A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee

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.