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Wu H, Gonzalez Viejo C, Fuentes S, Dunshea FR, Suleria HAR. Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach. Food Res Int 2024; 195:114973. [PMID: 39277239 DOI: 10.1016/j.foodres.2024.114973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 08/20/2024] [Accepted: 08/20/2024] [Indexed: 09/17/2024]
Abstract
Beyond sensory quality, food-evoked emotions play a crucial role in consumers acceptance and willingness to try, which are essential for product development. The link between fermented coffee sensory characteristics and elicited emotional responses from consumers is underexplored. This study aimed to evaluate consumers' acceptability of spontaneously fermented and unfermented roasted coffee through self-reported sensory evaluation and biometrics assessment. Self-reported liking in 15-cm non-structured scale, multiple choice of negative, neutral, and positive emojis, and subconscious emotional responses from 85 regular coffee consumers were analysed. Their relationship with the pattern of volatile aromatic compounds were also investigated. Fermented (F) and unfermented (UF) coffee beans with light- (L), dark- (D), and commercial dark (C) roasting levels were brewed and evaluated along with gas chromatography-mass spectrometry measurement. Multivariate data analysis was conducted to explore the inner relationships among volatile compounds, self-reported liking, and biometrics. Unfermented-dark roasted coffee (UFD) had highest overall consumer liking response ± standard error (8.68 ± 0.40), followed by the fermented-dark roasted (FD) at 7.73 ± 0.43 with no significant differences (p > 0.05). Fermented light-roasted coffee was associated with lower liking scores and negative emotional responses. In contrast, dark roasted coffee, which was linked to positive emojis and emotional responses, exhibited less detected peak area of volatile compounds contributing fruity and vegetative aromas, such as benzaldehyde, furfuryl acetate, 2-acetyl-1-methyl pyrrole, and isovaleric acid, potentially as negative drivers of consumer liking. Findings from this study could guide coffee manufacturers in developing specialty coffee if spontaneous fermentation is offered.
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Affiliation(s)
- Hanjing Wu
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville 3010, VIC, Australia
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - Sigfredo Fuentes
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville 3010, VIC, Australia; Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. 64849, Mexico
| | - Frank R Dunshea
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville 3010, VIC, Australia; Faculty of Biological Sciences, The University of Leeds, Leeds, UK
| | - Hafiz A R Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville 3010, VIC, Australia.
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Zhang Z, Liang H, Chai Z, Wang T. Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee. Foods 2024; 13:2359. [PMID: 39123551 PMCID: PMC11312409 DOI: 10.3390/foods13152359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2024] [Revised: 07/18/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of eight compounds that are naturally present in coffee, specifically: 2,5-dimethylpyrazine, benzaldehyde, citral, linalool, limonene, phenethyl acetate, furfural, and ethyl acetate. These eight compounds naturally occur in coffee, making them safer than using other compounds. Moreover, these eight compounds are the primary active ingredients in coffee, significantly influencing its flavour profile. Therefore, choosing to complex these eight compounds with cyclodextrins can effectively enhance the taste of the coffee. XRD, FT-IR, and SDE-GC-FID were presented to study the formation of inclusion CD powder, the storage stability, chemical composition changes, and safety. Results show that by the cyclodextrin method of freeze-drying, the CD powder showed a stable encapsulated structure and increased stability of flavour compounds. Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee's aroma score by 3.0-4.0 points and increase the flavour score by 2.1-3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C. Furthermore, under the requirements of the China national standard for additives, the mixture of β-CD/flavour CD powder was used for the cup testing with four regular coffees to obtain improved coffees. With the full score is 10, improved coffees could score extra 3.0-4.0 points on aroma and 2.1-3.5 on flavour compared to regular coffee. In addition, the CD powder also improves the quality of the coffee in terms of aftertaste, body, and sweetness. Overall, β-CD/flavour CD powders provide several advantages over the currently popular coffee bean processing methods, including improved reproducibility, enhanced controllability, and increased flexibility, while prioritizing safety. And it should be explored further with appropriate compounds given its potential for coffee aroma modulation.
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Affiliation(s)
- Zhiheng Zhang
- Aulin College, Northeast Forestry University, Harbin 150040, China; (Z.Z.); (H.L.); (Z.C.)
| | - Haicheng Liang
- Aulin College, Northeast Forestry University, Harbin 150040, China; (Z.Z.); (H.L.); (Z.C.)
- Food Science Programme, School of Chemical Sciences, University of Auckland, Auckland 1010, New Zealand
- Feixiang Technology Service (Harbin) Co., Ltd., Harbin 150040, China
| | - Zichun Chai
- Aulin College, Northeast Forestry University, Harbin 150040, China; (Z.Z.); (H.L.); (Z.C.)
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, 26 Hexing Road, Harbin 150040, China
| | - Ting Wang
- Aulin College, Northeast Forestry University, Harbin 150040, China; (Z.Z.); (H.L.); (Z.C.)
- Feixiang Technology Service (Harbin) Co., Ltd., Harbin 150040, China
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, 26 Hexing Road, Harbin 150040, China
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Benedito LZ, Lima CMG, Pires FC, Amaral AE, Verruck S, Pereira RGFA. Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method. AN ACAD BRAS CIENC 2023; 95:e20200889. [PMID: 37341263 DOI: 10.1590/0001-3765202320200889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 05/01/2021] [Indexed: 06/22/2023] Open
Abstract
Coffee, one of the most produced and consumed beverage in the world, has a range of variability in its quality. The aim of this work was to evaluate the consumer capacity to perceive the coffee quality through their fragrance and to verify the influence of previous information about quality on this perception using hedonic scale and Check All That Apply (CATA) sensory tests. The sensory tests were performed in two stages, one without and the other with quality related information of Mogiana coffee samples (Rio, Hard and Soft), and a traditional coffee sample. CATA attributes frequency of occurrence shows that samples discrimination could be done with specific attributes. For Soft coffee the attributes with more occurrence were sweet, caramel, brown sugar, and smooth. The Hard coffee sample was described by the attributes peanut, buttery, and chocolate. While for Rio coffee, the descriptive attributes most often mentioned were strong and burnt. The traditional sample stood out among consumers for its characteristics of old, medicine, sour, burnt, unpleasant and spicy. Therefore, the use of coffee powder fragrance can be alternative to differentiate the quality of the product and its function can be enhanced by passing on information on quality attributes to consumers.
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Affiliation(s)
- Luiza Z Benedito
- Universidade Federal de Lavras, Departamento de Ciência de Alimentos, Av. Doutor Sylvio Menicucci, 1001, Centro, 37200-000 Lavras, MG, Brazil
| | - Clara Mariana G Lima
- Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Fabiana C Pires
- Universidade Federal de Lavras, Departamento de Ciência de Alimentos, Av. Doutor Sylvio Menicucci, 1001, Centro, 37200-000 Lavras, MG, Brazil
| | - Ana Elisa Amaral
- Universidade Federal de Lavras, Departamento de Ciência de Alimentos, Av. Doutor Sylvio Menicucci, 1001, Centro, 37200-000 Lavras, MG, Brazil
| | - Silvani Verruck
- Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Rosemary G F A Pereira
- Universidade Federal de Lavras, Departamento de Ciência de Alimentos, Av. Doutor Sylvio Menicucci, 1001, Centro, 37200-000 Lavras, MG, Brazil
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Barrios-Rodríguez YF, Gutiérrez-Guzmán N, Pedreschi F, Mariotti-Celis MS. Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Pinsuwan A, Suwonsichon S, Chompreeda P, Prinyawiwatkul W. Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee. Foods 2022; 11:foods11020180. [PMID: 35053912 PMCID: PMC8774372 DOI: 10.3390/foods11020180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/28/2021] [Accepted: 01/07/2022] [Indexed: 12/10/2022] Open
Abstract
The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.
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Affiliation(s)
- Ammaraporn Pinsuwan
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
- Correspondence: or ; Tel.: +66-2-562-5017
| | - Penkwan Chompreeda
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Witoon Prinyawiwatkul
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA;
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Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content. Molecules 2022; 27:molecules27020448. [PMID: 35056759 PMCID: PMC8778917 DOI: 10.3390/molecules27020448] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/05/2022] [Accepted: 01/09/2022] [Indexed: 11/22/2022] Open
Abstract
Considering the current trend in the global coffee market, which involves an increased demand for decaffeinated coffee, the aim of the present study was to formulate coffee blends with reduced caffeine content, but with pronounced antioxidant and attractive sensory properties. For this purpose, green and roasted Arabica and Robusta coffee beans of different origins were subjected to the screening analysis of their chemical and bioactive composition using standard AOAC, spectrophotometric and chromatographic methods. From roasted coffee beans, espresso, Turkish and filter coffees were prepared, and their sensory evaluation was performed using a 10-point hedonic scale. The results showed that Arabica coffee beans were richer in sucrose and oil, while Robusta beans were characterized by higher content of all determined bioactive parameters. Among all studied samples, the highest content of 3-O-caffeoylquinic acid (14.09 mg g−1 dmb), 4-O-caffeoylquinic acid (8.23 mg g−1 dmb) and 5-O-caffeoylquinic acid (4.65 mg g−1 dmb), as well as caffeine (22.38 mg g−1 dmb), was detected in roasted Robusta beans from the Minas Gerais region of Brazil, which were therefore used to formulate coffee blends with reduced caffeine content. Robusta brews were found to be more astringent and recognized as more sensorily attractive, while Arabica decaffeinated brews were evaluated as more bitter. The obtained results point out that coffee brews may represent a significant source of phenolic compounds, mainly caffeoylquinic acids, with potent antioxidant properties, even if they have reduced caffeine content.
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CABAL-PRIETO A, TEODORO-BERNABÉ G, CORIA-RINCÓN C, SÁNCHEZ-ARELLANO L, RAMÓN-CANUL LG, RODRÍGUEZ-MIRANDA J, PRINYAWIWATKUL W, JUÁREZ-BARRIENTOS JM, HERRERA-CORREDOR JA, RAMÍREZ-RIVERA EDJ. Development of a memories vocabulary (MemVOC) for food products using coffee as a model. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.44221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Isoflavones and Bioactivities in Over-fermented Tempeh Extracts. JURNAL KIMIA SAINS DAN APLIKASI 2021. [DOI: 10.14710/jksa.24.7.244-251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Tempeh is nutritious food prepared through solid-state fermentation of cooked and dehulled soybeans with Rhizopus sp. for about 48 h. Fermentation beyond 48 h resulted in over-fermented tempeh. There may or may not have been similar research done before, especially related to its antioxidant and cytotoxicity. This study aims to determine the characteristics of fermented tempeh for up to 156 h. Samples were fermented at 0, 24, 48, 60, 72, 84, 96, 108, 120, and 156 h. Samples were dried, grounded, and extracted with acetone, followed by defatting with n‑hexane. Extracts were dissolved in organic solvents for free radical scavenging activity (FRSA) and cytotoxicity assays. The 120-h tempeh extract, at the concentration of 1,000 μg/mL, demonstrated the highest FRSA (81.31% inhibition) against 100 µM 2,2-diphenyl-1-picrylhydrazyl (DPPH) solution. Meanwhile, the 108-h tempeh extract at 1,000 μg/mL possessed the highest cytotoxicity (IC50 of 2.54 μg/mL) against MCF-7 breast cancer cell lines. Liquid Chromatography-Mass Spectrometry/Mass Spectroscopy (LC-MS/MS) analysis revealed the presence of daidzin, genistin, daidzein, and genistein in all extracts. Extracts prepared from 108 h and 120 h tempeh stood out from other extracts in the Partial Least Square (PLS) bi-plot due to their high percentage of inhibition, low response of daidzin, and high responses of the other three isoflavones. The cytotoxicity assays of the standard isoflavones showed that genistein had the lowest IC50 value at 4.82 ± 0.11 μg/mL. Standard genistein showed a low percentage of inhibition at 29.79 ± 9.10.
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Kenney AL, Phan UTX, Adhikari K. Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee. J SENS STUD 2021. [DOI: 10.1111/joss.12713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Uyen Thuy Xuan Phan
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City Ho Chi Minh City Vietnam
| | - Koushik Adhikari
- Food Science & Technology University of Georgia Griffin Georgia USA
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10
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Ameca‐Veneroso C, Sánchez‐Arellano L, Ramón‐Canul LG, Herrera‐Corredor JA, Cuervo‐Osorio VD, Quetz‐Aguirre EM, Rodríguez‐Miranda J, Cabal‐Prieto A, Ramírez‐Rivera EDJ. A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee. J SENS STUD 2021. [DOI: 10.1111/joss.12705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Carolina Ameca‐Veneroso
- Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Huatusco Veracruz México
| | - Lucia Sánchez‐Arellano
- Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Huatusco Veracruz México
| | - Lorena Guadalupe Ramón‐Canul
- División de estudios de Posgrado e Investigación Tecnológico Nacional de México/Instituto Tecnológico de Mérida Mérida Yucatán México
| | - José Andrés Herrera‐Corredor
- Programa de Innovación Agroalimentaria Sustentable, Colegio de Postgraduados, Campus Córdoba Amatlán de los Reyes Veracruz México
| | | | - Elvira María Quetz‐Aguirre
- Departamento de Ingenierías Tecnológico Nacional de México/Instituto Tecnológico de Chiná Campeche México
| | - Jesús Rodríguez‐Miranda
- Departamento de Ingeniería Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec Tuxtepec Oaxaca México
| | - Adán Cabal‐Prieto
- Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Huatusco Veracruz México
| | - Emmanuel de Jesús Ramírez‐Rivera
- Ingeniería en Innovación Agrícola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Zongolica Veracruz México
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11
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Ramón-Canul LG, Margarito-Carrizal DL, Limón-Rivera R, Morales-Carrrera UA, Rodríguez-Buenfil IM, Ramírez-Sucre MO, Cabal-Prieto A, Herrera-Corredor JA, de Jesús Ramírez-Rivera E. Technique for order of preference by similarity to ideal solution (TOPSIS) method for the generation of external preference mapping using rapid sensometric techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3298-3307. [PMID: 33222200 DOI: 10.1002/jsfa.10959] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 11/13/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND External preference mapping is a powerful tool to explain consumer preference or rejection. Combining the technique for order of preference by similarity to ideal solution (TOPSIS) multicriteria analysis with rapid descriptive techniques can improve preference map (PREFMAP) results. This study was conducted to compare the PREFMAPs generated with rapid descriptive flash profile (FP), check-all-that-apply (CATA), and Napping® versus PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS. RESULTS Only 38.46%, 63.66%, and 42% of sensory attributes initially generated by FP, CATA, and Napping techniques respectively were considered for the determination of their weight W and allocation as positive or negative in the TOPSIS technique. The PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS presented a better explanation of the preference and rejection than the PREFMAPs directly generated with rapid sensory techniques. The results of the multiple factor analysis and coefficient Rv indicated similarities in the sensory vocabularies used after the TOPSIS technique. CONCLUSION The combination of the TOPSIS technique with rapid sensory techniques is a reliable alternative for the construction of PREFMAPs in order to identify the sensory attributes responsible for preference and rejection of food products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lorena G Ramón-Canul
- Ingeniería en Innovación Agricola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico de Mérida, Mérida, México
- Centro de Investigación en Nutrición y Alimentación, Universidad de la Sierra Sur, Miahuatlan de Porfirio Diaz, México
| | - Diana L Margarito-Carrizal
- Ingeniería en Innovación Agricola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica, Veracruz, México
| | - Rogelio Limón-Rivera
- Ingeniería en Innovación Agricola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica, Veracruz, México
| | - Uriel A Morales-Carrrera
- Ingeniería en Innovación Agricola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica, Veracruz, México
| | - Ingrid M Rodríguez-Buenfil
- Sede Sureste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Mérida, México
| | - Manuel O Ramírez-Sucre
- Sede Sureste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Mérida, México
| | - Adán Cabal-Prieto
- Maestría en Ingeniería, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco, Veracruz, México
| | | | - Emmanuel de Jesús Ramírez-Rivera
- Ingeniería en Innovación Agricola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica, Veracruz, México
- Sede Sureste, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Mérida, México
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Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables. Food Res Int 2021; 144:110363. [PMID: 34053556 DOI: 10.1016/j.foodres.2021.110363] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/15/2021] [Accepted: 04/04/2021] [Indexed: 12/21/2022]
Abstract
Production and consumption practices that reduce the environmental burden of eating and drinking and promote global sustainability are of paramount interest. Against this background, we present a quantitative study of US adults' perceptions of selected non-alcoholic beverages including pairs of regular and plant-based alternatives (iced coffee/iced coffee with almond milk, fruit smoothie/fruit smoothie with soy milk and cow's milk/oat milk). Particular focus was directed to comparing product perceptions of consumers who never consumed these plant-based alternatives with those who did (n = 249 and n = 274), as a means for contextualising the barriers that hinder uptake among non-users. The data were collected via an online survey with a multi-response empirical strategy where the beverages were characterised using a large set of emotional, conceptual, situational, and attitudinal/behavioural variables. Fitting expectations, negative associations were dominant in the group of consumers who never consumed the plant-based beverage variants. However, these associations were product dependent and decreased in the order: oat milk, fruit smoothie with soy milk and iced coffee with almond milk. This pointed to a likely interplay of sensory properties, situational appropriateness and household routines. Food neophobia negatively influenced perceptions of less familiar products, including but not limited to plant-based beverages. While the research was limited to a small number of beverages and plant-based alternatives, it identified the important role that in-depth and product-specific investigations have in helping to uncover and overcome barriers to sustainable eating and drinking solutions.
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13
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Feldmeyer A, Johnson A, Ennis JM. Emotional profiles elicited from orthonasal and retronasal perceptions of food (fruit) and non‐food (floral) aromas. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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14
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Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee. Food Res Int 2020; 137:109667. [DOI: 10.1016/j.foodres.2020.109667] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/30/2020] [Accepted: 09/06/2020] [Indexed: 11/18/2022]
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15
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Functional Needs, Emotions, and Perceptions of Coffee Consumers and Non-Consumers. SUSTAINABILITY 2020. [DOI: 10.3390/su12145694] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Coffee is one of the most consumed beverages worldwide. Over the last decades coffee has become a specialty product. Drinking a coffee beverage entails several mixed factors, such as pleasure, experience, lifestyle, and social status. It can also provide an emotional pick-up, both mentally and physically. Only a few studies have explored the motives and emotions of coffee consumption and not consumption. There is limited understanding of consumers’ emotional approach towards coffee, and what influences a positive and negative inclination towards coffee consumption. This research fills the current research gaps by addressing three main questions: (i) What are the emotions and habits of coffee consumption? (ii) What are the motives of coffee consumption and non-consumption? and (iii) How relevant is the coffee health impact perception of consuming or not consuming coffee? The research activities include 467 face-to-face interviews with consumers. Interviews are performed in two different countries, Italy and Portugal. Data elaboration includes a principal component analysis carried out to identify latent factors on motives and emotions of consumption in both national groups, and to explore the relationship between the main emotions and consumers’ habits and socio-economic characteristics. Results support that consumers have positive emotions from coffee consumption. Perceived emotions are energy, satisfaction, and pleasure. Non-consumption is mainly driven by taste and fear of coffee’s health impacts. There are limited differences in the countries analysed. Socio-economic characteristics limitedly influence perceived emotions and consumption motives. To conclude, consumers are increasingly interested in new coffee products. Understanding the functional and emotional factors of coffee consumption contributes to supporting new coffee product development and commercialisation.
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Abstract
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.
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Ramírez‐Rivera EDJ, Morales‐Carrera UA, Limón‐Rivera R, Castillo‐Martínez SI, Hernández‐Salinas G, Ramírez‐Sucre MO, Herrera‐Corredor JA. Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference. J SENS STUD 2019. [DOI: 10.1111/joss.12547] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Emmanuel de Jesús Ramírez‐Rivera
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Zongolica Veracruz Mexico
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste Mérida Yucatán Mexico
| | | | - Rogelio Limón‐Rivera
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Zongolica Veracruz Mexico
| | | | | | - Manuel Octavio Ramírez‐Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste Mérida Yucatán Mexico
| | - José Andrés Herrera‐Corredor
- Colegio de Postgraduados, Campus Córdoba, Programa de Innovación Agroalimentaria Sustentable Amatlán de los Reyes Veracruz Mexico
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