Journal de la nutrition et des sciences alimentaires
Libre accès

Abstrait

Exploring influences on coffee liking: effect of samples and consumer characteristics

N. Condelli, F. Galgano, M.C. Caruso, M. Di Cairano, N. Cela

Market surveys on coffee consumption are showing an increasing demand for high quality and specialty coffee. Therefore, the identification of factors that can guarantee a better and standardized quality assessment of coffee is desirable. The aim of this study was to determine the sensory and chemical characteristics of coffee’s samples, and to investigate their potential relevance on consumer acceptability, also taking into account the different characteristics of the subjects. In fact, several studies have been demonstrated the effect of both physiological and psychological differences between subjects on sensory and hedonic responses. Sixteen samples of coffee bean (8 Arabica and 8 Robusta) were used to this end. The coffee beans were toasted at the same level using a pilot plant. The obtained coffee samples were characterized by aroma analysis using Gas Chromatography- Mass Spectrometry (GC–MS), chemical and physical analyses (caffeine, total phenol, color, density, humidity, etc.), hedonic and sensory evaluation by 90 consumers using a Check-All- That-Apply (CATA) questionnaire. On consumers involved in sensory evaluations the responsiveness to PROP and the density of fungiform papillae were measured. Consumers were also asked to complete a questionnaire on consumption habit regarding coffee. Therefore, the judges were grouped according to the similarity of their characteristics. The obtained data performed on ANOVA model highlighted the effect of sample and cultivar factors on both chemical and sensory and hedonic values. In order to better interpret the relationships between the different measured parameters, multivariate analyses were performed. For this purpose, the samples were ordered based on the satisfaction scores. Only significantly different samples were considered. Results allowed to identify key attributes that influence coffee liking in terms of chemical, aromatic and sensory markers. A significant effect of consumer characteristics, in terms of sensitivity to PROP and consumption habit was also find. Taken overall, results provided a solid basis for exploring influence on coffee liking, which may be used in both quality control and product development applications. Future goal is to try to build up a predictive model of coffee liking.