| Summary: | 碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 107 === Cupping is frequently utilized to assess the overall quality of coffee during the promotion and marketing process in Taiwan. It is less frequently used to describe the intensity of organoleptic properties. In recent years, a rapid descriptive analysis method has been developed to enable consumers to assess the organoleptic properties of products in response to market globalization. This study aims to compare different sensory evaluation methods (cupping systems, conventional descriptive analysis, and rapid descriptive analysis) and their application in the assessment of the organoleptic properties of coffee beans grown in different regions of Taiwan (central, southern, and eastern Taiwan). It also strives to assess overall acceptability, emotional perceptions and conceptual perceptions after consumption, and the purchase intention of consumers. Finally, it explores the correlation between sensory evaluation and physicochemical testing. 12 varieties of coffee beans were assessed in two stages. Cupping was carried out by experienced cuppers through adoption of the SCA (Specialty Coffee Association) quality system (7 cupper) and conventional descriptive analysis (6 cupper). The coffee was brewed in accordance with the methods prescribed by the SCA. 9 TTCE (Taiwan Tea Coffee Evaluation Lab) coffee evaluators assessed each bean variety twice by utilizing conventional descriptive analysis. The coffee was brewed with a drip coffee maker and served fresh. The consumer test used 111 and 66 university students respectively to evaluate the overall preferences, organoleptic properties, product concepts, emotional perceptions characteristics and purchase intentions of six coffee beans. 9-point hedonic testing was adopted for the rating of overall preferences, while the check-all-that-apply method was employed for the organoleptic properties and product concepts. emotional perceptions characteristics were assessed by utilizing the EsSense Profile® 5-point scale and the check-all-that-apply method.
The results of the cupping procedure clearly indicate that Tainan Dongshan and Taitung Taimali washed coffee cannot be rated as specialty coffees due to their relatively low scores in the dimensions of aroma, aftertaste, balance, and overall notes. TTCE coffee evaluators pointed out the intense bitterness, astringency, herbal/vegetable/wooden flavor, and the lasting unpleasant taste of Tainan Dongshan washed coffee. They stated that the organoleptic properties of Taitung Taimali washed coffee are similar to those of Tainan Dongshan coffee, albeit of a lower intensity. The overall preference of consumers for coffee beans grown in Taiwan lies between 'slight dislike' and 'slight like'. Local consumers prefer Taitung Taimali washed coffee and Honey Processed Coffee to Pingtung Chunri. They tend to dislike Tainan Dongshan washed coffee and Natural Coffee from Pingtung Chunri. Due to the unique bitterness, roasted fragrance, and wooden flavor, coupled with product concept perceptions characterized by a rich layered flavor and emotional perceptions marked by a pure and smooth aftertaste, consumers expressed a strong preference and relatively high purchase intention for the Taitung Taimali variety. However, the cuppers gave this variety the lowest cupping score. Honey Processed Coffee from Pingtung Chunri, on the other hand, has a unique sweet and nutty fragrance paired with a pure and unadulterated flavor, local product concepts, and emotional perceptions were characterized by a silky and mild taste. Tainan Dongshan washed coffee has a pronounced bitterness and astringency blended with a pure taste and a perceived calmness and tranquility. This variety exhibits significant differences from other coffee beans in the field of electronic nose testing. Natural Coffee from Pingtung Chunri has a unique dried fruit, sweet, and floral fragrance, but product concept and emotional perceptions are characterized by an unstable and odd taste, and feelings of disgust and discomfort, respectively. This explains the low popularity of these beans among consumers.
Rapid and conventional descriptive analysis methods exhibit high consistency in the fields of organoleptic property assessment and sample classification. They are however significantly different from cupping systems. The check-all-that-apply method is superior to the EsSense Profile® scale in the assessment of emotional perceptions after consumption and has a higher discriminatory ability with regard to different coffee bean varieties. As for physicochemical analysis and association between organoleptic properties, acidity is most significantly correlated with titratable acidity to pH 6.0. It exhibits a negative correlation with the pH value of the coffee. Regardless of which sensory analysis method is adopted, it is impossible to define the characteristics of Taiwanese coffee beans based on growing regions and geographical location. As a summary to above research results, each sensory analysis method has its own merits. Cupping systems allow for the rapid identification of quality thresholds, while conventional or rapid descriptive analysis methods may be adopted for the description of organoleptic properties of coffee in accordance with specific objectives. Finally, emotional perceptions of consumers after coffee consumption can serve as a key reference for their purchase intention.
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