Rapid Descriptive Consumer Analysis Using Simultaneous and Monadic Sample Presentation for Coffee

The objective of this study was to investigate how rapid descriptive consumer analysis using simultaneous presentation of samples compared with monadic presentation of samples, using both affective and descriptive sensory evaluation methods. Simultaneous presentation of coffee samples for sensory acceptance testing, using ranking analysis, was conducted using na?ve assessors. In a separate session, assessors evaluated the same coffee samples, using monadic presentation and employing the same scales. Similarly, descriptive consumer analysis, using simultaneous and monadic sample presentation, was conducted using descriptive attributes chosen by the panel. For RDA (Ranking descriptive analysis), coffee samples were presented simultaneously (randomised) to assessors and subsequently ranked. The process was then repeated using the same assessors;however, samples were presented in monadic and randomised presentation order. Data accumulated from the study were analysed by Analysis of Variance (APLSR-ANOVA Partial Least Squares Regression). Results obtained indicate that simultaneous presentation of samples was more effective than monadic presentation, as a larger amount of attributes with significant (P < 0.05) intensity differences were observed using RDA. Thus, simultaneous presentation of samples also allows ranking in SAT evaluation and proved a useful tool in establishing the hedonic attributes of products. We propose to call this method Ranking Acceptance Analysis (RAA).

Sensory Profiling of Two Commercial Ground-Roasted Arabica Filter Coffees Presented with and without Sweetener and Milk

The aim of this study was to evaluate the descriptive sensory attributes of coffee presented to trained assessors in four different ways (black unsweetened, black sweetened, white unsweetened and white sweetened), and also to obtain information on untrained assessor hedonic preferences for the same four different presentation styles. Sensory profiles of two commercial ground-roasted Arabica coffees (currently available on the Irish and UK marketplace) were studied through Sensory Acceptance Testing (n = 24) and Ranking Descriptive Analysis (n = 20). ANOVA-Partial Least Square Regression (APLSR) was used to analyse the experimental data. This study established that the na?ve assessors preferred both coffee samples when served white unsweetened and white sweetened. In terms of the descriptive attributes, it is evident that when coffee is served black, the attributes are more pronounced.