et al. 2018;Di Donfrancesco, Guzman, and Chambers 2014;Feria-Morales 2002). This methodology is based on the sensory perception of professional coffee tasters, also called 'cuppers', to evaluate and score individual coffee attributes. ...
... This methodology is based on the sensory perception of professional coffee tasters, also called 'cuppers', to evaluate and score individual coffee attributes. These cuppers are usually trained to assess any change in the characteristics of the product (Feria-Morales 2002). Ideally, the cupping consists of a team of cuppers who tastes three to ten cups of the same coffee sample, prepared according to standardized conditions of temperature, contact time (extraction), water/coffee ratio, water quality, and brewing method (Specialty Coffee Association -SCA 2009). ...
... Furthermore, tasting is often not blind, which means that the expert cuppers usually have information about the coffee variety and the supplier. Finally, until recently, there was no consensus on sensory vocabulary or the use of specific scales, which still vary substantially depending on the country of origin of the coffee and even the company conducting the cupping (Di Donfrancesco, Guzman, and A Review of Coffee Quality Assessment … 21 Chambers 2014;Feria-Morales 2002). Previous studies have verified a poor correlation between the results of cupping and Descriptive Sensory Analysis (DSA) with trained panelists, leading the authors to conclude that these two approaches are not interchangeable. ...
Coffee is a valuable agricultural product, popular and appreciated worldwide due to its unique flavor and aroma. As coffee has an important economic participation in the food sector, this plant-based product needs to be constantly analyzed to ensure its quality and safety. Over decades of research, hundreds of studies have concerned with investigating coffee quality. In particular, the most important methods for analyzing the cup quality of the coffee are taken from the Specialty Coffee Association (SCA) and from the Brazilian legislation, where SCA is considered the most appropriate. Although these methods have been widely used in the coffee industry, from a sensory perspective, these methods face challenges related to their subjectivity, reproducibility, time requirement and poor correlations with descriptive sensory analysis. Therefore, different approaches based on chemical analysis, chromatographic techniques, vibrational and molecular spectroscopies have been proposed to assess the coffee quality and overcome challenges in the various sectors of coffee industry. In this context, this review reports and discusses the literature related to sensory evaluation and analytical techniques applied to assess coffees of different cup qualities. In addition, new possibilities for real-time and in situ analyses of coffee quality using portable/handheld equipment will be discussed. The description of studies on coffee quality is beyond the scope of this review. However, the authors briefly covered the main examples to give the reader an idea about of the state of the art of coffee quality.
... According to Feria-Morales (2002), the quality of green coffee mostly depends on the way in which the coffee is grown, harvested and processed. Therefore, coffee quality is hard to define and agree on as the definition of quality varies for different stakeholders across the commodity (production-to-consumer) chain. ...
... This means what one stakeholder perceives as quality may not be so thought of by another. At the farmer level, coffee quality is a combination of production level, price and ease of culture; at the exporter or importer level, coffee quality is linked to bean size, lack of defects, regularity of provisioning, tonnage available, physical characteristics and price; at the roaster level, coffee quality depends on moisture content, stability of the characteristics, origin, price, biochemical compounds and organoleptic quality; at the consumer level, coffee quality deals with price, taste and flavour, effects on health and alertness, geographical origin, environmental and sociological aspects such as organic coffee, fair trade, shade coffee, etc. (Feria-Morales, 2002;Leroy, 2006;Perriot et al., 2006). It is a joint effort by all the key players of the coffee production-to-consumer chain (Prodolliet, 2004). ...
... The dried cherries were manually depulped and the beans were made ready for different analyses. Bean a coffee was determined by conventional screen analysis, as described in Feria-Morales (2002) and Wintgens , (2004a). Weight fractions retained on each sieve were recorded as described in Muschler (2001), and then converted into percentage basis. ...
Coffee quality is a complex trait involving sensory and bean characteristics as well as biochemical contents. The objective of this study was to assess the major factors influencing the quality of wild Arabica coffee (Coffea arabica L.) in the natural coffee forests of southwest and southeast Ethiopia. Results revealed that both natural (soil, aspect, elevation, climate, geographic location) and human factors (cherry harvesting/ handing, theft, forest management) considerably influenced the quality of wild Arabica coffee. The soil factor affected every component of coffee quality (cup quality, bean characteristics and biochemical contents). The cup quality of coffee varied with soil properties, especially with available P and soil texture. The bean size distribution was also affected by soil properties; there was significant positive relationship between soil pH, sand or Mn and the proportion of bold beans (retained on screen 17). Soil organic matter, total N and sand content were inversely correlated with caffeine content, but available P and clay content were positively correlated with caffeine. Increase in elevation led to increase in bean size up to the elevation of about 1600 m above sea level, but thereafter no more increase in bean size (hump-shaped relationship, not monotonic). Bean size increased with increase in longitude, but it decreased with increase in latitude. Cup quality was also significantly influenced by coffee harvesting and handling, but its influence was not noticed on bean size and biochemical contents. Coffee quality is therefore the resultant of an interaction of different natural and human factors prevailing in the respective area.
... Rasa dan aroma pada minuman kopi salah satunya dibentuk dari proses penyangraian [5] . Ursa Roastery adalah mitra usaha/industri kecil pada kegiatan ini yang menjual roasted coffee beans dan kopi giling. ...
... dengan konsep secara teoritis. Selanjutnya melakukan implementasi atau mendemokan alat tersebut kepada mitra seperti Gambar (5 ). Selanjutnya melakukan pengarahan untuk perawatan mesin tersebut kepada mitra yang didukung dengan pembuatan SOP. ...
Pengolahan biji kopi merupakan hal yang menentukan kualitas kopi tersebut baik atau buruk. Rasa dan aroma pada minuman kopi salah satunya dibentuk dari proses penyangraian. Salah satu permasalahan pada usaha kecil pengolahan kopi di Gresik, tepatnya Ursa Roastery yang bertempat di Kecamatan Kebomas, Kabupaten Gresik adalah sulitnya melakukan proses sangrai biji kopi pada saat sampling biji kopi dilakukan di luar kota terutama di pinggiran desa. Terlebih penggunaan mesin sangrai berkapasitas besar dapat mengakibatkan pemborosan energi sehingga berdampak pada naiknya biaya produksi. Selain itu harga mesin sangrai portabel dengan monitoring temperatur dan waktu terbilang mahal. Dari permasalahan tersebut diusulkan sebuah solusi yakni dengan membuat mesin sangrai biji kopi portabel dengan display berbasis Internet of Things. Mesin sangrai yang dibuat dilengkapi dengan monitoring temperatur, waktu dan kecepatan untuk mempermudah dalam proses sampling biji kopi. Temperatur pada tabung sangrai dapat diamati pada layar LCD dan smartphone. Monitoring temperatur, waktu, dan kecepatan sangat diperlukan untuk mengetahui profil roast atau tingkat kematangan biji kopi pada proses sampling. Dengan ditampilkannya data temperatur, waktu, dan kecepatan pada smartphone secara langsung akan memudahkan Ursa Roastery untuk memantau tingkat kematangan kopi dengan lebih mudah, praktis, dan efisien. Kegiatan ini berfokus pada diterapkannya mesin sangrai kopi portabel pada mitra yaitu Ursa Roastery di mana performa mesin sangrai portabel tersebut dapat bersaing dengan mesin sangrai portabel modern yang harganya lebih mahal. Dengan hadirnya mesin sangrai ini diharapkan dapat membantu mitra untuk menekan biaya produksi sehingga dapat menaikkan profit dan menghasilkan kualitas biji kopi terbaik.
... The coffee bean classifier, which has been widely circulating in the market today, is a type of sifter [26,27]. This classifier is equipped with a blower to blow air. ...
... Processes 2021, 9, x FOR PEER REVIEW 2 of 11 [25] also explained that coffee bean classifiers on the market were generally only used for the initial classification process, so that continued manual classification was still needed at the final stage of the classification process. The coffee bean classifier, which has been widely circulating in the market today, is a type of sifter [26,27]. This classifier is equipped with a blower to blow air. ...
Currently, some coffee production centers still perform classification manually, which requires a very long time, a lot of labor, and expensive operational costs. Therefore, the purpose of this research was to design and test the performance of a coffee bean classifier that can accelerate the process of classifying beans. The classifier used consisted of three main parts, namely the frame, the driving force, and sieves. The research parameters included classifier work capacity, power, specific energy, classification distribution and effectiveness, and efficiency. The results showed that the best operating conditions of the coffee bean classifier was a rotational speed of 91.07 rpm and a 16° sieve angle with a classifier working capacity of 38.27 kg/h: the distribution of the seeds retained in the first sieve was 56.77%, the second sieve was 28.12%, and the third sieve was 15.11%. The efficiency of using a classifier was found at a rotating speed of 91.07 rpm and a sieve angle of 16°. This classifier was simple in design, easy to operate, and can sort coffee beans into three classifications, namely small, medium, and large.
... One of the food industry's core competencies is selecting appropriate suppliers, which provide quality agricultural products for foodprocessing activities. Mussatto et al. (2011) and Feria-Morales (2002) revealed that coffee is one of most popular beverages in the world; and is also the second-most traded commercial goods behind petroleum. The coffee industry is expected to face severe challenges in the decades to come because of uncertainty in commodity prices. ...
... Thus, focusing on arrangements to promote international trade in Vietnamese coffee beans through price forecasting is important in helping Vietnam maintain a good strategy in the global market for coffee. Feria-Morales (2002) claimed that Vietnam, one of the top-10 coffee-producing countries, provides high-quality green beans used as seeds for propagation. According to Franca et al. (2005), the climate, soil, cultivation practices, and irrigation systems of specific locations play essential roles in developing good quality coffee. ...
Coffee is the most traded commodity after petroleum. The Vietnamese coffee bean industry has raised concerns lately over an inefficient coffee value chain; bets on coffee price uncertainty are increasing worldwide in the current. Accurate optimization of coffee bean prices helps manufacturers to control an unpredictable market and upgrade cooperativeness in sustainable agriculture. The authors proposed a forecasting method to deal with demand volatility and uncertainty in volumes and coffee bean prices. In this paper, we applied the forecasting nonlinear grey Bernoulli model (NGBM) (1,1). NGBM (1,1), which is based on the parameter optimization algorithm, can increase the precision of predictions. NGBM (1,1) was integrated with Fourier residual modification model to forecast coffee bean price, which was a crucial factor in the Vietnamese coffee bean supply chain. The price of coffee beans was calculated using a differential equation in an uncertain system, along with actual data collected over the past six years. The results of this study demonstrate that an integrated forecasting model is an effective forecasting method. This research can help companies to control risks that come with uncertain coffee prices and reduce risks in the sustainable agriculture supply chain.
... For Feria-Morales (2002), the coffee producer considers that he obtained a good coffee crop when normal production levels are reached and were not affected by the climate. Normal production levels are considered coffees that meet the physical market with quality. ...
... Thus, different forms of coffee processing and different beverage extraction methods are observed around the world, making the task of standardization of sensory analysis protocols almost impossible. Thus, it is the responsibility of sensory scientists to encourage companies to move forward, as the ability to objectively evaluate sensory quality is a key part of providing consumers with quality products (Feria-Morales 2002). ...
In the roasting chapter, the reader is presented with a broad, technical and practical approach to the observed developments in the sector, the matrices that are employed in the roasting process, as well as the chemical, sensory and qualitative constraints, considering that such processes can impact on the structure of the factors mentioned.
... The term "experts" in this context does not correspond to trained assessors in sensory descriptive analysis, but rather denotes individuals who have a long-standing experience with a product and whose expertise is called upon for quality control and product development purposes (Lawless & Heymann, 2010). Most quality grading systems currently used for coffee, for instance cupping protocols by the International Standard Organization (ISO) or The Specialty Coffee Association (SCA), rely on such experts (di Donfrancesco, Gutierrez Guzman, & Chambers IV, 2014;Feria-Morales, 2002). A "cupping" session generally consists of tasting at least five cups of the same coffee, prepared according to brewing conditions standardized with regard to temperature, contact time, water to coffee ratio, water quality, and brewing method (ISO, 2008;SCA, 2019). ...
... The holistic character of "clean cup" means that those ratings rely substantially more on the experts' product knowledge and expectations regarding what is desirable in a coffee (similar to typicality judgments for wine), rather than on clearly defined sensory properties. Moreover, the concept blends hedonic and analytical elements, and not surprisingly previous research has found that these ratings do not correlate well with sensory descriptive analysis ratings (Di Donfrancesco et al., 2014;Feria-Morales, 2002). ...
Cupping scores from experts are extensively used in the coffee industry for a variety of applications, from quality control to judging coffee competitions. In this paper, we examined inter‐rater reliability (IRR) of “clean cup” ratings by coffee experts (“cuppers”) in two studies. In both studies, IRR reliability was found to be low, denoting a lack of concept alignment among experts. Remarkably, however, within‐assessor reproducibility was high, suggesting that expert cuppers have their own individual understanding of “clean cup.”
Practical applications
The results presented suggested that “clean cup” scores have a fundamentally subjective nature. Since cupping scores are routinely used to drive business decisions (particularly in the context of quality control), it would be advisable that such attributes be anchored in a precise definition (in the case of “clean cup” of what constitute a defect from a sensory point of view) developed based on properly conducted sensory studies.
... Aside from the coffee cultivation and plantation aspects, coffee beans processing is important to be consideredin producing a high-quality product. Since coffee beans processing has a huge role in determining the quality of the coffee beans [2]. ...
... Coffee beans charactersincluding species, types, origins, length of time between harvesting and roasting, size of the beans, age of the plants, and water content of the beans are also determining the result of roasting process. However, high quality coffee beans with mishandling of this process could produce poor roasted coffee beans [2,4]. Unfortunately, in Indonesia, the coffee plantation is dominated by small farmerswho cannot afford modern roaster machine. ...
With the increasing global demands of coffee, Indonesia need to increase their coffee beans supply and improve the quality to maintain its position in the international coffee industry. One of the most important coffeepre-processing, coffee bean roasting, is under developed in Indonesia. Indonesia coffee farmers prefer to use the traditional cauldron to roast their coffee beans. Roasting coffee beans using traditional cauldron is inefficient and resulting unequal roasted level for the coffee beans. In this study, we proposed atemperature control system based on fuzzy logic for coffee roaster machine. The system controls the temperature in accordance with the demanded roasting level. A thermal camera is attached inside the roasting chamber to monitor the heaton the roasted coffee beans. The thermal camera is integrated with a stirring mechanism to equalise the heat among the beans.
... The authors studied the tolerance and biological removal of fungicides by Trichoderma species isolated from the endosphere of wild Rubiaceae plants since the demand for agrochemical-free products has increased and sustainable and environmentally friendly disease management strategies, such as biological control, are needed. The quality of coffee is closely tied to effective management against plant pathogens, and environmentally safe practices can lead to an improvement in coffee flavor (Feria-Morales, 2002). Consumers are seeking food safety and chemicalfree products, leading to a significant rise in demand for organic coffee (Lee et al., 2015). ...
... Rupture Black bean is black coffee beans that are not intact and have the same size or less than 3/4 parts of intact beans. This black bean's rupture is due to the adjustment of pulper, washer, or huller that is too tightly, direct Peeling after drying or a very low water content coffee peeling [23]- [26]. The Black bean is a coffee bean that is half or more outside of it is black. ...
... In Mexico, this evaluation takes on meaning through the "Cup of Excellence" contest that brings together national and international tasters, whose qualifications not only influence the selling price of qualified lots but favor the reputation of regions, producers, and marketers. In this sense, sensory analysis is equivalent to the use of any scientific instrument for measuring the characteristics associated with the quality of a food product (Feria, 2014) since there is homogeneity in the evaluation (Pereira et al., 2017). Therefore, this work aims to carry out an exploratory analysis to determine if there are environmental factors and processes related to coffee quality, based on the data provided by this competition. ...
... With an annual production capacity of 30,000 MT, SLN provides high-quality green coffee to the majority of India's top exporters and local coffee shops. The business generates more than $100 million in revenue annually [31]. ...
Background/purpose: The context in which entrepreneurship in the cultural and creative industries (CCI) occurs was the focus of this study. Entrepreneur inspiration is a type of motivation that allows creative ideas to be transformed into creative products. The company SLN Coffee Pvt. Ltd. Co., which started with the acquisition of a coffee plantation and later entered the trade of green coffee beans before becoming a brand coffee business in 2004, has experienced rapid and steady growth. This success can be attributed to a variety of factors worth discussing. Objective: To examine the development of SLN Coffee Pvt. Ltd. Co. and the factors that contributed to this growth into a brand. Design/Methodology/Approach: Information gathered from primary and secondary data is analyzed and presented. utilizing the SWOC framework, numerous scholarly articles, web articles, company websites, and interviewing techniques. Findings/result: It has been found, findings of a study conducted using a variety of resources and the analysis of data, that competing in a market is a challenging endeavour that calls for the application of multiple methods and processes. creativity and innovation. Research limitations/implications: The evaluation and solutions presented in this paper are only applicable to industries with a limited to similar business model, yearly revenue, and level of expertise to SLN Coffee Pvt. Ltd. Co. Originality/value: This paper focuses on the various factors and scenarios that have enabled the SLN Coffee Pvt. Ltd. Co to grow and be labelled as a brand in the coffee industry. Paper type: A Research Case study paper on journey of SLN Coffee Pvt. Ltd. Co in becoming the successful coffee Brand in comprehensive coverage of the coffee Industry.
... With an annual production capacity of 30,000 MT, SLN provides high-quality green coffee to the majority of India's top exporters and local coffee shops. The business generates more than $100 million in revenue annually [31]. ...
Background/purpose: The context in which entrepreneurship in the cultural and creative
industries (CCI) occurs was the focus of this study. Entrepreneur inspiration is a type of
motivation that allows creative ideas to be transformed into creative products. The company
SLN Coffee Pvt. Ltd. Co., which started with the acquisition of a coffee plantation and later
entered the trade of green coffee beans before becoming a brand coffee business in 2004, has
experienced rapid and steady growth. This success can be attributed to a variety of factors
worth discussing.
Objective: To examine the development of SLN Coffee Pvt. Ltd. Co. and the factors that
contributed to this growth into a brand.
Design/Methodology/Approach: Information gathered from primary and secondary data is
analyzed and presented. utilizing the SWOC framework, numerous scholarly articles, web
articles, company websites, and interviewing techniques.
Findings/result: It has been found, findings of a study conducted using a variety of resources
and the analysis of data, that competing in a market is a challenging endeavour that calls for
the application of multiple methods and processes. creativity and innovation.
Research limitations/implications: The evaluation and solutions presented in this paper are
only applicable to industries with a limited to similar business model, yearly revenue, and level
of expertise to SLN Coffee Pvt. Ltd. Co.
Originality/value: This paper focuses on the various factors and scenarios that have enabled
the SLN Coffee Pvt. Ltd. Co to grow and be labelled as a brand in the coffee industry.
Paper type: A Research Case study paper on journey of SLN Coffee Pvt. Ltd. Co in becoming
the successful coffee Brand in comprehensive coverage of the coffee Industry.
Keywords: SLN Coffee, Levista, Instant Coffee, Private limited company, innovative
entrepreneurship, Business strategy
... The sensory panel typically evaluates sensory characteristics such as aroma, flavor, and natural and chemical factors, important for the consumer of special and regular coffees [8]. Following the criteria of the Speciality Coffee Association (SCA) [10,11]. The sensory characteristics such as aroma, flavor, and natural and chemical factors are important for the consumer of special and regular coffees [8]. ...
Multiple factor analysis was used to examine organoleptic coffee assessments such as aroma, aftertaste, flavor, acidity, balance, body, uniformity, sweetness, clean cup, and other organoleptic-related properties used in Coffee Quality Assessment. The Sensory analysis was performed using missing values (NA) scenarios with 5%, 10%, 20%, and 30% of NA. The results suggest that RI-MFA is robust to NA presence of and appears to be appropriate when sensory data are present. Simulation scenarios deleting or replacing values from real-world datasets could be a good strategy; different domains, samples, types of variables, and distributions could prove much closer to reality.
... The coffee tree belongs to the Coffea genus of the Rubiaceae family, including more than 100 species, of which Coffea Arabica (Arabica) and Coffea Canephora (Robusta) are the most consumed, and therefore the most economically important [1][2][3]. Arabica differs from Robusta in several aspects, such as morphology, size and colour of the beans, chemical composition, and sensory properties [4][5][6], as well as growing, cultivation, and brewing properties [7]. Robusta provides very good body and foam, is richer in chlorogenic acids, and contains approximately 40-50% more caffeine than Arabica, which accounts for 65% of global production, is more acidic, less bitter, and has a more refined and pronounced taste and aroma [7][8][9][10][11]. ...
Coffee is a very popular beverage worldwide. However, its composition and characteristics are affected by a number of factors, such as geographical and botanical origin, harvesting and roasting conditions, and brewing method used. As coffee consumption rises, the demands on its high quality and authenticity naturally grows as well. Unfortunately, at the same time, various tricks of coffee adulteration occur more frequently, with the intention of quick economic profit. Many analytical methods have already been developed to verify the coffee authenticity, in which the high-performance liquid chromatography (HPLC) plays a crucial role, especially thanks to its high selectivity and sensitivity. Thus, this review summarizes the results of targeted and non-targeted HPLC analysis of coffee-based products over the last 10 years as an effective tool for determining coffee composition, which can help to reveal potential forgeries and non-compliance with good manufacturing practice, and subsequently protects consumers from buying overpriced low-quality product. The advantages and drawbacks of the targeted analysis are specified and contrasted with those of the non-targeted HPLC fingerprints, which simply consider the chemical profile of the sample, regardless of the determination of individual compounds present.
... The real changes in where and how coffee is grown are expected as a result of global warming (Gokavi & Kishor, 2020). According to scientists, one of the world's most popular beverages may become extinct if conservation and monitoring measures are not implemented (Davis et al., 2012;Feria-Morales, 2002;Castillo et al., 2020). The quality of coffee decreases as the temperature rises, making coffee plants sensitive to microclimate changes (Ogundeji et al., 2019). ...
Coffee is a strategic cash crop for poverty reduction and economic growth in Nigeria,
and it is consumed worldwide, making it a significant source of income at both the micro and
macro levels. This study analysed the trends in ' 'Nigeria's coffee output and the short and longrun determinants of coffee output in Nigeria. A period of 38 years was considered and the data
were sourced from the Food and Agriculture Organization, the World Bank and the International
Coffee Organization. The linear trend and the Autoregressive Distributed Lag Model were
instrumental in the data analysis. The trend analysis reveals that coffee output is decreasing,
necessitating immediate action. Fertiliser use and land availability for farmers require extra
attention in the short run because they are significant and had a positive impact on coffee output.
In the long-run climate change, producer price and fertiliser use negatively impact the coffee
farmers' output. The need to make land easily accessible to coffee farmers by amending land use
regulations to ensure the conservation and expansion of farmlands is one of the most notable
recommendations of this study.
Keywords: Coffee; Output; Dynamics; Price; Climate; Land
... Es importante destacar que el catador Q Grader es quien determina la calidad del café y asigna un precio a pagar por ese grano en particular [24]. Para minimizar el error en la evaluación, se han realizado estudios que validan la precisión de los catadores, encontrando que cuando se trata de café de especialidad con puntajes mayores a los establecidos por la SCA, las evaluaciones no presentan diferencias estadísticas, sin embargo, la preferencia de variables a calificar puede cambiar de acuerdo al horario en que se realice la cata, en el caso de comercio justo [1,5]. ...
Recibido: 21 diciembre 2021. Aceptado: 20 junio 2022 RESUMEN La liberación del mercado de café en 1989 ocasionó el desplome de los precios al productor. En la bolsa de valores el precio pasó de 1.10 a 0.70 USD/lb, el cual no cubría los costos de producción. Una alternativa para mejorar el precio al productor fue el mercado de especialidad. El artículo tiene como objetivo exponer las variables que otorgaron un mejor precio en el "Certamen Cup of Excellence-México" que es un mecanismo del mercado de especialidad, para orientar a los pequeños productores en su participación. Se utilizaron datos disponibles de los años 2015, 2017, 2018 y 2019. Se estimó un modelo de regresión lineal múltiple (MRLM) y se realizó análisis de correspondencia múltiple (ACM). El estudio se complementó con entrevistas a profundidad con diferentes actores de la cadena, incluidos un par de catadores de café. Los resultados señalan que la variable PUNTUA explica el 40.3% del precio pagado en el Certamen, con una probabilidad F de 17.596 altamente significativa (p<0.0001), y las variables VARIEDAD y PROCESO de beneficiado son las más asociadas entre sí por las que se pagó un mayor precio en el Certamen. El resto del precio pagado en el Certamen (para los 5 años analizados) no se explica por la calidad del café, por lo que es necesario investigar los atributos por los que pagan un sobreprecio los consumidores, principalmente del mercado asiático (Corea, Taiwán, China, Japón) y estadounidense. Palabras clave: mercado de café; variedades y procesos de beneficiado; calidad de café; mercado de especialidad.
... The sensory analysis of coffee is subjective and depends on the taster's capabilities and skills [14,53,57]. Therefore, instrumental analyses and chemical assays complement sensory evaluations. ...
Coffee is one of the most valued consumer products. Surprisingly, there is limited scientific knowledge about the biochemical processes during the storage of green coffee that affects its sensory quality. This review analyzes the impact of the different variables involved in the green coffee storage on quality from a chemical point of view. Further, it highlights the relationship between the physiological processes of the grain, its viability, and shelf-life. Notably, the storage conditions and postharvest treatment affect both the longevity and the sensory quality of the coffee, probably due to the biological behavior of green coffee. Various studies found modifications in their chemical profiles involving carbohydrates, lipids, proteins/amino acids, and phenolic compounds. To make future studies more comparable, we recommend standardized protocols for evaluating and linking the sensory coffee quality with instrumental analysis methods and pre-defined settings for experimental storage conditions.
... One of the most affected regions is Central America, where coffee farmers are mainly small and lowincome (Davis et al., 2012;Paterson et al., 2014;Rikxoort et al., 2014;Avelino et al., 2015;Talhinhas et al., 2017;Verhage et al., 2017). Because the quality of coffee is correlated to adequate management against pathogens, safer environmental practices could help improve coffee cup quality (Feria- Morales, 2002). In addition, organic coffee demand has increased considerably because consumers are preferring food safety and agrochemicalfree products (Lee et al., 2015). ...
The transition from conventional to organic agriculture is often challenged by the adaptation of biological control agents to environments heavily exposed to agrochemical pollutants. We studied Trichoderma species isolated from living leaf tissues of wild Rubiacaeae (coffee family) plants to determine their fungicide tolerance and potential for bioremoval. First, we assessed the in vitro tolerance to fungicides of four Trichoderma isolates (Trichoderma rifaii T1, T. aff. crassum T2, T. aff. atroviride T3, and T. aff. strigosellum T4) by placing mycelial plugs onto solid media supplemented with seven different systemic and non-systemic fungicides. After a week, most of the fungicides did not significantly inhibit the growth of the isolates, except in the case of cyproconazole, where the only isolate able to grow was T1; however, the colony morphology was affected by the presence of fungicides. Second, biological removal potential was established for selected isolates. For this experiment, the isolates T1, T2, and T4 were independently inoculated into liquid media with the fungicides azoxystrobin, chlorothalonil, cyproconazole, and trifloxystrobin. After 14 days of incubation, a removal of up to 89% was achieved for chlorothalonil, 46.4% for cyproconazole, and 33.1% for trifloxystrobin using viable biomass. In the case of azoxystrobin, the highest removal (82.2%) occurred by adsorption to fungal biomass. Ecotoxicological tests in Daphnia magna revealed that T1 has the highest removal potential, achieving significant elimination of every fungicide, while simultaneously detoxifying the aqueous matrix (except in the case of cyproconazole). Isolate T4 also exhibited an intermediate efficiency, while isolate T2 was unable to detoxify the matrix in most cases. The removal and detoxification of cyproconazole failed with all the isolates. These findings suggest that endosphere of wild plants could be an attractive guild to find new Trichoderma species with promising bioremediation capabilities. In addition, the results demonstrate Escudero-Leyva et al. Fungicide Removal by Trichoderma that attention should be placed when combining certain types of agrochemicals with antagonistic fungi in Integrated Pest and Disease Management strategies or when transitioning to organic agriculture.
... Generally, coffee products all over the world are sold in two ways: domestic sales and exports abroad. Assessing coffee quality with machine learning has been of great interest to researchers (Feria-Morales, 2002). ...
Coffee beans are processed in a variety of ways such as beverages, foods, sweets, etc. Technology to sort coffee beans is still automated. We, therefore, proposed the concept of machine learning to be applied in coffee bean sorting. We consider the moisture content, size, colour, and characteristics of the coffee bean using image processing. Finally, we sorted the green coffee beans by the Thai coffee grading standards. There are three grades: A, X, and Y. Our machine has an accuracy of 85%. To improve the quality of our machines, the datasets used to train machines must be increased.
... One of the most affected regions is Central America, where coffee farmers are mainly small and lowincome (Davis et al., 2012;Paterson et al., 2014;Rikxoort et al., 2014;Avelino et al., 2015;Talhinhas et al., 2017;Verhage et al., 2017). Because the quality of coffee is correlated to adequate management against pathogens, safer environmental practices could help improve coffee cup quality (Feria- Morales, 2002). In addition, organic coffee demand has increased considerably because consumers are preferring food safety and agrochemicalfree products (Lee et al., 2015). ...
The transition from conventional to organic agriculture is often challenged by the adaptation of biological control agents to environments heavily exposed to agrochemical pollutants. We studied Trichoderma species isolated from living leaf tissues of wild Rubiacaeae (coffee family) plants to determine their fungicide tolerance and potential for bioremoval. First, we assessed the in vitro tolerance to fungicides of four Trichoderma isolates (Trichoderma rifaii T1, T. aff. crassum T2, T. aff. atroviride T3, and T. aff. strigosellum T4) by placing mycelial plugs onto solid media supplemented with seven different systemic and non-systemic fungicides. After a week, most of the fungicides did not significantly inhibit the growth of the isolates, except in the case of cyproconazole, where the only isolate able to grow was T1; however, the colony morphology was affected by the presence of fungicides. Second, biological removal potential was established for selected isolates. For this experiment, the isolates T1, T2, and T4 were independently inoculated into liquid media with the fungicides azoxystrobin, chlorothalonil, cyproconazole, and trifloxystrobin. After 14 days of incubation, a removal of up to 89% was achieved for chlorothalonil, 46.4% for cyproconazole, and 33.1% for trifloxystrobin using viable biomass. In the case of azoxystrobin, the highest removal (82.2%) occurred by adsorption to fungal biomass. Ecotoxicological tests in Daphnia magna revealed that T1 has the highest removal potential, achieving significant elimination of every fungicide, while simultaneously detoxifying the aqueous matrix (except in the case of cyproconazole). Isolate T4 also exhibited an intermediate efficiency, while isolate T2 was unable to detoxify the matrix in most cases. The removal and detoxification of cyproconazole failed with all the isolates. These findings suggest that endosphere of wild plants could be an attractive guild to find new Trichoderma species with promising bioremediation capabilities. In addition, the results demonstrate that attention should be placed when combining certain types of agrochemicals with antagonistic fungi in Integrated Pest and Disease Management strategies or when transitioning to organic agriculture.
... Discrimination between Arabica and Robusta coffee species C. arabica (Arabica) and C. canephora (Robusta) differ in several aspects, for example, morphology, bean size and color, chemical components, and sensorial properties (Davis et al. 2006;Keidel et al. 2010;Feria-Morales 2002). Coffee is generally marketed as a mixture of the two species blended in different amounts to achieve the desired sensory characteristics (Martın, Pablos, and Gonz alez 1998). ...
As they become more health conscious, consumers are paying increasing attention to food quality and safety. In coffee production, fraudulent strategies to reduce costs and maximize profits include mixing beans from two species of different economic value, the addition of other substances and/or foods, and mislabeling. Therefore, testing for coffee authenticity and detecting adulterants is required for value assessment and consumer protection. Here we provide an overview of the chromatography, spectroscopy, and single-nucleotide polymorphism-based methods used to distinguish between the major coffee species Arabica and Robusta. This review also describes the techniques applied to trace the geographical origin of coffee, based mainly on the chemical composition of the beans, an approach that can discriminate between coffee-growing regions on a continental or more local level. Finally, the analytical techniques used to detect coffee adulteration with other foods and/or coffee by-products are discussed, with a look at the practice of adding pharmacologically active compounds to coffee, and their harmful effects on health.
... The coffee bean classifier, which has been widely circulating in the market today, is a type of sifter [26,27]. This classifier is equipped with a blower to blow air. ...
Nowadays, some coffee production centers are still classification manually, so it requires a very long time, a lot of labor, and expensive operational costs. Therefore, the purpose of this research was to design and performance of the coffee bean classifier that can accelerate the process of classification beans. The classifier used consists of three main parts, namely the frame, driving force, and sieves. Research parameters include classifier work capacity, power, specific energy, classification distribution and effectiveness, and efficiency. The results showed that the best operating conditions of the coffee bean classifier was found at a rotational speed of 91.07 rpm and a 16° sieves angle with a classifier working capacity of 38.27 kg/h, the distribution of the seeds retained in the first sieve was 56.77 %, the second sieves was 28.12%, and the third sieves was 15.11%. The efficiency of using a classifier was found at a rotating speed of 91.07 rpm and a sieves angle of 16°. This classifier was simple in design, easy to operate, and can sort coffee beans into three classification, namely small, medium, and large.
... When it comes to quality grading, it is important to define quality parameters measured and the use of a scientifically validated method (Feria-Morales, 2002 (Wichchukit & O'Mahony, 2015;Xia et al., 2021). ...
Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory studies employed. The results reveal that two thirds of the panels have between eight and twelve members, with gender data provided in half of the papers. Overall duration of their initial training is presented only in around 20% of reviewed publications. When provided, duration was below 2 hours per session involving up to 10 sessions. One third of papers confirmed to have conducted training of the panel for methods employed, while almost half used experienced human subjects with no further data. Around 12% of all manuscripts have validated training of their sensory panel, while 20% of papers covered at least one criterion for assessment of their panels' performance. The majority of papers (80%) used descriptive methods, mainly with intensity scales. It is of note that 15% of papers used hedonic tests typical for consumer studies. Almost half of the scholars conducted their research in triplicates (41.3%) while almost one quarter (24%) provided no data on this subject. Type of food analyzed has no effects on the quality of data provided regarding panels, training, sensory methods, and replications.
... E-mail: elisehernandez@uv.mx del tostado de café depende de la percepción del operador, lo cual puede conducir a variaciones entre los lotes de tostado (Hall, 1958;Land y Shepherd, 1984;Feria-Morales, 2002). En la literatura, se han realizado diversos estudios sobre monitoreo y control de la torrefacción, buscando estandarizar el grado de tostado. ...
The roasting stage during coffee processing is a critical determinant of coffee sensorial features. However, direct monitoring methods are currently not available, which difficult its standardization. In this work, image analysis of the surface of coffee grains is proposed as an indirect monitoring tool of the coffee roasting. Images of coffee grains were obtained from two types of roasting units and processed using 2D Fourier Transform. The results allowed to the identification of a direct correlation between the degree of roasting coffee with scaling exponents obtained from the image analysis
... For green coffe the most important method for evaluating its quality is the cup tasting, this method is widely employed by coffee producers in the evaluation of the final quality of the product (Craig et al. 2018;Feria-Morales 2002). In the cupping, the attributes of coffee (e.g., flavor, acidity, body and cup cleanness) can be distinguished by professional tasters also called cuppers (Belchior et al. 2019;Tolessa et al. 2016). ...
The degree of roasting is a factor that promotes influence on the sensory attributes of coffee, beingan important aspect of quality control in industries, affecting the commercial value of coffee. In this chapter, two commercial coffee blends (hard/rioysh dark roasted blend - class 1 and rioysh/rio medium roasted blend - class 2) were classified by two cuppers from a coffee cooperative of Paraná State – Brazil. These roasted and ground coffee samples were also evaluated by a smartphone and a free applicative named Color Grab that provides the mean of the numeric values for the red, green, blue, hue, saturation, and brightness (R, G, B, H, S, V, respectively) channels. This information concerns the sample channels that were used in the development of an alternative method to cup quality assessment and evaluation of coffee blends using kurtosis-based Projection Pursuit Analysis (kPPA). Overall, the discrimination of both classes of samples based on smartphone image with the Color Grab app was achieved using the kPPA. Class 1 samples were discriminated by negative scores, while class 2 samples were discriminated by positive scores. Regarding the channels responsible for these observations, R, G, B, H, and S were important for discriminating class 1 samples and the V was highlighted for discriminating class 2 samples. Considering that cupping made by cuppers is subjective, time-consuming, costly and often are either not repeatable from different groups of cuppers, smartphone-based image can assist the coffee industry and professionals in this sector in implementing a real-time quality control analysis, using this method as an analytical screening.
... Yüzyıllardır günlük hayatın ve kültürün vazgeçilmez bir parçası olan kahve (Feria-Morales, 2002), günümüzde ticari ve sosyal açıdan büyük önem taşımaktadır (Özdestan, 2014). Her gün, tüm dünyada milyonlarca insan yüz milyonlarca fincan kahve tüketmektedir (Shaker ve Rath, 2019). ...
Günümüz tüketicilerinin yaşam tarzlarındaki değişimler tüketim şekillerini etkilemektedir. Bu çalışmanın temel amacı yaşam tarzının kahve dükkanlarını tercih etme niyeti üzerinde etkisinin olup olmadığını incelemektir. Bu amaç doğrultusunda anket tekniğiyle 390 katılımcıya anket uygulanmıştır. Elde edilen veriler ile gerçekleştirilen analizler sonucunda katılımcıların kahve dükkanlarına haftada 1-2 defa gittiği ve kahve dükkanı türü olarak genellikle yerli kahve dükkanlarını tercih ettiği, kahve dükkanlarını tercih ederken kahve dükkanlarında sırasıyla arkadaşlarla buluşma, aileyle vakit geçirme ve yeme içme gereksinimlerini karşılamaya önem verdiği görülmüştür. Çalışmanın temel amacı doğrultusunda gerçekleştirilen regresyon analizi sonucunda da yaşam tarzı değişkenlerinin kahve dükkanlarını tercih etme niyeti üzerinde anlamlı bir etki gösterdiği görülmüştür. Yaşam tarzına yönelik değişkenler incelendiğinde moda tutkunları ve yeniliğe açık olanların niyeti pozitif yönde açıkladığı becerikliler, ilgi alanı sınırlı olanlar ve inananların ise niyeti negatif yönde açıkladığı saptanmıştır.
... It is commonly claimed that the shape and size of the bean have a significant impact on the flavor of the coffee with the larger beans being more flavorful as compared to the smaller beans. It is also believed that similarity in the size of coffee beans allows for an even degree of the roast as compared to a dull roast with beans of varying sizes or grades [95]. The findings of Luna Gonzalez et al. [96] support this claim but also showed that this can vary based on the coffee variety. ...
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor.
... No comércio de café, os procedimentos de degustação são utilizados para a negociação da commoditie, tendo como base a qualidade da bebida, que é descrita pelos provadores, usando opinião pessoal e experiência de degustação acumulada ao longo dos anos (Feria-Morales, 2002). (2011), os componentes aromáticos são particularmente importantes em cafés especiais e estes compostos são os principais constituintes da experiência sensorial de provadores de café. ...
Capítulo de livro dedicado a produção de café conilon de qualidade.
... Arabica and Robusta differ in several aspects-for example, taxonomic classification, morphology, bean size and color, chemical compounds, and sensory evaluation [4][5][6]. For example, the mean liking scores in a consumer test based on aroma, flavor, and mouthfeel led to significantly higher values for Arabica (6.0) in comparison with Robusta (4.4) based on a nine-point category scale where "1" ...
Species adulteration is a common problem in the coffee trade. Several attempts have been made to differentiate among species. However, finding an applicable methodology that would consider the various aspects of adulteration remains a challenge. This study investigated an ultraviolet–visible (UV-Vis) spectroscopy-based determination of caffeine and chlorogenic acid contents, as well as the applicability of non-targeted near-infrared (NIR) spectroscopy, to discriminate between green coffee beans of the Coffea arabica (Arabica) and Coffea canephora (Robusta) species from Java Island, Indonesia. The discrimination was conducted by measuring the caffeine and chlorogenic acid content in the beans using UV-Vis spectroscopy. The data related to both compounds was processed using linear discriminant analysis (LDA). Information about the diffuse reflectance (log 1/R) spectra of intact beans was determined by NIR spectroscopy and analyzed using multivariate analysis. UV-Vis spectroscopy attained an accuracy of 97% in comparison to NIR spectroscopy’s accuracy by selected wavelengths of LDA (95%). The study suggests that both methods are applicable to discriminate reliably among species.
... However, such evaluation techniques are highly subjective and not reliable. In addition, cupping is time-consuming and dependent on trained cupper experts (Feria, 2002). Thus, there is a need to develop fast and reliable scientific methods to assess the quality of coffees before or after roasting. ...
Abstract
In this research, the application of the first order derivative spectra was employed to determine the levels of caffeine (CAF) and chlorogenic acids (CGA) in defective (immature, black, and sour) and non-defective coffee beans without using extraction or background correction techniques. The extreme points of first order derivate spectra of these compounds were at the wavelength of 260 nm and 292 nm enable to quantify the contents of caffeine and chlorogenic acids respectively. The level of caffeine and chlorogenic acids in coffee beans determined by this method is ranged from 1.2 ± 0.12 - 1.46 ± 0.47% and 4.04 ± 0.44 - 4.43 ± 0.43% respectively. The study results also indicated total contents of caffeine and chlorogenic acids levels discriminate the defective and non-defective coffee beans with higher caffeine and chlorogenic acids contents being observed in defective coffee beans. As the method, it is extremely rapid, easy, and inexpensive and also requires minimal sample preparation for the quantification of caffeine and chlorogenic acids contents in coffee, it could be a valuable quality control technique.
... In the coffee industry, however, there seems to be no consensus over whether roast colour measurement is in and of itself an important indicator, or whether focus should instead be exclusively placed on the temperature evolution over time, or finally whether time of popping is particularly interesting compared to other aspects of the roasting time curve. The problem with any of these viewpoints is that in most cases, they are based on the individual opinions of professional roasters, rather than on carefully planned experiments with trained sensory panels (e.g., [32]). This could lead to commercial failures as, for instance, colour measurements are often left out of QC procedures in specialty coffee roasteries; if colour is indeed an important flavour modulator, this could result in consumer relevant, but unknown (not checked) batch-to-batch variations. ...
This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysis with trained (in six studies) or semi-trained (in two studies) assessors, focusing on a common set of attributes. The results indicated that, while both parameters significantly affected coffee flavour, colour was the stronger predictor of the two. The effects direction for both colour and time were similar and related to the rate of non-enzymatic browning, with darker roasts/longer roasting times associated with an increase in bitterness and a decrease in acidity, fruitiness, and sweetness. With respect to roasting time, we distinguished two phases, “time to first crack”, corresponding to the time between the onset of roasting and the moment where the accumulated steam pressure causes the beans to crack, and “development time”, corresponding to the time elapsed from the first crack to the end of the roasting process. The results clearly indicated that, under the same colour, time variation also influenced flavour, and in particular, development time, rather than time to first crack, had the largest effect on coffee flavour.
... A qualidade final do café que é ofertado ao consumidor é determinada pela análise sensorial ou popularmente conhecida como prova de xícaras, por meio de degustadores, usando opinião pessoal e experiência de degustação acumulada ao longo dos anos (Feria-Morales, 2002;DiDonfrancesco et al., 2014). Tal procedimento de avaliação da qualidade do café apresenta-se como um método inevitavelmente subjetivo, o qual pode não levar em consideração as diferenças em suas constituições químicas. ...
O café conilon representa quase 20% de toda a produção de café Brasileiro, entretanto, é pouco valorizado em relação ao quesito qualidade sensorial, quando comparado com o café arábica.
Destaca-se que os cafés oriundos do gênero Coffea canephora, possuem um perfil sensorial mais denso, menos adocicado, menos ácido e com forte pronunciação do corpo no momento da
degustação. Porém, diversos processos estão sendo desenvolvidos e testados para melhoria da
qualidade e agregação de valor ao produto, fazendo com que os produtores de café conilon tenham que modificar técnicas e procedimentos operacionais. Assim, neste estudo em questão, os
experimentos foram conduzidos na Fazenda Venturim em São Domingos do Norte, Espírito Santo. Para o curso em questão, foram adotados processos com aplicação de culturas de arranque
(levedura) para otimizar e modificar as rotas metabólicas e consequentemente a qualidade sensorial. Uma análise exploratória, utilizando o método de análise de componentes principais (PCA), foi aplicada aos espectros de infravermelho médio das 33 amostras de café geradas pelos tratamentos via-úmida com o objetivo de entender a influência desses diferentes processamentos na composição química e qualidade final do café. Resultados preliminares indicam potencial para otimização da qualidade do café conilon através do uso do processamento via-úmida com uso de
culturas de arranque.
... The size of the screen hole is usually specified in 1/64 inch, and the screen hole diameter (in mm) is equivalent to screen number multiplied by 1/64 inch (Feria-Morales, 2002;Wintgens, 2004). Weight fractions retained on each sieve were recorded as described in Muschler (2001), and then converted into percentage basis. ...
Nutrients are essential for plant growth and development, and soil nutrient ratios play key roles in coffee quality. The objective of this study was to investigate the influence of soil nutrient ratios on the quality of wild Arabica coffee in Ethiopia. Results revealed that the balance between the soil nutrients was well correlated with coffee quality attributes. The balance between magnesium and calcium (Mg:Ca) and the balance between nitrogen and phosphorus (N:P) were found to be very important factors for bean size. Increase in Ca relative to Mg increased bean size, and vice versa. The higher the concentration of available P in relation to soil organic carbon (P:C) or total N (P:N), the better the cup quality of the coffee, and vice versa. The Mg:K ratio, P:N ratio, P:C ratio and P:Zn ratio were very important factors for cup quality. Although the ratio between Mg and K was important for cup quality, it was not apparent for bean size. The ratio between Ca and Mg was of no or little importance for coffee cup quality as opposed to that of bean size. Therefore, coffee growers should make careful decisions depending on the demands of the buyers/consumers and environmental requirements.
... The size of the screen hole is usually specified in 1/64 inch, and the screen hole diameter (in mm) is equivalent to screen number multiplied by 1/64 inch (Feria-Morales, 2002;Wintgens, 2004). Weight fractions retained on each sieve were recorded as described in Muschler (2001), and then converted into percentage basis. ...
... Portanto a clonagem tornou-se uma grande aliada na busca de genótipos da espécie C. canephora, pois, normalmente, esta espécie de café possui maior adaptação às condições a ser analisada e possui ampla distribuição geográfica (BRAGANÇA et al., 2001;PARTELLI et al., 2014) De acordo com a Associação Brasileira da Indústria do Café (ABIC) o consumidor é o alvo principal para o controle da qualidade de cafés, portanto, as análises sensoriais são de extrema importância, e por isso são classificadas como método padrão de análise. No comércio de café, os procedimentos de degustação são utilizados para a negociação da commoditie, tendo como base a qualidade da bebida, que é descrita pelos provadores, usando opinião pessoal e X Simpósio de Pesquisa dos Cafés do Brasil -ISSN: 1984-9249 8 a 11 de outubro de 2019, Vitória -ES experiência de degustação acumulada ao longo dos anos (FERIA-MORALES, 2002). De acordo com DUTRA et al. (2001) quando o café é submetido a temperaturas entre 200-250°C, os constituintes do grão verde são transformados, gerando novos produtos, responsáveis pelos aromas e sabores típicos. ...
RESUMO: Neste estudo foram analisados sensorialmente 42 genótipos de cafés da espécie Coffea canephora cultivados no Norte do Espirito Santo de acordo com a metodologia da Uganda Coffee Development Authority –(UCDA) por especialistas na área (Q-Graders). As características genéticas juntamente com as condições ambientais determinam a qualidade de bebida do café, de modo que a seleção de novas cultivares de café requer informações de atributos sensoriais a fim de avaliar a qualidade do café. Os resultados atribuíram ao café nº 42 o maior valor na avaliação global e indicaram o atributo doçura e conjunto como as variáveis mais significativa na construção do modelo. Um número significativo de genótipos apresentaram bons resultados e pesquisas na área ainda estão em andamento para obter resultados mais concretos no futuro, baseado em mais uma ou duas colheitas.
... Entretanto, conforme demonstrado nos estudos conduzidos por Feria-Moralles (2005), DiDonfrancesco et al. (2014), Pereira el al. (2017), Pereira et al. (2019), a análise sensorial de cafés especiais, mesmo com aspectos subjetivos, dificilmente será substituída por processos automatizados, ou mesmo por testes químicos mais refinados. Neste interim de processos, protocolos, interações entre fatores controláveis e não controláveis, emerge uma questão crucial para validação da qualidade final do café, o quesito calibragem, ou seja, a forma como os Q-Graders julgam a qualidade da bebida, tendo em vista que, recentes estudos, empreendidos por Evangelista et al. (2014a), Evangelista et al. (2014b), DeBruyn et al. (2017, , foram capazes de demonstrar o potencial de modificação do perfil sensorial através de interações entre o decurso do processos, através da inoculação de microrganismos, ou mesmo simplesmente compreendendo o feito das condições edafoclimáticas sobre a qualidade final. Assim, surge uma gama de cafés com alterações de processos, conhecidos como fermentados. ...
... Entretanto, conforme demonstrado nos estudos conduzidos por Feria-Moralles (2005), DiDonfrancesco et al. (2014), Pereira el al. (2017), Pereira et al. (2019), a análise sensorial de cafés especiais, mesmo com aspectos subjetivos, dificilmente será substituída por processos automatizados, ou mesmo por testes químicos mais refinados. Neste interim de processos, protocolos, interações entre fatores controláveis e não controláveis, emerge uma questão crucial para validação da qualidade final do café, o quesito calibragem, ou seja, a forma como os Q-Graders julgam a qualidade da bebida, tendo em vista que, recentes estudos, empreendidos por Evangelista et al. (2014a), Evangelista et al. (2014b), DeBruyn et al. (2017, , foram capazes de demonstrar o potencial de modificação do perfil sensorial através de interações entre o decurso do processos, através da inoculação de microrganismos, ou mesmo simplesmente compreendendo o feito das condições edafoclimáticas sobre a qualidade final. Assim, surge uma gama de cafés com alterações de processos, conhecidos como fermentados. ...
RESUMO: O processo de análise sensorial é uma das etapas de validação da qualidade do café em todo o mundo, sendo que neste caso, a aplicação de provadores treinados se faz presente em quase todas as empresas que possuem processos de compra, venda, industrialização e distribuição de cafés para consumidores. O programa de formação de Q-Graders constitui-se numa metodologia mundialmente reconhecida, como base no amplo espectro de formação dos profissionais, que são submetidos a diversos testes de calibragem, olfato, tato e palato. Neste estudo, quinze amostras de cafés oriundos do grupo de arábica e conilon, foram submetidas a processos de fermentação e apresentas a oito Q-Graders, em dois países distintos, Rússia e Brasil, para que fosse possível avaliar o nível de calibragem dos profissionais em relação aos cafés que sofreram modificações em seus processos de pós-colheita. O experimento foi conduzido em delineamento inteiramente casualizado. As médias dos diferentes níveis de qualidade de aplicações Q-Graders Russos e Brasileiros foram comparadas usando o teste de 5% a probabilidade. Foi elaborada uma análise de similaridade entre os cafés e entre os degustadores, com uma matriz com as variáveis e, posteriormente, foram construídos dendrogramas utilizando a distância euclidiana média. Os resultados indicam que os profissionais possuem uma percepção sensorial com nível elevado de calibragem, todos os provadores observaram defeitos em um único café, indicando consistência da metodologia. Por fim, os resultados indicam que para o café conilon, as fermentações promoveram notas sensoriais próximas ao café arábica e em alguns cenários, notas superiores.
The effect of replacing 20% pork meat in cooked sausages by Pea Protein Isolate (PPI), pea Low Moisture Extrudates (LME), and pea High Moisture Extrudate (HME) on the nutritional, techno-functional and sensorial properties of emulsified cooked sausages was investigated. All hybrid sausages contained all essential amino acids in sufficient amounts. Interestingly, extrusion significantly reduced the Anti-Nutritional Factors (ANF) trypsin and chymotrypsin inhibitors, and the allergenic pea Pis s2 (convicilin) content. Inclusion of (texturized) pea proteins into hybrid meat sausages resulted in weaker networks, and thus (significant) softer bite, and significant color changes. The expert taste panel did not note any significant differences between the hybrid sausage with PPI and its reference for all sensorial attributes.
Industrial relevance
Producing meat substitutes with powdered or extruded plant-based protein products, such as PPI, LME, and HME, can result in several limitations concerning textural, nutritional and sensorial features. To avoid these hurdles, hybrid meat products, where a fraction of the meat is replaced by alternative proteins, may bring a solution.
This work demonstrated that 20% of pork meat can be replaced by pea products PPI, LME or HME in emulsified cooked sausages without any implications towards the amino acid profile. Moreover, using extruded pea products could even significantly reduce ANF trypsin and chymotrypsin inhibitors and the allergenic pea convicilin contents. This knowledge plays a crucial role for product development, as this demonstrates that hybrid meats can be produced with great nutritional qualities. The challenges identified were that the hybrid sausage exhibited a weaker network with softer texture, and the inclusion of extruded proteins led to large cavities with jelly-like excretion. This demonstrates the importance of selecting suitable (forms of) plant proteins for the production of hybrid meats with great techno-functional and organoleptic properties.
Purpose
The paper aims to understand the role of sensory quality scoring used at the competition auctions on pricing outcomes and how the auction process could be improved to increase sustainability in the specialty coffee market.
Design/methodology/approach
The authors build a conceptual model explaining the potential role of sensory quality scoring in generating inequitable outcomes in specialty coffee auctions. The authors' research is exploratory. The authors base the propositions on the findings of the extant literature and our analysis of data from 24 Best of Panama (BOP) Auctions that took place between 2017 and 2021.
Findings
A striking feature in recent BOP Auctions is a winner-takes-all (WTA) outcome. The authors also document the presence of significant price inversion. The authors attribute these outcomes to the interactions of information-poor producers, information-rich intermediaries and conspicuous consumers in competition auctions, where the product quality measurement is highly unreliable.
Research limitations/implications
Data need to be gathered more broadly to enable the operationalization of the current propositions into testable hypotheses.
Social implications
These strategies intend to provide guidelines for producers, consumers and other value chain participants on creating equitable solutions to a thriving industry where a WTA phenomenon occurs.
Originality/value
The current study is the first to argue that existing quality scoring practices, as well as conspicuous consumption, contribute to the inequities. Finally, the study proposes novel interventions to standardize the quality grading protocols and communicate them transparently to both producers and consumers.
Nowadays, coffee has a broad highlight in the international commerce and its qualities are certified according to the Global Quality Program developed by specialized coffee agencies. Expert tasters provide a score classifying the coffees as Gourmet, Superior, Traditional and Inferior. However, due to relatively high-cost, possibility of misclassification, difficulty of large-scale analysis, and mainly to the subjectivity generated by the tasters, the international commerce requires a fast and reliable analysis. Fourier Transform Infrared Spectroscopy (FTIR) is a widely disseminated technique in laboratories routine for direct analysis besides successfully applied to measure the coffee quality. In the present work, coffee FTIR spectra were assisted by chemometric tools based on pattern recognition such as principal component analysis (PCA) and linear discriminant analysis (LDA) to find a suitable classification model for authentication purposes. Spectral predictors did not favor the discrimination of coffee samples. LDA performance was greatly improved using the PCs obtained from PCA as input variables. Several models were fitted from these PCs, so that the optimal classifier achieved 95% accuracy in the overall predictions. This model also showed sensitivities in the range 83–100% and specificities ranged from 93 to 100%, indicating that the tuned model is trustworthy to successfully evaluate the commercial coffee authenticity. The developed method is simple, rapid, and environmentally friendly, since not demanding any sample preparation and does not producing waste after analysis. Its application can help to protect coffee market and companies by product quality certification.
Electronic nose (E-nose) plays an important role in the detection of Chinese baijiu, which is an alcoholic beverage of high reputation. However, traditional e-nose data processing relies on manual selection of features with complicated preprocessing steps. The production process of baijiu with the same flavor is similar, but due to the limited number of sensors, it is not easy to quickly extract specific features with e-nose. To overcome this shortcoming, we propose a novel method based on Channel Attention Convolutional Neural Network (CA-CNN) for authenticity identification of Chinese baijiu. The underlying channel attention module analyzes the dependencies between channels and learning weights in order to improve the detection accuracy. In particular, we evaluated the comprehensive performance of the system by comparing it with traditional machine learning methods. The prediction accuracy of the CA-CNN (98.53%) is better than the back-propagation artificial neural network (BP-ANN) (90.83%), the support vector machine (SVM) (84.5%), and the random forest (RF) (86.867%). The experiment results show that the CA-CNN has reasonable reliability, stability and good prediction performance in the quality classification of Chinese baijiu. It provides an effective reference method for the standardization of baijiu quality inspection.
The cupping test appeared in Brazil at the beginning of the twentieth century and was adopted by the Official Coffee and Goods Exchange of Santos, from 1917, a few years after its installation in 1914. However, it has not yet been established a uniform evaluation criterion, varying from entity to entity.
The sensory qualities of brewed coffee are strongly correlated with the total dissolved solids (TDS) and extraction yield ( E ) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a single, species-averaged equilibrium constant K yields theoretical predictions indicating that the TDS is approximately inversely proportional to the water/coffee mass brew ratio, while E is independent of the brew ratio. Our experimental results strongly accord with both theoretical predictions, and indicate that E is approximately 21% over a wide range of brew ratios. An analysis of the standard oven-drying method for measuring E indicates that it yields significant underestimates of the true value at equilibrium, due to retained brew within the spent moist grounds. We further demonstrate that K is insensitive to grind size, roast level, and brew temperature over the range 80-99°C. Taken together, our results indicate that full immersion brewing offers precise control over the TDS at equilibrium but little control over E , and that practitioners should pay careful attention to their brew ratio as the most important parameter for full-immersion brewing.
Mass spectrometry imaging (MSI) is a promising chemical imaging method. Among various endogenous molecules, mapping the concentration and the spatial distribution of specific compounds in the coffee bean tissue is of tremendous significance in its function research, as these compounds are critical to grading coffee beans at the molecular level, determining the geographical origin, and optimizing storage conditions of coffee beans. In this paper, we established an atmospheric pressure (AP) matrix-assisted laser desorption/ionization (MALDI) MSI method for the microscopic distribution analysis of endogenous molecules, for example, sucrose, caffeine, and caffeoylquinic acid, in the coffee bean endosperm. Experiments were done on the differences between coffee beans from eight countries. Principal component analysis (PCA) was performed using IMAGEREVEAL software. The results showed that the chemical composition and relative content of coffee beans from different origins are different. Our work provides a detection method that may be used for coffee bean quality identification, efficient use, product traceability, and product counterfeiting.
This study aimed to identify the main compounds and sensory attributes found in green and roasted coffee brews. To this end, sensory analysis techniques and a sensory discrimination test were conducted, and antioxidant capacity and individual phenolic compounds were analyzed. Multivariate statistical analysis was then conducted to identify characteristic compounds and sensory attributes. Antioxidant capacity assays did not show any significant differences between green and roasted coffee brews. However, both the individual phenolic and sensory profiles of green and roasted coffee brews were significantly different. Finally, we were able to identify through multivariate analysis, the sensory attributes and phenols that characterize each type of coffee. In this sense, green coffee brews are characterized by floral, and thin aqueous flavors, whereas, roasted coffee brews are characterized by flavors of chocolate and caramel, and creamy and intense flavors.
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. 1) In this study, sensory attributes of the 18 most popular Colombian coffees are investigated. 2) Results suggest that sensory attributes linked to the olfactory sense have direct effect on price. 3) Attributes related to flavor have an inverse relation with price. 4) Same relations are observed for information showed at the package.
Many researchers feel that external validity must be emphasized even in theoretical research. The argument for both a sophisticated and a common sense version of this contention is refuted in this paper. It is concluded that the very nature of progress in theoretical research argues against attempting to maximize external validity in the context of any single study.
Evidence suggests that some consumers react to promotion signals without considering relative price information. We adopt Petty and Cacioppo's Elaboration Likelihood Model (ELM) to explain this behavior in terms of the ELM's peripheral route to pursuasion in which the promotion signal is taken as a cue for a price cut. Experimental results show that low need for cognition individuals react to the simple presence of a promotion signal whether or not the price of the promoted brand is reduced, but that high need for cognition individuals react to a promotion signal only when it is accompanied by a substantive price reduction. Copyright 1990 by the University of Chicago.
Four experiments were conducted to assess the effect of food color on flavor identification of noncarbonated beverages and to assess the interactive effect of food color and flavor levels on the perceived flavor intensity and hedonic quality of beverages and cake. Results showed that color masking dramatically decreased flavor identification of fruit-flavored beverages, while atypical colors induced incorrect flavor responses that were characteristically associated with the atypical color. In addition, the color level of beverages had significant effects on their overall acceptability, acceptability of color and of flavor, as well as on flavor intensity. The same results were shown with cake samples, with the exception that a significant interaction of color and flavor level was observed on overall acceptability. Correlational analysis on the subjective dimensions showed that the overall acceptability of both the beverage and cake products was more closely associated with ratings of flavor acceptability than with ratings of color acceptability. In addition, a test of the effect of colorant safety information showed that such information did not decrease any aspect of a product's acceptability.
Based on eye-fixation patterns, strategies for multiattribute binary choice were classified as holistic (within an alternative) or dimensional (within an attribute across alternatives). In a task environment hospitable to both strategies, dimensional processing predominated. Even for alternatives like simple gambles, which require holistic computations, dimensional strategies were used as often as holistic ones. The dimensional strategies were augmented by two procedures that simplify the computations. These simplification procedures reduce cognitive effort at the cost of a relatively small increase in errors. However, for about half the subjects the use of these simplification procedures led to systematic violations of expected utility theory on certain choices. Both the preference for dimensional over holistic strategies and the adoption of simplifying procedures are compatible with the desire to reduce cognitive effort. We propose that strategies are selected to minimize the joint cost of errors and effort.
The present study differs from earlier efforts by its consideration of (1) future attendance intentions of potential artsgoers, (2) life-style, attitudinal, and experiential predictor variables, and (3) multiple market segments, and by its use of multivariate methods. With such differences, socioeconomic variables that were best predictors of arts attendance in prior work become nonsignificant. Implications for arts management are discussed.
The literature indicating that person-, context-, and task-specific factors cause consumers to utilize different decision strategies has generally failed to affect the specification of choice models used by practitioners and academics alike, who still tend to assume an utility maximizing, omniscient, indefatigable consumer. This article (1) introduces decision strategy selection, within a maintained compensatory framework, into aggregate choice models via latent classes, which arise because of task complexity; (2) it demonstrates that within an experimental choice task, the model reflects changing aggregate preferences as choice complexity changes and as the task progresses. The import of these findings for current practice, model interpretation, and future research needs is examined. Copyright 2001 by the University of Chicago.
This study extends research on incidental ad exposure by examining whether incidental exposure to an ad increases the likelihood that a product depicted in the ad will be included in a consideration set. Incidental ad exposure implies that an ad receives minimal attentional resources while other more relevant information is being processed. Results suggest that the incidental exposure effect is fairly robust, occurring across a variety of factors (when the consideration set formation context was memory or stimulus based, when the buying situation was familiar or unfamiliar, and across two different product classes). Further, these effects were found despite subjects' lack of explicit memory for the ads. Copyright 1997 by the University of Chicago.
Ce recueil dont l'objectif est essentiellement pratique, est destiné à tous ceux qui souhaitent réaliser des analyses de qualité gustative des fruits. Il rappelle d'abord les bases physiologiques de la qualité gustative des fruits. Des fiches techniques apportent des précisions sur les différentes méthodes d'analyse. Des fiches produits signalent les particularités propres à chaque espèce fruitière.
This research investigates the role that food color plays in conferring identity, meaning and liking to those foods and beverages that assume many flavor varieties. In a taste test experiment manipulating food color and label information, 389 undergraduates at a public university (53% male and 47% female; 79% between 18 and 21 years of age) were assigned the task of evaluating a successful brand of powdered fruit drink. Results from this study indicate that food color affects the consumer’s ability to correctly identify flavor, to form distinct flavor profiles and preferences, and dominates other flavor information sources, including labeling and taste. Strategic alternatives for the effective deployment of food color for promotional purposes at the point of purchase are recommended.
Designing effective marketing programs requires forecasting the choice strategy a consumer will use in a given decision environment. Both simplifying and optimizing considerations may affect the strategy used. This study found individuals' perceptions of different strategies as simplifiers and optimizers varied, with number of options being reviewed operating as a moderator.
Correspondence analysis is an exploratory data analysis technique for the graphical display of contingency tables and multivariate categorical data. Its history can be traced back at least 50 years under a variety of names, but it has received little attention in the marketing literature. Correspondence analysis scales the rows and columns of a rectangular data matrix in corresponding units so that each can be displayed graphically in the same low-dimensional space. The authors present the theory behind the method, illustrate its use and interpretation with an example representing soft drink consumption, and discuss its relationship to other approaches that jointly represent the rows and columns of a rectangular data matrix.
The authors develop an approach to determine and analyze choice set restriction on the basis of secondary source information on consumer purchase histories. Individual-level choice sets are estimated using a Bayesian updating procedure in conjunction with the multinomial logit model. The authors apply the procedure to scanner panel data for the liquid laundry detergent category. An analysis of estimated choice sets across panelists reveals that market share does not "go hand-in-hand" with choice set share (the percentage of choice sets in which a brand is a member). Examining choice set membership patterns, such as the cooccurrence of brands in the same product line, also provides insight into sister-brand cannibalization. Estimation results also show that promotions can expand choice sets, providing excluded brands a means to gain entry and long-term sales benefits.
The authors develop a model of consideration set composition. The approach taken is to compare the marginal expected benefits of including an additional brand in the consideration set with its associated costs of consideration. From an expression of the utility that a brand needs to gain membership in an existing consideration set, the authors derive an expression for set composition and optimal set size. They develop a measurement method to test the model at the individual level and apply it to the ready-to-eat cereal market. The model is tested in two ways. First, the utility function is calibrated at the individual level and the model is used to predict consideration of existing brands. The calibrated model also is used to forecast individual consideration of three new product concepts. Second, the predictive ability of a two-stage model of consideration and choice is tested against a traditional one-stage choice model. The authors conclude with a discussion of management implications of the model in terms of auditing currently available brands and new product management.
In the hedonic scale method the stimuli (actual samples or food names) are presented singly and are rated on a scale where the 9 categories range from "dislike extremely" to "like extremely." History, methods of use in laboratory and field, analysis of the data, reliability, essential characteristics, applications, special effects requiring control, and interpretation of results are discussed and evidence is cited for the method's validity for predicting food behavior. Major advantages of the method are: Ss can respond meaningfully without prior experience, it is suitable for use with a wide range of populations, the data can be handled by the statistics of variables, and results are meaningful for indicating general levels of preference. (PsycINFO Database Record (c) 2012 APA, all rights reserved)
Examined sensory perceptions of dimensionally simple stimuli composed of 1 or 2 objectively measurable attributes of flavor (sweet, sour) and color (red) using multidimensional scaling analysis. In 3 experiments with 20–30 19–36 yr old Ss each, high correlations were found between the objectively measurable physical characteristics of the stimuli and the perceptual spaces obtained by multidimensional scaling analysis of expressed gustatory and visual perceptions. Correlations were highest for stimuli sets containing single attributes detected by either gustation or vision and decreased when more complex sensory attributes were presented. (PsycINFO Database Record (c) 2012 APA, all rights reserved)
In 2 experiments, 3 tasteless food dyes (red, yellow, and brown) were used to color carbonated water and white (colorless) birch beer. 100 adults (mostly college age) were requested to taste the preparations and judge the flavor to assess the influence of the colors on taste perception. This influence was clearly in evidence when the Ss tasted the birch beer, but little effect was seen with the carbonated water. Red had a greater ability to generate color-oriented responses than yellow. (5 ref) (PsycINFO Database Record (c) 2012 APA, all rights reserved)
Perceived sweetness and redness in five red colored solutions containing 0.25–5.0% FD&C Red 40 were quantified using magnitude estimation. Three panels of 14 subjects each evaluated solutions containing five sucrose concentrations ranging from 2.7–5.3%. Color had a statistically significant effect (p≤0.05) on sweetness perception in 80% of the treatments. Sweetness in darker colored solutions was 2–10% greater than the lighter reference when the actual sucrose concentration was 1% less. Sweetness increased linearly over all sucrose concentrations and over a narrow range of color intensities. Color was measured using the Gardner XL-23 Colorimeter and the G.E. Recording Spectrophotometer. All color measurements were converted to L*, a*, b* and the value arctan (a*/b*) - used to represent color intensity. The perception of increasing color intensity was a linear power law function of arctan (a*/b*).
Sensory assessment is one of the principal methods of measuring fish quality. One of the most interesting sensory methods at the moment is the quality index method (QIM). The QIM provides weighted evaluation of the key parameters in deterioration of individual species, assigning demerit points according to the importance of the parameter. This paper describes the development of a QIM for gilthead seabream (Sparus aurata). As result of this study, a QIM is proposed for this species. The appearance of skin and slime, flesh elasticity, odor of the fish, clarity and shape of the eyes, and color and odor of the gills are the parameters included which gave a total of 15 demerit points. The index scored lower when the fish was washed.
The comments in this paper deal with a regulatory view-point of the application of sensory analysis and are based on the experience of a particular government department and a particular food group. The agency is the Inspection Branch of the Canadian Department of Fisheries and Oceans and the food group is fish encompassing all of its species, sources and product forms.
Shelf management is a difficult task in which rules of thumb rather than good theory and hard evidence tend to guide practice. Through a series of field experiments, we measured the effectiveness of two shelf management techniques: “space-to-movement,” where we customized shelf sets based on store-specific movement patterns; and “product reorganization” where we manipulated product placement to facilitate cross-category merchandising or ease of shopping. We found modest gains (4%) in sales and profits from increased customization of shelf sets and 5–6% changes due to shelf reorganization. Using the field experiment data, we modeled the impact of shelf positioning and facing allocations on sales of individual items. We found that location had a large impact on sales, whereas changes in the number of facings allocated to a brand had much less impact as long as a minimum threshold (to avoid out-of-stocks) was maintained.
Two process tracing techniques, explicit information search and verbal protocols, were used to examine the information processing strategies subjects use in reaching a decision. Subjects indicated preferences among apartments. The number of alternatives available and number of dimensions of information available was varied across sets of apartments. When faced with a two alternative situation, the subjects employed search strategies consistent with a compensatory decision process. In contrast, when faced with a more complex (multialternative) decision task, the subjects employed decision strategies designed to eliminate some of the available alternatives as quickly as possible and on the basis of a limited amount of information search and evaluation. The results demonstrate that the information processing leading to choice will vary as a function of task complexity. An integration of research in decision behavior with the methodology and theory of more established areas of cognitive psychology, such as human problem solving, is advocated.
12th Ed Bibliogr. s. 783-829
Increasing molar concentrations of sweet, sour, bitter and salty were evaluated in colorless and colored (red, green, yellow)
water solutions by 28 untrained students. Green color statistically increased sweet taste threshold sensitivity while yellow
color decreased taste sensitivity. Red color did not affect the taste sensitivity of sweet. In the case of sour, both yellow
and green colors decreased sensitivity with red having no affect. Red color decreased bitter taste sensitivity with yellow
and green color having no effect. No significant differences due to color affected salty taste sensitivity. Thus, psychological
color association can alter reports of certain basic taste sensations.
This paper initially presents an exploratory spatial data analysis which indicates the presence of small-scale geographical variations in levels and standard deviations of labour productivity across England and Wales in 2005. We identify the presence of spatial autocorrelation for both measures. This finding motivates a subsequent review and extension of theories which suggest the possible presence of small-scale geographical patterns of labour productivity.
This article focuses on memory-based choice situations where changes in a brand's accessibility may affect the probability that it is retrieved and considered for choice. In such instances, factors other than evaluation may affect which brands are brought to mind at purchase. Two experiments are described that manipulate the determinants of brand accessibility and measure consequent effects on retrieval, consideration, choice, and evaluation. Results provide evidence for the influence of memory during the brand-choice process. For a brand to be selected in memory-based choice, the consumer must recall that brand and fail to recall other brands that might otherwise be preferred. Copyright 1990 by the University of Chicago.
We present the results of a study designed to test several hypotheses concerning the effects of intrinsic and situational sources of personal relevance on felt involvement and on the amount of attention and comprehension effort, the focus of attention and comprehension processes, and the extent of cognitive elaboration during comprehension. Felt involvement is a motivational state that affects the extent and focus of consumers' attention and comprehension processes, and thus the specific meanings that are produced. The results of the study provide strong evidence that felt involvement plays a motivational role in consumers' attention and comprehension processes.
The majority of individuals can be classified as sweet likers or dislikers based on their hedonic (pleasure) response to sucrose solutions of varying concentrations. Our results indicate that the sweet liker/disliker distinction generalizes to sugars other than sucrose, i.e., glucose and fructose. As well, these individual hedonic response patterns are maintained even when a flavor and color are added to sucrose solutions. However, whether one is a sweet liker or disliker does not predict hedonic response to nonsweet tastes such as salt. These results indicate that the sweet liker/disliker distinction is a robust phenomenon which appears to generalize over, but is restricted to, sweet-tasting substances. The possibility that individual differences in hedonic response may predict preferences for, and intake of, complex tastes characteristic of foods encountered in the real world, is discussed.
The effects of color on odor identification were tested under color appropriate, inappropriate, and blindfolded conditions. Subjects made fewer errors in identifying solutions that were colored appropriately (e.g., red-cherry) than in either the blindfolded condition, where there were no color cues, or the inappropriate color condition (e.g., red-lemon). Identification accuracy was greatest for typical odor-color combinations (e.g., red-cherry) compared with appropriate but nontypical odor-color combinations (e.g., red-watermelon). Response latencies were fastest for odors in the appropriately colored solutions. Subjects also rated appropriate color-odor combinations as most pleasant. However, this effect is probably due to the increase in identification accuracy of the appropriately colored solutions. In all three conditions, correctly identified odors were liked more than odors that were not correctly identified. Thus, color is an important perceptual variable in odor identification because it biases subjects toward a color category that facilitates identification if the color is "correct". This ability to identify an odor in turn influences the affective response to the odor.
The sensory properties of food which can lead to a decrease in the pleasantness of that food after it is eaten, and to enhanced food intake if that property of the food is changed by successive presentation of different foods, were investigated. After eating chocolates of one color the pleasantness of the taste of the eaten color declined more than of the non-eaten colors, although these chocolates differed only in appearance. The presentation of a variety of colors of chocolates, either simultaneously or successively, did not affect food intake compared with consumption of the subject's favorite color. Changes in the shape of food (which affects both appearance and mouth feel) were introduced by offering subjects three successive courses consisting of different shapes of pasta. Changes in shape led to a specific decrease in the pleasantness of the shape eaten and to a significant enhancement (14%) of food intake when three shapes were offered compared with intake of the subject's favorite shape. Changes in just the flavor of food (i.e., cream cheese sandwiches flavored with salt, or with the non-nutritive flavoring agents lemon and saccharin, or curry) led to a significant enhancement (15%) of food intake when all three flavors were presented successively compar