Jonas Yde Junge, Ilja Croijmans, Line Ahm Mielby, Asifa Majid, Ulla Kidmose
{"title":"评估咖啡专业知识的咖啡知识测验的验证","authors":"Jonas Yde Junge, Ilja Croijmans, Line Ahm Mielby, Asifa Majid, Ulla Kidmose","doi":"10.1111/joss.70063","DOIUrl":null,"url":null,"abstract":"<p>Perception and appreciation of food and beverages are shaped by an individual's knowledge and expertise. While wine expertise has been widely studied, less is known about how coffee expertise influences sensory perception. This study aimed to validate the Coffee Knowledge Test developed by Croijmans and Majid (2016) as a tool for assessing coffee expertise. We adapted the test and examined its reliability using data from 267 participants, comparing novice consumers and coffee professionals. Internal consistency was evaluated using item variability, correlation analysis, and Cronbach's <i>α</i>, while external validity was assessed by comparing scores between the two groups. The test showed sufficient item variability, appropriate correlations, and strong internal consistency. Importantly, coffee professionals scored significantly higher than novices. These results support the Coffee Knowledge Test as a valid and reliable instrument for measuring coffee-related knowledge and expertise.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6000,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70063","citationCount":"0","resultStr":"{\"title\":\"Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee\",\"authors\":\"Jonas Yde Junge, Ilja Croijmans, Line Ahm Mielby, Asifa Majid, Ulla Kidmose\",\"doi\":\"10.1111/joss.70063\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Perception and appreciation of food and beverages are shaped by an individual's knowledge and expertise. While wine expertise has been widely studied, less is known about how coffee expertise influences sensory perception. This study aimed to validate the Coffee Knowledge Test developed by Croijmans and Majid (2016) as a tool for assessing coffee expertise. We adapted the test and examined its reliability using data from 267 participants, comparing novice consumers and coffee professionals. Internal consistency was evaluated using item variability, correlation analysis, and Cronbach's <i>α</i>, while external validity was assessed by comparing scores between the two groups. The test showed sufficient item variability, appropriate correlations, and strong internal consistency. Importantly, coffee professionals scored significantly higher than novices. These results support the Coffee Knowledge Test as a valid and reliable instrument for measuring coffee-related knowledge and expertise.</p>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":\"40 4\",\"pages\":\"\"},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2025-08-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70063\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.70063\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.70063","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee
Perception and appreciation of food and beverages are shaped by an individual's knowledge and expertise. While wine expertise has been widely studied, less is known about how coffee expertise influences sensory perception. This study aimed to validate the Coffee Knowledge Test developed by Croijmans and Majid (2016) as a tool for assessing coffee expertise. We adapted the test and examined its reliability using data from 267 participants, comparing novice consumers and coffee professionals. Internal consistency was evaluated using item variability, correlation analysis, and Cronbach's α, while external validity was assessed by comparing scores between the two groups. The test showed sufficient item variability, appropriate correlations, and strong internal consistency. Importantly, coffee professionals scored significantly higher than novices. These results support the Coffee Knowledge Test as a valid and reliable instrument for measuring coffee-related knowledge and expertise.
期刊介绍：
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
