The DOI matches its Crossref record; 17 of the 18 references it cites were found in a registry or an index.
Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel
Open accessAbstract
The original Coffee Taster's Flavor Wheel was developed by the Specialty Coffee Assn. of America over 20 y ago, and needed an innovative revision. This study used a novel application of traditional sensory and statistical methods in order to reorganize the new coffee Sensory Lexicon developed by World Coffee Research and Kansas State Univ. into scientifically valid clusters and levels to prepare a new, updated flavor wheel. Seventy‐two experts participated in a modified online rapid free sorting activity (no tasting) to sort flavor attributes of the lexicon. The data from all participants were compiled and agglomeration hierarchical clustering was used to determine the clusters and levels of the flavor attributes, while multidimensional scaling was used to determine the positioning of the clusters around the Coffee Taster's Flavor Wheel. This resulted in a new flavor wheel for the coffee industry.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Figures
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Perhaps most importantly, the chart omits the wide variety of sensory attributes possible in coffee.”
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 [7]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Sensory Evaluation of Food: Principles and Practices
Lawless, H. T., & Heymann, H. (2010) · Food Science Text Series · doi:10.1007/978-1-4419-6488-5 · Cited by 4,815
Varela, P., & Ares, G. (2012) · Food Research International · doi:10.1016/j.foodres.2012.06.037 · Cited by 846
Modification of a Standardized System of Wine Aroma Terminology
Noble, A. C., Arnold, R. A., Buechsenstein, J., Leach, E. J., Schmidt, J. O., & Stern, P. M. (1987) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1987.38.2.143 · Cited by 495
A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine
Gawel, R., Oberholster, A., & Francis, I. L. (2000) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2000.tb00180.x · Cited by 354
The Method of Sorting as a Data-Gathering Procedure in Multivariate Research.
Rosenberg, S., & Kim, M. P. (1975) · Multivariate Behavioral Research · doi:10.1207/s15327906mbr1004_7 · Cited by 314
Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D., & Bredie, W. L. P. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.02.012 · Cited by 220
The Drinking Water Taste and Odor Wheel for the Millennium: Beyond Geosmin and 2-Methylisoborneol
Suffet, I. H., Khiari, D., & Bruchet, A. (1999) · Water Science & Technology · doi:10.2166/wst.1999.0248 · Cited by 191
Multidimensional scaling of sorting data applied to cheese perception
Lawless, H. T., Sheng, N., & Knoops, S. S. C. P. (1995) · Food Quality and Preference · doi:10.1016/0950-3293(95)98553-u · Cited by 183
Meilgaard, M. C., Dalgliesh, C. E., & Clapperton, J. F. (1979) · Journal of the Institute of Brewing · doi:10.1002/j.2050-0416.1979.tb06826.x · Cited by 125
Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon
Koch, I., Müller, M., Joubert, E., van der Rijst, M., & Næs, T. (2011) · Food Research International · doi:10.1016/j.foodres.2011.11.028 · Cited by 124
Research works printed but not linked: 3
- Lingle TR, 1986, The coffee cupper's handbook: a systematic guide to the sensory evaluation of coffee's flavor
- Sanchez Alan C, 2015, Development of a coffee lexicon and determination of differences among brewing methods [Master's thesis]
- World Coffee Research, 2016, World coffee research sensory lexicon: unabridged definitions and references
Cited by
Sorted by citations
Hamilton, L., & Lahne, J. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.103926 · Cited by 71
Arabica-like flavour in a heat-tolerant wild coffee species
Davis, A. P., Mieulet, D., Moat, J. F., Sarmu, D., & Haggar, J. (2021) · Nature Plants · doi:10.1038/s41477-021-00891-4 · Cited by 56
Wang, Z., Gan, S., Sun, W., & Chen, Z. (2022) · Horticulturae · doi:10.3390/horticulturae8040278 · Cited by 57
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 · doi:10.1111/1750-3841.15326 · Cited by 52
Self-citationYu, M., Li, T., Wan, S., Song, H., Zhang, Y., Raza, A., Wang, C., Wang, H., & Wang, H. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.134904 · Cited by 48
Metadata
- Authors
- Spencer, M., Sage, E., Velez, M., & Guinard, J.
- Affiliations
- University of California, Davis (US)
- Specialty Coffee Assoc. of America 117 W. 4th St, Suite 300 Santa Ana CA 92701 U.S.A
- Corresponding author
- Spencer, Molly
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2016-11-11
- Volume
- 81
- Issue
- 12
- Pages
- S2997-S3005
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- PMC
- PMC5215420
- OpenAlex
- W2553773726
- Cited by
- 103
- References
- 18
- Citations by year
- 2026: 11 · 2025: 19 · 2024: 14 · 2023: 14 · 2022: 16 · 2021: 11 · 2020: 12 · 2019: 4 · 2017: 2
- FWCI
- 2.52
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Food Science (publishedVersion, cc-by-nc-nd)
- Europe PMC (PubMed Central) (publishedVersion, cc-by-nc-nd)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- eScholarship (California Digital Library) (submittedVersion)
- Funders
- Specialty Coffee Asscn. of America
- World Coffee Research
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Categorization, perception, and language
- Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
- Keywords
- hierarchical clustering, multidimensional scaling, coffee industry
- MeSH terms
- Coffee, Food Handling, Food Technology, Fruit, Humans, Kansas, Odorants, Taste, Reproducibility of Results, Multivariate Analysis, Cluster Analysis
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
