Relating consumer preferences to sensory attributes of instant coffee
Abstract
The sensory profiles of 11 instant coffees including pure coffees (PC), coffee blends (CB) and a chicory instant drink (CID), commercially available in South Africa, were described and quantified. These were then related to consumer preferences (n=199) for the instant coffees using preference mapping. Based on consumer preferences, four consumer groups were identified, "pure coffee lovers" (23%), "coffee blend drinkers" (30%), "general coffee drinkers" (37%) and "not serious coffee drinkers" (10%). The "pure coffee lovers" prefer the more astringent, bitter, roasted, nutty and full-bodied flavour of the pure coffee samples. The less intense coffee flavour character, but higher sweetness and root flavour, typical of chicory blended instant coffee, were attributes that were preferred by the "coffee blend lovers". The "general coffee drinkers" seem to consume coffee out of habit and are less concerned about the specific sensory properties of the coffee.
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Significant segments of coffee consumer populations are drawn towards bitter and astringent coffee.
“other work has identified significant segments of coffee consumer populations are drawn towards bitter and astringent coffee49.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [49]
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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 · doi:10.1021/acsfoodscitech.0c00078 · Cited by 49 · see citing works
Batali, M. E., Ristenpart, W. D., & Guinard, J.-X. (2020) · Scientific Reports · doi:10.1038/s41598-020-73341-4 · Cited by 41 · see citing works
Cotter, A. R., Batali, M. E., Ristenpart, W. D., & Guinard, J. (2021) · Journal of Food Science · doi:10.1111/1750-3841.15561 · Cited by 36 · see citing works
Sensory and monosaccharide analysis of drip brew coffee fractions <i>versus</i> 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 · doi:10.1002/jsfa.10323 · Cited by 30 · see citing works
- Authors
- Geel, L., Kinnear, M., & de Kock, H. L.
- Affiliations
- University of Pretoria (ZA)
- ORCID
- Kinnear, M.
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2005-04
- Volume
- 16
- Issue
- 3
- Pages
- 237-244
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2079753466
- Cited by
- 111
- References
- 13
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 4 · 2023: 4 · 2022: 6 · 2021: 11 · 2020: 12 · 2019: 7 · 2018: 6 · 2017: 7 · 2016: 7 · 2015: 2 · 2014: 4 · 2013: 3 · 2012: 8
- FWCI
- 3.69
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- UpSpace Institutional Repository (University of Pretoria) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- instant coffee, consumer preferences, sensory properties, coffee blends, chicory, preference mapping, customer segmentation, coffee flavor, bitterness, sweetness
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