Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method
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...
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| Format: | Article |
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Academia Brasileira de Ciências
2023-06-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000301403&tlng=en |
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| author | LUIZA Z. BENEDITO CLARA MARIANA G. LIMA FABIANA C. PIRES ANA ELISA AMARAL SILVANI VERRUCK ROSEMARY G.F.A. PEREIRA |
| author_facet | LUIZA Z. BENEDITO CLARA MARIANA G. LIMA FABIANA C. PIRES ANA ELISA AMARAL SILVANI VERRUCK ROSEMARY G.F.A. PEREIRA |
| author_sort | LUIZA Z. BENEDITO |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-13T02:20:04Z |
| format | Article |
| id | doaj.art-7da244ea5a4c479a81c686b6a9570fd5 |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-03-13T02:20:04Z |
| publishDate | 2023-06-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-7da244ea5a4c479a81c686b6a9570fd52023-06-30T10:47:04ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902023-06-0195210.1590/0001-3765202320200889Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) methodLUIZA Z. BENEDITOhttps://orcid.org/0000-0001-7499-0914CLARA MARIANA G. LIMAhttps://orcid.org/0000-0002-3150-9139FABIANA C. PIREShttps://orcid.org/0000-0002-4020-2569ANA ELISA AMARALhttps://orcid.org/0000-0001-5530-0420SILVANI VERRUCKhttps://orcid.org/0000-0003-0266-5885ROSEMARY G.F.A. PEREIRAhttps://orcid.org/0000-0003-2111-3744Abstract 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000301403&tlng=enconsumptionfragranceolfactory perceptionsensory analysis |
| spellingShingle | LUIZA Z. BENEDITO CLARA MARIANA G. LIMA FABIANA C. PIRES ANA ELISA AMARAL SILVANI VERRUCK ROSEMARY G.F.A. PEREIRA Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method Anais da Academia Brasileira de Ciências consumption fragrance olfactory perception sensory analysis |
| title | Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method |
| title_full | Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method |
| title_fullStr | Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method |
| title_full_unstemmed | Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method |
| title_short | Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method |
| title_sort | consumer acceptability and fragrance quality differentiate on of mogiana coffee types using the check all that apply cata method |
| topic | consumption fragrance olfactory perception sensory analysis |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000301403&tlng=en |
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