DEVELOPMENT OF SENSORY ATTRIBUTE POOL OF BREWED COFFEE

ABSTRACT The aims of this study were twofold: first, to develop a sensory attribute pool of brewed coffee for consumers as well as a trained panel, and second, to compare the sensory attribute descriptors generated by three sources: (1) mass media, advertisements and literatures (MAL) associated with coffee sensory attributes; (2) 100 consumers; and (3) 15 trained panelists. The sensory attribute pool was obtained through the following four steps: first, collection of descriptors associated with sensory attributes of coffee; second, selection of the representative terms; third, development of the definition and reference; and fourth, verification of the developed definitions. The sensory attribute pool as qualitative profiling consisted of 74 terms with their definitions and references. The pool included 16 unique sensory attributes specially influenced by Korean culture and linguistics, as well as other ones that had been mentioned previously. In addition, the different descriptive patterns of terms were observed among descriptors generated through MAL, consumers and trained panelists. These results suggest that the expressions of perceived attributes are affected by many factors including culture, language, context and training. PRACTICAL APPLICATIONS The sensory attribute pool developed as qualitative profiling aimed at presentation of a wide range of sensory characteristics that could be well understood by consumers, as well as trained panelists. The sensory attribute pool of brewed coffee could be applied to not only the preliminary lexicon source of descriptive analysis and quality control, but also the materials of consumer education, marketing and product development. Also, the comparison results of descriptors generated by mass media, consumers and trained panelists could be useful for better understanding of impacts of language, culture, context and training on expressions of perceived attributes.

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