Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel

Area of Science:

• Sensory Science
• Food Science
• Statistical Analysis

Background:

• The original Coffee Taster's Flavor Wheel, developed over 20 years ago, required an update.
• The need for a scientifically validated and reorganized coffee flavor lexicon was identified.

Purpose of the Study:

• To reorganize the World Coffee Research and Kansas State University coffee Sensory Lexicon.
• To develop a new, updated Coffee Taster's Flavor Wheel using robust scientific methods.

Main Methods:

• A novel application of traditional sensory and statistical methods.
• Seventy-two experts participated in an online rapid free sorting activity of flavor attributes.
• Agglomeration hierarchical clustering and multidimensional scaling were employed for data analysis.

Main Results:

• Scientifically valid clusters and levels of coffee flavor attributes were determined.
• The positioning of these clusters was mapped onto a new flavor wheel structure.
• A revised Coffee Taster's Flavor Wheel was successfully generated.

Conclusions:

• The study successfully created an updated and scientifically validated Coffee Taster's Flavor Wheel.
• This new flavor wheel provides a reorganized structure for the coffee Sensory Lexicon.
• The findings offer a valuable tool for the coffee industry's sensory analysis and communication.