SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS
SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS
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DOI：
10.1111/j.1745-459x.2010.00313.x
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发表时间：
2010-12-01
影响因子：
2
通讯作者：
Miyabayashi, Tetsuo
中科院分区：
文献类型：
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作者：
Hayakawa, Fumiyo;Kazami, Yukari;Miyabayashi, Tetsuo
一个感官词汇被开发用于描述煮咖啡的特性。由六名未经训练的咖啡专业人士和四名经验丰富的咖啡品尝师组成的小组在从商业52种咖啡类型中选择的24种咖啡样品的感官评价中产生了377种表达。在这些表达中，选择了127个术语（7个用于外观，61个用于香气，23个用于味道/风味，8个用于香味和28个用于整体印象）作为词典。12名没有任何咖啡品尝经验或任何咖啡专业知识的评估员验证了这份名单。然后调查消费者和未经训练的咖啡专业人员对每个术语的识别，并将50%的识别标准用作每组词汇的最低水平。在127个术语中，分别有31个和60个术语被认为适合消费者和未经培训的咖啡专业人员。在这项研究中获得的数据是相关的销售产品的描述，作为材料的消费者教育研讨会上的咖啡，并作为一个初步的来源的描述符的感官评价产品开发在Japanes.Practical ApplicationsJapan是第四大进口国的咖啡在世界上。虽然一些煮咖啡的感官词汇是国际上开发的，但这些咖啡词汇对日本咖啡的精确描述贡献不大，因为感官描述受到文化和语言的影响。本研究提供了一个由127个术语组成的感官词汇，用于描述日本冲泡咖啡的特性，并测试了日本消费者对每个术语的识别。在这项研究中开发的词汇可以作为一个初步的来源描述符的感官评价在产品开发过程中，并在日本的市场调查问卷。此外，它可以用于描述咖啡在销售情况下的感官特性，并在消费者的咖啡研讨会上。
A sensory lexicon was developed for describing the characteristics of brewed coffee. A panel consisting of six untrained coffee professionals and four experienced trained coffee tasters generated 377 expressions in a sensory evaluation of 24 coffee samples selected from commercial 52 coffee types. Of these expressions, 127 terms (seven for appearance, 61 for aroma, 23 for taste/flavor, eight for mouthfeel and 28 for overall impression) were selected for the lexicon. Twelve selected assessors who did not have any experiences in coffee tasting or any special knowledge about coffee validated the list. Recognition of each term by consumers and untrained coffee professionals was then investigated, and a 50% recognition criterion was used as the minimum level for the vocabulary of each group. Out of 127 terms, 31 and 60 terms were regarded as suitable for the consumer and untrained coffee professionals, respectively. The data obtained in this study are relevant for description of products in sales, as material for consumer education in workshops on coffee, and as a preliminary source of descriptors for a sensory evaluation in product development in Japan.PRACTICAL APPLICATIONSJapan is the fourth largest importer of coffee in the world. Although some sensory lexicons of brewed coffee were developed internationally, these coffee lexicons contribute little to a precise description of coffee in Japan because sensory descriptors are affected by culture and language. This research provides a sensory lexicon consisting of 127 terms for describing the characteristics of brewed coffee in Japan and tests the recognition of each term by Japanese consumers. The lexicon developed in this study can be used as a preliminary source of descriptors for a sensory evaluation during product development and for a questionnaire during market research in Japan. In addition, it can be useful in describing sensory characteristics of coffee in a sales situation and in workshops on coffee for consumers.