Descriptive Sensory Test Descriptive Sensory Test Descriptive Sensory Test

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Submitted By mc167
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Descriptive sensory test The general result does not show many differences among different countries. (Austria, Japan, Switzerland, Indonesia, Columbia) Some of the points are interesting to notice. For the color tone, acidity, bitterness, sourness, body, all the samples can get a high mark on average in these categories as they are some common tastes of the black coffee we can expect. One of the main reasons is the psychological feeling of the black coffee is implanted in our mind so when we tasted these coffee we would expect they would taste like these.
Columbia’s coffee generally achieved higher marks for these tastes while Australia’s one generally achieved lower marks. For the aroma, brininess, earthiness, nuttiness, spiciness, sweetness, as we can expect black coffee would not give such tastes and the samples surely got the lower marks in these categories (below 4 marks).
Besides our perception of the tastes, another factor affecting the results would be the temperature of the samples. The temperature of the coffees can affect our sensitivity of tastes. Therefore, some uncertainly may rise from this factor. Generally, the result cannot show the main differences of different countries products.

Affective test with and without coffee creamer | Coffee Samples | | Austria | Japan | Switzerland | Indonesia | Columbia | Without creamer | 5.02 | 4.48 | 4.5 | 3.56 | 3.88 | With creamer | 5.86 | 4.92 | 5.02 | 4.36 | 4.64 | The result depends on our interests about the coffee before and after adding creamer. Among 4 aspects, color tone contributes the large part of the marks to the samples. The average marks are shown below:

Though Columbia’s coffee shows the most distinguishable tastes to us, the mark in affective test of it is the second lowest. On the other hand, Austria’s one, showing the least distinguishable tastes to us, got the highest…...

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