Next Article in Journal
The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (Opuntia ficus indica)—Preliminary Findings on Juice and Pomace
Next Article in Special Issue
Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee
Previous Article in Journal
Rethinking Luxury for Segmentation and Brand Strategy: The Semiotic Square and Identity Prism Model for Fine Wines
Previous Article in Special Issue
Consumption of Chlorogenic Acids through Coffee and Health Implications
Article Menu

Export Article

Open AccessArticle

Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions?

1
Independent Restauranteur, 250/3 Sukhumvit 55/8, Bangkok 10110, Thailand
2
The Wolf Group, 10860 Kenwood Road, Cincinnati, OH 45242, USA
3
Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USA
4
Department of Food Science & Technology, University of Georgia, Griffin, GA 30223, USA
*
Author to whom correspondence should be addressed.
Data for this manuscript was collected at Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USA.
Beverages 2019, 5(2), 27; https://doi.org/10.3390/beverages5020027
Received: 18 December 2018 / Revised: 10 February 2019 / Accepted: 1 March 2019 / Published: 1 April 2019
(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)
  |  
PDF [3984 KB, uploaded 1 April 2019]
  |  

Abstract

In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of coffee. This study expanded on the previous emotion study on a population of coffee drinkers in Manhattan, Kansas, USA and focused on identifying the sensory drivers of emotional responses elicited during the coffee drinking experience (CDE). A trained coffee panel performed a descriptive analysis of six coffee samples and identified the key sensory attributes that discriminated each coffee. Utilizing Partial Least Square Regression (PLSR), the descriptive data were then mapped with the emotion data to identify sensory drivers for eliciting the emotional responses. The sensory characteristics of dark roast coffee (roast–aroma and flavor, burnt–aroma and flavor, bitter, and body) might elicit positive-high energy feelings for this population of coffee users. Tobacco (flavor) and cocoa (aroma) may also be responsible for positive emotions (content, good, and pleasant). Citrus and acidity seemed to be negative sensory drivers as they induced the feeling of off-balance. Sensory descriptive data could be useful to describe emotion profiles elicited by coffee drinking, which could help the coffee industry create coffee products for different segments of coffee drinkers. View Full-Text
Keywords: descriptive analysis; emotions; coffee descriptive analysis; emotions; coffee
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Bhumiratana, N.; Wolf, M.; Chambers IV, E.; Adhikari, K. Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions? Beverages 2019, 5, 27.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top