Evaluación sensorial de diferentes marcas comerciales de café instantáneo utilizando el método CATA

Abstract

The purpose of a sensory evaluation is to measure the organoleptic properties to see the behavior of consumers on different products, thus constituting one of the most important tools in quality control. The objective of this study was to make a sensory characterization of coffee brands (Nescafé, Altomayo, Kirma, Mónaco and Don café) through CATA for consumer research, in which a total of twenty-five participants between 20 and 60 years old were involved. The RStudio software allowed us to obtain a relationship between coffee brands and their attributes through Multiple Factor Analysis. In turn, a Multiple Correspondence Analysis was carried out in the Excel XLSTAT statistical software to evaluate the relative positioning between products, indicating that "fragrance", "herbaceous aroma" and "light texture" were the essential variables for the analysis using a PCA, jointly, a Panel Analysis was developed in which strong trends and possible outlier classifications of some evaluators were identified. Finally, an assessment of consumers regarding the products, indicating the acceptance of Altomayo coffee.