Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference

Abstract

The objective of the present study was to investigate the Analytic Hierarchy Process (AHP) technique as an alternative to the ISO standard 11035 for the sensory characterization and consumer preference of coffee through External Preference Mapping (PREFMAP). The methodological context consisted in the generation of the sensory vocabulary applying the techniques ISO standard 11035 using a trained panel and AHP using an expert panel. PREFMAP was then carried out to explain the preference of coffee consumers according to the vocabularies generated. The results showed that the sensory vocabulary using AHP was similar to that obtained with ISO standard 11035 and the judgments of the panel of experts were consistent. The PRE-FMAP'S explained in a similar way the preference of coffee consumers. The use of the AHP technique is a new, reliable, and easy-to-execute alternative for the selection of sensory vocabulary for characterization and explanation of consumer preference. Practical ApplicationsThe Analytic Hierarchy Process technique is a reliable alternative for the selection of sensory attributes. The attributes are evaluated by paired comparison and, by mathematical procedure, the weight (W) of each attribute and sensory dimension is obtained. Consistency indicators are also included to support and validate panel judgments. This new proposal can be easily implemented at an industrial and academic level for the development of different sensometric investigations that require characterizing and analyzing the preference of consumers of different foods.

The sensory properties and consumer acceptance of cold brew coffee

“…The results of this study provide insight into different flavors imparted by cold brew coffee, the impact of different cold brew methods, and insights for consumer preferences of different cold brew flavors. Further research could utilize projective mapping or Analytic Hierarchy Process technique to provide further consumer insights to the cold brew coffee category (Harwood et al, 2020a; Ramírez‐Rivera et al, 2020).…”

Technique for order of preference by similarity to ideal solution (TOPSIS) method for the generation of external preference mapping using rapid sensometric techniques

“…These points have been used in different investigations where coffee was evaluated with multicriteria techniques and international standards for sensory evaluation. 10 Samples of coffee cherries were collected from the municipalities of Ixmaloyuca (Typica M1, Typica M2; located at 1059 m asl), Xonamanca (Typica M3, Maragogipe M4; located at 1404 m asl), Moxala (Typica M5; located at 1260 m asl), and Nacaxtla (Typica M6; located at 1101 m asl) belonging to the municipality of Zongolica, Veracruz, Mexico. Pulp was removed using a DP-600 manual pulping machine (Casa Salazar Company, Ixhuatlán del Café, Veracruz, Mexico).…”

“…Roasted coffee beans were ground and packaged in metallized bags with a degassing valve. 10 Coffee cupping was performed in 150 mL porcelain cups identified with a three-digit code. A total of 8 ± 0.01 g ground coffee sample was placed in the cup and 150 mL hot water (93 ± 5°C) was poured.…”

“…On the contrary, a (−) sensory attribute can be considered as the undesirable characteristics perceived and that are derived from failures in the food production process. 10 The use of multi-criteria decision-making (MCDM) techniques, such as analytic hierarchy process (AHP) or order of preference by similarity to ideal solution (TOPSIS), with rapid descriptive techniques can be an alternative for the generation of PREFMAPs with the aim of improving the visualization of results by displaying different regions of preference of the PREFMAP according to the values of W and its assignment as a (+) or (−) attribute. An important reason for using TOPSIS with rapid techniques for PREFMAPs is that a significant number of sensory attributes generated by the rapid techniques can be reduced.…”

“…These techniques have been used in other studies. For example, in this regard, Ramírez-Rivera et al 10 generated a first approach using the MCDM AHP technique in order to select sensory attributes and relate them to preference data without defining sensory attributes as (+) or (−). Therefore, the TOPSIS technique can be a viable option to determine critical sensory attributes related to preference or rejection when combined with rapid descriptive techniques.…”