Wu, H., Gonzalez Viejo, C., Fuentes, S. et al. (2 more authors) (2024) Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach. Food Research International, 195. 114973. ISSN 0963-9969
Abstract
Beyond sensory quality, food-evoked emotions play a crucial role in consumers acceptance and willingness to try, which are essential for product development. The link between fermented coffee sensory characteristics and elicited emotional responses from consumers is underexplored. This study aimed to evaluate consumers’ acceptability of spontaneously fermented and unfermented roasted coffee through self-reported sensory evaluation and biometrics assessment. Self-reported liking in 15-cm non-structured scale, multiple choice of negative, neutral, and positive emojis, and subconscious emotional responses from 85 regular coffee consumers were analysed. Their relationship with the pattern of volatile aromatic compounds were also investigated. Fermented (F) and unfermented (UF) coffee beans with light- (L), dark- (D), and commercial dark (C) roasting levels were brewed and evaluated along with gas chromatography-mass spectrometry measurement. Multivariate data analysis was conducted to explore the inner relationships among volatile compounds, self-reported liking, and biometrics. Unfermented-dark roasted coffee (UFD) had highest overall consumer liking response ± standard error (8.68 ± 0.40), followed by the fermented-dark roasted (FD) at 7.73 ± 0.43 with no significant differences (p > 0.05). Fermented light-roasted coffee was associated with lower liking scores and negative emotional responses. In contrast, dark roasted coffee, which was linked to positive emojis and emotional responses, exhibited less detected peak area of volatile compounds contributing fruity and vegetative aromas, such as benzaldehyde, furfuryl acetate, 2-acetyl-1-methyl pyrrole, and isovaleric acid, potentially as negative drivers of consumer liking. Findings from this study could guide coffee manufacturers in developing specialty coffee if spontaneous fermentation is offered.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2024 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
Keywords: | Wet processing, Emotions, Consumer acceptability, Aromatic volatile compounds, Gas chromatography |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 14 Oct 2024 12:14 |
Last Modified: | 14 Oct 2024 12:14 |
Published Version: | https://www.sciencedirect.com/science/article/pii/... |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodres.2024.114973 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:218271 |
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