Sensory Analysis in Coffee and Wine Workshop – May 11th 2024

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Flavour analysis practices are crucial in industries such as coffee and wine, both of which are experiencing continuous growth and demand for improved analysis techniques. With the complexity of these beverages, which can contain hundreds of volatiles in aroma, traditional methods like chromatography often fall short. Thus, there’s a pressing need for human sensory analysis experts to provide accurate and insightful evaluations.

Flavour analysis practices are crucial in industries such as coffee and wine, both of which are experiencing continuous growth and demand for improved analysis techniques. With the complexity of these beverages, which can contain hundreds of volatiles in aroma, traditional methods like chromatography often fall short. Thus, there’s a pressing need for human sensory analysis experts to provide accurate and insightful evaluations.

The proposed workshop aims to provide participants with a comprehensive introduction to flavour analysis practices in the coffee and wine industries, focusing on both the existing technological options and the indispensable role of human sensory apparatus. Led by Zuzanna Dedyk, MSc, a cognitive neuroscientist specializing in perception studies, participants will delve into the neural pathways and cognitive dimensions underlying flavour perception.

Through theoretical discussions and hands-on exercises, attendees will gain practical strategies for enhancing their sensory skills, supported by recent research. The workshop seamlessly integrates academic insights with sensory exploration, providing a unique opportunity to engage with the scientific intricacies of flavour perception in both coffee and wine.

 

Outline: 
  1. Introduction – brief overview emphasizing the significance of sensory skills in the coffee and wine industries and how understanding the neuroscience of flavour perception can contribute to better decision-making.
  2. Overview of existing technology – a brief examination of current technological options including gas chromatography, highlighting their pros and cons in the context of flavour analysis.
  3. Human sensory apparatus – an exploration of the human sensory apparatus, encompassing olfaction, gustation, and flavour percept, emphasizing their acuity and accuracy in flavour analysis. This section may include practical demonstrations with items such as gummy bears and flavour solutions.
  4. Comparison: Coffee vs. Wine – a comparative overview of the sensory analysis techniques employed in the coffee and wine industries, accompanied by a discussion on the requisite training for accurate analysis.
  5. Hands-on experience – participants will engage in practical exercises such as guided coffee cupping and wine tasting, providing them with firsthand experience and deeper insights into the sensory evaluation process.
  6. Take-home message/ summary –  a conclusive summary emphasizing the importance of flavour analysis practices in the coffee and wine industries and the significance of integrating both technological and human sensory approaches for enhanced analysis.
  7. List of references/recommended resources – providing participants with a curated list of references and recommended reading materials to further enrich their understanding of flavour analysis practices.

 

This workshop aims to equip participants with introductory knowledge and practical skills necessary to conduct effective flavour analysis in the dynamic and evolving coffee and wine industries.
Duration: 2h
Date & time: May 11th 2024 – All day, multiple sessions
Author: Zuzanna Dedyk, MSc,
is a cognitive neuroscientist with a specialisation in perception studies. She is working on the modulation of coffee flavour perception with non-invasive brain stimulation and multidimensional wine flavour perception in Champalimaud Centre for the Unknown in Lisbon, Portugal. Zuzanna’s past projects involved researching the effect of an affective cognitive bias on a coffee flavour perception and the effect of expertise on olfactory performance. She is passionate about the crossroads between sensory sciences, coffee, and cognitive neuroscience.