Ninth International Conference on Food Studies

Abstract

The check-all-that-apply (CATA) method is currently popular for food sensory evaluation mainly due to the advantages of easy operation and savng time. Additionally, it can also help reveal consumers’ after-tasting conceptual attributes and emotional responses which are still undetectable by instrumental analysis. The objective of this study was to assess the sensory characteristics and conceptual perceptions of seven coca beans (three from Taiwan, three from Vietnam and one from Indonesia) with CATA method. The responses from 74 college students showed the significant differences of sensory characteristics among the coca beans from various countries. Taiwanese consumers preferred the cocoa beans with more sweet, bitter, cocoa, and nutty flavors, while off-flavor, sourness, astringency and over-ripeness were the major sensory attributes lowering their acceptance. Respondents could perceive remarkable earthy, overripe, woody and astringent flavors in Taiwanese cocoa beans. They also resulted in the after-tasting conceptual responses stronger in distinctive flavor as well as nostalgic, stale, and boring perceptions. Two of Vietnamese beans were perceived significant sourness and raw bean flavor, and they also gave consumers stronger hierarchical and original flavors. Beans from Indonesia and Vietnam Dong Nai were significantly higher in cocoa, roasted, bitter and nutty flavors. Consumers could perceive significant relaxation after tasting the Indonesian cocoa beans. This study exposed Taiwanese consumers’ requirements for the sensory qualities of cocoa beans, and it recommended the Taiwanese producers to improve cocoa processing with lighter fermentation. The results of after-tasting conceptual responses could also provide references for the marketing strategy development of cocoa products.