Integrating optimized descriptive profile, consumer acceptance, and textual analysis to assess coffee beverage...

A complex interplay of genetic, environmental, and agronomic factors, including soil fertility and fertilization strategies shapes the sensory quality of Coffea arabica. This study evaluated the impact of potassium fertilization (K₂SO₄, KCl, and KNO₃) on the sensory quality of Catiguá and Arara coffee cultivars using multiple sensory methodologies, including the Specialty Coffee Association (SCA) protocol, Optimized Descriptive Profiling (ODP), and consumer-based textual analysis. Principal Component Analysis (PCA) of SCA data revealed strong correlations among aroma, flavor, balance, and overall liking, reinforcing the presence of halo and anchoring effects in expert cupping. RV coefficients demonstrated that ODP aligned more closely with consumer perception. Cluster analysis of consumer acceptance and textual analysis showed that KCl-treated coffees exhibited stronger bitterness and lower acceptance in Cluster 2, while Cluster 1 tolerated bitterness when balanced with other attributes. SCA scores ranked all samples as specialty coffee or very close. ODP results showed that Arara K₂SO₄ had the most balanced profile, while KCl-treated samples exhibited higher bitterness, particularly in Catiguá. Consumer acceptance analysis revealed that Cluster 1 showed moderate acceptance of KCl samples, whereas Cluster 2 rejected them due to bitterness and aftertaste. VIP scores from the PLS regression identified bitterness, aftertaste, and acidity as the most influential sensory attributes driving consumer acceptance, reinforcing the importance of balancing these characteristics in specialty coffee. These findings highlight the limitations of traditional SCA scoring in capturing consumer preferences and support the methodological advancements proposed in the Coffee Value Assessment (CVA) framework. ODP and acceptance tests effectively captured perceived sensory differences among treatments, demonstrating their relevance in specialty coffee evaluation while providing a more market-oriented approach.