SCAA unveils a new coffee flavor ring Dictionary and flavor ring exist independently

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After the Fine Coffee Association of America (SCAA) flavor ring was developed by former SCAA CEO Ted Lingle, it was updated for the first time in the 21st century. It is seen as the main tool of classic and sensory analysis relied on by thousands (if not tens of thousands) of coffee bakeries and cup testing laboratories around the world.

The new flavor ring was unveiled to SCAA's baking guild last weekend at the sensory summit at the University of California, Davis. The taste ring-which provides a visual representation of the distinctive, more modern features of coffee-reflects the development of these three years and the collaboration between SCAA and the World Coffee Research Program (World Coffee Research), which earlier released the much-anticipated sensory Dictionary (Sensory Lexicon). The dictionary was developed by the World Coffee Research Program in collaboration with advanced sensory scientists in the United States and cup testing procurement experts in the coffee industry to provide the sensory and expressive basis needed for new flavor rings.

Lily Kubota, executive editor of the SCAA Chronicle, wrote on the publication today: "this is the largest and most cooperative coffee flavor study in history, inspiring some new words in the industrial profession."this groundbreaking new tool will change our industrial thinking and the way we use coffee flavor."

The previous SCAA flavor ring was developed by Ted Lingle 21 years ago.

"in order to understand the causes that cause and affect certain flavors in coffee, there must be better tools to quantify the true appearance of these flavors," Kubota noted in the program plan that SCAA focuses on, involving thousands of scientists and industry analysts. "what we call coffee 'flavor notes'-scientists call 'flavor attributes'-is particularly important here."

The dictionary currently contains 110 attributes-from pineapples and honey to cartons and molds-each connected to a specific and widely available reference item. For example, the reference for "cherry" in the dictionary is R.W. Knudsen European sour cherry juice (R.W. Knudsen Just Tart Cherry Juice). The reference for "smelly leather" is latex balloons. In this way, this dictionary is a very useful overview of the practical application of flavor rings, and even provides specific notes on how to prepare reference items. For "lime", for example, the dictionary instructs "to put 0.25 grams of lime skin into a medium brandy cup." Close the lid. "

Let's make it clear here that dictionaries and flavor rings exist independently, even though the former is the basis of the latter. For the use of flavor rings, SCAA provides completed dictionaries to sensory scientists and coffee industry experts to continue their research at the University of California, Davis, to determine which groups of appropriate dictionaries and flavor rings have independent characteristics reflected. "this is the first time that such a study has been used to describe organizational flavor rings, so that the organization of flavor rings is as basic as the dictionary flavor attributes themselves," Kubota wrote.

"We have developed dictionaries for our own sake, but we find that it will have a wider impact and use for industry," Neuschwander said of the ongoing SCAA collaboration. "these things are getting more recognition in the coffee language. This is not intended to be a globally agreed way to describe coffee in this way. But we think this is the first step. "

Neuschwander also said that World Coffee Research is currently building a space for people to submit features that have not been developed or currently not published in dictionaries, ensuring that dictionaries and flavor rings are constantly updated.

Reference: http://dailycoffeenews.com/2016/01/19/scaa-unveils-a-whole-new-coffee-tasters-flavor-wheel/