Application of check-all-that-apply (CATA) in sensory profile assessment of arabica dark roast and black pepper mixed coffee
Abstract
Black pepper coffee is one of the developing innovations in Bangka Belitung Province, Indonesia. This study aimed to assess black pepper coffee's sensory profile using the CATA (check-all-that-apply) rapid analysis method and find the formula and brewing technique most consumers liked. The study consisted of two stages: determining the sensory attributes of black pepper coffee and taking sensory data from coffee consumers with coffee and black pepper powder ratios (98:2; 96:4; and 94:6) and brewing methods (cold brew, drip V60 brew, and tubruk). The analysis used in this CATA included the Cochran's Q test, correspondence analysis, principal coordinate analysis (PCoA), and penalty analysis using the XLSTAT 2019 software. The results showed that there were 14 sensory attributes in this research, including bitterness, acidity, sweetness, spicy, caramel, black tea, dark chocolate, smoky, hints of black pepper, hints of cinnamon, hints of ginger, hints of lemongrass, brown sugar, and body/mouthfeel. Statistical analysis showed that the addition of black pepper and type of brewing had a significant effect (5% level) on black pepper coffee's sensory attributes, except for bitterness, spicy, and hints of black pepper based on the Cochran’s test. According to the panelists, the ideal black pepper coffee was coffee with acidity, sweetness, body/mouthfeel, spicy, hints of black pepper, and bitter with attributes of acidity, sweetness, and hints of black pepper were included in the must-have attribute. Based on the overall analysis, cold brew coffee with 4% black pepper was a treatment that close to the ideal black pepper coffee.
References
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Alencar, N. M. M., Ribeiro, T. G., Barone, B., Barros, A. P. A., Marques, A. T. B., & Behrens, J. H. (2019). Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips. Food Research International, 124, 156–164. https://doi.org/10.1016/j.foodres.2018.07.052
Angeloni, G., Guerrini, L., Masella, P., Innocenti, M., Bellumori, M., & Parenti, A. (2019). Characterization and comparison of cold brew and cold drip coffee extraction methods. Journal of the Science of Food and Agriculture, 99(1), 391–399. https://doi.org/10.1002/jsfa.9200
Ares, G., Barreiro, C., Deliza, R., Giménez, A., & Gámbaro, A. (2010). Application of a check-all-that-apply question to the development of chocolate milk desserts. Journal of Sensory Studies, 25, 67–86. https://doi.org/10.1111/j.1745-459X.2010.00290.x
Asiah, N., Septiyana, F., Saptono, U., Cempaka, L., & Sari, D. A. (2017). Identifikasi cita rasa sajian tubruk kopi robusta cibulao pada berbagai suhu dan tingkat kehalusan penyeduhan. Barometer, 2(2), 52–56.
Baumann, S., Wheeler, B., & Alfreds, K. L. (2012). Cold Brew System and Method for Making Cold Brew Coffee or Tea Extract (Patent No. US 2012/0021108 A1).
Belusso, A. C., Nodgueira, B. A., Breda, L. S., & Mitterer-Daltodé, M. L. (2016). Check all that apply (CATA) as an instrument for the development of fish products. Food Science and Technology, 36(2), 275–281. https://doi.org/10.1590/1678-457X.0026
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Dooley, L., Lee, Y. seung, & Meullenet, J. F. (2010). The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Quality and Preference, 21(4), 394–401. https://doi.org/10.1016/j.foodqual.2009.10.002
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Fauzi, M., Novijanto, N., & Rarasati, D. P. (2019). Organoleptic and physicochemical characteristics of coffee-ginger bag on variation of coffee roasting level and ginger powder concentration. Jurnal Agroteknologi, 13(1), 1–9. https://doi.org/10.19184/j-agt.v13i01.8370
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Gordon, S. L. (2019). Use of check-all-that-apply (CATA) and penalty analysis for product development guidance: A case study with Mexican-style sauces. Kansas State University.
Hamrapurkar, P. D., Jadhav, K., & Zine, S. (2011). Quantitative estimation of piperine in piper nigrum and piper longum using high performance thin layer chromatography. Journal of Applied Pharmaceutical Science, 1(3), 117–120.
Heo, J., Choi, K. S., Wang, S., Adhikari, K., & Lee, J. (2019). Cold brew coffee: consumer acceptability and characterization using the check-all-that-apply (CATA) method. Foods, 8(344), 1–14.
Jorge, E. da C., Mendes, A. C. G., Auriema, B. E., Cazedey, H. P., Fontes, P. R., Ramos, A. de L. S., & Ramos, E. M. (2015). Application of a check-all-that-apply question for evaluating and characterizing meat products. Meat Science, 100, 124–133. https://doi.org/10.1016/j.meatsci.2014.10.002
Kemp, E., Hollowood, T., & Hort, J. (2009). Sensory evaluation: A pratical handbook (1st editio). Wiley-Blackwell.
Khairunnisa, W. (2019). Evaluasi profil sensori produk kopi komersial dengan metode QDA (quantitative descriptive analysis), flash profile, dan CATA (check-all-that-apply). IPB University.
Lingle, T. R. (2011). The coffee cupper’s handbook (4th editio). Specialty Coffee Association of America.
Lopez-Galilea, I., de Pena, M. P., & Cid, C. (2007). Correlation of selected constituents with the total antioxidant capacity of coffee beverages: Influence of the brewing procedure. Journal of Agriculture and Food Chemistry, 55, 6110–6117.
Ludwig, I. A., Sanchez, L., Caemmerer, B., Kroh, L. W., Peña, M. P. De, & Cid, C. (2012). Extraction of coffee antioxidants : Impact of brewing time and method. Food Research International, 48, 57–64. https://doi.org/10.1016/j.foodres.2012.02.023
Manik, M., Restuhadi, F., & Rossi, E. (2016). Preference mapping analysis of lempuk durian among Universitas Riau students. Jurnal Online Mahasiswa (JOM) Bidang Pertanian, 3(2), 1–15.
Martínez, C., Santa Cruz, M. J., Hough, G., & Vega, M. J. (2002). Preference mapping of cracker type biscuits. Food Quality and Preference, 13(7–8), 535–544. https://doi.org/10.1016/S0950-3293(02)00087-3
Marusiva, W. (2019). Evaluasi profil sensori produk kopi instan 3 in 1 dengan metode emotional sensory mapping, flash profile, dan CATA (check-all-that-apply). IPB University.
Meyners, M., Castura, J. C., & Carr, B. T. (2013). Existing and new approaches for the analysis of CATA data. Food Quality and Preference, 30, 309–319. https://doi.org/10.1016/j.foodqual.2013.06.010
Moroney, K. M., Lee, W. T., Brien, S. B. G. O., Suijver, F., & Marra, J. (2015). Modelling of coffee extraction during brewing using multiscale methods : An experimentally validated model. Chemical Engineering Science, 137, 216–234. https://doi.org/10.1016/j.ces.2015.06.003
Moskowitz, H. R. (1997). Base size in product testing: A psychophysical viewpoint and analysis. Food Quality and Preference, 8(4), 247–255. https://doi.org/10.1016/S0950-3293(97)00003-7
Parente, M. E., Gámbaro, A., Boinbaser, L., & Roascio, A. (2014). Application of check-all-that-apply ( CATA ) questions in cosmetics. Household and Personal Care Today, 9(6), 46–51.
Perkebunan, D. (2020). Produksi Lada Menurut Provinsi di Indonesia, 2016-2020.
Pramudya, R. C., & Seo, H. S. (2018). Using check-all-that-apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice. Food Research International, 105(December 2017), 724–732. https://doi.org/10.1016/j.foodres.2017.11.075
Pratama, M. (2017). Identification flavour and taste atribut of herbs and spices by profiled test. Jurnal Agroindustri Halal, 3(2), 126–132. https://doi.org/10.30997/jah.v3i2.903
Somporn, C., Kamtuo, A., Theerakulpisut, P., & Siriamornpun, S. (2011). Effects of roasting degree on radical scavenging activity , phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L . cv . Catimor). International Journal of Food Science and Technology, 46, 2287–2296. https://doi.org/10.1111/j.1365-2621.2011.02748.x
Vignoli, J. A., Viegas, M. C., Bassoli, D. G., & Benassi, M. de T. (2014). Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International Journal, 61, 279–285. https://doi.org/10.1016/j.foodres.2013.06.006
Widaningsih, R. (2019). Outlook Kopi (A. A. Susanti & Akbar (eds.)). Pusat Data dan Sistem Informasi Pertanian, Sekretariat Jenderal - Kementerian Pertanian.
Adawiyah, D. R., & Yasa, K. I. (2017). Profile sensory evaluation of commercial table-top sweeteners using check-all-that-apply (CATA). Jurnal Mutu Pangan, 4(1), 23–29. https://jurnal.ipb.ac.id/index.php/jmpi/article/view/26423
Alan, K. S. (2015). Development of a coffee lexicon and determination of differences. Kansas State University.
Alencar, N. M. M., Ribeiro, T. G., Barone, B., Barros, A. P. A., Marques, A. T. B., & Behrens, J. H. (2019). Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips. Food Research International, 124, 156–164. https://doi.org/10.1016/j.foodres.2018.07.052
Angeloni, G., Guerrini, L., Masella, P., Innocenti, M., Bellumori, M., & Parenti, A. (2019). Characterization and comparison of cold brew and cold drip coffee extraction methods. Journal of the Science of Food and Agriculture, 99(1), 391–399. https://doi.org/10.1002/jsfa.9200
Ares, G., Barreiro, C., Deliza, R., Giménez, A., & Gámbaro, A. (2010). Application of a check-all-that-apply question to the development of chocolate milk desserts. Journal of Sensory Studies, 25, 67–86. https://doi.org/10.1111/j.1745-459X.2010.00290.x
Asiah, N., Septiyana, F., Saptono, U., Cempaka, L., & Sari, D. A. (2017). Identifikasi cita rasa sajian tubruk kopi robusta cibulao pada berbagai suhu dan tingkat kehalusan penyeduhan. Barometer, 2(2), 52–56.
Baumann, S., Wheeler, B., & Alfreds, K. L. (2012). Cold Brew System and Method for Making Cold Brew Coffee or Tea Extract (Patent No. US 2012/0021108 A1).
Belusso, A. C., Nodgueira, B. A., Breda, L. S., & Mitterer-Daltodé, M. L. (2016). Check all that apply (CATA) as an instrument for the development of fish products. Food Science and Technology, 36(2), 275–281. https://doi.org/10.1590/1678-457X.0026
Dias, R. C. E., & Benassi, M. D. T. (2015). Discrimination between arabica and robusta coffees using hydrosoluble compounds: Is the efficiency of the parameters dependent on the roast degree? Beverages, 1, 127–139. https://doi.org/10.3390/beverages1030127
Dooley, L., Lee, Y. seung, & Meullenet, J. F. (2010). The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Quality and Preference, 21(4), 394–401. https://doi.org/10.1016/j.foodqual.2009.10.002
Espitia-López, J., Rogelio-Flores, F., Angel-Cuapio, A., Flores-Chávez, B., Arce-Cervantes, O., Hernández-León, S., & Garza-López, P. M. (2019). Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press. International Journal of Food Properties, 22(1), 967–973. https://doi.org/10.1080/10942912.2019.1619577
Fauzi, M., Novijanto, N., & Rarasati, D. P. (2019). Organoleptic and physicochemical characteristics of coffee-ginger bag on variation of coffee roasting level and ginger powder concentration. Jurnal Agroteknologi, 13(1), 1–9. https://doi.org/10.19184/j-agt.v13i01.8370
Fuller, M., & Rao, N. Z. (2017). The effect of time, roasting temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee. Scientific Reports, 7, 1–9. https://doi.org/10.1038/s41598-017-18247-4
Gordon, S. L. (2019). Use of check-all-that-apply (CATA) and penalty analysis for product development guidance: A case study with Mexican-style sauces. Kansas State University.
Hamrapurkar, P. D., Jadhav, K., & Zine, S. (2011). Quantitative estimation of piperine in piper nigrum and piper longum using high performance thin layer chromatography. Journal of Applied Pharmaceutical Science, 1(3), 117–120.
Heo, J., Choi, K. S., Wang, S., Adhikari, K., & Lee, J. (2019). Cold brew coffee: consumer acceptability and characterization using the check-all-that-apply (CATA) method. Foods, 8(344), 1–14.
Jorge, E. da C., Mendes, A. C. G., Auriema, B. E., Cazedey, H. P., Fontes, P. R., Ramos, A. de L. S., & Ramos, E. M. (2015). Application of a check-all-that-apply question for evaluating and characterizing meat products. Meat Science, 100, 124–133. https://doi.org/10.1016/j.meatsci.2014.10.002
Kemp, E., Hollowood, T., & Hort, J. (2009). Sensory evaluation: A pratical handbook (1st editio). Wiley-Blackwell.
Khairunnisa, W. (2019). Evaluasi profil sensori produk kopi komersial dengan metode QDA (quantitative descriptive analysis), flash profile, dan CATA (check-all-that-apply). IPB University.
Lingle, T. R. (2011). The coffee cupper’s handbook (4th editio). Specialty Coffee Association of America.
Lopez-Galilea, I., de Pena, M. P., & Cid, C. (2007). Correlation of selected constituents with the total antioxidant capacity of coffee beverages: Influence of the brewing procedure. Journal of Agriculture and Food Chemistry, 55, 6110–6117.
Ludwig, I. A., Sanchez, L., Caemmerer, B., Kroh, L. W., Peña, M. P. De, & Cid, C. (2012). Extraction of coffee antioxidants : Impact of brewing time and method. Food Research International, 48, 57–64. https://doi.org/10.1016/j.foodres.2012.02.023
Manik, M., Restuhadi, F., & Rossi, E. (2016). Preference mapping analysis of lempuk durian among Universitas Riau students. Jurnal Online Mahasiswa (JOM) Bidang Pertanian, 3(2), 1–15.
Martínez, C., Santa Cruz, M. J., Hough, G., & Vega, M. J. (2002). Preference mapping of cracker type biscuits. Food Quality and Preference, 13(7–8), 535–544. https://doi.org/10.1016/S0950-3293(02)00087-3
Marusiva, W. (2019). Evaluasi profil sensori produk kopi instan 3 in 1 dengan metode emotional sensory mapping, flash profile, dan CATA (check-all-that-apply). IPB University.
Meyners, M., Castura, J. C., & Carr, B. T. (2013). Existing and new approaches for the analysis of CATA data. Food Quality and Preference, 30, 309–319. https://doi.org/10.1016/j.foodqual.2013.06.010
Moroney, K. M., Lee, W. T., Brien, S. B. G. O., Suijver, F., & Marra, J. (2015). Modelling of coffee extraction during brewing using multiscale methods : An experimentally validated model. Chemical Engineering Science, 137, 216–234. https://doi.org/10.1016/j.ces.2015.06.003
Moskowitz, H. R. (1997). Base size in product testing: A psychophysical viewpoint and analysis. Food Quality and Preference, 8(4), 247–255. https://doi.org/10.1016/S0950-3293(97)00003-7
Parente, M. E., Gámbaro, A., Boinbaser, L., & Roascio, A. (2014). Application of check-all-that-apply ( CATA ) questions in cosmetics. Household and Personal Care Today, 9(6), 46–51.
Perkebunan, D. (2020). Produksi Lada Menurut Provinsi di Indonesia, 2016-2020.
Pramudya, R. C., & Seo, H. S. (2018). Using check-all-that-apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice. Food Research International, 105(December 2017), 724–732. https://doi.org/10.1016/j.foodres.2017.11.075
Pratama, M. (2017). Identification flavour and taste atribut of herbs and spices by profiled test. Jurnal Agroindustri Halal, 3(2), 126–132. https://doi.org/10.30997/jah.v3i2.903
Somporn, C., Kamtuo, A., Theerakulpisut, P., & Siriamornpun, S. (2011). Effects of roasting degree on radical scavenging activity , phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L . cv . Catimor). International Journal of Food Science and Technology, 46, 2287–2296. https://doi.org/10.1111/j.1365-2621.2011.02748.x
Vignoli, J. A., Viegas, M. C., Bassoli, D. G., & Benassi, M. de T. (2014). Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International Journal, 61, 279–285. https://doi.org/10.1016/j.foodres.2013.06.006
Widaningsih, R. (2019). Outlook Kopi (A. A. Susanti & Akbar (eds.)). Pusat Data dan Sistem Informasi Pertanian, Sekretariat Jenderal - Kementerian Pertanian.
Published
2021-11-29
How to Cite
Aminullah, NURAZIZAH, I., & ARYANTI NUR’UTAMI, D. (2021). Application of check-all-that-apply (CATA) in sensory profile assessment of arabica dark roast and black pepper mixed coffee. Future of Food: Journal on Food, Agriculture and Society, 9(4). Retrieved from https://thefutureoffoodjournal.com/index.php/FOFJ/article/view/421
Section
Research Articles
