scholarly journals Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 344 ◽  
Author(s):  
JeongAe Heo ◽  
Kap Seong Choi ◽  
Shangci Wang ◽  
Koushik Adhikari ◽  
Jeehyun Lee
Keyword(s):  
Chlorogenic Acid ◽  
Volatile Compounds ◽  
Correspondence Analysis ◽  
Sensory Attributes ◽  
Consumer Acceptability ◽  
Coffee Shop ◽  
Sensory Data ◽  
The Relationship ◽  
Coffee Machine ◽  
Sensory Liking

The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers’ liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers’ segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.

THE RELATIONSHIP BETWEEN CONSUMER ACCEPTABILITY AND DESCRIPTIVE SENSORY ATTRIBUTES IN CHEDDAR CHEESE*

2006 ◽  
Vol 21 (1) ◽  
pp. 112-127 ◽  
Author(s):  
E.L. CASPIA ◽  
P.C. COGGINS ◽  
M.W. SCHILLING ◽  
Y. YOON ◽  
C.H. WHITE
Keyword(s):  
Cheddar Cheese ◽  
Sensory Attributes ◽  
Consumer Acceptability ◽  
The Relationship

Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

Meat Science ◽  
2010 ◽  
Vol 84 (3) ◽  
pp. 344-351 ◽  
Author(s):  
H. Resano ◽  
A.I. Sanjuán ◽  
I. Cilla ◽  
P. Roncalés ◽  
L.M. Albisu
Keyword(s):  
Sensory Attributes ◽  
Consumer Acceptability ◽  
Sensory Data ◽  
Dry Cured Ham

scholarly journals The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat

2019 ◽  
Vol 181 ◽  
pp. 12-20 ◽  
Author(s):  
Vladana Grabež ◽  
Milena Bjelanović ◽  
Jens Rohloff ◽  
Aleksandra Martinović ◽  
Per Berg ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Attributes ◽  
Sheep Meat ◽  
The Relationship

scholarly journals Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1736
Author(s):  
Monica Laureati ◽  
Camilla Cattaneo ◽  
Fernando Tateo ◽  
Monica Bononi
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Partial Least Square ◽  
Least Square ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
The Relationship

In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work was aimed at evaluating volatile compounds, aroma, and sensory attributes of long-term aging (15 years) Vin Santo wine obtained from Malvasia di Candia aromatica grapes. In this article, the aromatic profile are studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography with flame ionization detection (GC-FID), and sensory analysis by involving a panel of trained assessors to explore the sensory profile resulting after long-term aging (up to 15 years). The GC-MS and GC-FID analyses of wines allowed the identification and semi-quantification of twenty-seven volatiles belonging to 12 conventional groups of compounds. From a sensory perspective, the Vin Santo wines analyzed in this study presented a very complex sensory profile characterized by 19 sensory descriptors of which 14 related to olfactory terms. The relationship between sensory and GC-FID data deduced from three samples representing nearly three years in the past 15 years was investigated by means of Partial Least Square (PLS) modeling, showing that specific volatile compounds could predict a specific orthonasal and/or retronasal odor perceived by the trained panel of assessors, clearly differentiating the Vin Santo vintages. Identifying the main volatiles and aromas of long-term Vin Santo wine may be helpful to winemakers, since wine aging sensory properties are often associated with a prestigious image and contribute to defining wine quality.

Contribution a la rationalisation du reseau qualite de l’eau de la Baie James

1977 ◽  
Vol 12 (1) ◽  
pp. 51-76
Author(s):  
B. Bobée ◽  
D. Cluis ◽  
A. Tessier
Keyword(s):  
Correspondence Analysis ◽  
Major Ions ◽  
Base Station ◽  
Base Stations ◽  
James Bay ◽  
Mean Values ◽  
Multivariate Technique ◽  
Qualité De L’Eau ◽  
Concentration Changes ◽  
The Relationship

Abstract A water quality sampling programme for James Bay territory established in a previous study has been carried out for the Department of Natural Resources of the Province of Quebec. The network is composed of 5 base-stations, sampled every fortnight to determine the variability with time of the parameters and 16 satellite-stations, sampled five times yearly with a view to determine the spatial variability. The data (major ions and certain nutrients) gathered during the 1974–1975 field survey are subjected to an analysis by a multivariate technique (correspondence analysis) in addition to certain classical statistical methods. The latter have shown that the mean values obtained at satellite stations were representative of the annual mean. In addition, the results permit the determination for a given parameter, of the relationship between stations and, for a given station, the relationship between parameters. In both cases, the formulation of predictive equations was attempted. An overall evaluation of the data by correspondence analysis has permitted: - a more precise definition of the qualitative behaviour of the different sub-basins of the James Bay territory and characterization of their waters;- a proof of the existence of gradual concentration changes in both East-West and North-South directions. Within the original objectives of the network, the results of the study have led to the following recommendations: - to continue synchronised samplings;- to transform a base station with a low information content into a satellite station;- to create a new base station in the eastern part of the territory.

scholarly journals Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1258
Author(s):  
Nermina Spaho ◽  
Fuad Gaši ◽  
Erich Leitner ◽  
Milenko Blesić ◽  
Asima Akagić ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Sensory Attributes ◽  
Apple Cultivar ◽  
Brand Development ◽  
Balkan Region ◽  
Apple Cultivars ◽  
Gas Chromatography Mass Spectroscopy ◽  
Fruit Spirits

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

Volatile compounds indicating latent damage to sensory attributes in coffee stored in permeable and hermetic packaging

2021 ◽  
Vol 29 ◽  
pp. 100705
Author(s):  
Flávio Meira Borém ◽  
Giselle Figueiredo de Abreu ◽  
Ana Paula de Carvalho Alves ◽  
Claudia Mendes dos Santos ◽  
Daniela Edel Teixeira
Keyword(s):  
Volatile Compounds ◽  
Sensory Attributes ◽  
Hermetic Packaging

PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 380-380
Author(s):  
Isabella Cristina F de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Sensory Attributes ◽  
Consumer Perceptions ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Beef Steaks ◽  
Red Angus ◽  
Hedonic Scale ◽  
Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P > 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P < 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

scholarly journals Differences between the Leaf Mycobiome of Coffea arabica and Wild Coffee Species and Their Modulation by Caffeine/Chlorogenic Acid Content

2021 ◽  
Vol 9 (11) ◽  
pp. 2296
Author(s):  
Leandro Pio de Sousa ◽  
Oliveiro Guerreiro Filho ◽  
Jorge Maurício Costa Mondego
Keyword(s):  
Chlorogenic Acid ◽  
Acid Content ◽  
Information Seeking ◽  
Coffea Arabica ◽  
Pathogen Resistance ◽  
Quantitative Information ◽  
Fungal Species ◽  
Its Sequencing ◽  
Wild Coffee ◽  
The Relationship

The study of microbes associated with the coffee tree has been gaining strength in recent years. In this work, we compared the leaf mycobiome of the traditional crop Coffea arabica with wild species Coffea racemosa and Coffea stenophylla using ITS sequencing for qualitative information and real-time PCR for quantitative information, seeking to relate the mycobiomes with the content of caffeine and chlorogenic acid in leaves. Dothideomycetes, Wallemiomycetes, and Tremellomycetes are the dominant classes of fungi. The core leaf mycobiome among the three Coffea species is formed by Hannaella, Cladosporium, Cryptococcus, Erythrobasidium, and Alternaria. A network analysis showed that Phoma, an important C. arabica pathogen, is negatively related to six fungal species present in C. racemosa and C. stenophylla and absent in C. arabica. Finally, C. arabica have more than 35 times the concentration of caffeine and 2.5 times the concentration of chlorogenic acid than C. stenophylla and C. racemosa. The relationship between caffeine/chlorogenic acid content, the leaf mycobiome, and genotype pathogen resistance is discussed.

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