Smell Of Coffee Research Articles

Comparison of free-comment online product reviews and central location product testing for sensory product characterisation: A case study with coffee consumers

Data from online product reviews offers a novel avenue for the sensory characterisation of food. But, little research has investigated the quality of sensory information in the online reviews. The aim of this research was to investigate consumer online reviews as sources of sensory attributes of food products (starting with a minimum of 1000 online reviews per product), and to assess how the resulting sensory product profiles compare to profiles obtained in a central location test with 105 consumers using rate-all-that-apply (RATA) questions. A case study was conducted with five unflavoured coffee samples. A semi-automated approach, combining natural language processing and sensory science expertise was used to clean online review data, develop a sensory lexicon, and analyse the frequency of attributes used by consumers. It was possible to develop online review-based sensory product profiles and discriminate the five samples on this basis. Consumers used a small set of broad, mostly intensity related sensory terms (e.g. ‘Bold/rich’, ‘Strong/intense’, ‘Smooth’, ‘Weak/bland’) more frequently than descriptive terms. Canonical analysis showed high agreement between new method and RATA for product discrimination and between two group of descriptors. The first group (including ‘Coffee Flavor,’ ‘Rich in Flavor’, and ‘Smell of Coffee’) is associated with the intensity of flavour of coffee, while the second group describes characteristic flavour of coffee (including ‘Bold’, ‘Dark’ ‘Body’). Furthermore, care should be taken when implementing these findings in food categories with lower levels of consumer engagement, where consumer comments relating to sensory properties in online reviews may be less frequent.

A New Year Brings New Hopes and Challenges [President’s Column

Welcome to 2023! Another year is here with new hopes and challenges. We are leaving the COVID-19 era, and we are living in a new global digital world, where the universe becomes smaller and more connected. During the COVID-19 lockdown, the spread of digital communications proved to be fundamental for a new inclusive world by removing boundaries, overcoming physical dislocations, and bringing the world closer. However, the COVID-19 challenge also showed us that face-to-face networking, corridor discussions and laughs, and the smell of coffee during breaks, in summary, mean a physical presence is mandatory to strengthen ties among people and enrich the debate of new ideas.

From skinner box to daily life: Sign-tracker phenotype co-segregates with impulsivity, compulsivity, and addiction tendencies in humans

Pavlovian conditioning holds the potential to incentivize environmental cues, leading to approach behavior toward them, even outside our awareness. Animal models suggest that this is particularly true for the so-called sign-tracker (ST) phenotype, which is considered to reflect a predisposition toward developing addiction-related behaviours. Despite its potential clinical relevance, few studies have demonstrated the translational validity of this model, likely due to difficulties in studying Pavlovian processes in humans. To fill this gap, we combined an ecological momentary assessment with ambulatory peripheral autonomic monitoring to test the hypothesis that traits associated with ST in preclinical studies would be associated with attribution of high incentive salience to reward-related cues. Several times for 2 days, participants were asked to rate the attractiveness of several preselected ecological rewards (e.g., coffee) and the preceding cues (the smell of coffee) while their electrocardiogram was recorded. While no absolute difference in subjective and physiological measures of motivational approach to daily cues compared with rewards emerged, individuals with high levels of impulsivity, obsessive-compulsive, and addiction-prone behaviors rated as more attractive and showed a greater increase in sympathetic arousal to cues versus rewards. The opposite pattern emerged for those with low levels in those dispositional traits, who responded more (both subjectively and physiologically) to rewards compared with their preceding cues. This study represents an attempt to answer the call to parcel complex behaviors into smaller constructs, improving the early detection of those who are vulnerable to develop psychopathological disorders, particularly in the domain of impulse control such as addiction.

FORMULASI SEDIAAN LOTION EKSTRAK ETANOL BIJI KOPI ROBUSTA (Coffea cenephora)

Bean robusta coffee contains polyphenol compounds which are useful as antioxidants. Antioxidants can inactivate the development of oxidation reactions, by preventing the formation of free radicals. Robusta coffee bean plant (Coffea canephora) is an ingredient that can be formulated into lotion preparations. Cosmetic lotion aims to remove dead skin cells, brighten the skin and soften the skin. This research is to make lotion preparations from robusta coffee bean extract (Coffea Canephora) . This research uses pure experiment. Robusta coffee beans are extracted by maceration process. The lotion formulation is made with variations of robusta coffee bean powder (Coffea Canephora) with a concentration of 2%, 3%, and 4%. The characteristic test includes organoleptic test, homogeneity test, Ph test, and irritation test. The purpose of this study was to determine the lotion formulation for robusta coffee bean extract (Coffea Canephora). The results of the lotion test had a homogeneous concentration of 2%, 3% and 4%, light brown to blackish brown, with a distinctive smell of coffee. The ph lotion test had a PH of 5 in all formulations on the blank had a PH of 6. The irritation test on the lotion preparation showed no erythema and edema in 5 volunteers. From all the tests carried out, the lotion formulation has good characteristics.

BODY SCRUB VIRGIN COCONUT OIL, COFFEE GROUNDS AND CARBON ACTIVE COCONUT SHELL AS A MOISTURIZER AND SKIN BRIGHTENING

Relevance. Virgin Coconut Oil (VCO) contains a lot of medium chain fatty acids, combined with coffee grounds (Coffea Arabica Linn.) and activated carbon (Activated carbon coconut Nucifera L) into a preparation that can moisturize and brighten the skin.
 Objective. The purpose of this study was to make cosmetic cleansing preparations containing three natural ingredients.
 Methods. This study evaluates the organoleptic body scrub preparations, homogeneity, dispensability, and pH. The ingredients were tested using in-vivo and clinical irritation along with the effectiveness of the preparation (moisture and brightness).
 Results. Organoleptic testing and homogeneity were confirmed to have dark black color, the distinctive smell of coffee, homogeneity, spreadability in the range of 4 cm, and the pH was at a safe pH for the skin so that irritation results also did not show edema and erythema both in-vivo divided into 3 groups (n = 3) and clinically (n = 30). In addition, this body scrub provides moisture and brightness to the skin for 2 months of use, p <0.05.
 Conclusions. VCO body scrub preparations, coffee grounds, and activated carbon are preparations that have the potential to be cosmetic cleansers.

Body scrub virgin coconut oil (vco), coffee grounds (coffea arabika linn.) and carbon active coconut shell (activated carbon coconut nucifera l) as a moisturizer and skin lightening

Virgin Coconut Oil (VCO) contains a lot of medium chain fatty acids, combined with coffee grounds (Coffea Arabica Linn.) And activated carbon (Activated carbon coconut nucifera L) into a preparation that can moisturize and brighten the skin. The purpose of this study was to make cosmetic cleansing preparations containing three natural ingredients. Evaluation of organoleptic body scrub preparations, homogeneity, dispersibility and pH, in-vivo and clinical irritation testing, testing the effectiveness of the preparation (moisture and brightness). Organoleptic testing and homogeneity were confirmed to have dark black color, distinctive smell of coffee, homogeneity, spreadability in the range of 4 cm, and the pH was at a safe pH for the skin so that irritation results also did not show edema and erythema both in-vivo divided into 3 groups (n = 3) and clinically (n = 30). In addition, this body scrub provides moisture and brightness to the skin for 2 months of use, p <0.05. VCO body scrub preparations, coffee grounds and activated carbon are preparations that have the potential to be cosmetic cleansers.

Body scrub containing Virgin Coconut Oil, coffee grounds (Coffea arabica Linn) and carbon active coconut shell (Activated carbon Cocos nucifera L) as a moisturiser and a skin brightener

Introduction: Virgin Coconut Oil (VCO) contains a lot of medium chain fatty acids. VCO combined with coffee grounds (Coffea arabica Linn) and activated carbon (Activated carbon Cocos nucifera L) has the potential to form a preparation that can moisturise and brighten the skin. The purpose of this study was to make cosmetic cleansing preparations containing three natural ingredients. Methods: This study evaluated the organoleptic body scrub preparations, homogeneity, dispensability and pH for three different formulations. In vivo test for irritation (oedema and erythema) was carried out on albino rabbits (n = 3) for each treatment group. Clinical irritation testing was performed on the forearm of healthy volunteers, 17 - 45 years of age with no history of allergies (n = 30). Determination of skin moisture content and melanin index was carried out as a measure of effectiveness. Results: Organoleptic and homogeneity tests showed that preparations had dark black colour, the distinctive smell of coffee, it was homogeneous, spread ability was in the range of 4 cm with the pH at a safe pH for the skin. Irritation results also did not show any oedema and erythema in in vivo testing. In clinical testing no irritation occurred by testing the body scrub samples. Body scrubs routinely used by volunteers for 2 months increased moisture on the skin as well as brightness (p < 0.05). Conclusion: Body scrub creams containing VCO, coffee grounds and activated carbon are preparations that have the potential to be cosmetic cleansers.

The smell of coffee: the carbon atom microwave structure of coffee furanone validated by quantum chemistry

The rotational spectra of coffee furanone (2-methyltetrahydrofuran-3-one) have been measured in the frequency range from 2.0 to 26.5 GHz using a molecular jet Fourier transform microwave spectrometer. Quantum chemical calculations used for the conformational analysis yielded two stable twist conformers, which were described using the Cremer–Pople notation for five-membered rings. The experimental spectrum of the more stable conformer with the methyl group in equatorial position was assigned and fitted using a rigid rotor model with centrifugal distortion corrections. The spectra of all five 13C-isotopologues could be observed in natural abundance. The carbon atom structure was experimentally deduced using Kraitchman’s equations and compared with the structure calculated by quantum chemistry.

The Smell of Coffee and Cigarettes

Leonard Frist kept his important things in the top drawer of his dresser, and although his son, Harold, had never been told not to open it, he never did open it until that September morning in 1999...

J113013 VR用匂い提示装置の開発 : 仮想的な匂い源と熱源の同時提示([J113]設計における知識マネジメント・情報共有)

This paper reports on a new display system that can present a virtual odor and/or heat source at an arbitrary position on a two-dimensional screen. By releasing a smell of coffee in a warm airflow while showing a cupful of coffee on an LCD monitor, for example, the system can make the user feel as if warm savory steam is emanating from the coffee. In the proposed system, airflows generated by four fans are made to change their courses multiple times by making them collide with each other. Finally, an airflow directed toward the user from a certain position on the screen is generated. By introducing odor vapor and/or heat into the airflows, the odor/temperature distribution is generated as if the odor/heat were spreading from the specific position on the screen. The position of this virtual odor/heat source can be shifted to an arbitrary position on the two-dimensional LCD monitor screen by changing the speeds of the four fans. The proposed system can be used to make attractive digital signage.

Storehouse of Stimulants: Opium in the Market of al-Mukhâ at the Turn of the Seventeenth Century: Statements by Dutch Eyewitnesses

Around the Yemeni port city of al-Mukhâ hangs the intoxicating smell of coffee. Almost no publication can be pointed out, from popularising travel guide to elaborate research report, in which mocha is not considered the export item par excellence, or rather the icon of the city. Only during the Montpellier conference on coffee, held in October 1997, was it concluded, in a contribution devoted to the emergence of the town in the early seventeenth century, that al-Mukhâ had been neither exclusively or mainly a coffee port, nor the sole one, or even the most important one. Mocha, in fact, “was not at all synonymous with al-Mukhâ”. In subsequent years, it could be demonstrated on the basis of abundant source material that spices, textiles, minerals, porcelains and aromatics were sold in the Mukhâwi market as well.

Self-Consciousness and the Unity of Consciousness

Consciousness has a number of puzzling features. One such feature is its unity: the experiences (conscious states) that one has at a particular time seem to occur together in a certain way. I am currently enjoying visual experiences of my computer screen, auditory experiences of bird song, olfactory experiences of coffee, and tactile experiences of feeling the ground beneath my feet. Conjoined with these perceptual experiences are proprioceptive experiences, experiences of agency, affective and emotional experiences, and conscious thoughts of various kinds. A striking fact about these experiences is that they appear to be phenomenally unified. Take just two of them: the sound of bird-song and the smell of coffee. There is something it is like to have the auditory experience, there is something it is like to have the olfactory experience, and there is something it is like to have both the auditory and olfactory experience together. These two experiences occur as parts or components or aspects of a larger, more complex experience. And what holds of these two experiences seems to hold?at least in normal contexts?of all of one's simultaneous experiences: they seem to be subsumed by a single, maximal experience.2 We could think of this maximal experience as an experiential perspective on the world. What it is like to be me right now is (or involves) an extremely complex conscious state that subsumes various simpler experiences (seeing a computer screen, hearing bird-song, smelling coffee, and so on). I will follow recent literature in using the term 'co-consciousness' for the relation that the members of a set of conscious states bear to each other when they have a complex phenomenology (see Bayne and Chalmers 2003; Dainton 2000; Hurley 19^8; Lockwood 1989). We can illuminate co-consciousness by contrasting it with other unity relations that experiences can enter into. One such relation is co-ownership: