Rapid descriptive consumer analysis using simultaneous and monadic sample presentation for coffee
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Published Version
Date
2018
Authors
Stokes, Chloe N.
Kerry, Joseph P.
O'Sullivan, Maurice G.
Journal Title
Journal ISSN
Volume Title
Publisher
Scientific Research Publishing Inc.
Published Version
Abstract
The objective of this study was to investigate how rapid descriptive consumer analysis using simultaneous presentation of samples compared with monadic presentation of samples, using both affective and descriptive sensory evaluation methods. Simultaneous presentation of coffee samples for sensory acceptance testing, using ranking analysis, was conducted using naïve assessors. In a separate session, assessors evaluated the same coffee samples, using monadic presentation and employing the same scales. Similarly, descriptive consumer analysis, using simultaneous and monadic sample presentation, was conducted using descriptive attributes chosen by the panel. For RDA (Ranking descriptive analysis), coffee samples were presented simultaneously (randomised) to assessors and subsequently ranked. The process was then repeated using the same assessors; however, samples were presented in monadic and randomised presentation order. Data accumulated from the study were analysed by Analysis of Variance (APLSR-ANOVA Partial Least Squares Regression). Results obtained indicate that simultaneous presentation of samples was more effective than monadic presentation, as a larger amount of attributes with significant (P < 0.05) intensity differences were observed using RDA. Thus, simultaneous presentation of samples also allows ranking in SAT evaluation and proved a useful tool in establishing the hedonic attributes of products. We propose to call this method Ranking Acceptance Analysis (RAA).
Description
Keywords
Sensory , Hedonic , Descriptive , Ranking , Coffee
Citation
Stokes, C. N., Kerry, J. P. and O’Sullivan, M. G. (2018) 'Rapid descriptive consumer analysis using simultaneous and monadic sample presentation for coffee', Food and Nutrition Sciences, 9(2), 82299 (14pp). doi: 10.4236/fns.2018.92005