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Article

Coffee Label Assessment Using Sensory and Biometric Analysis of Self-Isolating Panelists through Videoconference

1
Digital Agriculture, Food and Wine Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
2
London College of Fashion, University of the Arts London, London WC1V 7EY, UK
*
Author to whom correspondence should be addressed.
Received: 30 December 2020 / Revised: 15 January 2021 / Accepted: 19 January 2021 / Published: 21 January 2021
(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)
Label concepts, information, logos, figures, and colors of beverages are critical for consumer perception, preference, and purchase intention. This is especially relevant for new beverage products. During social isolation, many sensory laboratories were unable to provide services, making virtual sensory sessions relevant to studying different label concepts and design preferences among consumers. This study proposed a novel virtual sensory system to analyze coffee labels using videoconference, self-reported, and biometric analysis software from video recordings to obtain sensory and emotional responses from 69 participants (power analysis: 1 − β > 0.99) using six different label concepts: (i) fun, (ii) bold, (iii) natural, (iv) everyday, (v) classic, and (vi) premium. The results show that the label concept rated as having the highest perceived quality was premium, presenting significant differences (p < 0.05) compared to all of the other concepts. The least perceived quality score was attributed to the bold concept due to the confronting aroma lexicon (cheese dip), which is supported by previous studies. Furthermore, even though graphics, colors, and the product name can be considered positive attributes, they do not determine perceived quality or purchase intention, which was found for the bold, everyday, and classic concepts. The findings from this study were as expected and are consistent with those from similar publications related to labels, which shows that the proposed virtual method for sensory sessions and biometrics is reliable. Further technology has been proposed to use this system with multiple participants, which could help beverage companies perform virtual sensory analysis of new products’ labels. View Full-Text
Keywords: emotional response; emoticons; coffee labels; virtual sensory assessment; zoom sessions emotional response; emoticons; coffee labels; virtual sensory assessment; zoom sessions
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MDPI and ACS Style

Gonzalez Viejo, C.; Zhang, H.; Khamly, A.; Xing, Y.; Fuentes, S. Coffee Label Assessment Using Sensory and Biometric Analysis of Self-Isolating Panelists through Videoconference. Beverages 2021, 7, 5. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010005

AMA Style

Gonzalez Viejo C, Zhang H, Khamly A, Xing Y, Fuentes S. Coffee Label Assessment Using Sensory and Biometric Analysis of Self-Isolating Panelists through Videoconference. Beverages. 2021; 7(1):5. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010005

Chicago/Turabian Style

Gonzalez Viejo, Claudia, Hanyan Zhang, Annabel Khamly, Yunjia Xing, and Sigfredo Fuentes. 2021. "Coffee Label Assessment Using Sensory and Biometric Analysis of Self-Isolating Panelists through Videoconference" Beverages 7, no. 1: 5. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010005

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