Sensory science is a multidisciplinary field that encompasses a wide variety of established
and newly developed tests to document human responses to stimuli. Sensory tests are not …

Descriptive analyses or trained panels are one of the most extensively used methods in the
sensory evaluation field; however, they can be expensive and time‐consuming. Therefore …

Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of
dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and …

Brewing is the final and key step in the production of the coffee beverage. Extraction related
metrics such as the total dissolved solids (TDS), percentage extraction yield (PE) of solutes …

The aim of the study was to determine the main factors affecting the consumption
preferences of consumers by considering the quality characteristics of drinking water …

With significant progress in the use of rapid descriptive methodologies as alternatives to
conventional descriptive analysis (DA), several consumer-based approaches have …

Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and
polarized sensory positioning (PSP), have been studied in recent decades, highlighting …

Cold brew coffee is an increasingly popular beverage category with potentially distinct
sensory attributes from traditional hot brewed coffees. A category survey of cold brew coffees …

Background External preference mapping is a powerful tool to explain consumer preference
or rejection. Combining the technique for order of preference by similarity to ideal solution …

The sensory qualities of brewed coffee are known to be strongly correlated with the total
dissolved solids (TDS) and extraction yield (E) of the brew. Here, we derive a predictive …