Coffee is the most consumed beverage after water and the second widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the coffee drinking experience. The list of terms was further refined by check-all-thatapply method, resulting in 86 emotions, which included 39 terms from a recently published emotion lexicon for food. In the second part of the study, this lexicon of 86 emotions was used to evaluate six coffee samples of various origins and degrees of roasting with 94 consumers. The emotion intensities before and during drinking were assessed. Consumers were clustered into six clusters based on the acceptability scores, and the appropriate emotions for distinguishing the coffee samples were determined by Stepwise Regression Analysis, which resulted in 44 emotions. Emotion maps for each consumer cluster constructed using Principal Components Analysis revealed that each sample generated distinctive emotional responses, which varied across each cluster. The last part focused on identifying the sensory drivers of emotions to understand the consumer"s perceptions because emotional and sensory experiences determine acceptability and consumption of coffee. Two separate highly-trained panels (a general panel and a coffee panel) performed descriptive analysis of the six coffee samples. After comparing the two panels, the coffee-specific panel data was used to identify the sensory attributes that might be responsible for eliciting certain emotions in the consumers. For instance, darker roasts seem to elicit positive-high energy emotions. Overall, this study is a stepping stone for more in-depth product-specific emotion studies in future. AbstractCoffee is the most consumed beverage after water and the second most widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the c...

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This study was designed to determine the sensory characteristics of ultrapasteurized 2 (UP) lactose-free milk of different fat contents, and to compare them with regular milk. 3Nine milk samples (six UP lactose-free and three regular) containing 0, 2 or 3 g 4 milkfat/100 mL were tested by a descriptive panel. A consumer test with three UP 5 lactose-free milk and three regular samples also was conducted. The skim milks (UP 6 lactose-free and regular) were found to be lacking in freshness and the dairy notes were 7 lower compared to the higher fat content milks. The UP lactose-free milks also were 8 different from the regular milk because of higher intensities of cooked, processed, and 9 sweet attributes. UP Lactose-free milks tended to score higher than the regular milks at 10 the same fat content for dairy-related attributes, but this difference was not significant for 11 the reduced-fat milks. Although majority of the consumers in the present study were 12 aware that UP lactose-free milks existed in the market, only few had tasted them before. 13The higher intensities of cooked and sweet flavor attributes in the UP lactose-free milks 14 might be a hindrance to their consumption by the lactose-intolerant population. More 15 efforts are needed on the part of the dairy industry to develop better lactose-free products 16 and to educate consumers about lactose-free dairy products. 17 18

A lexicon describing the flavor characteristics of beef across different cuts, grades, and cooking temperatures and methods was developed. Four major cuts of the United States Department of Agriculture (USDA) quality grade beef were cooked to five endpoint temperatures using braising, broiling (oven broiling and electric charbroiling), roasting and grilling (indoor and outdoor grilling). Six highly trained panelists identified and defined a total of 38 aroma and flavor characteristics in 176 beef samples. Beef identity, brown/roasted, bloody/serumy, metallic, fat-like, overall sweet, sour aromatics and five tastes were present in practically all samples. Other attributes were present only in certain samples, depending on either the sample group or the cooking method/endpoint temperature combination used. This lexicon potentially offers the beef industry a standard tool to identify and quantify flavor attributes as impacted by temperature, cooking method, aging process, storage time, diet regime, packaging, USDA quality grades, etc. PRACTICAL APPLICATIONSUntil now, the beef industry's main focus has been to assess beef tenderness and juiciness, with an emphasis on ways to improve beef texture. Meat companies and academic institutions have been using the 1995 American Meat Science Association guidelines to assess the flavor of beef, which are not comprehensive. Recent work has focused on flavor, and the industry needs a standardized flavor lexicon that can be used for many projects. It is important for the industry to be able to systematically identify and quantify flavor attributes that drive consumer acceptance.

In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of coffee. This study expanded on the previous emotion study on a population of coffee drinkers in Manhattan, Kansas, USA and focused on identifying the sensory drivers of emotional responses elicited during the coffee drinking experience (CDE). A trained coffee panel performed a descriptive analysis of six coffee samples and identified the key sensory attributes that discriminated each coffee. Utilizing Partial Least Square Regression (PLSR), the descriptive data were then mapped with the emotion data to identify sensory drivers for eliciting the emotional responses. The sensory characteristics of dark roast coffee (roast–aroma and flavor, burnt–aroma and flavor, bitter, and body) might elicit positive-high energy feelings for this population of coffee users. Tobacco (flavor) and cocoa (aroma) may also be responsible for positive emotions (content, good, and pleasant). Citrus and acidity seemed to be negative sensory drivers as they induced the feeling of off-balance. Sensory descriptive data could be useful to describe emotion profiles elicited by coffee drinking, which could help the coffee industry create coffee products for different segments of coffee drinkers.