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).
KeywordsSensoryHedonicDescriptiveRankingCoffee
Richter, V.B., de Almeida, T.C.A., Prudencio, S.H. and de Toledo Benassi, M. (2010) Proposing a Ranking Descriptive Sensory Method. Journal of Food Quality and Preference, 21, 611-620. https://doi.org/10.1016/j.foodqual.2010.03.011
O’Sullivan, M.G. (2016) A Handbook for Sensory and Consumer-Driven New Product Development. Woodhead Publishing Ltd., UK.
Kim, K. and O’Mahony, M. (1998) A New Approach to Category Scales of Intensity I: Traditional versus Rank-Rating. Journal of Sensory Studies, 13, 241-249. https://doi.org/10.1111/j.1745-459X.1998.tb00086.x
Fellendorf, S., O’Sullivan, M.G. and Kerry, J.P. (2015) Impact of Varying Salt and Fat Levels on the Physiochemical Properties and Sensory Quality of White Pudding Sausages. Journal of Meat Science, 103, 75-82. https://doi.org/10.1016/j.meatsci.2014.12.010
Fellendorf, S., O’Sullivan, M.G. and Kerry, J.P. (2016) Effect of Using Replacers on the Physicochemical Properties and Sensory Quality of Low Salt and Low Fat White Puddings. European Food Research and Technology Journal, 242, 2105-2118. https://doi.org/10.1007/s00217-016-2707-z
Fellendorf, S., O’Sullivan, M.G. and Kerry, J.P. (2016) Effect of Different Salt and Fat Levels on the Physicochemical Properties and Sensory Quality of Black Pudding. Journal of Food Science and Nutrition (Online).
Fellendorf, S., O’Sullivan, M.G. and Kerry, J.P. (2016) Impact of Using Replacers on the Physicochemical Properties and Sensory Quality of Reduced Salt and Fat Black Pudding. Journal of Meat Science, 113, 17-25. https://doi.org/10.1016/j.meatsci.2015.11.006
O’Callaghan, T., Faulkner, H., Mcauliffe, S., O’Sullivan, M.G., Hennessy, D., Dillon, P., Kilcawley, K.N., Stanton, C. and Ross, P. (2016) Quality Characteristics, Chemical Composition, and Sensory Properties of Butter from Cows on Pasture versus Indoor Feeding Systems. Journal of Dairy Science, 99, 9441-9460. https://doi.org/10.3168/jds.2016-11271
Henneberry, S., O’Sullivan, M.G., Kilcawley, K.N., Kelly, P.M., Wilkinson, M.G. and Guinee, T.P. (2016) Sensory Quality of Unheated and Heated Mozzarella-Style Cheeses with Different Fat, Salt and Calcium Levels. Journal of Dairy Science, 69, 38-50. https://doi.org/10.1111/1471-0307.12300
NCAUSA (National Coffee Association USA) (2016) How to Brew Coffee. http://www.ncausa.org/i4a/pages/index.cfm?pageID=71
ISO (International Organization for Standardization) (2008) ISO 6668 Green Coffee —Preparation of Samples for Use in Sensory Analysis. ISO, Genève.
Stone, H. and Sidel, J.L. (2004) Sensory Evaluation Practices. Academic Press/Elsevier, USA.
Stone, H., Bleibaum, R.N. and Thomas, H.A. (2012) Sensory Evaluation Practices. 3rd Edition, Academic Press/Elsevier, USA.
MacFie, H.J., Bratchell, N., Greenhoff, K. and Vallis, L.V. (1989) Designs to Balance the Effect of Order of Presentation and First-Order Carry-Over Effects in Hall Tests. Journal of Sensory Studies, 4, 129-148. https://doi.org/10.1111/j.1745-459X.1989.tb00463.x
ISO (International Organization for Standardization) (2007) ISO 8589 Sensory Analysis-General Guidance for Design of Test Rooms. ISO, Genèva.
Martens, H. and Martens, M. (2001) Multivariate Analysis of Quality. Wiley & Sons, Chichester.
Pecore, S., Kamerud, J. and Holschuh, N. (2015) Rank-Scaling: A New Descriptive Panal Approach for Rating Small Differences When Using Anchored Intensity Scales. Food Quality and Preference Journal, 40, 376-380. https://doi.org/10.1016/j.foodqual.2014.02.002
Rodrigue, N., Guillet, M., Fortin, J. and Martin, J.-F. (2000) Comparing Information Obtained from Ranking and Descriptive Tests of Four Sweet Corn Products. Food Quality and Preference, 11, 47-54. https://doi.org/10.1016/S0950-3293(99)00063-4
da Silva, R., Minim, V.P.R., Carneiro, J.D.S., Nascimento, M., Lucia, S.M.D. and Minim, L.A. (2013) Quantitative Sensory Description using the Optimized Descriptive Profile: Comparison with Conventional and Alternative Methods for Evaluation of Chocolate. Food Quality and Preference, 30, 169-179. https://doi.org/10.1016/j.foodqual.2013.05.011
ICO (International Coffee Organisation) (2010) Consumer Orientated Vocabulary for Coffee. http://www.ico.org/vocab.asp?section=About_Coffee
Kilcast, D. (2011) CH 11, Sensory Evaluation Methods for Food Shelf Life Assessment. In: Kilcast, D. and Subramaniam, P., Eds., Food and Beverage Shelf-Life and Stability, Woodhead Publishing Limited, Cambridge, 793-817. https://doi.org/10.1533/9780857092540.2.350
O’Sullivan, M.G. (2017) CH 6, Shelf Life and Sensory Quality of Foods and Beverages. A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., Cambridge, 103-123.
O’Sullivan, M.G. (2017) CH 13, Sensory Properties of Beverage Products. A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., Cambridge, 281-304. https://doi.org/10.1016/B978-0-08-100352-7.00013-0
Stokes, C., O’Sullivan, M.G. and Kerry, J.P. (2016) Assessment of Black Coffee Temperature Profiles Consumed from Paper-Based Cups and Effect on Affective and Descriptive Product Sensory Attributes. International Journal of Food Science and Technology, 51, 2041-2048. https://doi.org/10.1111/ijfs.13176
Stokes, C., O’Sullivan, M.G. and Kerry, J.P. (2017) Hedonic and Descriptive Sensory Evaluation for Development of Novel Instant and Fresh Coffee Products. European Food Research and Technology, 243, 331-340. https://doi.org/10.1007/s00217-016-2747-4
Bertuzzi, A.S., Kilcawley, K.N., Sheehan, J.J., O’Sullivan, M.G., Kennedy, D., McSweeney, P.L.H. and Rea, M.C. (2017) Use of Smear Bacteria and Yeasts to Modify Flavour and Appearance of Cheddar Cheese. International Dairy Journal, 72, 44-54. https://doi.org/10.1016/j.idairyj.2017.04.001
Cavanagh, D., Kilcawley, K.N., O’Sullivan, M.G., Fitzgerald, G.F. and McAuliffe, O. (2014) Assessment of Wild Non-Dairy Lactococcal Strains for Flavour Diversification in a Mini Gouda Type Cheese Model. Food Research International, 62, 432-440. https://doi.org/10.1016/j.foodres.2014.03.043
O’Callaghan, T., Mannion, D.T., Hennessy, D., McAuliffe, S., O’Sullivan, M.G., Leeuwebdaal, N., Beresford, T.P., Dillon, P., Kilcawley, K.N., Sheehan, D.J., Ross, P. and Stanton, C. (2017) Effect of Pasture versus Indoor Feeding Systems on Quality Characteristics, Nutritional Composition, and Sensory and Volatile Properties of Full-Fat Cheddar Cheese. Journal of Dairy Science, 100, 6053-6073. https://doi.org/10.3168/jds.2016-12508
Walsh, A., Crispie, F., Kilcawley, K.N., O’Sullivan, O., O’Sullivan, M.G., Claesson, M. and Cotter, P. (2016) Microbial Succession and Flavour Production in the Fermented Dairy Beverage Kefir. mSystems, 1, e00052-16. https://doi.org/10.1128/mSystems.00052-16
Yarlagadda, A., Wilkinson, M.G., Ryan, S, Doolan, A.I., O’Sullivan, M.G. and Kilcawley, K.N. (2014) Utilisation of a Cell Free Extract of Lactic Acid Bacteria Entrapped in Yeast to Enhance Flavour Development in Cheddar Cheese. International Journal of Dairy Science Technology, 67, 21-30. https://doi.org/10.1111/1471-0307.12099
Yarlagadda, A., Wilkinson, O’Sullivan, M.G. and Kilcawley, K.N. (2014) Utilisation of Microfluidisation to Enhance Enzymatic and Metabolic Potential of Lactococcal Strains as Adjuncts in Gouda Type Cheese. International Dairy Journal, 38, 124-132. https://doi.org/10.1016/j.idairyj.2014.01.007
O’Sullivan, M.G. (2017) CH 5, Multivariate Data Analysis. A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Woodhead Publishing Ltd., Cambridge, 83-99. https://doi.org/10.1016/B978-0-08-100352-7.00005-1