Gyeonghye Yoon, Han Sub Kwak, JeongAe Heo, Youngseung Lee
{"title":"Comparison of conventional and consumer-based sensory profiling methods for ready-to-drink coffee beverages","authors":"Gyeonghye Yoon, Han Sub Kwak, JeongAe Heo, Youngseung Lee","doi":"10.1111/joss.12839","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>With the extensive advancement of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), various consumer-based methodologies have been recently introduced. The present study aimed to compare three consumer-based methodologies for sensory characterization (check-all-that-apply [CATA], flash profile [FP], and free listing [FL]) as alternatives to DA, using six ready-to-drink coffee beverages. DA was performed with 10 trained panelists, whereas each consumer evaluation was conducted with 70 untrained consumers. The consumer methodologies were in good agreement with DA for profiling differences in consumer perception of the samples' sensory attributes, showing high regression vector (Rv) values (>0.9). Although FP was the most similar to DA (Rv = 0.936), it had a long evaluation time and high tediousness, whereas the CATA and FL methods were shorter and less tedious. FP and FL could spontaneously reflect consumer perceptions, while CATA has the advantages of being a simple and versatile method for evaluating consumer perception. Considering the unique benefits of each method, these consumer-based methodologies could be viable alternatives to DA.</p>\n </section>\n \n <section>\n \n <h3> Practical Applications</h3>\n \n <p>This study indicates that CATA, FP, and FL methods could be good alternatives to DA for profiling differences in consumer perception of sensory attributes for ready-to-drink coffee beverages with medium–large sensory differences. With unique feature of each method, these consumer-based methods would be of benefit to the coffee industry to get rapid consumer perception for the sensory description of ready-to-drink coffee beverages.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2023-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12839","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1
Abstract
With the extensive advancement of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), various consumer-based methodologies have been recently introduced. The present study aimed to compare three consumer-based methodologies for sensory characterization (check-all-that-apply [CATA], flash profile [FP], and free listing [FL]) as alternatives to DA, using six ready-to-drink coffee beverages. DA was performed with 10 trained panelists, whereas each consumer evaluation was conducted with 70 untrained consumers. The consumer methodologies were in good agreement with DA for profiling differences in consumer perception of the samples' sensory attributes, showing high regression vector (Rv) values (>0.9). Although FP was the most similar to DA (Rv = 0.936), it had a long evaluation time and high tediousness, whereas the CATA and FL methods were shorter and less tedious. FP and FL could spontaneously reflect consumer perceptions, while CATA has the advantages of being a simple and versatile method for evaluating consumer perception. Considering the unique benefits of each method, these consumer-based methodologies could be viable alternatives to DA.
Practical Applications
This study indicates that CATA, FP, and FL methods could be good alternatives to DA for profiling differences in consumer perception of sensory attributes for ready-to-drink coffee beverages with medium–large sensory differences. With unique feature of each method, these consumer-based methods would be of benefit to the coffee industry to get rapid consumer perception for the sensory description of ready-to-drink coffee beverages.
期刊介绍:
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.