Sensory characterization of coffee brew with consumer‐based methodology and sensometrics

Abstract

Coffee brew is widely consumed for its sensory properties, so sensory evaluation is essential for quality control. This study used CATA (check-all-that-apply) and preference ranking test (PRT) to evaluate four coffee brews. The quantification of caffeine, trigonelline, and chlorogenic acid was performed with high-performance liquid chromatography (HPLC). Four distinct groups were identified using the correspondence analysis (CA). Samples A and C had similar characteristics: lower caffeine and melanoidins, higher contents of trigonelline and chlorogenic acids, higher pH, and titratable acidity. Such features were associated with a sweet odor and less intense color. Samples B and K showed high levels of melanoidins and caffeine and low concentrations of trigonelline and chlorogenic acids. These samples had a dark color, bitter and intense flavor. The PRT indicated that coffee brew K was preferred, and coffee A was the least preferred coffee sample. Novelty impact statement Applying consumer-based methodologies and sensometrics allows obtaining a reliable and fast sensory characterization of food products. The correlations found between the coffee brew composition and the attributes indicated as important by consumers can be used by the coffee industry to develop its products.