01858naa a2200229 a 450000100080000000500110000800800410001910000210006024501330008126000090021452011720022365300110139565300260140665300230143270000220145570000200147770000200149770000200151770000200153770000250155777300460158221529062023-03-31       2023    bl uuuu     u00u1 u    #d1 aARTÊNCIO, M. M.  aThe impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee.h[electronic resource]  c2023  aThrough the lens of predictive processing theory, perception is shaped by expecta- tions we create about object information, including food products, and their match/ mismatch with sensory stimuli. The popularity of labelling origin information to enhance product value has been spread to high-quality foods, particularly as geo- graphical indication (GI). The question we propose is whether the coffee's origin information can affect the sensory perception and hedonic judgment given by profes- sional coffee tasters. Participants were divided into groups according to GI cue provi- sion (absent, GI cue, GI storytelling) associated to the coffee sample served. Origin information proved to significantly affect participants' sensory perception, but not hedonic judgment. Precisely, participants judged acidity and overall flavor as more intense after reading the story whereas higher ratings of nutty, cacao, and caramel notes were given when origin was absent. It is likely that, origin and sorytelling influ- enced participants' expectations and sensory perception. Oppositely, a better percep- tion of flavor notes was observed only in the absence of information  aCoffee  aEnhance product value  aSensory perception1 aCASSAGO, A. L. L.1 aSILVA, R. K. da1 aCARVALHO, F. M.1 aCOSTA, F. B. da1 aROCHA, M. T. L.1 aGIRALDI, J. de M. E.  tJournal of Sensory Studies, e12827, 2023.