SENSORY FOUNDATION - Home - Mumac Academy curriculum.pdf · SENSORY FOUNDATION BLOOMS TAXONOMY: Remembering / Understanding. SUB CODE KNOWLEDGE/SKILL REQUIRED STANDARDS REFERENCE

2

SENSORY FOUNDATION

BLOOMS TAXONOMY: Remembering / Understanding.

SUB CODE

KNOWLEDGE/SKILL REQUIRED STANDARDS REFERENCE

1.0 THEORETICAL PRINCIPLES

1.01.01 WHAT IS SENSORY ANALYSIS

A scientific discipline that evokes, measures, analyses and interprets reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing It relies on trained and regular tasters, standardised preparation protocol and questionnaire, decision rules Give examples during training including: Touch – wool samples Sight – optical illusions Identify different senses Recognise that sensory analysis in coffee requires a standard protocol

L1

Meilgaard, M & Co (1999) Sensory evaluation technicques. 3

rd Edition, CRC Press LLC,

Boca Raton, FL Lawless and Heymann (2011), 2

nd Edition, if the references are

to be made to baristas. It is the most recent and up-to-date regarding current knowledge and practices. Carpenter, R.P. & Co. (2000) Guidelines for Sensory Analysis in Food Product Development and Quality Control. 2

nd Edition.

Aspen Publishers, Gaithersburg, MD

1.02.01 WHY IS SENSORY IMPORTANT IN COFFEE

Cupping seeks to:

identify potential defects and taints

identify pleasant flavours and their quality

evaluate intensity

record the results It establishes a general picture of a coffee’s potential that can be refined and adjusted to various blending and brewing practices Technic widely used in food industry extended to others (car, pharma, …), in the high gastronomy product. For QC, NPD, Premiumness evaluation

L2

Muñoz, AM, Civille, GV and Carr, BT (1992). Sensory Evaluation In Quality Control. Van Nostrand Reinhold, New York Yantis, JE [Ed.] (1992) The Role of Sensory Analysis in Quality Control. ASTM. West Conshohocken, PA

1.02.02 Cup speciality vs non-speciality coffee Prove a is different to b Discuss different tastes in two coffees Try two speciality coffees and compare Acknowledge that the aim of sensory analysis in coffee is to be able to distinguish, recognise and distinguish between different attributes, whether we personally like them or not

L2 Muñoz, AM, Civille, GV and Carr, BT (1992). Sensory Evaluation In Quality Control. Van Nostrand Reinhold, New York Yantis, JE [Ed.] (1992) The Role of Sensory Analysis in Quality Control. ASTM. West Conshohocken, PA

3

SUB CODE


2.0 PHYSIOLOGY AND SENSORY ATTRIBUTES

2.01.01 PHYSIOLOGY

Olfaction and gustation are the two key senses used in coffee cupping Taste buds in the mouth Not all papillae have taste buds Flavour is a multi-modal experience: integrating gustatory, retronasal olfaction and somatosensory systems In training use a sugar flavoured with cinnamon or vanilla and do the pinch test on nose

L1

Meilgaard Handbook of olfaction and gustation Edited by Richard L Doty (1995)

2.01.02 Distinguish the difference between taste and flavour Recognise that taste exists in the oral cavity Recognise that flavour is primarily driven by the olfactory bulb

L1 Meilgaard Handbook of olfaction and gustation. Edited by Richard L Doty (1995)

2.02.01 BASIC TASTES

There are 5 basic tastes All coffees are naturally acid, bitter and have a sweet perception (more than they are physically sweet) Speciality coffee is not expected to have too high a perceived saltiness Umami is not a taste usually associated with brewed coffee Relationship between individual sensations will vary depending on their individually perceived strength A group practical session before test in training shows 25% stronger solutions than the final test

L2

ISO standard 8586.1-1993

2.02.02 List the 5 basic tastes Identify the 5 basic tastes in a blind assessment Recognise differences in taste sensations between two coffees in the practical pairs test – see 3.0

L2 ISO standard 8586.1-1993

2.03.01 BASIC AROMAS

There are three main categories of aroma:

Enzematic

Sugar Browning

Dry Distillation These aromas will be present in the dry fragrance through to the brewed coffee Carry out a simple category exploration as a group of enzematic, sugar browning and dry distillation. Use picture boards with aroma vials to make stronger cognitive links

L1

Lingle ‘Coffee Cuppers Handbook’

4

SUB CODE


3.0 DETECTING SENSORIAL QUALITIES IN COFFEE

3.01.01 DEFINE TASTES AND BODY IN COFFEE

In coffee, basic tastes and aromas do not exist in isolation and they need to be recognised within the brewed coffee itself The body of the coffee describes the apparent viscosity, fullness and weight in the mouth ranging from "thin, watery" to "thick, heavy" Combine the basic tastes and aromas learned and apply recognition of these to pairs of different coffees Different coffees will have different perceived tastes and body

L2

3.01.02 Identify the following key attributes in pairs of coffee:

Acidity

Bitterness

Body Acknowledge that acidity, bitterness and body are origin and process dependent

L2

3.02.01 DEFINE AROMAS IN COFFEE

Recognise and categorise key positive aromas from coffee

L2

3.02.02 Identify simple category differences in aroma groups in a practical blind test Recall aroma categories in a written test

L2

3.03.01 COMMUNICATING THE RESULTS

Cuppers use a consistent standardised language to aid communication between themselves

L2

3.03.02 Recognise that standard terminology is used to aid clear communication Repeat key terms used in cupping, such as acidity and body. Mention astringency and balance (TBD in intermediate) Distinguish the difference between positive and negative key terms

L2

4.0 CUPPING PROTOCOL

4.01.01 WHAT IS CUPPING

It is a sensory analysis process specific to coffee “Coffee cupping is a method used to systematically evaluate the aroma and taste characteristics of a sample of coffee beans” – (Ted Lingle 2001)

L1

SCAA Lingle ‘Coffee Cuppers Handbook’

5

SUB CODE


4.01.02 Repeat a definition of cupping

L1 SCAA Lingle ‘Coffee Cuppers Handbook’

4.02.01 KEY TERMINOLOGY/SENSORY VOCABULARY

Cupping coffee with: Eye: colour, froth, crema Nose: aroma categories (see point 5) Mouth: basic taste and mouthfeel

L2

Coffee – Sensorial Analysis – Vocabulary ISO TC 34/SC 15N 2113

4.02.02 Group example comparing milk and water to show mouthfeel

L2 Coffee – Sensorial Analysis – Vocabulary ISO TC 34/SC 15N 2113

4.03.01 CORE CUPPING PROTOCOL

Set out the standard procedure for preparing and brewing a cupping session Define the correct brew ratios Define the key protocol terms:

Dry

Crust

Break

L1


4.03.02 Memorise and repeat the standard process of setting up a cupping batch Define key terms used in a cupping session Recall standard measurements and protocol in a written test

L1 SCAA Lingle ‘Coffee Cuppers Handbook’

5.0 EQUIPMENT AND MAINTENANCE

5.01.01 CORE SENSORY EQUIPMENT

Define core equipment for coffee sensory analysis Understand the importance of hygienic odour-free work space for cupping

L1

5.01.02 Identify equipment that is necessary or superfluous to a cupping session from a list See test in 4.0

6

Key Terminology

Word or Term

Proposed Description Source

Acidity A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste … as opposed to an over-fermented sour taste

ICO, 1991

Aftertaste The sensation produced by the lingering taste and aroma

Cappuccio, 2005

Aroma The sensation of the gases released from brewed coffee, as they are inhaled through the nose by sniffing

Lingle, 2011

Astringent An aftertaste sensation consistent with a dry feeling in the mouth, undesirable in coffee

ICO, 1991

Balance A pleasing combination of two or more primary taste sensations

Lingle,2011

Basic Tastes The five basic tastes of sweet, sour, bitter, salty and umami

Body The physical properties of the beverage. A strong, but pleasant, full mouthfeel characteristic

ICO, 1991

Break Aromatic assessment of the crust as it is broken three times

Clean Free from flavour taints or faults

Lingle, 2011

Crust Aromatic assessment of the crust of wet coffee grounds that forms on the top of the brew surface immediately after brewing

Cupping A method used to systematically evaluate the aroma and taste characteristics of a sample of coffee beans

Lingle, 2011

Cupping Glasses/Bowls

All cups or glasses used should be of the same volume, dimensions and material of manufacture: Cupping Glasses

5 to 6 oz tempered glass Porcelain bouillon bowls of

175-225ml clean cups should be clean with no apparent fragrance and at room temperature

SCAA, 2009

Cupping Grind Coarser than filter grind with 70% to 75% passing through a 850mμ sieve

SCAA, 2009

Cupping Roast Sample roast targets:

Time: 8 – 12 minutes depending on roaster size

Colour: Agtron 60 – 65 (M-Basic)/Probat 105– 125 (colourette)

Coffees cupped 8 - 24 hours after roasting

SCAA, 2009

Dry Assessment of the fragrance of the dry coffee grounds after grinding and prior to brewing

Flavour The sensation in mouth the coffee gives by the combination of Tastes and Aromas in the liquid phase

7

Fragrance / Aroma

The sensation of the gases released from roasted and ground coffee beans, as the aromatic compounds are inhaled through the nose by sniffing

Lingle, 2011

Gustation “The detection of stimuli dissolved in water, oil, or saliva, by the taste buds”

Meilgaard et al, 2007

Mouthfeel The tactile sense derived from physical sensations in the mouth during and after ingestion

Lingle, 2011

Olfaction The sense of smell allowing the perception of aroma, fragrance, scents in gas / air using the nose

2

SENSORY INTERMEDIATE

BLOOMS TAXONOMY: Remembering / Understanding

Level 3: Application – Use information in a new way

Translate Illustrate Sketch Sequence Prepare

Interpret Operate Employ Carry Generalise

Apply Demonstrate Schedule Out Repair

Practice Dramatise Use Solve Explain

Level 4: Analysis – Distinguish the different parts

Distinguish Contrast Relate Classify Catalogue

Differentiate Calculate Experiment Discover Investigate

Appraise Criticise Estimate Discriminate Breakdown

Analyse Examine Observe Identify Order

Compare Test Detect Explore Recognise

Determine

3

SUB CODE


1.0 HOW WE TASTE, PERCEIVE AND INTERPRET - GENERALITIES

1.01.01 WHAT IS SENSORY ANALYSIS

Sensory evaluation has been defined as a scientific method used to evoke, measure, analyse and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing (Stone and Sidel, 2004) Lawless, HT and Heymann , H completed this definition by distinguishing four phases to sensory evaluation: - “Evoke”: understand the products and define their

presentation conditions to control potential bias - “Measure”: sensory is a quantitative science in which

data are collected establish relationships between product characteristics and human perception (sensory or more elaborated such as liking, etc..) - “Analyse”: Proper statistical analysis is a critical part of

sensory testing. Statistical methods are used to determine if the relationships between product characteristics are likely to be real and not due to uncontrolled variations - “Interpret”: It is important to consider the method used,

its limitations to make a decision within the context of the study

L3, L4

Stone, H and Sidel, JL (2004) Sensory Evaluation practices, 3

rd Edition

Academic, San Diego Lawless, HT, Heymann, H (2010) Sensory Evaluation of Food Principles and Practices 2

nd Edition

Springer, New York Meilgaard, M & co (1999) Sensory evaluation techniques 3rd Edition CRC Press LLC, Boca Raton, FL Carpenter, RP & co (2000) Guidelines for Sensory Analysis in Food Product Development and Quality Control 2

nd Edition

Aspen Publishers, Gaithersburg, MD Castriota-Scanderbeg, A et al “The appreciation of wine by sommeliers: a functional magnetic resonance study of sensory integration”

4

SUB CODE


1.01.02 Explain the challenge of working with a human measuring instrument that is highly variable across the population and over time Working in sensory science requires that you can demonstrate knowledge in the following disciplines: sensory physiology, psychology, experimental design and statistics Differentiate between the objective judgment of the trained taster from the subjective judgment of the consumers Explain a panel set up typically requires:

Trained tasters 6 to 40 making a panel

Standard questions/questionnaires

Preparation protocol

Test design

Analysis

Facilities Explain the panel aims to:

Identify

Discriminate

Describes

Compares

Investigate

Hedonic

Judgment (preference, liking)

L3, L4 Stone, H and Sidel, JL (2004) Sensory Evaluation practices, 3

rd Edition


nd Edition

Springer, New York Meilgaard, M & co (1999) Sensory evaluation techniques 3rd Edition CRC Press LLC, Boca Raton, FL Carpenter, RP & co (2000) Guidelines for Sensory Analysis in Food Product Development and Quality Control 2

nd Edition


1.02.01 WHY IS SENSORY IMPORTANT IN COFFEE

Sensory Evaluation role: - Identify which sensory profiles are preferred by end users - Relate sensory profiles and other product characteristics: physical, chemical, recipe, process - Scope: quality control, product development, marketing innovation, consumer acceptance and communication Technique widely used in food industry extended to others (car, perfumery, tobacco, pharmacy, etc …),. for Quality Control, or Product Development

L3, L4

Lingle (2001) Muñoz, AM, Civille, GV and Carr, BT (1992) Sensory Evaluation In Quality Control Van Nostrand Reinhold, New York. Yantis, JE [Ed] (1992) The Role of Sensory Analysis in Quality Control ASTM. West Conshohocken, PA

5

SUB CODE


1.02.02 Recall that cupping seeks to:

Identify potential defects and taints

Identify positive flavours and their quality

Evaluate intensity

Record the results Explain that sensory analysis establishes a general picture of a coffee’s potential that can be refined and adjusted to various green coffee selection, blending and brewing practices

L3, L4 Lingle (2001) Muñoz, AM, Civille, GV and Carr, BT (1992) Sensory Evaluation In Quality Control Van Nostrand Reinhold, New York. Yantis, JE [Ed] (1992) The Role of Sensory Analysis in Quality Control ASTM. West Conshohocken, PA


2.01.01 PHYSIOLOGY (be general)

The Senses:

Mouth (taste buds)

Nose (olfactory bulb) Examples:

Sugar

Cinnamon

2.02.01 PSYCHOLOGICAL (be general)

The human as the measurement instrument Its limits: bias Example: Wine – Grand Cru vs mainstream: Which one is better Example: Hawaii Kona and Brazil NY2 FC: Which is more aromatic

2.03.01 TASTE AND TEXTURES IN THE CONTEXT OF COFFEE MAIN FOCUS OF THE COURSE

There are 5 prototypical tastes All coffees are naturally acid, bitter and have a sweet perception (more than they are physically sweet) Show:

Astringency

Body

Pungent

Sweet perception

L3, L4

2.03.02 Be able to recognise different tastes Ability to discriminate between, and rank, four levels of acidity and bitterness in solution

L3, L4

2.04.01 DEFINE POSITIVE AND NEGATIVE AROMAS IN COFFEE

(below Aroma and Flavour) Recognise and categorise key positive aromas in coffee

L3, L4

6

SUB CODE


2.04.02 Smell positive aromas

L3, L4

2.05.01 AROMAS AND FLAVOURS IN THE CONTEXT OF COFFEE

Green coffee contains aroma precursors. Roasting consists in a variety of chemical reactions aiming to create aromas. Brewing does not produce any new volatiles, but merely extracts a percentage of what is in a roasted bean Model SCAA/SCAE i) fruity, flowery, herbal ii) nutty, caramel, chocolaty iii) turpeny, spicy, carbon-like

L3, L4

2.05.02 Describe blind aroma of cola syrup or grenadine syrup; realise the diversification of descriptors Accurately categorise and identify key aromas present in coffee

L3, L4

3.0 TRIANGLE TEST

3.01.01 SCOPE OF APPLICATION

Is there a difference, are products similar?

3.02.01 DEFINITION AND DESCRIPTION

Out of the three, which is the odd sample? Definition, questionnaire, experimental design (6 permutations) Three digit codes Number of assessors (18 for difference, 36 for similarity)

L3, L4

See What is sensory evaluation

3.02.02 Conduct a triangle test on two coffees, eventually repeat triangle to reach 24 to 30 answers

L3, L4 See What is sensory evaluation

3.03.01 STATISTICAL ANALYSIS

Principle of the statistic test Table, risk α and β Test for difference, similarity

3.04.01 ALTERNATIVE METHODS

Mention duo – trio; pair test

4.0 RUNNING A CUPPING SESSION AND TASTING THE DIVERSITY OF COFFEE – CUPPING GENERALITIES



L3, L4


7

SUB CODE



L3, L4 SCAA Lingle ‘Coffee Cuppers Handbook’


Cupping coffee with: Eye: colour, froth, crema

Nose: aroma categories (see point 5)

Mouth: basic tastes and mouthfeel

L3, L4


4.02.02 Match key cupping terminology phrases with an explanation of the terms

L3, L4 Coffee – Sensorial Analysis – Vocabulary ISO TC 34/SC 15N 2113

4.03.01 SENSORY QUALITIES IN COFFEE: TASTES AND BODY

In coffee basic tastes and aromas do not exist in isolation and they need to be recognised within the brewed coffee itself The body of the coffee describes the apparent viscosity, fullness and weight in the mouth ranging from "thin, watery" to "thick, heavy"

L3, L4

4.03.02 Acknowledge that acidity, bitterness and body are origin and process dependent Triangle tests

L3, L4

5.0 CUPPING SYSTEMS IN USE

5.01.01 DIFFERENT CUPPING SYSTEM

The SCAA cupping form, a standard Espresso Cupping System or brewing (filter, French press) objective is to adapt to the end product

L3, L4

5.01.02 Explain there are a number of scoring cupping forms in use Distinguish between these forms and highlight differences in table set up for each form Identify differences in specific attributes of a cupping form in three different coffees

L3, L4

5.02.01 CORE CUPPING PROTOCOL; THE MEANING OF THE STANDARD PREPARATION VALUES

Mention, explain generally

5.03.01 COMMUNICATING THE RESULTS

Mention, explain generally

8

SUB CODE


6.0 HOW TO SET UP SENSORY IN YOUR BUSINESS AND SENSORY APPLICATIONS – EQUIPMENT, MAINTENANCE AND STAFF

6.01.01 WHAT IS PANEL AND WHY SET UP A PANEL? (Ref 1.0)

- A group to a one person - Is a measurement instrument

L3, L4

6.01.02 A group is better, more objective, not personal One is better than none

L3, L4

6.02.01 FACILITATING, TASTING AND PREPARATION AREA

Basics, mention standard

6.03.01 GOOD PRACTICES, EQUIPMENT AROUND TASTING AND SAMPLES, CLEANING, STORAGE (Show lab pictures)

Booth

Table

Spittoon

Cups

Spoons

Water quality (treatment)

Temperature

L3, L4

6.03.02 Explain that equipment can vary in modality (Example: turning table or not, sink spittoon or not). Identify the repeatability of testing and brew protocol as being the important point

L3, L4

7.0 SET UP YOUR SENSORY PANEL

7.01.01 WHAT PANEL FOR WHAT TEST

Discriminative vs descriptive test Quantitative vs qualitative Robust vs informal

L3, L4

7.01.02 Adapt your tests to your needs (objective, time, budget) in order to set up the right panel

L3, L4

7.02.01 SCREENING TASTERS

It is important that the panelists should have at least normal sensory sensitivity to any tests being carried out Avoid blind tasters in your panel Give awareness to potential tasters on sensory fundamentals and requirements This makes best use of time and investment, selecting accurate and motivated people

L3, L4

Meilgaard et al 2007 (Chapter 9)

9

SUB CODE


7.02.02 Distinguish between tasters and non-tasters Explain that people taste different, tasting relies on acuity not on hierarchy in company Explain that a ranking test is an effective way of screening possible panel members

L3, L4 Meilgaard et al 2007 (Chapter 9)

7.03.01 TRAIN YOUR PANEL AND PANELLISTS

Long process: 6 months minimum Program example in content and time Ratio: nb tasters / taster expertise / scope From the In/Out panellist to the SCAA/COE jury

L3, L4

Standard ISO SCAA, COE training Depend on activity Be practical and adapted to the topic in content and time: - Defect - Green coffee

- Roasting - Brewing

7.03.02 Recognise that developing an appropriate level of sensitivity in coffee and gaining knowledge takes time Improving calibration, recognition and broadening the range of sensory test protocols a cupper has knowledge of, is part of their learning journey

L3, L4 Standard ISO SCAA, COE training Depend on activity Be practical and adapted to the topic in content and time: - Defect - Green coffee - Roasting

- Brewing

7.04.01 CHECK PERFORMANCE AND CALIBRATION

Importance, mention, must have

8.0 APPLICATION – ADVANTAGE AND LIMIT OF IN/OUT VS DESCRIPTIVE FOR QC, NPD – RELATION WITH ANALYTICAL

8.01.01 1. THE IN/OUT METHOD (Illustrate practically)

A simple method Good for routine Require standard and calibration on simple sensory dimensions Based on Reference sample Ideal for on-going production positive release An alternative test is the duo-trio

L3, L4

10

SUB CODE


8.01.02 Describe the protocol of in/out Recognise this is a core methodology used in coffee roastery quality assurance, especially where there are small numbers of trained tasters Pass an in/out practical test

L3, L4

8.02.01 2. TRIANGLE TEST

(See before) For QC, NPD ex: Change of roasting profile, change of supplier, change of water, …

8.02.02 Ease of application No training required Preparation method Need for number of tasters

8.03.01 3. GREEN COFFEE QUALITY CONTROL

(Mention that SCAA cupping can be this) Can be based on simplified SCAA analysis or simply an In/Out test Determining standards in green coffee is a primary quality marker for all subsequent quality checks Variables include defects, colour, smell, roast appearance Can be done for benchmark competition tasting (to be tackled in Professional)

L3, L4

8.03.02 Explain that recording green coffee samples and their quality is the base point for all roastery quality management

L3, L4

11

Key Terminology

Word or Term



ICO, 1991


Cappuccio, 2005

Aroma The sensation of the gases released from brewed coffee, as they are inhaled through the nose through sniffing

Lingle, 2011


ICO, 1991


Lingle, 2011



ICO, 1991



Lingle, 2011



Lingle, 2011





SCAA, 2009


SCAA, 2009





SCAA, 2009


Flavour The sensation in mouth the coffee gives by the combination of Tastes and Aromas in the liquid phase

12

Fragrance The sensation of the gases released from roasted and ground coffee beans,

as the aromatic compounds are inhaled through the nose by sniffing

Lingle, 2011




Lingle, 2011

Olfaction The sense of smell allowing the perception of aroma, fragrance, scents in gas / air using the nose

2

SENSORY PROFESSIONAL

BLOOMS TAXONOMY: Remembering / Understanding

Level 5: Synthesis – Create a new point of view

Compose Plan Propose Design Assemble Create

Organise Manage Construct Set-Up Prepare Write

Identify Integrate Produce Theorise Build Systematise

Formulate

Level 6: Evaluation – Justify a position

Judge Select Verify Choose Score Appraise

Review Measure Assess Compute Decide Revise

Evaluate Value Test Categorise Estimate

3

SUB CODE


1.0 HOW WE TASTE, PERCEIVE AND INTERPRET - GENERALITIES

1.01.01 WHAT IS SENSORY ANALYSIS RECALL DEFINITION

Sensory evaluation has been defined as a scientific method used to evoke, measure, analyse and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing (Stone and Sidel, 2004) Lawless, HT and Heymann , H completed this definition by distinguishing four phases to sensory evaluation: - “Evoke”: understand the products and define their

presentation conditions to control potential bias - “Measure”: sensory is a quantitative science in which

data are collected establish relationships between product characteristics and human perception (sensory or more elaborated such as liking, etc..) - “Analyse”: Proper statistical analysis is a critical part of

sensory testing. Statistical methods are used to determine if the relationships between product characteristics are likely to be real and not due to uncontrolled variations - “Interpret”: It is important to consider the method used,

its limitations to make a decision within the context of the study

L5, L6

Stone, H and Sidel, JL (2004) Sensory Evaluation practices, 3

rd Edition


nd Edition

Springer, New York Meilgaard, M & co (1999) Sensory Evaluation Techniques 4

th Edition, New Boca Raton,

FL: CRC Press

Carpenter, RP & co (2000) Guidelines for Sensory Analysis in Food Product Development and Quality Control 2

nd Edition


4

SUB CODE


1.01.02 Explain the challenge of working with a human measuring instrument that is highly variable across the population and over time Working in sensory science requires that you can demonstrate knowledge in the following disciplines: sensory physiology, psychology, experimental design and statistics Differentiate between the objective judgment of the trained taster from the subjective judgment of the consumers Explain a panel set up typically requires:

Trained tasters 6 to 40 making a panel

Standard questions/questionnaires

Preparation protocol

Test design

Analysis

Facilities Explain the panel aims to:

Identify

Discriminate

Describes

Compares

Investigate

Hedonic

Judgment (preference, liking)

L5, L6 Stone, H and Sidel, JL (2004) Sensory Evaluation practices, 3

rd Edition


nd Edition

Springer, New York Meilgaard, M & co (1999) Sensory Evaluation Techniques 4


FL: CRC Press

Carpenter, RP & co (2000) Guidelines for Sensory Analysis in Food Product Development and Quality Control 2

nd Edition


1.02.01 RECALL WHY IS SENSORY IMPORTANT IN COFFEE

Sensory Evaluation role: - Describe, differentiate and quantify sensory characteristics of the product - Identify which sensory profiles are preferred by end users - Relate sensory profiles and other product characteristics: physical, chemical, recipe, process - Scope: quality control, product development, marketing innovation, consumer acceptance and communication Technique widely used in food industry extended to others (car, perfumery, tobacco, pharmacy, etc …),. for Quality Control, or Product Development

L5, L6

Lingle (2001) Muñoz, AM, Civille, GV and Carr, BT (1992) Sensory Evaluation In Quality Control Van Nostrand Reinhold, New York. Yantis, JE [Ed] (1992) The Role of Sensory Analysis in Quality Control ASTM. West Conshohocken, PA

1.02.02 Cupping seeks to:

Identify potential defects and taints

Identify positive flavours and their quality

Evaluate intensity

Record the results Explain that sensory analysis establishes a general picture of a coffee’s potential that can be refined and adjusted to various green coffee selection, blending and brewing practices

L5, L6 Lingle (2001) Muñoz, AM, Civille, GV and Carr, BT (1992) Sensory Evaluation In Quality Control Van Nostrand Reinhold, New York. Yantis, JE [Ed] (1992) The Role of Sensory Analysis in Quality Control ASTM. West Conshohocken, PA

5

SUB CODE


1.03.01 WHAT IS CONDUCTING A SENSORY STUDY

Benefits of professional sensory analyses Planning of study From objective to interpreting and reporting results

L5, L6

Meilgaard, M & co (1999) Sensory Evaluation Techniques 4


FL: CRC Press

1.03.02 Be capable to conceptualise a professional sensory study

L5, L6 Meilgaard, M & co (1999) Sensory Evaluation Techniques 4


FL: CRC Press

1.04.01 THE MEANING OF BEING A GRADUATE SENSORY PROFESSIONAL; SCOPE OF YOUR ABILITIES

Graduate will have: - the knowledge to run sensory evaluation in a coffee business e.g. generate a repeatable and methodical sensory measure of coffees - be aligned with the coffee standards - the basic sensory skills required to professionally start to identify specialty coffee qualities and to describe black coffee beverages characteristics

L5, L6

Meilgaard, M & co (1999) Sensory Evaluation Techniques 4


FL: CRC Press

1.04.02 Running sensory is managing people as the measurement instrument e.g. generate repeatable, calibrated and unbiased responses Running sensory is setting up repeatable tests following standard procedures appropriate to a problematic Running sensory is analysing data and reporting results Being a skilled taster helps the sensory professional to run the discipline; being the only skilled taster in a coffee business is expertise, not running sensory and risky Becoming a skilled taster is a long process requiring years of experiences

L5, L6 Meilgaard, M & co (1999) Sensory Evaluation Techniques 4


FL: CRC Press


2.01.01 SENSORY ATTRIBUTES AND THE WAY TO PERCEIVE THEM

The senses used to assess a coffee:

Sight

Smell (orthonasal olfaction)

Flavour (retronasal olfaction, taste and trigeminal perception)

Consistency and texture

L5, L6

Lawless, HT, Heymann, H (2010) Sensory Evaluation of Food Principles and Practices 2

nd Edition, Springer, New York

2003 Araujo, I et al – Taste: Olfactory convergence and the representation of the pleasantness of flavour in the human brain

6

SUB CODE


2.01.02 Skilled in perceiving and abstracting attributes on a distinguished level

L5, L6 Lawless, HT, Heymann, H (2010) Sensory Evaluation of Food Principles and Practices 2

nd Edition, Springer, New York

2003 Araujo, I et al – Taste: Olfactory convergence and the representation of the pleasantness of flavour in the human brain

2.02.01 ANATOMY & PHSIOLOGY OF SENSATION The chain of sensory perception (Tasting as neurological

circuit: ) Receptors: - Taste buds for taste - Olfactory receptors for aroma and flavour (nasal epithelium) - Tactile receptors of the mouth cavity for texture mouthfeel (Papillea) Nerves (connection to the sensorial cortex [brain]): - Trigeminal nerve (temperature, astringency mouthfeels) - Fascial nerve (taste) - N glossopharyngeus Cortex/Brain: complex processes: starting at the sensorial Cortex

Meilgaard, M, GV Civille and BT Carr (2007) Sensory Evaluation Techniques 4


FL: CRC Press

2.02.02 Understands the basic anatomy of sensation:

Understands the difference of a receptor and a nerve and their “function” Understanding that tasting is working with a neurological circuit: Apply the knowledge that adaptation, decrease in sensitivity due to continued exposure to a stimulus into daily cupping work (Brain / receptor / odour memory)



FL: CRC Press

2.02.03 Sensation and perception

Information received by sensors is a sensation. Once interpreted by our brain it becomes a perception (Marieb 2007)



FL: CRC Press

2.02.04 Stress the importance of having sensitive and calibrated tasters



FL: CRC Press

7

SUB CODE


2.03.01 TRESHOLD TEST

Psychometric curve: detection, recognition, increases of intensity, saturation and (pain) Flavour is not the simple addition of the three senses responses, there is perceptual interaction between stimuli co-experienced.

2.03.02 Recognises basic tastes relevant for coffee in a threshold test Recognise that perceptual interactions between stimuli (e.g.: vanillin +sugar vs. basilic+ sugar) can modify our perception. The goal as a sensory analyst is to be as objective as possible.

2.04.01 PSYCHOLOGICAL FACTORS Bias to consider before conducting sensory evaluation

Expectation error: Code A or #1 or round nb 100, 450 can be

associated with higher scores Seeing the green beans can influence your judgement (show picture of Jamaican Blue Mountain and Brazilian coffee) Suggestion effect: other comments or behavior can influence

others e.g.: Mmmm! If the boss says “Sample A is so aromatic,” the others are likely to follow Logical error: a darker colour will be rated more intense

Is a darker crema espresso necessarily more roasted? Halo effect: the judgement made to rating one attributes may

influence other attributes rating If the coffee is more aromatic will it be rated more intense, more body, more acid, … Order effect: The preceding sample can affect the scoring of

the following /adaptation After a dark roast sample, any moderately roasted sample will seem very acid

L5, L6

Meilgaard et al (2007)

8

SUB CODE


2.04.02 Match specific examples of sensory psychological factors in the correct sequence with named errors The challenge of the sensory analyst is to avoid or control this bias so that they don’t mislead the sensory result

L5, L6 Meilgaard et al (2007)

3.0 DETECTING SENSORIAL POSITIVE QUALITIES IN COFFEE

3.01.01 TASTE AND TEXTURES IN THE CONTEXT OF COFFEE – THE COFFEE STRUCTURE

Reminder: There are 5 prototypical tastes Reminder: All coffees are naturally acid, bitter and have a sweet perception (more than they are physically sweet) Have your own references for every key sensory attributes Focus on Different acidity qualities:

tartaric

malic

lactic

citric Focus on Taste:

bitter burnt caramel

taste bitter wood Illustrate:

Astringency

Body

Pungent

L5, L6

3.01.02 Ability to discriminate between, and rank, four levels of acidity and bitterness in complex solution Describe intensity and quality of acidity, bitterness and mouthfeel in coffees (Part II) Re-acknowledge that individuals taste differently and determine threshold values

L5, L6

3.02.01 AROMAS AND FLAVOURS IN THE CONTEXT OF COFFEE

Main (Positive) aromas of the coffees: name, reference, sensation when above the coffee cup and in mouth Have your own references for every key sensory attributes Factors in the coffee value chain generating those aromas - most admitted model Develop the memory of aroma reference

L5, L6

9

SUB CODE


3.02.02 By groups of three aromas, find the correct association Aroma name, reference Nez du café and coffee presenting this aroma:

Floral – Sidamo GR2 washed

Nutty – Brazil NY2 FC natural

Spices – Sumatra GR1

Tobacco leaf, humous – robusta

Winey – High grown washed Colombia

Cocoa – dark roasted Brasil NY2 natural

Honey – Pulped natural Brazil FC or honey process central America

Citrus – Kenya FAQ+

Ninth – open for choice

L5, L6

3.03.01 THE COFFEE COMPOSITION – CHEMICALS AND SUPPOSED SENSORY EFFECT

The coffee composition complexity makes the sensory complexity Compound or mix of compounds and its sensory characteristics

3.03.02 Difference in composition between Arabica and Robusta; The volatile and volatiles compounds of coffee The complexity of the coffee composition leads to approximate models of compounds making one coffee aroma

4.0 DETECTING LOW SENSORIAL QUALITIES IN COFFEE – DEFECT AND TAINT

4.01.01 DEFINE POSITIVE AND NEGATIVE AROMAS IN COFFEE

Nature of taint and defect on coffee Their presence is severely jeopardise the quality of coffee Recognise and categorise key positive aromas and negative aromas in coffee

L5, L6

4.01.02 Smell positive and negative aromas (need for kit)

L5, L6

4.02.01 EXAMPLES OF DEFECT AND TAINT FOUND IN GC, ROASTING, EXTRACTION, STORAGE

Fermented or rio or musty or mouldy

Woody

Burnt, baked or under roasted

Over extracted / over brewed (too long too hot)

Stale/rancid Memorise Reference Experiment taint and defect in French press or espresso barista vs clean standard in pair test

10

SUB CODE


4.02.02 Link taint and defect to threshold: often they will be detected by a part of the population only given their concentration Link taint and defect to cultural habit and awareness: ex Rio Turkish / Greek coffee Skilled and sensitive tasters only will reject them in tasting

5.0 RUNNING A CUPPING SESSION AND TASTING THE DIVERSITY OF COFFEE – CUPPING GENERALITIES



L5, L6



L5, L6 SCAA Lingle ‘Coffee Cuppers Handbook’


Cupping coffee with: Eye: colour, froth, crema

Nose: aroma categories (see point 5)

Mouth: basic tastes and mouthfeel

L5, L6


5.02.02 Match key cupping terminology phrases with an explanation of the terms

L5, L6 Coffee – Sensorial Analysis – Vocabulary ISO TC 34/SC 15N 2113

11

6.0 THE STEPS OF COFFEE PROFILING

6.01.01 PROFILING INTENSITY OF A FEW IN MOUTH ATTRIBUTES WITH AN ALTERNATIVE PREPARATION METHOD: ESPRESSO, FRENCH PRESS, FILTER COFFEE…

Prepare four coded coffees at once to present the steps of profiling:

Generate vocabulary individually before regrouping terms

Separate descriptive from qualitative terms

Calibrate the groups on description e.g. give terms expected for each coffee

Select relevant descriptive terms only to make the profiling questionnaire/form (7 attributes maximum)

Ensure comprehension of attributes using definition and reference

Re-prepare same four coffees with different codes for individual rating in the rotation presentation

Report all scores on paper board questionnaires (1 questionnaire per coffee) to discuss scoring result and alignment / dispersion of scoring

Calibrate scoring

Re-taste, if needed on fresh samples Samples should be noticeably different and differ on the roasting and extractions more than on the origins Example:

Brazilian light roast (Agtron 65 -70) Brazilian medium roast (Agtron 55 – 60) Ethiopian washed GR2 coarse grind (>700mμ) Ethiopian washed GR2 fine grind (<350mμ) Acknowledge that the preparation protocol is set to compare coffees and not to optimise them (tackled in brewing and grinding)

L5, L6

6.01.02 Difference between comparative and monadic profiling Importance of a random or balanced presentation of samples. The rotation presentation in coffee Ability to rate coffees for core descriptive attributes acidity, bitter, sweet perception, body and a few specific flavours Recognise that calibration is key for panel repeatability Profiling is descriptive only and should not include qualitative notions (reserved for the expert hybrid method like SCAA cupping form) Analyse profiling results with average scores and dispersion State that profiling analysis requires statistical test (like Anova) to determine whether average are significantly different Relate the sensory differences observed and the nature of the samples

L5, L6

12

7.0 THE SCAA CUPPING FORM

7.01.01 MASTER THE SCAA CUPPING: PREPARATION, TASTING AND CUPPING FORM, RESULT

Work as a group on a concrete examples of 5 coffees. Give individual end result position Objective of the method – describe and give a qualitative rating Mention other system in use: COE, Espresso, home systems, …

Explain cupping form dimension: descriptive, qualitative, defects and define attributes not known

Recap protocol and leave group set table

Eventually correct setting before water pouring

Individual full tasting, rating and presentation of every coffee key points

Reporting results on paper board

Calibration and re-tasting, on fresh coffees if needed Samples should be noticeably different, with differences in origin, cleanliness, finesse and balance Example:

Colombia high overall grade Colombia low grade Colombia defect Kenya high grade Kenya low grade

L5, L6

7.01.02 Be able to use standard terminology to clearly communicate on coffees Distinguish the difference between descriptive and qualitative terms and between positive and negative key terms Acknowledge that the terms balance, sweet perception, finesse are conceptual terms defining high quality coffee and requiring the experience of the coffee experts to be rated correctly as per his pairs Be able to spot the defective cup, the low and the high grades, rate correctly acidity and body Assimilate that the lowest amount of defect the better cup Know that the same coffee should be profiled similarly anywhere, but that it can score a different overall value depending on the scoring methodology used SCAA, COE Acknowledge that analysis is based on average and dispersion, and that experimental presentation design is the rotation Relate the scoring values and overall rating with the nature of the samples

L5, L6

13

8.0 HOW TO SET UP SENSORY IN YOUR BUSINESS AND SENSORY APPLICATIONS – EQUIPMENT, MAINTENANCE AND STAFF

8.01.01 WHAT IS PANEL AND WHY SET UP A PANEL? (Ref 1.0)

- Robustness of the group versu a one person - Is a measurement instrument

L5, L6

8.01.02 A group is better, more objective, not personal One is better than none

L5, L6

8.02.01 FACILITY, TASTING AND PREPARATION AREA

Workgroup discussion where the items below should be identified and acknowledged: The very necessary basics:

Separation preparation and tasting

Ability to prepare a repeatable stimulus

Ability to deliver standard tasting conditions (seated, individual booths)

Be practical (tap, water) Ideally Sensory analysis rooms must be:

Hygienic

Odour free

Encourage panellist sensitivity

45 – 55% RH

Room temperature

Plain colours

No carpets

Encourage no bias

Lighting to meet ISO 3664

Red light as further option Additional core equipment for a medium sized roastery cupping lab in addition to basic cupping equipment outlined in the foundation course includes the following:

Green coffee sample storage

Roast coffee sample storage

Humidity Meter/Control

Refractometer

Roast Colour Meter

O2/CO2 Meter

Grind Analysis Equipment

L5, L6

ISO standard 3664 2009 for light Meilgaard et al (2007)

8.02.02 Identify the key design features of a cupping lab / sensory lab Identify equipment that is not necessary for a cupping session Explain how a badly designed lab is counterproductive Demonstrate how extra sensory equipment can support sensory analysis of coffee and how they can add value to the business

L5, L6 ISO standard 3664 2009 for light Meilgaard et al (2007)

14

8.03.01 CORE EQUIPMENT FOR TASTING AND SAMPLES

Booth

Table

Spittoon

Cups

Spoons

Water quality (treatment)

Temperature

Trainees to list for their business the ‘must have’ and the ‘nice have’

L5, L6

8.03.02 Explain that equipment can vary in modality (Example: turning table or not, sink spittoon or not). Identify the repeatability of testing and brew protocol as being the important point

L5, L6

8.04.01 EQUIPMENT AROUND PREPARATION

Storage area dry and cool, login equipment (as simple as stickers or high tech as scan), preparation devices like grinder, boiler, weight scale, dishwasher, sink, humidity and temperature logging Trainees to list for their business the ‘must have’ and the ‘nice have’

L5, L6

Meilgaard et al Manufacturer manuals

8.04.02 Illustrate how a coffee sensory lab might receive and store samples adequately Detail how to test within desired age sensory property Repeat different preparation methods for common tests in coffee sensory analysis

L5, L6 Meilgaard et al Manufacturer manuals

8.05.01 MAINTENANCE AND CLEANING

Grinder, machines Cleaning schedule daily, weekly, monthly Calibration of instruments

L5, L6

Manufacturer specifications

8.05.02 Explain that all equipment needs calibration Determine frequency with group Recall that food grade, odour and flavour free products are preferred for sensory

L5, L6 Manufacturer specifications

8.06.01 STAFF

Tasks multiple in skills and discipline: job descriptions and recruitment Preparation, panel leader, analyst. Depend on size, costs Trainees draw their staff organisation and share with other trainees. Alternatively animators give a few examples in business

L5, L6

15

8.06.02 Importance of keeping samples blind from tasters e.g. avoid preparatory and taster being the same person

L5, L6

8.07.01 IT ELECTRONIC

Excel, dedicated software or manual table for statistic Recording system Specific statistical methodology and data analysis will be covered in Professional

L5, L6

9.0 SET UP YOUR SENSORY PANEL

9.01.01 WHAT PANEL FOR WHAT TEST

Recap from Intermediate

9.02.01 SCREENING TASTERS

Recap from Intermediate Don’t get low sensitivity tasters

9.03.01 TRAIN YOUR PANEL AND PANELLISTS: WRITE A TRAINING PROGRAMME

Write your own training program (either related to your own business or allocated by animator) – Share with the group

Long process : 6 months minimum Program example in content and time Ratio: nb tasters / taster expertise / scope From the In/Out panellist to the SCAA/COE jury

L5, L6

Standard ISO SCAA, COE training Depend on activity Be practical and adapted to the topic in content and time: - Defect - Green coffee


9.03.02 Recognise that developing an appropriate level of sensitivity in coffee and gaining knowledge takes time Improving calibration, recognition and broadening the range of sensory test protocols a cupper has knowledge of, is part of their learning journey Understand that panel performance is a group exercise and not a competition

L5, L6 Standard ISO SCAA, COE training Depend on activity Be practical and adapted to the topic in content and time: - Defect - Green coffee


16

9.04.01 CHECK PERFORMANCE AND CALIBRATION

Regular re-calibration of panel members yield better sensory results because:

Increased consistency

Ensures relevancy

Ensures objectivity The frequency of analysis: minimum bi-yearly, should not be less than yearly Calibration samples is one method of ensuring continuous assessment - Refer to calibration exercises done in Part II

- Do calibration exercise with gritty/smooth material - Visual cappuccino barista

L5, L6

Meilgaard et al (2007)

9.04.02 Recognise calibration as an important and effective method of yielding consistent and relevant results

L5, L6 Meilgaard et al (2007)

10.0 APPLICATION – SHELF LIFE, NPD

10.01.01 SHELF LIFE

A legal demand for BBE date Because roasted coffee is a low moisture, low risk product where the BBE is based on internal quality checks that have to be documented by law Type of applicable tests: hedonic or sensory objective? Example:

Consumer or trained tasters? Accelerated or real time shelf life? Use of reference sample or not? Sensory tests are usually carried out in relation with analytical measures, e.g. oxygen meter

L5, L6

Illy & Vianni (2005) Intermediate Sensory: Set up equipment (oxygen meter)

10.01.02 Explain that coffee changes chemically after roasting as it stales. CO2 decreases in coffee, peroxides develop and there is also an increase in off flavours Explain that this means the frequency of testing and period of determination changes through the shelf life Recall that roasters usually define their shelf life between 1 and 12 months. This is done depending on internal quality standards Refer to stale/rancid coffee tasted in Part I defects

L5, L6 Illy & Vianni (2005) Intermediate Sensory: Set up equipment (oxygen meter)

17

10.02.01 NEW PRODUCT DEVELOPMENT

Ensure your development objective is met sensorially Groups set up a development plan including the sensory test for the following themes: My new roaster doesn’t behave like the old one and my customers have noticed the change. How do I come back to the same coffee profiles? I have tasted this green coffee at a colleague that was very qualitative. I have bought this same green coffee but it doesn’t deliver the same at my place. How can I make a great cup? The coffees I am offering taste too much alike. How do I diversify? My customers complain that my coffees are too bitter. How can I correct?

L5, L6

Make an exercise

10.02.02 Identify which tests are most applicable for different types of NPD, e.g. Using Triangle testing to determine if there is a difference between two options; Profiling for longer term solutions and full description Explain how to use tests discussed earlier in the course to determine if the quality of the product reflects the green coffee Explain how to integrate sensory tests with lab equipment to create relevant sensory results

L5, L6 Make an exercise

18

Key Terminology

Word or Term



ICO, 1991


Cappuccio, 2005

Aroma The sensation of the gases released from brewed coffee, as they are inhaled through the nose through sniffing

Lingle, 2011


ICO, 1991


Lingle, 2011



ICO, 1991



Lingle, 2011



Lingle, 2011





SCAA, 2009


SCAA, 2009





SCAA, 2009


Flavour Flavor is defined as the sum of perceptions resulting from stimulation of the sense… it includes the aromatics, the tastes, the chemical feeling factors


19

Fragrance The sensation of the gases released from roasted and ground coffee beans,

as the aromatic compounds are inhaled through the nose by sniffing

Lingle, 2011




Lingle, 2011

Olfaction Airborne odorants (chemical substances) that are sensed by the olfactory epithelium (located at the roof of the nasal cavity)


REFERENCES

1. Sensory Evaluation of Food 2nd

Edition (2010) by Lawless and Heymann

2. Sensory Evaluation Practices, 3rd

Edition (2004) by Stone, H and Sidel, JL

3. Sensory Evaluation Techniques (2007) by MC Meilgaard, GC Civille and B Thomas Carr

4. Espresso Coffee: The Science of Quality (2005) edited by A Illy & R Viani

5. The Coffee Cuppers Handbook (2001) by Ted Lingle

6. SCAA Cupping Protocol

7. SCAA Laboratory Requirements

8. Sensory Analysis for Food and Beverage Quality Control (2010) Edited by D Kilcast

9. Staling of roasted coffee: volatile release and oxidation reactions during storage (1993) by MC Nicoli et al

10. The Coffee Cuppers Manifesto (2001) by Paul Katzeff

Documents

SENSORY FOUNDATION - Home - Mumac Academy curriculum.pdf · SENSORY FOUNDATION BLOOMS TAXONOMY: Remembering / Understanding. SUB CODE KNOWLEDGE/SKILL REQUIRED STANDARDS REFERENCE