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Whitening and sweetening influences on filter coffee preference

Chanchal Narain (Centre for Food Quality, University of Strathclyde, Glasgow, UK, and Matthew Algie & Co. Ltd, Glasgow, UK)
Alistair Paterson (Centre for Food Quality, University of Strathclyde, Glasgow, UK)
John R. Piggott (Centre for Food Quality, University of Strathclyde, Glasgow, UK)
Manisha Dhawan (Centre for Food Quality, University of Strathclyde, Glasgow, UK)
Ewan Reid (Matthew Algie & Co. Ltd, Glasgow, UK)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 June 2004

Abstract

As a basis for development of new, and rationalisation of existing products, consumer preferences in commercial filter coffees were examined in a quantitative approach with multivariate mapping. Coffees were brewed from 12 ground bean blends and served to 150 consumers as drunk normally – black, whitened and/or sweetened. In a complete block design with two sessions of six coffees, employing randomisation to reduce order effects, hedonic data on a five‐point scale were collected then processed using Q‐mode principal component analysis yielding preference maps for each presentation. Conventional descriptive profiling provided information on blend characters allowing soft modelling to determine sensory attributes driving preference scoring. From univariate data analyses, gender was a significant factor for presentation style: addition of milk increased preference scores for blends in males and sugar reduced preference ratings for females. The outcome was a series of consumer segmentations for different coffee presentations.

Keywords

Citation

Narain, C., Paterson, A., Piggott, J.R., Dhawan, M. and Reid, E. (2004), "Whitening and sweetening influences on filter coffee preference", British Food Journal, Vol. 106 No. 6, pp. 465-478. https://doi.org/10.1108/00070700410539770

Publisher

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Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited