Guinard, Jean‐Xavier

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

Spencer, M., Sage, E., Velez, M., & Guinard, J. (2016) · Journal of Food Science

Sensory Analysis and Statistical MethodsCategorization, perception, and language

Cited by 103

Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee

Frost, S. C., Ristenpart, W. D., & Guinard, J. (2020) · Journal of Food Science

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 52

Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee

Batali, M. E., Cotter, A. R., Frost, S. C., Ristenpart, W. D., & Guinard, J.-X. (2021) · ACS Food Science & Technology

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 49

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Batali, M. E., Ristenpart, W. D., & Guinard, J.-X. (2020) · Scientific Reports

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 41

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew

Batali, M. E., Lim, L. X., Liang, J., Yeager, S. E., Thompson, A. N., Han, J., Ristenpart, W. D., & Guinard, J.-X. (2022) · Foods

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 37

Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee

Frost, S. C., Ristenpart, W. D., & Guinard, J. (2019) · Journal of Food Science

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 37

Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields

Cotter, A. R., Batali, M. E., Ristenpart, W. D., & Guinard, J. (2021) · Journal of Food Science

Sensory Analysis and Statistical MethodsCoffee research and impacts

Cited by 36

Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time

Batali, M. E., Frost, S. C., Lebrilla, C. B., Ristenpart, W. D., & Guinard, J. (2020) · Journal of the Science of Food and Agriculture

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 30

A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio

Guinard, J., Frost, S., Batali, M., Cotter, A., Lim, L. X., & Ristenpart, W. D. (2023) · Journal of Food Science

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 17

Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time

Liang, J., Batali, M. E., Routt, C., Ristenpart, W. D., & Guinard, J.-X. (2024) · Scientific Reports

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 8