Coffee -- Sensory analysis -- Vocabulary

ISO 18794:2018 defines terms relating to coffee sensory analysis. ISO 18794:2018 covers definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee. The terms are given under the following headings: a) basic terms of sensory analysis; b) generic terms in the sensory assessment of coffee; c) terminology relating to coffee-specific odours and tastes; d) terms commonly used in sensory assessment of coffee by practitioners.

Café -- Analyse sensorielle -- Vocabulaire

General Information

Status
Published
Publication Date
02-Jan-2018
Technical Committee
Drafting Committee
Current Stage
6060 - International Standard published
Start Date
01-Dec-2017
Completion Date
03-Jan-2018
Ref Project

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INTERNATIONAL ISO
STANDARD 18794
First edition
2018-01
Coffee — Sensory analysis —
Vocabulary
Café — Analyse sensorielle — Vocabulaire
Reference number
ISO 18794:2018(E)
ISO 2018
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ISO 18794:2018(E)
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© ISO 2018

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ii © ISO 2018 – All rights reserved
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ISO 18794:2018(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

3.1 Basic terms of sensory analysis ................................................................................................................................................ 1

3.2 Generic terms in the sensory assessment of coffee ................................................................................................. 4

3.3 Terminology relating to coffee-specific odours and tastes ............................................................................... 5

3.4 Terms commonly used in sensory assessment of coffee by practitioners ........................................10

Bibliography .............................................................................................................................................................................................................................12

© ISO 2018 – All rights reserved iii
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ISO 18794:2018(E)
Foreword

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bodies (ISO member bodies). The work of preparing International Standards is normally carried out

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URL: www.iso.org/iso/foreword.html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee

SC 15, Coffee.
iv © ISO 2018 – All rights reserved
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INTERNATIONAL STANDARD ISO 18794:2018(E)
Coffee — Sensory analysis — Vocabulary
1 Scope
This document defines terms relating to coffee sensory analysis.

This document covers definitions applicable to green, roasted and ground coffee, coffee extracts and

soluble coffee.
The terms are given under the following headings:
a) basic terms of sensory analysis;
b) generic terms in the sensory assessment of coffee;
c) terminology relating to coffee-specific odours and tastes;
d) terms commonly used in sensory assessment of coffee by practitioners.
2 Normative references
There are no normative references in this document.
3 Terms and definitions

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

— IEC Electropedia: available at http://www.electropedia.org/
— ISO Online browsing platform: available at http://www.iso.org/obp
NOTE 1 For additional information on sensory analysis, see ISO 5492:2008.

NOTE 2 For additional terms and definitions on sensory analysis of coffee, see Reference [4].

3.1 Basic terms of sensory analysis
3.1.1
acidity, noun
acid taste, noun

basic taste (3.1.4) produced by dilute aqueous solutions of most acid substances (e.g. citric acid and

tartaric acid)
[SOURCE: ISO 5492:2008, 3.3]
3.1.2
aroma, noun

odour (3.1.9) with a pleasant or unpleasant connotation

Note 1 to entry: The terms “aroma” in English and “arôme” in French are not exactly equivalent.

[SOURCE: ISO 5492:2008, 3.24]
© ISO 2018 – All rights reserved 1
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ISO 18794:2018(E)
3.1.3
aroma, noun

sensory attribute perceptible by the olfactory organ via the back of the nose when tasting

Note 1 to entry: The terms “aroma” in English and “arôme” in French are not exactly equivalent.

[SOURCE: ISO 5492:2008, 3.25]
3.1.4
basic taste, noun

distinctive taste (3.1.12), any one of: acid/sour (3.3.31), bitter, salty, sweet, umami

Note 1 to entry: These tastes are affected by the botanical species of coffee, the degree of roasting and other

brewing/extraction procedures.

[SOURCE: ISO 5492:2008, 3.2, modified — The definition has been reworded and the note has been

replaced.]
3.1.5
bitterness, noun
bitter taste, noun

basic taste (3.1.4) produced by dilute aqueous solutions of various substances such as quinine, or

caffeine
[SOURCE: ISO 5492:2008, 3.5]
3.1.6
flavour, noun

complex combination of the olfactory, gustatory and trigeminal sensations (3.1.15) perceived during

tasting

Note 1 to entry: Flavour may be influenced by tactile, thermal, painful and/or kinaesthesic effects.

[SOURCE: ISO 5492:2008, 3.20]
3.1.7
mouthfeel, noun

mixed experience derived from sensations in the mouth that relate to physical or chemical properties

of a stimulus

Note 1 to entry: Assessors differentiate the physical sensations (e.g. density, viscosity, particulate) as texture

(3.1.13) properties and the chemical sensations (e.g. astringency (3.2.2), cooling) as flavour (3.1.6) properties.

[SOURCE: ISO 5492:2008, 3.62]
3.1.8
note, noun
distinctive and identifiable feature of an odour (3.1.9) or flavour (3.1.6)
[SOURCE: ISO 5492:2008, 3.28]
3.1.9
odour, noun
olfactory, adj

sensation perceived by means of the olfactory organ in sniffing certain volatile substances

Note 1 to entry: The olfactory organ may be stimulated by the volatiles of roast coffee or coffee brew, with the

inhaled air stream through the nose or from the mouth cavity via the retronasal route.

[SOURCE: ISO 5492:2008, 3.18, modified — The term “olfactory” and a Note 1 to entry have been added.]

2 © ISO 2018 – All rights reserved
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ISO 18794:2018(E)
3.1.10
saltiness, noun
salty taste, noun

basic taste (3.1.4) produced by dilute aqueous solutions of various substances such as sodium chloride

Note 1 to entry: This taste can mean high mineral concentration in the water used for brewing/extraction of coffee.

[SOURCE: ISO 5492:2008, 3.6, modified — Note 1 to entry has been added.]
3.1.11
sweetness, noun
sweet taste, noun

basic taste (3.1.4) produced by dilute aqueous solutions of natural or artificial substances such as

sucrose or aspartame

Note 1 to entry: Commonly associated with sweet aroma (3.1.2) descriptors such as fruity, chocolate and caramel.

It is dependent on the ripeness of the coffee cherry. (This could also be affected by processing method.)

[SOURCE: ISO 5492:2008, 3.7, modified — Note 1 to entry has been added.]
3.1.12
taste, noun

sensation perceived by the taste organ when stimulated by certain soluble substances

Note 1 to entry: The term “taste” should not be used to designate the combination of gustatory, olfactory and

trigeminal sensations (3.1.15) which are designated by the term flavour (3.1.6).

Note 2 to entry: Taste organs are the epithelial cells in the mouth cavity, stimulated by the coffee brew.

[SOURCE: ISO 5492:2008, 2.12, modified — A sentence has been deleted from the Note 1 to entry and a

Note 2 to entry has been added.]
3.1.13
texture, noun

mechanical, geometrical, surface and body (3.2.4) attributes of a product perceptible

by means of kinaesthesis and somesthesis receptors and (where appropriate) visual and auditory

receptors from the first bite to final swallowing

Note 1 to entry: Beverage preparations with foaming influence the texture of the coffee brew.

[SOURCE: ISO 5492:2008, 3.41, modified — The two notes have been replaced with a new Note 1 to entry.]

3.1.14
smell, verb
perceive or to attempt to perceive an odour (3.1.9)
[SOURCE: ISO 5492:2008, 2.15]
3.1.15
trigeminal sensation, noun
oro-nasal chemesthesis, noun

sensation resulting from irritation caused by chemical (3.3.8) stimuli in the mouth, nose or throat

[SOURCE: ISO 5492:2008, 2.19]
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ISO 18794:2018(E)
3.2 Generic terms in the sensory assessment of coffee
3.2.1
after-taste, noun
residual taste, noun

olfactory and/or gustatory sensation that occurs after the elimination of the product, and differs from

the sensations perceived while the product was in the mouth
[SOURCE: ISO 5492:2008, 3.65]
3.2.2
astringency, noun
astringent, adj

complex sensation, accompanied by shrinking, drawing or puckering of the skin or mucosal surface in

the mouth

Note 1 to entry: Produced by substances such as kaki tannins, sloe tannins, cranberry, Spanish lime, green

plantain peel or unripe green skin.

Note 2 to entry: Astringency is a mouthfeel (3.1.7) suggested to be directly transmitted to the brain through

trigeminal nerve endings in the mouth.

[SOURCE: ISO 5492:2008, 3.10, modified — The definition has been reworded and notes to entry have

been added.]
3.2.3
balanced, adj

coffee with an adequate proportion of each characteristic under evaluation and with none of them

excessively dominant
3.2.4
body, noun

consistency, compactness of texture (3.1.13), fullness, richness, flavour (3.1.6) or substance of a product

Note 1 to entry: This concept along with acidity (3.1.1) and aroma (3.1.2) is used to assess the quality of coffee.

[SOURCE: ISO 5492:2008, 3.27, modified — Note 1 to entr
...

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