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- W1472100543 abstract "It is commonly accepted that coffee aroma can only be reliably described by experts or trained panels as coffee aroma results from a complex mixture of 20-40 key volatile compounds and their interaction. Without sensory training, it is unlikely that consumers can describe coffee aroma as precisely and consensually as a trained panel. But this does not mean that consumers are not able to detect and describe sensory difference between coffees. The aim of this study is to investigate the descriptive ability of consumers based on odour only (aroma above the cup) and to compare their description with those obtained by a trained panel. Odour description of eight different instant coffees was carried out by 1) 10 trained subjects according to the classical Quantitative Descriptive Analysis (scoring of the intensity of the different attributes of each product); 2) 40 coffee consumers using a sorting task (product grouping according to their similarities with a free description of each group). The analysis of sorting data showed that consumers grouped the eight coffees consensually but also differently from the trained panel. The present study highlighted a gap between sensory information collected from a trained panel and from consumers. This gap may be explained by differences between consumers and sensory panel in terms of evaluation approach, which may influence coffee perception. Indeed consumers have a holistic approach considering product sensory properties as a whole, which promotes the impact of cognitive processes (liking, interaction between senses, familiarity or expectation) on perception. On the contrary, trained panelists evaluate products with an analytical approach. They describe individually and independently each attribute of the sensory glossary following a procedure learnt during training. This training reduces therefore the impact of cognitive processes on perception." @default.
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- W1472100543 date "2007-01-01" @default.
- W1472100543 modified "2023-09-25" @default.
- W1472100543 title "Coffee aroma is perceived differently by consumers and by trained panelists." @default.
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