08 de Feb 2021 | Cocoa
Sensory Lexicon - World Coffee Research
Coffee is one of the most chemically complex things we consume, with subtleties of aroma, texture and flavor rivaled by almost no other food, and it can seem as if its flavors are endless. But they are not.
Coffee, like everything else we eat or drink, tastes, smells and feels the way it happens is because a complex molecular and genetic code is enclosed within the coffee bean that determines what we experience. Every flavor, every aroma, every texture originates from a set of chemicals, which in turn are determined by the genes in the seed, by how and where the coffee has been grown, and by everything it has experienced since left the tree (elaboration, drying, milling, storage, transport, roasting, preparation, among others).
The goal of the World Coffee Research Sensory Lexicon is to use the tools and technologies of sensory science for the first time to understand and name the primary sensory qualities of coffee, and to create a replicable way to measure those qualities.
Just as a dictionary broadly reflects the agreement of experts on the words that make up a given language, the lexicon contains the flavors, aromas and textures that exist in coffee as determined by sensory experts and leaders in the coffee industry
Click the image below to access the World Coffee Research Sensory Lexicon
