Abstract
AbstractThe objective of this study was to validate the Pivot sensory technique for sensory analysis of adulterated coffees. The Pivot technique was modified (instructions and determination of the values of the unadulterated sample considered Pivot). A total of 130 consumers evaluated five pairs of samples (Pivot vs. five coffee samples adulterated with black bean coffee). A sensory vocabulary was generated for the construction of confidence ellipses and the calculation of sample classification percentage between the Pivot sample and the adulterated samples. A total of 52 sensory attributes were generated (28 aromas, 5 basic tastes, and 19 flavors). As adulteration increased, a decrease in the number of aromas, high discrimination, and a classification percentage of 68% between the Pivot sample and the adulterated samples. The Pivot technique can be a tool to study the effect of adulteration in coffees.Practical ApplicationsThe use of the modified Pivot technique in combination with the determination of the values of the Pivot (unadulterated sample) sample can be very useful for the identification of the sensory effect caused by the adulteration of different foods, including those that are protected by some quality seal for quality or for quality control. The scope of this research may be of interest to the industry, producers, and academia.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
