A novel method of descriptive analysis on hot brewed coffee: time scanning descriptive analysis

摘要

Although sensory perception and hedonic response are affected by the sample temperature, only the serving temperature of the sample has been considered in most sensory studies. Because the time necessary to complete the sensory evaluation is not limited, different panelists take different lengths of time to complete the evaluation. Thus, this time gap between the panelists could result in differences in sensory perception. Therefore, we developed a modified descriptive analysis, "time scanning descriptive analysis" (TSDA) to control the discrepancy of perception caused by differences in sample temperatures between the panelists. This method employed a time limit for the evaluation of each sensory attribute, thereby controlling the temperature of the sample when it was evaluated by each panelist. To test the effectiveness of TSDA, nine panelists used the method to evaluate a total of 20 sensory attributes of 12 brewed coffees (six non-blended and six blended types) within a temperature range from 70 to 60 A degrees C. Most of the attributes (18 of 20) differed significantly among the coffee samples, and this variation was explained by the four principal components (87.27%). Our findings demonstrated that TSDA was an effective alternative method of the descriptive analysis for hot foods. Although other distinct points of TSDA are discussed herein, further study is necessary to compare TSDA with conventional descriptive analyses.