Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Qualitative Analysis

Qualitative Analysis

For solutions containing mixtures of different cations, the identity of each cation can be determined by qualitative analysis. This technique involves a series of selective precipitations with different chemical reagents, each reaction producing a characteristic precipitate for a specific group of cations. Metal ions within a group are further separated by varying the pH, heating the mixture to redissolve a precipitate, or adding other reagents to form complex ions.
For instance, group IV...

Qualitative Analysis

Qualitative Analysis

Qualitative analysis is the process of identifying elements, ions, or compounds in an unknown sample. It is the first and most fundamental type of analysis based on the hierarchy of analytical goals. This hierarchy is significant as it provides a structured approach to scientific research, with qualitative analysis serving as the initial step, providing essential information before moving on to quantitative or other forms of analysis.
There are two main approaches to qualitative analysis:...

Sensory Modalities

Sensory Modalities

Sensation typically is the process by which the sensory receptors and sense organs detect stimuli from the internal and external environment and transmit this information to the central nervous system for processing.
General senses refer to the broad category of sensory information detected by receptors in the body and can be further grouped into somatic and visceral senses. Somatic sensations include touch, pressure, temperature, and pain and are essential for navigating our environment and...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Estradiol dynamics during superovulation are associated with oocyte quantity and maturation stage in cynomolgus macaques.

F&S science·2026

Same author

Identification of distinct clinical phenotypes and their neurobiological signatures in stress-exposed individuals: A multimodal machine learning approach.

European psychiatry : the journal of the Association of European Psychiatrists·2026

Same author

Carbonation Perception and Texture Characteristics of Carbonated Beverages Using Focus Group Interviews and Free-Sorting Tasks.

Foods (Basel, Switzerland)·2026

Same author

Intratumoral Injectable Click-Crosslinked Hyaluronic Acid Depot for Sustained Gemcitabine Delivery.

Tissue engineering and regenerative medicine·2026

Same author

Oxidative aging facilitates biological barrier penetration of polyethylene microplastics, amplifying systemic lipotoxicity in aquatic species.

Particle and fibre toxicology·2026

Same author

Enhancing automated shoeprint comparison via synthetic data generation and deep segmentation.

Science & justice : journal of the Forensic Science Society·2026

Search research articles

Related Experiment Video

Updated: May 13, 2026

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Published on: August 26, 2016

The espresso protocol as a tool for sensory quality evaluation.

Yejin Kim¹, Jihye An¹, Jeehyun Lee¹

¹Department of Food Science and Nutrition & Kimchi Research Institute, College of Human Ecology, Pusan National University, Busan 46241, Republic of Korea.

Food Research International (Ottawa, Ont.)

|February 19, 2025

Summary

The Espresso Protocol (TEP) effectively assesses espresso quality using sensory evaluation. This method reliably distinguishes coffee bean quality for experts, even identifying defects.

Keywords:

Check-all-that-apply Coffee professional Correspondence analysis Just-about-right Penalty analysis TEP

More Related Videos

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Related Experiment Videos

Last Updated: May 13, 2026

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Published on: August 26, 2016

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Area of Science:

Food Science
Sensory Science
Beverage Science

Background:

Espresso preparation relies on pressure extraction, differentiating it from filter coffee.
Espresso-based beverages are widely consumed globally.
Assessing espresso quality is crucial for consumer satisfaction and industry standards.

Purpose of the Study:

To evaluate the discriminability and reliability of The Espresso Protocol (TEP) for assessing espresso quality.
To determine if TEP can differentiate between various coffee samples and identify quality-defining characteristics.
To investigate cultural influences on espresso quality perception among coffee experts.

Main Methods:

Utilized sensory evaluation techniques, including the just-about-right (JAR) scale and check-all-that-apply (CATA).
Engaged coffee experts from US/Canada and Australia/New Zealand to evaluate twelve coffee samples.
Analyzed response data for cultural differences, sample discrimination, and correlation with quality scores.

Main Results:

No significant cultural differences in coffee perception were found between US/Canada and Australia/New Zealand expert groups.
CATA results effectively discriminated between coffee samples, highlighting high-quality attributes and identifying defects, such as container contamination.
A high correlation was observed between willingness to use beans for espresso and overall quality scores; penalty analysis revealed key quality drivers.

Conclusions:

The Espresso Protocol (TEP) is a reliable tool for coffee experts to evaluate espresso bean quality.
TEP demonstrates consistent measurement, as confirmed by evaluations of blind duplicate samples.
The protocol can identify defects and characteristics associated with high-quality espresso, aiding in quality control.