Sensory Profile of Commercial Coffee Products using QDA (Quantitative Descriptive Analysis), Flash Profile, and CATA (Check-All-That-Apply) Methods

Dase Hunaefi, Dase Hunaefi, Windi Khairunnisa, Zen Sholehuddin, Dede Adawiyah, Dede Adawiyah

2019

Abstract

This research was conducted to get sensory profile of eleven commercial coffee samples using the QDA (Quantitative Descriptive Analysis) method with expert panelists and Flash Profile and CATA (Check-All-That-Apply) methods using consumer panelists, then comparing the results of the three methods. Results of the three methods were analyzed using XLSTAT software. The four RTD coffee samples have nearly identical sensory profiles based on the QDA method by expert panelists. The four samples tend to have vanilla, creamy, caramel, and milky dominant profiles. The other one RTD coffee sample have dominant in bean attribute. IPD commercial coffee samples have more dominant in coconut, bitter, and roasted sensory profile than RTD coffee. Sensory profiles of commercial coffee obtained using the consumer panel on both methods CATA and flash profile giving quite different results. CATA and flash profile methods can’t replace the QDA method in terms of testing which required high sensitivity. However, if a quick sensory product profile determination is required, then it is better to apply CATA method. Expert panelists are selected panelists with sensory sensitivity who have gone through training and have experience in sensory testing, which is able to provide consistent and repeated sensory assessments of various products. This study investigates how consumer panelists performing in flash profile and CATA method, compare to expert panelists using QDA method to determine sensory profile of a product. This study aims to find alternative methods that can be used if expert panelists are not available and rapid determination of sensory profile is needed. This sensory evaluation can be used for various purposes, for example is for product development.

Paper Citation

in Harvard Style

Hunaefi D., Khairunnisa W., Sholehuddin Z. and Adawiyah D. (2019). Sensory Profile of Commercial Coffee Products using QDA (Quantitative Descriptive Analysis), Flash Profile, and CATA (Check-All-That-Apply) Methods. In Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS, ISBN 978-989-758-466-4, pages 20-30. DOI: 10.5220/0009977500002833

in Bibtex Style

@conference{2nd sis19,
author={Dase Hunaefi and Windi Khairunnisa and Zen Sholehuddin and Dede Adawiyah},
title={Sensory Profile of Commercial Coffee Products using QDA (Quantitative Descriptive Analysis), Flash Profile, and CATA (Check-All-That-Apply) Methods},
booktitle={Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,},
year={2019},
pages={20-30},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009977500002833},
isbn={978-989-758-466-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,
TI - Sensory Profile of Commercial Coffee Products using QDA (Quantitative Descriptive Analysis), Flash Profile, and CATA (Check-All-That-Apply) Methods
SN - 978-989-758-466-4
AU - Hunaefi D.
AU - Khairunnisa W.
AU - Sholehuddin Z.
AU - Adawiyah D.
PY - 2019
SP - 20
EP - 30
DO - 10.5220/0009977500002833