SENSORY PROFILE OF 3 IN 1 INSTANT COFFEE USING EMOTIONAL-SENSORY MAPPING, FLASH PROFILE, AND CATA (CHECK-ALL-THAT-APPLY) METHODS
Article Sidebar
Accepted
25 October 2021
Published
7 February 2022
Keywords:
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CATA, emotional sensory mapping, flash profilling, instant coffee, sensory profiling
Abstract
Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim. The project aimed to test three-in-one instant coffee sachets for their sensory characteristics. Two methods, CATA (Attributes and Emotional Mapping) and Flash Profile (extension of Free Choice Profiling) were employed to generate the attribute profiles and emotional dashboard. Sixty IPB University students were selected as panelists. Sensory attributes terminologies and their relation to emotion were generated using Focus Group Discussion among instant coffee heavy drinker. Profile of coffee D showed a creamy texture, while sweetness and milky was dominant when it came to coffee B and coffee C. The creaminess in coffee G was strongly related to feelings of happiness in a consumer. In addition, the sweet and milky taste and flavor in coffee B was seen as a relaxing and luxurious feeling. A Preference Mapping was constructed, and it showed that sweetness, milky, and creaminess improved the liking of the student consumers that make coffee C the most preferred brand among the panelists. In short, the use of flash profiles and check-all-it-dilute/CATA (attributes and emotional) equipped with preference mapping can provide emotional attributes and dashboards that will be important to understand products more than just consumer liking.
References
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McCain-Keefer HR, Meals S, Drake MA. 2020. The sensory properties and consumer acceptance of cold brew coffee. J Sens Stud 35: e12604. DOI: 10.1111/joss.12604.
Meyners M, Castura JC, Carr BT. 2013. Existing and new approaches for the analysis of CATA data. Food Qual Prefer 30: 309-319. DOI: 10.1016/j. foodqual.2013.06.010.
Montanuci FD, Marques DR, Monteiro ARG. 2015. Flash profile for rapid descriptive analysis in sensory characterization of passion fruit juice. Maringá 37: 337-344. DOI: 10.4025/actascitech nol.v37i3.26238.
Nasermoadeli A, Ling KC, Maghnati F. 2012. Eva-luating the impacts of customer experience on purchase intention. Int J Bus Manag 8: 128-138. DOI: 10.5539/ijbm.v8n6p128.
Nezlek JB, Forestell CA, Cypryanska M. 2021. Approach and avoidance motivation and in-terest in new foods: Introducing a measure of the motivation to eat new foods. Food Qual Prefer 88: 104111. DOI: 10.1016/j.foodqual. 2020.104111.
Pramudya RC, Singh A, Seo H-S. 2021. A sip of joy: Straw materials can influence emotional res-ponses to, and sensory attributes of cold tea. Food Qual Prefer 88: 104090. DOI: 10.1016/j. foodqual.2020.104090.
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Rabelo MHS, Borém FM, de Lima RR, de Carvalho Alves AP, Pinheiro ACM, Ribeiro DE, dos Santos, Gualberto R, Pereira RGFA. 2021. Im-pacts of quaker beans over sensory charac-teristics and volatile composition of specialty natural coffees. Food Chem 342: 128304. DOI: 10.1016/j.foodchem.2020.128304.
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Rocha C, Ribeiro JC, Lima RC, Prista C, Raymundo A, Patto MCV, Cunha LM. 2021. Application of the CATA methodology with children: Qualita-tive approach on ballot development and pro-duct characterization of innovative products. Food Qual Prefer 88: 104083. DOI: 10.1016/j. foodqual.2020.104083.
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Varela P, Ares G. 2012. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res Int 48: 893-908. DOI: 10.1016/j.foodres.2012.06.037.
Veríssimo CM, de Macêdo Morais S, de Andrade Lima LL, Pereira GE, Maciel MIS. 2020. A short training as an enhancer of sensory ability: The case of red wine consumers. J Sens Stud 36: e12629. DOI: 10.1111/joss.12629.
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Zanin RC, Smrke S, Kurozawa LE, Yamashita F, Yeretzian C. 2021. Modulation of aroma release of instant coffees through microparticles of roasted coffee oil. Food Chem 341: 128193. DOI: 10.1016/j.foodchem.2020.128193.
Belusso AC, Nogueira BA, Breda LS, Mitterer-Daltoé ML. 2016. Check-all-that-apply (CATA) as an instrument for development of fish products. Food Sci Technol 36: 275-281. DOI: 10.1590/ 1678-457X.0026.
Bemfeito CM, Guimarães AS, de Oliveira AL, Andrade BF, de Paula LMAF, Pimenta CJ. 2021. Do consumers perceive sensory diffe-rences by knowing information about coffee quality?. LWT-Food Sci Technol 138: 110778. DOI: 10.1016/j.lwt.2020.110778.
Berget I, Bech S, Giacalone D, Moulin S, Pedersen ME, Varela P. Næs T. 2020. Sound quality per-ception of loudspeakers evaluated by different sensory descriptive methods and preference mapping. J Sens Stud: e12620. DOI: 10.1111/ joss.12620.
Córdoba N, Moreno FL, Osorio C, Velásquez S, Ruiz Y. 2021. Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods. Food Res Int 141: 110141. DOI: 10.1016/j.foodres.2021.1101 41.
de Melo BG, de Lima Dutra MB, Alencar NMM. 2021. Sensory characterization of conventional and organic extra virgin olive oil by check-all-that-apply and emotional responses methods. J Sens Stud 36: e12641. DOI: 10.1111/joss.126 41.
Gao C, Tello E, Peterson DG. 2021. Identification of coffee compounds that suppress bitterness of brew. Food Chem 350: 129225. DOI: 10.1016/j. foodchem.2021.129225
Ferini JL, Morales MV, da Silva TA, Pedreira JRM, de Godoy NT, de Oliveira Garcia A, Tfouni SAV. 2020. Consumers' perception of different brewed coffeeextractions using the sorting technique. J Sens Stud 2020: e12633. DOI: 10. 1111/joss.12633
Fujimoto H, Narita Y, Iwai K, Hanzawa T, Kobayashi T, Kakiuchi M, Ariki S, Wu X, Miyake K, Tahara Y, Ikezaki H, Fukunaga T, Toko K. 2021. Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system. Food Chem 342: 28228. DOI: 10.1016/ j.foodchem.2020.128228.
Grasso S, Monahan FJ, Hutchings SC, Brunton NP. 2016. The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology. Food Qual Prefer 57: 69-78. DOI: 10.1016/j. foodqual.2016.11.013.
Gidlöf K, Ares G, Aschemann-Witzel J, Otterbring T. 2021. Give us today our daily bread: The effect of hunger on consumers’ visual attention to-wards bread and the role of time orientation. Food Qual Prefer 88: 1-7. DOI: 10.1016/j.food qual.2020.104079.
Hirschmann. 2020. Coffee market in Indonesia- statistics & facts. https://www.statista.com/to pics/6546/coffee-market-in-indonesia/ [January 29th 2021].
Hirschmann. 2021. Total coffee consumption in Indonesia 1990-2019. https://www.statista.com/ statistics/314982/indonesia-total-coffee-consum ption/#:~:text=Indonesia%27s%20domestic%20coffee%20consumption%20has,appreciation%20for%20locally%2Dproduced%20coffee [Janu-ary 29th 2021]
Huang J, Wang C, Wan X. 2021. Self-construal priming modulates the influence of receptacles onfood perception. J Sens Stud 36: e12642. DOI: 10.1111/joss.12642.
Huseynov S, Palma MA. 2021. Food decision-making under time pressure. Food Qual Prefer 88: 104072. DOI: 10.1016/j.foodqual.2020.1040 72.
[ICO] International Coffee Organization. 2021. Mon-thly Coffee Market Report-January 2021. http:// www.ico.org/documents/cy2020-21/cmr-0121-e. pdf [January 10th 2021].
Jaeger SR, Lee P-Y, Xia Y, Chheang SL, Roigard CM, Ares G. 2019. Using the emotion circum-plex to uncover sensory drivers of emotional associations to products: six case studies. Food Qual Prefer 77: 89-101. DOI: 10.1016/j.food qual.2019.04.009.
Keskin S, Kor A, Karaca S. 2012. Evaluation of sensory characteristics of sheep and goat meat by Procrustes analysis. Czech J Anim Sci 57: 516-521. DOI: 10.17221/6384-CJAS.
Khalafyan AA, Temerdashev ZA, Akin'shina VA, Yakuba YF. 2021. Study of consistency of ex-pert evaluations of wine sensory characteristics by positional analysis. Heliyon 7: e06162. DOI: 10.1016/j.heliyon.2021.e06162.
Labbe D, Rytz A, Strube A, Leloup V. 2021. Impact of mug shape and beverage volume on instant coffee perception. Food Qual Prefer 89: 1-5. DOI: 10.1016/j.foodqual.2020.104150.
Lobo AP, Bedriñana RP, Madrera RR, Valles BS, 2021. Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction. Food Chem 338: 1-8. DOI: 10.1016/ j.foodchem.2020.127829
Mané I, Bassama J, Ndong M, Mestres C, Diedhiou PM, Fliedel G. 2021. Deciphering urban consu-mer requirements for rice quality gives insights for driving the future acceptability of local rice in Africa: Case study in the city of Saint‐Louis in senegal. Food Sci Nutr 9: 1614-1624. DOI: 10. 1002/fsn3.2136.
Manik M, Restuhadi F, Rossi E. 2016. Analisis pe-metaan kesukaan konsumen terhadap lempuk dikalangan mahasiswa Universitas Riau. Jom Faperta 3: 1-15.
Manstan T, Chandler SL, McSweeney MB. 2020. Consumers' attitudes towards 3D printedfoods after a positive experience: An exploratory study. J Sens Stud 36: e12619. DOI: 10.1111/j oss.12619.
McCain-Keefer HR, Meals S, Drake MA. 2020. The sensory properties and consumer acceptance of cold brew coffee. J Sens Stud 35: e12604. DOI: 10.1111/joss.12604.
Meyners M, Castura JC, Carr BT. 2013. Existing and new approaches for the analysis of CATA data. Food Qual Prefer 30: 309-319. DOI: 10.1016/j. foodqual.2013.06.010.
Montanuci FD, Marques DR, Monteiro ARG. 2015. Flash profile for rapid descriptive analysis in sensory characterization of passion fruit juice. Maringá 37: 337-344. DOI: 10.4025/actascitech nol.v37i3.26238.
Nasermoadeli A, Ling KC, Maghnati F. 2012. Eva-luating the impacts of customer experience on purchase intention. Int J Bus Manag 8: 128-138. DOI: 10.5539/ijbm.v8n6p128.
Nezlek JB, Forestell CA, Cypryanska M. 2021. Approach and avoidance motivation and in-terest in new foods: Introducing a measure of the motivation to eat new foods. Food Qual Prefer 88: 104111. DOI: 10.1016/j.foodqual. 2020.104111.
Pramudya RC, Singh A, Seo H-S. 2021. A sip of joy: Straw materials can influence emotional res-ponses to, and sensory attributes of cold tea. Food Qual Prefer 88: 104090. DOI: 10.1016/j. foodqual.2020.104090.
Ribeiro E, de Souza Rocha T, Prudencio SH. 2021. Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides. Food Chem 348: 129061. DOI: 10.10 16/j.foodchem.2021.129061.
Rabelo MHS, Borém FM, de Lima RR, de Carvalho Alves AP, Pinheiro ACM, Ribeiro DE, dos Santos, Gualberto R, Pereira RGFA. 2021. Im-pacts of quaker beans over sensory charac-teristics and volatile composition of specialty natural coffees. Food Chem 342: 128304. DOI: 10.1016/j.foodchem.2020.128304.
Reinbach HC, Giacalone D, Ribeiro LM, Bredie WLP, Frøst MB. 2014. Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®. Food Qual Prefer 32: 160-166. DOI: 10.1016/j.foodqual.2013.02.004.
Rocha C, Ribeiro JC, Lima RC, Prista C, Raymundo A, Patto MCV, Cunha LM. 2021. Application of the CATA methodology with children: Qualita-tive approach on ballot development and pro-duct characterization of innovative products. Food Qual Prefer 88: 104083. DOI: 10.1016/j. foodqual.2020.104083.
Valentin D, Chollet S, Lelièvre M, Abdi H 2012. Quick and dirty but still pretty good: a review of new descriptive methods in food science. Int J Food Sci Technol 47: 1563-1578. DOI: 10.111 1/j.1365-2621.2012.03022.x.
Varela P, Ares G. 2012. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res Int 48: 893-908. DOI: 10.1016/j.foodres.2012.06.037.
Veríssimo CM, de Macêdo Morais S, de Andrade Lima LL, Pereira GE, Maciel MIS. 2020. A short training as an enhancer of sensory ability: The case of red wine consumers. J Sens Stud 36: e12629. DOI: 10.1111/joss.12629.
Yusianto, Nugroho D. 2014. Mutu fisik dan citarasa kopi arabika yang disimpan buahnya sebelum di-pulping. Pelita Perkebunan 30: 137-158. DOI: 10.22302/iccri.jur.pelitaperkebunan.v30i2.7.
Zanin RC, Smrke S, Kurozawa LE, Yamashita F, Yeretzian C. 2021. Modulation of aroma release of instant coffees through microparticles of roasted coffee oil. Food Chem 341: 128193. DOI: 10.1016/j.foodchem.2020.128193.
Authors
HunaefiD., & MarusivaW. (2022). SENSORY PROFILE OF 3 IN 1 INSTANT COFFEE USING EMOTIONAL-SENSORY MAPPING, FLASH PROFILE, AND CATA (CHECK-ALL-THAT-APPLY) METHODS. Jurnal Teknologi Dan Industri Pangan, 32(2), 169-180. https://doi.org/10.6066/jtip.2021.32.2.169
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