Assessment explores multi-label classification to capture unique flavour notes in Arabica coffee, suggesting enhanced sensory evaluation.
The world of specialty Arabica coffee transcends mere taste and aroma, offering a variety of distinct flavour notes that confer a unique sensory experience for each coffee. Capturing these unique flavours presents a major challenge, as descriptions of the same flavour notes by sensory evaluators can be extremely varied. The Specialty Coffee Association has come up with the Coffee Flavour Wheel in an attempt to align the tasting of coffee by providing a hierarchical framework of flavour descriptors [1]
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Seng-Beng Ho (2024) studied this question.
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