Sensory attributes of coffee beverages and their relation to price and package information: A case study of Colombian customers’ preferences

• Main Authors: Igor Barahona, Edis Mauricio Sanmiguel Jaimes, Jian‐Bo Yang
• Format: Article
• Language: English
• Published: Wiley 2020-02-01
• Series: Food Science & Nutrition
• Subjects: coffee beverages; label–package information; multivariate statistics; preference mapping; price; sensory analysis
• Online Access: https://doi.org/10.1002/fsn3.1404

Abstract Sensory analysis is a powerful tool for creating profiles of food and beverages based on information perceived by the human senses. This paper investigates 18 of the most popular Colombian coffees. Individuals from nine different cities assessed products in two different ways: degree of presence (absence) of sensory properties and degree of acceptance (liking). The results focused on identifying variations in sensory evaluations due to the city, as well as classification of the products according to their degree of acceptance or rejection, and investigating associations between sensory attributes, price, and label–package information. A correspondence analysis allowed us to investigate the variation introduced by the factor city. The most preferred/rejected products were identified through preference mapping. The level of intensity of the smelling sensory attribute positively affects the price and the information presented at the product´s label–package. However, tasting attributes negatively affects price and perceptions of the product´s label–package information. We conclude that smelling sensory attributes has greater impact on purchase intentions than tasting attributes. Decision‐makers should manage scent, price, and label–package characteristics wisely because they are part of the first experience of the customer.