Senzorická analýza kávy

Abstract

The thesis deals with the sensory analysis of instant coffees. The aim of the thesis is to propose recommendations for producers and distributors of instant coffee moving on Czech market based on the analysis of sensory attribute of instant coffess. Other aims include the identification of purchasing and consumer preferences in the instant coffee market. Three samples of instant coffees from different producers and brands and with different sensory attributes were selected for sensory testing – specifically Jacobs Velvet, Tchibo Gold and Billa Clever Gold. The data are obtained by using the Focus group method performed on a sample of 39 respondents. Used statistical methods are Chi-square test, T-Test for independent groups, paired T-test and ANOVA. The final outcome of the thesis is the determination of the sensory profile of instant coffee, which the Czech consumer prefers.