Coffee sensory dictionary developed at Kansas State University
Friday, January 22, 2016
Coffee lovers around the world are being helped by a sensory research "dictionary" developed at the Sensory Analysis Center at Kansas State University.
This week, World Coffee Research, or WCR, and the Specialty Coffee Association of American published a Sensory Lexicon and new coffee Sensory Wheel based on work conducted by Edgar Chambers IV, university distinguished professor, and others at the Sensory Analysis Center. WCR states, "The purpose of the lexicon is to advance our understanding of coffee quality and how it is created, so that we may continue to increase it."
In the next year, Kansas State University and Texas A&M University will use the lexicon to describe the flavor of more than 800 varieties of coffee grown on test plots in countries around the globe. This research enables researchers to develop new varieties of coffee that have great sensory properties and that also are disease resistant and have greater climate tolerance.
"We are proud that World Coffee Research came to Kansas State for this work and happy that we are helping the coffee industry worldwide to create better coffee for consumers," said Chambers.