Cabal-Prieto, AdanTeodoro-Bernabé, GabrielaCoria-Rincón, CeciliaSánchez-Arellano, LuciaRamón-Canul, Lorena GuadalupeRodríguez-Miranda, JesúsPrinyawiwatkul, WitoonJuárez-Barrientos, José ManuelHerrera-Corredor, José AndrésRamírez-Rivera, Emmanuel de Jesús2022-11-222022-11-222021-11-03CABAL-PRIETO, Adan; TEODORO-BERNABÉ, Gabriela; CORIA-RINCÓN, Cecilia; SÁNCHEZ-ARELLANO, Lucia; RAMÓN-CANUL, Lorena Guadalupe; RODRÍGUEZ-MIRANDA, Jesús; PRINYAWIWATKUL, Witoon; JUÁREZ-BARRIENTOS, José Manuel; HERRERA-CORREDOR, José Andrés; RAMÍREZ-RIVERA, Emmanuel de Jesús. Development of a memories vocabulary (MemVOC) for food products using coffee as a model. Food Science and Technology, Campinas, v. 42, p.1-12, 10 jan. 2022. Available from: https://doi.org/10.1590/fst.44221. Accessed: 21 nov. 20221678-457XDOI: https://doi.org/10.1590/fst.44221http://www.sbicafe.ufv.br/handle/123456789/13647Multiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement it in a memories vocabulary related to food as a complement for the evaluation of sensory attributes and emotions, using coffee as a model. The memories vocabulary was generated with a series of successive studies that involved assigning positive and negative memories to different food groups and applying mathematical algorithms (WordCountAna and Factorial Approach) and contrasting memories with the scientific literature. Subsequently, the vocabulary was used to determine the profile of memories and their association with sensory attributes and emotions in coffee samples evaluated by trained judges and consumers. The memories vocabulary consisted of a total of 14 and 12 positive and negative memories terms, respectively. The vocabulary of memories was used in a similar way by both panels allowing them to differentiate between artisanal and industrial coffees. The memories vocabulary of the coffees showed a positive association with sensory attributes and emotions, thus achieving a more robust explanation of the samples used in the research.pdfenOpen AccessArtisan and industrial coffeesEmotionsFood-related memoriesSensory attributesCafeicultura::Agroclimatologia e fisiologiaArtigo