Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages

Abstract

AbstractWith the extensive advancement of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), various consumer‐based methodologies have been recently introduced. The present study aimed to compare three consumer‐based methodologies for sensory characterization (check‐all‐that‐apply [CATA], flash profile [FP], and free listing [FL]) as alternatives to DA, using six ready‐to‐drink coffee beverages. DA was performed with 10 trained panelists, whereas each consumer evaluation was conducted with 70 untrained consumers. The consumer methodologies were in good agreement with DA for profiling differences in consumer perception of the samples' sensory attributes, showing high regression vector (Rv) values (>0.9). Although FP was the most similar to DA (Rv = 0.936), it had a long evaluation time and high tediousness, whereas the CATA and FL methods were shorter and less tedious. FP and FL could spontaneously reflect consumer perceptions, while CATA has the advantages of being a simple and versatile method for evaluating consumer perception. Considering the unique benefits of each method, these consumer‐based methodologies could be viable alternatives to DA.Practical ApplicationsThis study indicates that CATA, FP, and FL methods could be good alternatives to DA for profiling differences in consumer perception of sensory attributes for ready‐to‐drink coffee beverages with medium–large sensory differences. With unique feature of each method, these consumer‐based methods would be of benefit to the coffee industry to get rapid consumer perception for the sensory description of ready‐to‐drink coffee beverages.