SENSORY OVERVIEW
Importance of Sensory Analysis
PHYSIOLOGY AND SENSORY ATTRIBUTES
Chain of Sensory Perception
Sensation and Perception
Impact of Stimuli Interactions on Perception
Thresholds and Sensitivity
BIAS & ERROR
Psychological Based Biases
Mitigation of Bias in Sensory Evaluation
SCA FLAVOR WHEEL & WCR LEXICON
Application and Taxonomy
GUSTATORY ATTRIBUTES IN COFFEE
Rank Intensity of Gustatory Attributes
Distinguish Differences in Quality of Attributes
Applied to Coffee
MOUTHFEEL IN COFFEE
POSITIVE AND NEGATIVE ATTRIBUTES IN COFFEE
Cultural Perceptions of Flavors
Distinguishing and Assessing Value in Flavor
Attributes
Common Negative Attributes
SENSORY DESCRIPTIVE PROFILING
Basics and Sensory Descriptive Methods
Analyzing Data and Interpreting Results
APPLYING SCA CUPPING PROTOCOL
SCA Cupping Protocol Review and Application
Processing Considerations with SCA Cupping Form
SCA Cupping Calibration
SENSORY PANELS & CALIBRATION APPLIED
Objective Sensory Evaluation
Preparing A Training Program
Sensory Panel Performance, Health and Welfare
SHELF LIFE, CONSUMER TESTING AND NEW
PRODUCT DEVELOPMENT
Plan for Sensory Testing Design