Volume 180, July 2016, Pages 60–68
Highlights
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- Electronic tongue can be used to discriminate civet coffees from normal coffees.
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- Consumers are able detect the differences of civet coffees from normal coffees.
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- The countries and location affect consumer ability to distinguishing civet coffees.
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- There is a correlation between electronic tongue and consumers' perception.
Abstract
This
paper demonstrates a new approach to relate electronic tongue
(E-tongue) to human perception for fine quality of beverage. Six civet,
one weasel and one non-civet coffees were chosen as the testing
platform. The sensory test based on the overall difference method by
pair comparison followed by sureness-rating tasks was divided into three
experiments. In each, 12–14 consumers
were asked to express differences in six pairs of hot brew coffee
samples on a four-point scale. The results were analyzed by the
Multi-Dimensional Scaling (MDS) analysis. An in-house electronic tongue
based on cyclic voltammetry and the Principal Component Analysis (PCA)
was applied to measure the coffee samples, alongside the panel test. The
relationship between PCA and MDS solutions was obtained by Generalized
Procrustes Analysis (GPA), which reveals a strong correlation between
E-tongue and human perception. Both were able to identify differences
between all coffee samples from different sources.
Keywords
- Artificial sensory systems;
- Pattern recognition;
- Sensory test;
- Civet coffee;
- Overall difference
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