Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters

Abstract

AbstractThe sense of smell plays an essential role in the sensory evaluation of coffee. However, a precise sensory evaluation also requires good memory and the ability to stay focused and concentrated. This study aimed to investigate the effect of an online sensory and cognitive training program on the odor recognition of 36 coffee aromas. A total of 44 coffee professionals participated in a randomized crossover trial. It consisted of an online training program with different sensory and cognitive tasks over two periods of 6 weeks. The participants were divided into three study groups for data analysis purposes: a Control‐first group (n = 16), a matching Intervention‐first group (n = 16), and a second Intervention‐first‐residual group (n = 12) to check for repeatability of the test results. On average, the participants improved their odor recognition score by 15% after 6 weeks of training (p < .01) and maintained a high‐performance level after the control period. A positive correlation between completed training and improvement was observed (p < .001). The participants significantly improved their ability to detect the 36 Le Nez du Café aromas commonly used in the Specialty Coffee Association (SCA) and the Coffee Quality Institute (CQI) exam systems.Practical ApplicationsThe new online training program is a promising tool for improving the odor recognition of coffee professionals. The sensory training can easily be accomplished as it is executable off‐site, is self‐instructive, and does not require any supervision. A further generalization of this new odor‐training program for noncoffee professionals may potentially train people with prolonged loss in olfactory function, such as observed in coronavirus disease 2019 patients.