TY - JOUR
T1 - Novel Creation of a Rum Flavor Lexicon Through the Use of Web-Based Material
AU - Ickes, Chelsea M.
AU - Lee, Soo Yeun
AU - Cadwallader, Keith R.
N1 - Publisher Copyright:
© 2017 Institute of Food Technologists®
PY - 2017/5
Y1 - 2017/5
N2 - Flavor lexicons help both manufacturers and consumers communicate the intricacies of flavor nuances they experience within a product. Lexicon development typically requires the use of a trained sensory panel to evaluate a representative sample set of the product category to generate terms that describe certain product attributes. In the case of rum, there is considerable variation in terms of style, flavor characteristics, and the sheer number of rums produced making it difficult to create a lexicon in this manner. Furthermore, sensory fatigue from the high alcohol content can also hinder lexicon development. This is the first study to create a rum flavor lexicon using web-based material (comprising blogs, company descriptions, and review websites) to minimize the time and cost and to allow for the inclusion of a greater number of rum products. Reviews for over 1000 different rums were utilized, comprising evaluations that described an array of rums, including white, gold, aged, and agricole. Each evaluation was coded for aroma, aroma-by-mouth, and taste attributes using NVivoTM software to amass the sensory terms. Word frequency analysis was conducted on coded attributes. The analysis yielded 147 terms, sorted into 22 different categories. The most prominent terms included vanilla, oak, caramel, fruity, molasses, and baking spices.
AB - Flavor lexicons help both manufacturers and consumers communicate the intricacies of flavor nuances they experience within a product. Lexicon development typically requires the use of a trained sensory panel to evaluate a representative sample set of the product category to generate terms that describe certain product attributes. In the case of rum, there is considerable variation in terms of style, flavor characteristics, and the sheer number of rums produced making it difficult to create a lexicon in this manner. Furthermore, sensory fatigue from the high alcohol content can also hinder lexicon development. This is the first study to create a rum flavor lexicon using web-based material (comprising blogs, company descriptions, and review websites) to minimize the time and cost and to allow for the inclusion of a greater number of rum products. Reviews for over 1000 different rums were utilized, comprising evaluations that described an array of rums, including white, gold, aged, and agricole. Each evaluation was coded for aroma, aroma-by-mouth, and taste attributes using NVivoTM software to amass the sensory terms. Word frequency analysis was conducted on coded attributes. The analysis yielded 147 terms, sorted into 22 different categories. The most prominent terms included vanilla, oak, caramel, fruity, molasses, and baking spices.
KW - flavor
KW - lexicon
KW - rum
KW - sensory
KW - web-based material
UR - http://www.scopus.com/inward/record.url?scp=85017421868&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85017421868&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.13707
DO - 10.1111/1750-3841.13707
M3 - Article
C2 - 28398625
AN - SCOPUS:85017421868
SN - 0022-1147
VL - 82
SP - 1216
EP - 1223
JO - Journal of food science
JF - Journal of food science
IS - 5
ER -