No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis
Abstract
In most previous studies, brewed coffee samples were served at specific serving temperatures for sensory evaluation. While several recent studies have illustrated that serving temperature does have an impact on sensory attribute intensities of brewed coffee, more elaboration is needed. By focusing on knowledge gaps between earlier studies, this study sought to determine whether and how sensory attributes of brewed coffee can vary as a function of serving temperature and coffee variety. In this study, 6 trained panelists rated intensities of 32 sensory attributes (3 appearances, 12 aromas, 2 tastes, 13 flavors, and 2 mouthfeels) with respect to brewed coffee samples, of each of three varieties (Ethiopian, Kenyan, and Colombian) served at four different serving temperatures: 70, 55, 40, and 25 °C, respectively. The results indicated that intensities of 18 and 7 attributes, respectively, differed significantly with serving temperature and coffee variety. A principal component analysis (PCA) showed the greater amount of data variation could be attributed to serving temperature (63.28%) rather than coffee variety (21.24%), much like the result of a hierarchical clustering analysis. Regression vector (RV) coefficients, determined by a factor score matrix of brewed coffee samples served at different temperatures, revealed that brewed coffee samples served at 70 and 55 °C were perceived differently from those served at 40 and 25 °C. In conclusion, the findings emphasize that sensory attributes of brewed coffee samples should be evaluated at multiple serving temperatures, both higher (70 to 55 °C) and lower (40 to 25 °C) ones, to better capture sensory attributes of brewed coffee than those from a traditional sensory evaluation. Further study is needed to characterize different coffee samples with respect to lessening an overwhelming effect of serving temperature.
... To identify whether the configurations of the biplots of the CAs drawn in the SR and MR conditions were different with respect to food images or emotion term pairs, regression vector (RV) coefficients were computed. The RV coefficients were considered to be a correlation coefficient in a multidimensional configuration [57,58]. Finally, the RV coefficients were employed to determine whether the configurations of the biplots of the CAs drawn in the SR and MR conditions were similar with the biplot configurations of the principal component analysis (PCA) based on the mean ratings of valence and arousal for the 14 food image samples. ...
... The configurations of the two CA biplots drawn for the SR and MR conditions, respectively, were found to be similar with respect to both food images (RV coefficient = 0.97, p < 0.001) and emotional responses (RV coefficient = 0.96, p < 0.001) [57,58] (Table 2). In other words, the configurations of the associations between the food image samples and pairs of emotion terms did not differ as a function of response format, in congruence with previous findings [38,39]. ...
... This result, similarity between the configurations of the two CA biplots drawn in the SR and MR conditions, is also consistent with observations of the SR and MR conditions that exhibit almost identical patterns with respect to the frequency of citation per food image sample for each pair of emotion terms (Figure 2). The configurations of the two CA biplots drawn for the SR and MR conditions, respectively, were found to be similar with respect to both food images (RV coefficient = 0.97, p < 0.001) and emotional responses (RV coefficient = 0.96, p < 0.001) [57,58] (Table 2). In other words, the configurations of the associations between the food image samples and pairs of emotion terms did not differ as a function of response format, in congruence with previous findings [38,39]. ...
In 2020, a single-response-based, valence × arousal circumplex-inspired emotion questionnaire (CEQ) was developed. Using a between-participants design, previous studies have found that a multiple response (MR) condition better discriminated test samples (e.g., written food names) based on their evoked emotions than a single response (SR) condition. This research, comprising Studies 1 and 2, aimed to determine the effect of response conditions (i.e., SR vs. MR) on emotional responses to food image samples, using a within-participants design. In Study 1, 105 Korean participants were asked to select a pair of emotion terms (i.e., SR condition) or select all pairs representing their evoked emotions (i.e., MR condition) from a list of 12 pairs of emotion terms of the CEQ, in response to the 14 food images. Both SR and MR conditions were tested within a remote (online) session. To minimize both a potential carry-over effect of the “within-participants design” and an influence of environmental factors in the remote testing, Study 2 asked 64 U.S. participants to do so over two separated sessions on two different days in a controlled laboratory setting. In both Studies 1 and 2, participants selected the CEQ’s emotion-term pairs in the MR condition more frequently than in the SR condition, leading to the MR condition’s higher capacity to discriminate test samples. While the configurations of the correspondence analysis biplots drawn in the SR and MR conditions were similar, those in the MR condition were more likely to be similar to the configurations of the principal component analysis biplots drawn from the ratings of valence and arousal for food image samples. In conclusion, this study provides robust empirical evidence that the MR condition can perform better in capturing sample differences in food-evoked emotions, while the SR condition is also effective in characterizing emotional profiles of test samples. Our findings will provide practical insights to sensory professionals, enabling them to effectively leverage the CEQ or its variants when measuring food-evoked emotions.
... Consequently, descriptive sensory analysis is a useful method to identify several characteristics of coffee at the same time (Bressani et al., 2021;Chambers IV et al., 2016). Descriptive sensory analysis is largely conducted in coffee studies not only to investigate the effects of postharvest methods, microclimates, roasting degrees, brewing methods, brewing materials, and consumption temperature (Adhikari et al., 2019;Chapko & Seo, 2019;Di Donfrancesco et al., 2019;Elmacı & Gok, 2021;Frost et al., 2019;Partida-Sedas et al., 2019) but also used to develop coffee lexicon (Chambers IV et al., 2016;Donfrancesco et al., 2014). This paper focuses on the determination of sensory characteristics of Turkish coffee and espresso coffee based on 20 attributes prepared from coffee beans roasted at three different temperatures (light, medium, and dark) by Turkish and Brazilian assessors. ...
... Each assessor trained on general descriptive analysis for 120 h and had a minimum of 12:00 h of testing experience for general descriptive sensory analysis of food and beverages including coffee for appraising terminology, rating, and assessing major tastes and odors. The published coffee lexicon used Table 1 as the flavor and taste attributes with their definitions (Ayseli et al., 2021;Chapko & Seo, 2019;Donfrancesco et al., 2014;Elmacı & Gok, 2021;Frost et al., 2019;Kıvançlı & Elmacı, 2016;Seninde et al., 2020). The evaluation order of sensory analysis was flavor and aftertaste perception. ...
... by World Coffee Research and the Specialty Coffee Association in brewed coffee was explained to the assessors(Chapko & Seo, 2019;Di Donfrancesco et al., 2019;Elmacı & Gok, 2021;Seninde et al., 2020;Spencer et al., 2016). The intensity of the descriptors was assessed within 6 h training session of panelists in 2 days to ensure validity and consistency of sensory panels by using the Coffee Taster's Flavor Wheel(Batali et al., 2020;Elmacı & Gok, 2021;Frost et al., 2019). ...
This study aimed to assess the effect of roasting degree and brewing techniques on the sensory profile of Turkish coffee and espresso. Descriptive analysis of coffee samples was carried out for 20 flavor attributes by ten Turkish and ten Brazilian assessors. Light, medium, and dark roasted coffee beans were brewed with the decoction method and pressure method. Turkish coffee samples were prepared by automatic machine and cezve, which is the traditional method. The roasting degree and brewing method had a significant impact on the sensory profile of coffee samples. Turkish assessors perceived lightly roasted coffee beverages as sour (6.53 and 6.56 for Turkish coffee with machine and espresso) and pungent notes (7.46 for espresso), while Brazilian assessors perceived them as fruity (5.63 for espresso) and sweet attributes (5.76 and 5.90 for Turkish coffee with cezve and espresso). Roasted (7.83), burnt/acrid (7.96), and bitter (8.13) notes became dominant with the degree of roasting in espresso coffees in the Turkish panel. Brazilian assessors perceived Turkish coffee samples made with cezve and dark roasted beans as roasted (6.53), burnt/acrid (6.66), bitter (6.80), and ashy‐sooty (7.26) notes.
... Hot foods are perceived as tastier, which tends to reduce the nutritional value which contained in cold foods [8]. The temperature influences the preference [44,45] and consequently, the perception. ...
... Temperature PSTI17-19 Temperature [8,44,45] influences the decision to try new foods. ...
... Nevertheless, temperature [8,44,45], the conditions of the product such as texture [35], and familiarity [48], and the smell [49] can influence appetite [43]. Similar to other studies, individuals are interested in the main ingredients, the method of preparation, the presentation of the food [40], and the color of the food [28,37] before trying new food. ...
The negative impact that animal protein sources have on the environment is a critical world problem. Finding new acceptable alternatives is crucial. Nevertheless, numerous factors influence the decision to try an unknown food. By adopting a consumer behavior perspective as well as approaching the possibility of overcoming neophobia, this research examined the influence of sensory perception on consumer behavior with regard to the experimentation with new foods, focusing on entomophagy. A theoretical model was developed, and path analysis and factor influence were based on the structural equation model (PLS-SEM), designed in SmartPLS, to test the model relationships. Despite the low level of awareness concerning the benefits of entomophagy, this study considered that many aspects influence experimentation with new food, specifically our sensorial system. Sensory perception is founded on the senses, such as the tactile, olfactory, visual, and gustatory senses, which can influence perception. In line with these assumptions, this research identified the three most important and decisive factors that can influence individuals’ sensory perceptions: preparation, visual and related aspects, and the presentation of the shape of food have an influence on sensory perception regarding entomophagy consumer behavior. People like to know the method of preparation as well as the ingredients and the color of the food. These findings are crucial to food business practitioners, policymakers, and marketers, who can adopt some food process strategies following sensory perception, that will contribute to changing the habits of consumers.
... Organoleptic quality is one of the most important characteristics of the successful marketing of coffee. Nowadays, a common way to evaluate coffee quality is through trained testers in a sensory panel [8,9]. Organoleptic quality is one of the most essential characteristics of successful marketing of coffee. ...
... Organoleptic quality is one of the most essential characteristics of successful marketing of coffee. Nowadays, a common way to evaluate coffee quality is through trained testers in the sensory panels [8], [9]. The sensory panel typically evaluates sensory characteristics such as aroma, flavor, and natural and chemical factors, important for the consumer of special and regular coffees [8]. ...
Multiple factor analysis was used to examine organoleptic coffee assessments such as aroma, aftertaste, flavor, acidity, balance, body, uniformity, sweetness, clean cup, and other organoleptic-related properties used in Coffee Quality Assessment. The Sensory analysis was performed using missing values (NA) scenarios with 5%, 10%, 20%, and 30% of NA. The results suggest that RI-MFA is robust to NA presence of and appears to be appropriate when sensory data are present. Simulation scenarios deleting or replacing values from real-world datasets could be a good strategy; different domains, samples, types of variables, and distributions could prove much closer to reality.
... This prior work, however, typically did not compare cold versus hot brews both at fixed TDS and PE, as well as at fixed serving temperature. It is well established that consumption temperature will change flavor perception of coffee [23,24], so an otherwise identical coffee will be perceived differently if served hot versus cold. Likewise, a substantial amount of research shows that brewing the same coffee to different TDS and PE values will vastly change the sensory profile [14,16,18,25]. ...
... This version of the calculation for PE is appropriate at the relatively strong brew ratios used here because it avoids the confounding influence of retained liquid in the spent grounds (cf. Equations (17) and (24) in [29]). Chilled 250 mL samples of coffee were used to measure pH and titratable acidity the day after brewing. ...
Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consumption temperatures are well known to affect perceived flavor and taste. Here, we performed a systematic study of how extraction temperature affects the sensory qualities of full immersion coffee. The investigation used a 3 × 3 × 3 factorial design, with coffee from three different origins representing different post-harvest methods (washed, honey-processed, and wet-hulled), each roasted to three different levels (light, medium, and dark), and each brewed at three different temperatures (4 °C, 22 °C, and 92 °C). All coffees were brewed to equilibrium, then diluted to precisely 2% total dissolved solids (TDS) and served at the same cold temperature (4 °C). We find that four attributes exhibited statistically significant variations with brew temperature for all origins and roast levels tested, with bitter taste, sour taste, and rubber flavor all higher in hot brewed coffees, and floral flavor higher in cold brewed coffee. However, there were strong interactions with origin and roast, with several additional attributes significantly impacted by temperature for specific origins and roast levels. These results provide insight on how brew temperature can be used to modulate the flavor profile of full immersion coffee.
... To examine how a test condition could affect sample differentiations based on sensory data obtained from either the indoor sensory booth or the drive-in booth condition, a principal component analysis (PCA) for a full set of eight cases (two test conditions × four beverage samples) based on the correlation matrix was conducted (Borgognone et al., 2001). Additionally, PCAs of the four beverage samples were conducted for the two test conditions, respectively, and then the level of similarity between the two PCA configurations was measured using a regression vector (RV) coefficient considered to be a correlation coefficient in a multidimensional configuration (Chapko & Seo, 2019;Schlich, 1996). As the RV coefficient was closer to 1.0, the two multidimensional configurations obtained under the two test conditions were considered more similar (Chapko & Seo, 2019;Schlich, 1996). ...
... Additionally, PCAs of the four beverage samples were conducted for the two test conditions, respectively, and then the level of similarity between the two PCA configurations was measured using a regression vector (RV) coefficient considered to be a correlation coefficient in a multidimensional configuration (Chapko & Seo, 2019;Schlich, 1996). As the RV coefficient was closer to 1.0, the two multidimensional configurations obtained under the two test conditions were considered more similar (Chapko & Seo, 2019;Schlich, 1996). ...
Sensory professionals are limited in conducting sensory evaluation at indoor facilities during the current COVID-19 pandemic period. However, they are eager to find alternative methods for safely continuing sensory evaluation because it is a critical operation component both in food and non-food industries. As an alternative to indoor sensory booths, this study proposes drive-in booths where panelists evaluate test samples in their own vehicles. This study aimed at determining whether a drive-in booth (DIB) environment could be an effective alternative for a laboratory sensory booth (LSB) environment by comparing the two conditions with respect to sensory and emotional responses, participant engagement in sensory evaluation, and participant feelings of safety from the risk of COVID-19 virus during sensory evaluation. A total of 106 consumers evaluated four beverage samples in terms of sensory, hedonic, and emotional aspects both in traditional sensory booths and in their own vehicles. They rated the levels of engagement in sensory evaluation and feeling of safety during sensory evaluation in both test conditions. Overall, the two test conditions did not differ in terms of sensory, hedonic, and emotional responses to the beverage samples. Differentiation patterns based on sensory and/or emotional responses to the four beverage samples were also similar between the two conditions. While participants in the LSB condition showed more involvement and attention toward sample evaluation using their senses, they rated the DIB condition as being more consistent with real-world experience. They also felt safer during sensory evaluation in the DIB condition than in the LSB condition, leading them to be more engaged in the sensory evaluation. This study concluded that the drive-in booth condition can be a valid substitute when the laboratory sensory booth condition is unavailable because of risks from test environmental factors such as those that may be encountered during pandemic or epidemic periods.
... They were informed with the published coffee lexicon used by World Coffee Research and the Specialty Coffee Associations in brewed coffee. [32][33][34][35][36] The assessors evaluated the intensities of the descriptors though 6 h training sessions conducted over 2 days to provide consistent and reliable sensory panels with the assistance of the Coffee Taster's Flavor Wheel. 37,38 A terminology and reference standard for Turkish coffee was compiled in harmony with previous research studies. ...
... 37,38 A terminology and reference standard for Turkish coffee was compiled in harmony with previous research studies. 6,18,[31][32][33]36,37,39 The basis for the choice of term list developed from trained assessors during training sessions and the list of flavor and taste attributes for the Turkish coffee were generated at the end of the descriptive panels. The 20 descriptors and their definitions as flavor (aromatics) and taste attributes are listed in Table 1. ...
BACKGROUND
This study was carried out in order to investigate the role of post‐harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of Arabica coffee beans processed by three different post‐harvest methods (natural, pulped natural and fully washed) and roasted at three different roasting degrees (light, medium and dark).
RESULTS
Ground coffee in powder size was heated with cold water and prepared in a Turkish coffee machine. Twenty assessors – ten Turkish and ten Brazilian – were selected and trained to assess 20 flavor attributes of nine Turkish coffee samples. Sensory evaluation results showed that the effects of roasting method on flavor development were perceived more dominantly than effects of post‐harvest methods. For the first time, this study highlighted the sensory analysis of Turkish coffees assessed by Turkish and Brazilian assessors.
CONCLUSION
Turkish coffee flavor profiles were significantly influenced by roasting method and no significant effects of post‐harvest method were observed. Sensorial properties of Turkish coffee were affected by several factors, such as geographical origin and techniques used for preparation of coffee beans, cultural tradition, lifestyle, social behavior and habit. © 2021 Society of Chemical Industry.
... Temperature sensations are notable components of food flavor. In humans, thermal stimulation of oral mucosa can influence the sensory and emotional attributes of food stimuli [1,2] and the perceived intensity of certain taste qualities [3,4]. Thermal stimuli applied to the tongue can also evoke phantom perceptions of tastes [5]. ...
... Yet many open questions remain concerning neural and behavioral responses to oral temperature, including how preference arise for oral temperatures that may be innately aversive. This is exemplified by human preferences for hot beverages consumed at temperatures considered to fall in the noxious range (e.g., the 55° to 85°C serving temperature of coffee [1]). Future studies that combine molecular, cell type, and circuit approaches with behavior will be key to unraveling the operational principles of oral thermal pathways, for understanding how they compare to their spinal thermosensory counterparts, and for elucidating how the actions of thermoreceptor mechanisms inside the mouth contribute to temperature acceptance during ingestive responding. ...
Temperature sensation contributes to human enjoyment of foods and beverages. The mouthfeel of warmed foods or drinking ice-cold water on a hot day are respectively pleasant and refreshing. Although historically under-studied for a role in food preference, new data have shed light on how oral temperature sensing and thermoreceptor mechanisms inside the mouth influence ingestive acceptance behaviors in rodent models used in flavor neurobiology. Moreover, recent functional data have uncovered a broad diversity of thermosensory neurons in primary afferents and brain pathways that signal oral temperature. This review will discuss some of the progress made in these areas. Ultimately, unraveling the biological basis of oral temperature sensing will be critical to reveal how thermosensory factors interact with other orosensory modalities to shape ingestive preferences. Elucidating oral thermal processing will also be key for establishing general principles of temperature coding by the nervous system.
... A consensus vocabulary of eleven attributes was developed to describe the samples, under the modalities of odor, taste, and mouthfeel, while using reference standards where required. Similar sensory descriptors were generated by other trained panels to characterize brewed coffee beverages [33]. All sensory descriptors differ significantly between samples (p < 0.05, Table 5). ...
... The results of this study show that the sensory characteristics of the cold brew coffee bean samples resembled the usual organoleptic properties of coffee samples prepared with the hot brewing technique. Attributes such as earthy, roasted, and fruity aromas, bitter and sour tastes, and astringency had been previously used to evaluate hot brewed coffee [33]; however, the perceived intensities are not similar. On the contrary, the sensory attributes of the AQC and AQC/CD samples possessed similar characteristics to tea beverages, since they were characterized by high intensities of botanic and fruity aromas, and sweet, sour, and botanic taste sensations. ...
Coffee pulp, a by-product of coffee production, contains valuable compounds such as caffeine and chlorogenic acid with high antiradical activity. In this study, aqueous solutions of β-cyclodextrin (β-CD) were used as a non-conventional solvent for the extraction of targeted compounds from coffee pulp. The parameters of β-CD concentration (Cβcd), liquid-to-solid ratio (L/S), and temperature (T) were evaluated based on the antiradical activity (AAR) and the caffeine content (CCaf). The optimum operational conditions were found to be Cβcd: 9.25 mg/mL, L/S: 30 mL/g and T: 80 °C. The sensory profiles of brews prepared with coffee and coffee pulp with or without cyclodextrin were studied with quantitative descriptive analysis. The brew from the by-product had fruity, botanic, sweet and sourness sensory properties, and cyclodextrin was found to be able to affect the overall taste of the brew.
... An important potential confounding factor in any analysis of the effect of brew temperature is that it complicates control of the serving temperature, which is well known to impact sensory perception 28 . Coffees served at higher temperature were reportedly perceived as more roasty and bitter than those served at lower temperatures, while most other attributes decreased in perceived intensity at higher serving temperatures 29,30 . Lower temperature coffee samples are also generally rated less favourably by untrained consumers 31,32 . ...
... Therefore, it is worth noting that temperature could play a role in sensory quality if coffees brewed at different temperatures are then served and consumed at different temperatures. A recent study has shown bitter, chocolate, roast, and ashy to increase with consumption temperature, but sour taste decreases with increasing consumption temperature 30 . When investigating multiple coffee types, Adhikari, Chambers, and Koppel showed that while attribute intensities increased with increasing consumption temperature, the flavours impacted by temperature depended on the coffee type 35 . ...
The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.
... The effects of the serving temperature on the descriptive sensory attributes of coffees have also been investigated by several authors (Chapko and Seo 2019;Steen et al. 2017;Stokes, O'Sullivan, and Kerry 2016). The authors observed that the sensory attributes of coffees are affected by the temperature of the water in which coffee is brewed (Stokes, O'Sullivan, and Kerry 2016). ...
... Likewise, different serving temperatures of the coffee beverage have a different impact on the aroma. Chapko and Seo (2019) found that most of the attribute intensities differed significantly with the serving temperature (70, 55, 40, and 25 °C), and with the coffee variety. Coffee beverages served at 70 and 55 °C were perceived differently from those served at 40 and 25 °C. ...
Coffee is a valuable agricultural product, popular and appreciated worldwide due to its unique flavor and aroma. As coffee has an important economic participation in the food sector, this plant-based product needs to be constantly analyzed to ensure its quality and safety. Over decades of research, hundreds of studies have concerned with investigating coffee quality. In particular, the most important methods for analyzing the cup quality of the coffee are taken from the Specialty Coffee Association (SCA) and from the Brazilian legislation, where SCA is considered the most appropriate. Although these methods have been widely used in the coffee industry, from a sensory perspective, these methods face challenges related to their subjectivity, reproducibility, time requirement and poor correlations with descriptive sensory analysis. Therefore, different approaches based on chemical analysis, chromatographic techniques, vibrational and molecular spectroscopies have been proposed to assess the coffee quality and overcome challenges in the various sectors of coffee industry. In this context, this review reports and discusses the literature related to sensory evaluation and analytical techniques applied to assess coffees of different cup qualities. In addition, new possibilities for real-time and in situ analyses of coffee quality using portable/handheld equipment will be discussed. The description of studies on coffee quality is beyond the scope of this review. However, the authors briefly covered the main examples to give the reader an idea about of the state of the art of coffee quality.
... Most previous studies related to effects of sample temperature on sensory attribute intensities have used only trained panelists to evaluate intensities of a limited number of attributes with respect to food or beverage samples served at two or three different temperatures: cheese soup (Kähkönen et al., 1995), cooked rice (Yau & Huang, 1996), cheddar cheese (Drake et al., 2005), milk (Francis, Chambers, Kong, Milliken, Jeon, & Schmidt, 2005), wine (Ross & Weller, 2008), and brewed coffee (Adhikari, Chambers, and Koppel, 2019). In recent studies of brewed coffee, trained panelists evaluated sensory attribute intensities of coffee samples at more than three temperatures: four (Chapko & Seo, 2019), six (Steen, Waehrens, Petersen, Münchow, & Bredie, 2017), and seven (Stokes et al., 2016). However, since consumers' sensory perceptions may differ from those of trained panelists (Kim et al., 2015), both trained and consumer panelists should be studied to fully understand sample temperature effects on sensory attribute intensities in everyday life. ...
... During training sessions, panelists were familiarized with definitions and intensities of the sensory attributes of tomato soup products. They were also trained to evaluate tomato soup served at different temperatures (25, 40, 55, and 70°C) as quickly as possible to ensure that the each test sample was evaluated over a narrow range of near each target temperature (Chapko & Seo, 2019). Training was continued until the panelists were able to produce consistent and reliable performance with respect to usage of the reference scales for evaluating attribute intensities of tomato soup samples at different temperatures. ...
This study aimed to determine how sample temperatures affect sensory attributes of and emotional responses to tomato soup samples. Six professionally-trained panelists evaluated two tomato soup products randomly served at four temperatures: 25, 40, 55, and 70 °C, and rated intensities of 29 attributes. A total of 103 consumers also evaluated the same tomato soup products served at four temperatures using check-all-that-apply (CATA) ballots related to sensory attributes and emotional responses. The results showed that the intensities of 26 emotional and 15 sensory attributes differed significantly with variation in sample temperature. A principal component analysis showed that variation in sensory attributes could better be explained by product type rather than sample temperature, while emotional-response variation was attributed more to sample temperature than to product type. Sensory and emotional drivers of liking were also found to differ with sample temperature. Another study in which 66 consumers characterized sensory and emotional attributes of purified water at the four temperatures was conducted. Consumer emotional responses to water samples changed with sample temperature, while sensory perception varied only minimally. In conclusion, our findings provide empirical evidence that sample temperature significantly influences both emotional responses and sensory attributes, and temperature effects vary with the type of food.
... Stokes, O'Sullivan and Kerry (2017) found that filter coffees were perceived as superior to instant coffees in terms of flavor and aroma, with third-wave coffees being associated with higher quality. Chapko and Seo (2019) concluded that serving temperature significantly influences coffee's sensory attributes and identified a significant relationship between flavor and temperature. Dulsat-Serra, Quintanilla-Casas, and Vichi (2016) demonstrated in their study that coffee aroma substantially impacts sensory quality perception, serving as a pivotal factor in assessing coffee quality. ...
Bu çalışmada, üçüncü nesil kahve demleme tekniklerinin (Chemex, V60 ve Syphon) duyusal özellikler üzerindeki etkileri incelenmiştir. Araştırma, Mersin'deki bir kahve işletmesinde düzenlenen bir tadım atölyesinde gerçekleştirilmiş ve 18-55 yaş aralığındaki 18 gönüllü yarı eğitilmiş panelist tarafından yürütülmüştür. Panelistler, kahveleri 9 puanlık hedonik skala üzerinden subjektif olarak değerlendirmişlerdir. Elde edilen sonuçlar, kullanılan demleme yöntemlerine bağlı olarak kahvelerin görünüş, tat, koku ve doku gibi duyusal özelliklerinde istatistiksel olarak anlamlı farklılıklar göstermiştir. V60 yöntemiyle hazırlanan kahvenin, diğer yöntemlerle hazırlananlara kıyasla daha yüksek puanlar aldığı tespit edilmiştir. Friedman testi ve Wilcoxon işaretli sıralar testi ile bu farklılıklar doğrulanmıştır. Araştırma sonuçları, üçüncü nesil kahve demleme yöntemleri arasındaki duyusal farklılıkları ortaya koymakta ve V60 yönteminin diğerlerine göre duyusal üstünlüğünü belgelemektedir. Bu bulgular, kahve endüstrisinde ürün geliştirme ve pazarlama stratejileri için önemli bir referans teşkil edebilir.
... In addition, the effect of serving temperature is one of the major factors affecting the sensory characteristics of milk coffee. In a previous study, it was reported that the serving temperature of brewed coffee affected flavor characteristics (Chapko & Seo, 2019). Considering this previous report, the flavor characteristics of milk coffees may also differ in response to its serving temperature. ...
To enhance the flavor characteristics of milk coffee, steam distillation was applied to roasted ground coffee to obtain extracts that were then added to the hot water extract of the residue. The effects of different condensation temperatures for steam distillation on the volatile compounds of condensates and the flavor characteristics of the milk coffees prepared with each condensate were investigated. The volatile compounds were analyzed by gas chromatography/mass spectrometry, and principal component analysis (PCA) was performed on the mean peak areas of the volatiles that showed significant differences between the samples. The five types of milk coffees prepared with/without condensates were evaluated by consumer panelists using the check‐all‐that‐apply question combined with the milk coffee flavor lexicon. The results showed that the concentration of volatile compounds tended to be higher in response to decreasing condensation temperature in steam distillation. The volatile compounds were grouped into four patterns based on their concentration in the condensates, which was affected by the volatility of the compounds and the duration of the condensation process in steam distillation. PCA clarified the characteristic volatile compounds that contribute to differences between the three condensates. The check‐all‐that‐apply results indicated that the samples prepared with the condensates enhanced some specific coffee flavors, although acceptances for them were not enhanced. Implementing a steam distillation step in the milk coffee production process could lead to enhancing the coffee flavor strength of milk coffee products, and changing the condensation temperature for steam distillation was effective for providing different flavor characteristics of milk coffee.
Practical Application
Changing the condensation temperature for steam distillation is effective in differentiating the flavor characteristics of milk coffee. Increasing the condensation temperature resulted in decreased concentrations of volatile compounds, which enhanced the milk and rich flavor. Decreasing the condensation temperature resulted in increased concentrations of volatile compounds, which provided a stronger coffee flavor to the milk coffee, possibly leading to a reduction in the use of coffee for milk coffee production. The check‐all‐that‐apply question combined with the milk coffee flavor lexicon could effectively evaluate consumers’ perceptions of the milk coffee flavor characteristics and their acceptances in a single survey.
... As the fresh coffee was processed in the same way, it is clearly the intensity of the heat treatment that caused an increase in the sensory defect, in turn decreasing the characteristic aroma of the coffee beverage. Chapko and Seo [48] evaluated the sensory attributes of brewed coffee submitted to different serving temperatures indicating that the highest temperatures studied implied high coffee aromas with some negative attributes. This result showed us the importance of applying the appropriate thermal treatment to obtain the highest quality of brewed coffee. ...
Citation: Cascos, G.; Montero-Fernández, I.; Marcía-Fuentes, J.A.; Aleman, R.S.; Ruiz-Canales, A.; Martín-Vertedor, D. Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels. Foods 2024, 13, 768. Abstract: The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide and 5-hydroxymethylfurfural, sensory characteristics and electronic nose data. In total, 70 different volatile compounds were detected and grouped into 15 chemical families. The greatest percentage of these compounds were furans, pyrazines, pyridines and aldehydes. The positive aroma detected had the intensity of coffee odor and a roasted aroma, whereas the negative aroma was related to a burnt smell. A linear relationship between the toxic substances and the sensory defect was established. A high sensory defect implied a lower content of acrylamide and a higher content of 5-hydroxymethylfurfural. Finally, electronic signals were also correlated with the sensory defect. This relationship allowed us to predict the presence of these contaminants in the roasted coffee beverage with an indirect method by using this electronic device. Thus, this device may be useful to indirectly evaluate the chemical contaminants in coffee beverages according to their sensory characteristics.
... Sensory analysis was performed using the standard protocol of the Specialty Coffee Association, which is the qualified process for the evaluation of fine coffees [36]. Brewed coffee samples were tested at standard temperatures specified for individual sensory attributes, as described below [37,38]. Seven members of the sensory panel, both men and women at the age of 20-40 years, participated in sensory analysis. ...
Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their antioxidant activity, as determined by the DPPH assay, and total polyphenol content (TPC) measured through the Folin-Ciocalteu reducing-capacity assay. The Columbia (C) espresso coffee type (omni-roasting) exhibited the highest antioxidant activity (86.31 ± 0.70) µmol/100 mL, with a TPC value of (44.41 ± 0.35) mg GAE/g. Quantitative analyses of caffeine and chlorogenic acid were conducted using high-performance liquid chromatography (HPLC). The evaluation of coffee aroma profiles involved the application of headspace solid-phase microextraction/gas chromatography-mass spec-trometry (HS-SPME/GC-MS) and was complemented by sensory analysis following the Specialty Coffee Association (SCA) standard protocol. The predominant volatile compounds found in all samples included furans, phenols, pyrazines, and terpenes. The EY espresso type (medium dark roasting) had the highest levels of most coffee volatiles. The C cold brew type (omni-roasting) was rated as the preferred coffee in terms of its sensory characteristics and flavour. In summary, ES and CB were found to be more effective extraction methods for the parameters assessed.
... Reducing the particle size had an impact mainly on the taste class of descriptors, characterizing samples B and C for significantly (p < 0.05) increased bitterness, astringency, reduced sweetness, and sourness in comparison with sample A. This trend is confirmed both in hot and cold samples. In a deep study conducted on coffee quality evaluation by Chapko and See [60], it was found that temperature affects the perception of aromas. For taste, specific comments must be made. ...
The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly known, i.e., what is really available to the consumer. In this study, CS was obtained from toasted Colombian Criollo cocoa beans. Three particle sizes (A: >710 µm; B: >425 and <710 µm; C: <425 µm) were evaluated in the CSI, which was traditionally prepared by adding CS to hot water (1%). The decrease in particle size increased the antioxidant capacity (DPPH and ABTS) and the total phenolic compounds. A significant effect (p < 0.05) both of the particle size and of the temperature of tasting was found on some sensory attributes: greater bitterness, acidity, and astringency were due to the greater presence of epicatechin, melanoidins, and proanthocyanidins in the smaller particle sizes. The analysis of the volatile organic compounds showed that the CSI aroma was characterized by the presence of nonanal, 2-nonanone, tetramethylpyrazine, α-limonene, and linalool, which present few variations among the particle sizes. Moreover, analysis of biogenic amines, ochratoxin A, and microbial load showed that CSI is not a risk to public health. Reducing particle size becomes an important step to valorize the functional properties of CS and increase the quality of CSI.
... Many recent studies have documented the sensory attributes of drip brew coffee as a function of a number of parameters, including, for example, basket geometry (Frost, Ristenpart, & Guinard, 2019), brew and consumption temperature (Adhikari, Chambers, & Koppel, 2019;Chapko & Seo, 2019), or brew method (Gloess et al., 2013). These studies, however, did not systematically assess brews across the BCC's parameters of TDS, PE, and brew ratio. ...
The classic Coffee Brewing Control Chart (BCC) was originally developed in the 1950s. It relates coffee quality to brew strength and extraction yield, and it is still widely used today by coffee industry professionals around the world to provide guidance on the brewing of coffee. Despite its popularity, recent experimental studies have revealed that sensory attributes and consumer preferences actually follow much more complicated trends than those indicated by the classic BCC. Here, we present a methodology to synthesize the results of these recent studies on drip‐brewed coffee to generate new versions of the BCC: a new Sensory BCC that displays a broad array of statistically significant sensory attributes across typical total dissolved solids and percent extraction ranges, a new Consumer BCC that highlights the existence of two preference clusters with different likes and dislikes across those ranges, a new Sensory and Consumer BCC that combines both sensory descriptive and consumer preferences on the same chart, and a more streamlined BCC that omits consumer preferences and focuses on the overarching sensory descriptive trends. The new BCCs provide more accurate insight on how best to brew coffee to achieve desired sensory profiles.
Practical Application
Through the manipulation of yield and extraction parameters, the new Sensory and Consumer Coffee Brewing Control Chart presented here can be used by brewers of drip coffee to design coffees with specific sensory profiles and match the preferences of different consumer types.
... In the first part, subjects were asked to describe the appearance, taste, aroma, and mouthfeel. Sensory attribute definitions and descriptors for freshly brewed coffee samples from Chapko and Seo (2019) and Seninde and Chambers (2020) were used with minor modifications (Table 2). This definition was expressed on a 5-point hedonic sensing scale, ranging from 1 (not sensed at all) to 5 (extremely sensed). ...
Fenugreek is one of the well‐known legumes, used for its antimicrobial, antioxidant, nutritional, and pharmaceutical properties. It was aimed to obtain coffee by blending microwave (600 W)‐roasted fenugreek with coffee arabica and to determine the best roasting conditions (2 and 4 min), and blending ratios (20% and 50%) for fenugreek seeds by consumer sensory analysis. A voluntary, minimal‐trained consumer panel of 80 panelists was conducted. Coffee from roasted Arabica beans (100%) was used as a control. Cronbach's alpha values of 67.2% and 90.9% were obtained for the reliability of the first and second parts of the survey, respectively. The attributes “brown” color, “burnt,” and “bitter” taste, and “astringent” texture were significantly different between samples (p < 0.05), whereas oily appearance, green color, coffee, green/vegan, fruity, sour, sweet, nutty, caramel, cacao, caffeine and creamy flavor, and viscosity sensation were statistically the same. The Tamhane T2 post hoc test showed that the color of the control sample was more brownish, whereas the 50% blend of 4 min roasted fenugreek had a more burnt, bitter, and astringent taste. Appreciation scores for taste/aroma, appearance, and mouthfeel also differed significantly between samples, whereas odor was rated as the same by panelists. This study shows that sample with 20% mixture of fenugreek roasted for 4 min at 600 W had statistically the same scores as the control sample in terms of odor, appearance, aroma, taste, and mouthfeel. These findings were also supported by physical and antioxidative quality measurements such as color, pH, moisture content, total phenolic content, and antioxidant activity.
... A perhaps surprising result is that the perceived adequacy of flavor intensity, mouthfeel, and acidity all showed little difference with higher temperatures. Much research with calibrated expert panels has indicated that beverage temperature has a large impact on perceived sensory qualities [14][15][16][17] . These studies, however, examined much larger temperature variations than examined here. ...
We recently performed a systematic investigation of consumer preferences for black coffee versus key brewing parameters, including total dissolved solids, extraction yield, and brewing temperature (Cotter et al. in J Food Sci 86(1):194–205, 2021. https://doi.org/10.1111/1750-3841.15561). An experimental goal in that work was for participants to taste the coffee at a beverage temperature of 65 °C, but the large sample size of more than 3000 individual tastings, combined with natural variations in the brewing and cooling processes, meant that coffees were assessed over a normally distributed range of temperatures between 56 and 71 °C. Here we use those data to provide a more detailed analysis of the impact of beverage temperature on consumer acceptance of the coffee, with a key objective of identifying beverage temperatures at which no consumers assess the coffee either as too hot or too cold. Using a 5-point just-about-right (JAR) scale, we find that a majority of consumers (> 50%) assessed the temperature as JAR at all temperatures tested up to 70 °C. A substantial fraction of consumers, approximately 6–12%, assessed the coffee as too cold over the range 56–68 °C. Only above 70 °C did a majority of consumers assess the coffee as too hot and none assessed it as too cold, albeit with 40% still assessing it as JAR. Complementary analyses indicate that beverage temperature over this range had little impact on assessments of the adequacy of flavor intensity, acidity, and mouthfeel, but did correlate slightly with overall liking and purchase intent. Overall, the results suggest that temperatures over the range of 58–66 °C maximize consumer acceptance, and that 68–70 °C is the minimum temperature range at which no consumers will assess black coffee as too cold.
... Volatile phenols can be generated from the thermal decarboxylation of hydroxybenzoic and hydroxycinnamic acids during malting and roasting [23]. They are also affected by the kilning process and Table 1 Aroma attributes, definition, and references of 14 malt samples a The definition of aroma attributes is referenced from the literature [17] b The intensity of wort is scored based on personal subjective feeling, and the full score of each aroma is 3 points. 0 is none, 1 is mild, 2 is marked, and 3 is strong Flavor of grains such as oats, barley, etc Oatmeal was poured into water 40 g/L (1); 80 g/L (2); 160 g/L (3) Nutty ...
Chocolate malt is widely used in craft beer production to provide aroma and color. Headspace solid-phase microextraction coupled with gas chromatography mass spectrometry technology (HS-SPME–GC–MS) was employed for the determination of volatiles in ten kinds of chocolate malt. 45 volatile compounds were perceived, including 12 nitrogen-containing heterocyclic compounds, 10 aldehydes, 6 furans, 5 phenols, 5 acids, 5 phenols, 3 alcohols, and 2 ketones. In addition, volatiles of pilsner malt, caramel malt, crystal malt, and coffee malt were investigated for comparison. Results revealed that there were 31 volatile compounds existed in all 14 samples. According to the principal component analysis (PCA), 26 volatiles were associated with the aroma of chocolate malt. Partial least square-discriminant analysis (PLS-DA) was also performed and found that 14 volatiles with variable importance in the projection (VIP) > 1 could be used as key volatile compounds to distinguish chocolate malt. Finally, the aroma attributes for chocolate malt were described as smoky and burnt through sensory evaluation.
Graphical abstract
... Es de hacer notar que la temperatura recomendada por el Centro de Elaboración del Café (USA) y el Centro Nórdico del Café (Noruega) para servir la bebida de café oscila entre los 80-85 °C (176-185 °F) [122][123][124][125][126] ; Por otro lado, la Asociación Nacional del Café de los Estados Unidos de América recomienda servir el café con una temperatura oscilante entre los 82.2-85 °C (179.96-185 °F) 127 . ...
El café es una de las bebidas más consumidas en el mundo y su popularidad no está basada en su valor nutricional o sus potenciales beneficios a la salud, si no en su sabor placentero y las propiedades estimulantes de la cafeína. Esto es respaldado por las últimas estadísticas publicadas por la Organización Internacional del Café (ICO, por sus siglas en inglés) según la cual aproximadamente 1.4 billones de tazas de café son consumidas diariamente además del hecho de que la taza de consumo global se ha duplicado en los últimos 50 años por causa de la apertura de nuevos mercados. La amplia aceptación del café está ligada a sus propiedades sensoriales las cuales a su vez están fuertemente influenciadas por una cadena de eventos que inician desde la cosecha y las practicas postcosecha (i.e., fermentación, lavado, secado, tamizado, eliminación de granos defectuosos y almacenamiento), seguidas por el tueste, molido y empacado del producto para su posterior comercialización. No obstante, existen otros factores que también afectan las propiedades organolépticas de la bebida tales como, pero no limitado a: el pH y temperatura del agua, las mezclas realizadas antes o después del tueste, la especie y/o variedad de café, las adulteraciones, la incorporación de aditivos, el método de preparación de la bebida, el tipo de recipiente en el que se sirve la infusión, entre otros. El presente artículo presenta una breve descripción de los factores que afectan la calidad de la taza relacionados con el procesamiento del grano oro del café. Sin embargo, aunque los factores ya mencionados son tomados en consideración por los catadores, para fines comerciales, la calidad del café está y siempre estará en manos del consumidor. Después de todo la mejor prueba es cuando la persona lo prueba. Palabras clave: organoléptica, perfil de tueste, endotérmica, exotérmico, ma-croscópica, microscópica, reacción Maillard, caramelización.
... However, in the last decades, alternative descriptive tests carried out by consumers have emerged, due to advantages such as rapid assessment of the sensory profile and reduction of cost and time, since it eliminates the step of training assessors. Check-all-that-apply (CATA) is an example of this method (Chapko & Seo, 2019;Mello et al., 2019). Combining sensory methods and chemical analysis is also important and results in more reliable foodstuff descriptions. ...
Coffee brew is widely consumed for its sensory properties, so sensory evaluation is essential for quality control. This study used CATA (check‐all‐that‐apply) and preference ranking test (PRT) to evaluate four coffee brews. The quantification of caffeine, trigonelline, and chlorogenic acid was performed with high‐performance liquid chromatography (HPLC). Four distinct groups were identified using the correspondence analysis (CA). Samples A and C had similar characteristics: lower caffeine and melanoidins, higher contents of trigonelline and chlorogenic acids, higher pH, and titratable acidity. Such features were associated with a sweet odor and less intense color. Samples B and K showed high levels of melanoidins and caffeine and low concentrations of trigonelline and chlorogenic acids. These samples had a dark color, bitter and intense flavor. The PRT indicated that coffee brew K was preferred, and coffee A was the least preferred coffee sample.
... A perhaps surprising result is that the perceived adequacy of flavor intensity, mouthfeel, and acidity all showed little difference with higher temperatures. Much research with calibrated expert panels has indicated that beverage temperature has a large impact on perceived sensory qualities (Stokes et al. 2016;Steen et al. 2017;Adhiraki et al. 2019;Chapko and Seo 2019). These studies, however, examined much larger temperature variations than examined here. ...
We recently performed a systematic investigation of consumer preferences for black coffee versus key brewing parameters, including total dissolved solids, extraction yield, and brewing temperature (Cotter et al., Journal of Food Science, 2021). An experimental goal in that work was for participants to taste the coffee at a beverage temperature of 65°C, but the large sample size of more than 3,000 individual tastings, combined with natural variations in the brewing and cooling processes, meant that coffees were assessed over a normally distributed range of temperatures between 56 and 71°C. Here we use those data to provide a more detailed analysis of the impact of beverage temperature on consumer acceptance of the coffee. Using a 5-point just-about-right (JAR) scale, we find that a majority of consumers (>50%) assessed the temperature as JAR at all temperatures tested up to 70°C. A substantial fraction of consumers, approximately 6 to 12%, assessed the coffee as too cold over the range 56 to 68°C. Only above 70°C did a majority of consumers assess the coffee as too hot and none assessed it as too cold, albeit with 40% still assessing it as JAR. Complementary analyses indicate that beverage temperature over this range had little impact on assessments of the adequacy of flavor intensity, acidity, and mouthfeel, but did correlate slightly with overall liking and purchase intent. Overall, the results suggest that temperatures over the range of 58 to 66°C maximize consumer acceptance, and that 68 to 70°C is the minimum temperature range at which no consumers will assess black coffee as too cold.
... The serving conditions are another lesser-studied but interesting aspect of coffee compositional studiesfor example, the serving temperature has been affirmed to affect coffee volatile and aroma release (Steen et al., 2017). This establishes the need for serving temperature standards for sensory evaluation and analytical studies (Adhikari et al., 2019;Steen et al., 2017), and also promotes further investigations into the dynamics of this aroma release (Chapko & Seo, 2019). Overall, this illustrates the susceptibility of coffee volatile composition and aroma to various steps in the processing pathway. ...
Coffee has attracted significant research interest owing to its complex volatile composition and aroma, which imparts a pleasant sensorial experience that remains challenging to analyse and interpret. This review summarises analytical challenges associated with coffee’s volatile and matrix complexity, and recent developments in instrumental techniques to resolve them. The benefits of state-of-the-art analytical techniques applied to coffee volatile analysis from experimental design to sample preparation, separation, detection, and data analysis are evaluated. Complementary method selection coupled with progressive experimental design and data analysis are vital to unravel the increasing comprehensiveness of coffee volatile datasets. Considering this, analytical workflows for conventional, targeted, and untargeted coffee volatile analyses are thus proposed considering the trends towards sorptive extraction, multidimensional gas chromatography, and high-resolution mass spectrometry. In conclusion, no single analytical method addresses coffee’s complexity in its entirely, and volatile analysis must be tailored to the key objectives and concerns of the analyst.
... temporal dominance of emotions; 14 . holddown temporal dominance of sensations and emotions; 15 . temporal check-all-that-apply; 16 . ...
Sensory science provides objective information about the consumer understanding of a product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It is possible to answer how consumers perceive a product through discriminative and descriptive techniques. However, perception can change over time, and these fluctuations can be measured with time-intensity methods. Instrumental sensory devices and immersive techniques are gaining headway as sensory profiling techniques. The authors of this paper critically review sensory techniques from classical descriptive analysis to the emergence of novel profiling methods. Though research has been done in the creation of new sensory methods and comparison of those methods, little attention has been given to the timeline approach and its advantages and challenges. This study aimed to gather, explain, simplify, and discuss the evolution of sensory techniques.
... Coffee-drinking is driven by different motivations, such as the psychological stimulation induced by caffeine and the sensory enjoyment provided by coffee aroma and flavor [2]. Descriptive sensory analysis was used in several studies as an effective evaluation method to determine the effects of various factors (e.g., coffee origin, roast level, brewing method, serving temperature) on coffee aroma and flavor [3][4][5][6][7]. Chambers et al. [8] developed a sensory lexicon containing a set of 110 well-defined and referenced attributes, which could be used to describe the aroma and flavor of a wide range of brewed coffee samples. ...
The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.
... It is important to recognise that coffee is one of the most popular beverages in the world [3] and is grown in many tropical countries [4]. The sensory properties of coffee have been well studied [5][6][7][8][9] and the overall characteristics of coffee have been identified as fragrance and aroma, acidity, body, flavour, aftertaste, and balance [3]. Furthermore, coffee can be evaluated using a cupping procedure or using trained panellists [6]. ...
Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory perception of coffee with added dairy milk and added oat, soy, and almond PBAs. Consumers (n = 116) that frequently add milk to their coffee (n= 58) and consumers that usually use PBAs (n = 58) were recruited to participate in the study. They evaluated four different coffee samples with the addition of dairy milk as well as soy, almond, and oat PBAs. Overall, the consumers liking increased when they perceived sweetness in their coffee. The plant consumers (usually added PBAs to their coffee) liked the milk addition significantly less than the dairy consumers (usually added dairy to their coffee). In addition, the plant consumers were able to differentiate between the almond and soy PBAs, while the dairy consumers grouped them together. More studies need to be completed to investigate a wider range of PBAs, dairy products, and varieties of coffee.
... Several studies have addressed consumer acceptance, perception and expectations for coffees and found wide variations in consumer preferences and behaviors [25,28,29]. The complexity and uniqueness of sensory profile cause the diversity of flavors and aromas among coffees even for coffees within the same region, which means that the term ideal coffee has a different meaning among consumers [25]. ...
The objective of this study was to identify drivers of liking for local coffees cultivated in three indigenous regions from Hidalgo, Mexico. A conventional descriptive analysis was conducted to identify the sensory characteristics; 2-AFC discriminative test was performed to determine differences in acidity and bitter among coffee beverages. In addition, overall liking of four coffees was evaluated by 145 coffee consumers using a 9-point hedonic scale. Coffees from Sierra Gorda and Sierra Alta regions presented higher acidity than coffees from Sierra Otomí-Tepehua and coffees from Sierra Alta region were the most bitter (dʹ = 2.45, p < 0.001). Partial Least Square (PLS) regressions allowed the identification of drivers of liking for three clusters: vanilla-smell and nutty aroma were the main drivers of liking for cluster 1; astringency, acidity and bitterness for cluster 2 and roasted smell and taste for cluster 3. The drivers of disliking were green, earthy and roasted notes for cluster 2. This is the first report of drivers of liking of local coffee from the Mexican indigenous regions studied. This information can be used to evaluate the native consumer’s acceptance for coffee from indigenous regions and to generate strategies to improve coffee processing for desirable consumer-driven sensory attributes.
... Factors that create taste characteristics are very diverse; one is roasting level, source of coffee bean, variety, and so on Nurba, 2019). While several recent studies have illustrated that serving temperature does impact sensory attribute intensities of brewed coffee, brewed coffee samples were served at specific serving temperatures for sensory evaluation can also affect the taste of coffee (Chapko et al., 2018). The flavor itself is often mentioned with the terms fruity, sour, bitter, rich, or balanced. ...
Arabica coffee (Coffea arabica) becomes one of the most in-demand types by the community due to its typical taste. The material needed in this study was Gayo Arabica coffee (full wash) obtained from farmers in Bener Meriah, Aceh Province of Indonesia and specially ordered. The right method and coffee brewing device are needed to obtain this typical taste of coffee. One of the coffee brewing methods that keeps developing until now is the manual brewing method. This study aims to find the sensory assessment of Gayo Arabica coffee taste in various varieties with manual brewing devices by using Analytical Hierarchy Process (AHP) method. Manual brewing devices used were Vietnam Drip, French Press, V60, Eva Solo, and Filter, while the chosen varieties
are Tim-tim (Gayo 1), Bor-bor (Gayo 2), and P88. The study result showed that based on the preference of product acceptance by the panelists, the most chosen criteria of taste sensory were flavor (0.253), followed by aftertaste (0.222), sweetness (0204), acidity (0.165), and body (0.155). The variety chosen as the best variety with manual brewing was Tim-tim in various manual brewing devices, which are V60 (0.156), French Press (0146), and Eva Solo (0.140). The next alternatives brewing devices were Vietnam Drip (0.127) and Filter (0.109). Thus, it could be concluded that flavor is the top priority that
influences Gayo Arabica coffee’s taste. Therefore, Tim-tim with manual brewing devices (V60, French Press, and Eva Solo) is preferred over other varieties in this study. This finding also becomes a recommendation that the variety for the best serving of Gayo Arabica coffee brew with the most preferred taste with manual brewing devices is Tim-tim.
... Moreover, aroma was positively affected by the temperature of samples (r = 0.684; p < 0.05). In correlation with this result, Chapko and Seo [68] showed that high temperatures help to better capture sensory attributes like flavour and aroma of brewed beverages. Aroma of African fermented beverages generally result from compounds like aldehydes, esters, organic acids, alkanes, alkenes and alcohols [69]. ...
“Kounou” is a refreshing fermented beverage made from cereals much appreciated in the sudano-sahelian area of Cameroon. Despite its importance as a source of income, vehicle of socialization and source of food for population, this drink is little-known. The present study aims at elucidating the traditional processing of “kounou” as well as determining its quality attributes. To achieve this, an ethnographic method was used to highlight the manufacturing processes. Fifteen samples were randomly collected in each study site, namely Mozogo, Koza and Maroua. Then, physicochemical, phytochemical, microbiological and sensorial properties were assessed according to referenced methods. Surveys showed that the production of this drink is typically homemade with an uncontrolled addition of certain ingredients and an unstable spontaneous fermentation time varying between 7 h and 45 h. Physicochemical analyses revealed that “kounou” has a pH between 3.47 and 3.58, with a total acidity ranging between 0.18% and 0.20%. The electrical conductivity (μS/cm) fluctuated between 1672 and 1915, the mean of total soluble solids, dry matter and ash contents of the beverage of “kounou” were 8.19 °Brix, 8.57% and 0.24% respectively. Total sugar content (g/100 mL) was ranging between 24.09 and 34.07, with an average reducing sugar, protein, amino acid contents (g/100 mL) of 4.73, 0.413 and 0.346, respectively. It was noticed that DPPH scavenging activity (61.93%) and ferric reducing antioxidant power (791 mgTE/100 mL) were portrayed due the presence of flavonoids (1660 ± 190 mgQE/100 mL) and polyphenols (1120 ± 70 mg GAE/100 mL). “Kounou” presented no pathogen, but, its hygienic quality did not abide with standard recommendations. This beverage got an overall acceptability score of about 7 and the samples from Maroua were the most appreciated. The latter seems to evince that “kounou” is a drink with interesting nutritional and functional properties; however, it requires improvements at certain levels of the production chain.
... Finally, in order to focus on the two roasting conditions, it was necessary to standardize certain experimental conditions in all studies, such as the serving temperature, the method of roasting, and the method brewing method, which are known to affect coffee flavour independently [11,34,38,40]. Therefore, future studies are advised to assess whether the findings replicate across other different experimental conditions, as well as the relative contribution of roasting time and colour relative to these other variables . ...
This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysis with trained (in six studies) or semi-trained (in two studies) assessors, focusing on a common set of attributes. The results indicated that, while both parameters significantly affected coffee flavour, colour was the stronger predictor of the two. The effects direction for both colour and time were similar and related to the rate of non-enzymatic browning, with darker roasts/longer roasting times associated with an increase in bitterness and a decrease in acidity, fruitiness, and sweetness. With respect to roasting time, we distinguished two phases, “time to first crack”, corresponding to the time between the onset of roasting and the moment where the accumulated steam pressure causes the beans to crack, and “development time”, corresponding to the time elapsed from the first crack to the end of the roasting process. The results clearly indicated that, under the same colour, time variation also influenced flavour, and in particular, development time, rather than time to first crack, had the largest effect on coffee flavour.
... 7(D)]. When considering that brewed coffee samples with a higher level of sourness often exhibit lower intensity of roasted flavor (Barbosa, Francisco, dos Santos Scholz, Kitzberger, & Benassi, 2019;Chapko & Seo, 2019), stainless steel sleeveassociated sourness might have been related to the lower intensity of the roasted flavor of brewed coffee. ...
Since a variety of packaging and containers have become commercially available in the market, there has been a rapidly growing interest in the influences of hand-feel touch cues on consumer perceptions and emotional responses toward food and beverage products. This study aimed to determine whether hand-feel touch cues of cup-sleeve materials could be associated with imagined (Study 1) and consumed (Study 2) basic tastes, and thereby affect the perception of brewed coffee (Study 3). Participants were asked to evaluate twelve different cup-sleeve materials with respect to evoked emotions and their degree of matching with each of the four basic taste qualities and brewed coffee-related flavor attributes (Study 1). Individual cup-sleeve materials were found to be more associated with specific taste qualities, coffee-related flavors, and emotions. Hand-feel touch cues of different sleeves were also found to be associated with taste qualities consumed (Study 2). For example, towel, linen, stainless steel, and cardboard materials were matched with sweet, salty, sour, and bitter taste qualities, respectively. Specific physical characteristics of cup-sleeve materials were found to be involved in mediating such cross-modal associations between hand-feel touch and taste cues. In Study 3, participants were asked to evaluate brewed coffee samples in paper cups both with cardboard sleeves and those made from the other test materials (towel, linen, and stainless steel). While participants rated black coffee samples with a towel sleeve less bitter than those with a cardboard sleeve, such differences were not observed in other pairwise comparisons. In conclusion, this study provided empirical evidence that hand-feel touch cues can be associated with specific taste or coffee-related flavor attributes, thereby modulating consumer perception of brewed coffee.
... The tasting panel found the espresso more bitter and astringent when it was brewed at 96 • C and 98 • C [22]. In addition, in the study of Chapko and Seo, a too hot coffee temperature was described as roasted and burnt [27]. The results of the previous studies correlated with the feedback of the tasting panels in the sensory analysis carried out here. ...
Very hot (>65 °C) beverages such as espresso have been evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using the ISO 4120:2004 triangle test methodology, brewing temperatures of 80 °C vs. 128 °C and 80 °C vs. 93 °C were compared. Most tasters were unable to distinguish between 80 °C and 93 °C. The results of these pilot experiments prove the possibility of decreasing the health hazards of very hot beverages by lower brewing temperatures.
Along with dairy allergic/intolerant and vegetarian/vegan individuals, flexitarian consumers contribute to the market for plant‐based milk alternatives. Niche pigmented (purple and red) and/or aromatic (aromatic brown and white) rice varieties were used to formulate ricemilks, which were compared to a product made from commercial nonaromatic white rice. Descriptive sensory analysis (9 trained panelists) and affective sensory testing (161 consumers) were used to explore perceptions of ricemilks. Additional sample differences were characterized by instrumental color, viscosity, 2‐acetyl‐1‐pyrroline (2‐AP), starch quality, total phenolic content (TPC), oxygen radical absorbance capacity (ORAC), and proximate analyses. Compared to nonaromatic white ricemilk, increased bioactive and antioxidant potential was exhibited for pigmented varieties (TPC ranging 56.6–64.5 µg/mL; ORAC ranging 628–753 µM Trolox equivalents). However, the pigments also resulted in decreased acceptability of product color. For red ricemilk, this was overcome after tasting, resulting in the highest grouping of overall liking scores along with aromatic brown and aromatic white ricemilks (5.6–5.7 on a 9‐point hedonic scale)—all associated with a desirable “popcorn” aromatic from 2‐AP. Highest purchase intent was found for aromatic brown ricemilk (47% overall and 69% among regular dairy and nondairy milk consumers) which was associated with the “dairy” aromatic. Consumers also favored colors and mouthfeel more reminiscent of dairy milk. Ricemilks made from niche pigmented and/or aromatic rices provided unique flavors and outperformed nonaromatic white ricemilk in overall acceptability. Ricemilks made from aromatic whole grain varieties can offer a new health‐promoting functional beverage option to consumers, and a new use of niche rice varieties.
The coffee market is dynamic and offers several products (e.g., powder, capsule, instant, and grain) distributed in different quality categories, such as traditional, extra strong, special, gourmet, and premium. However, despite the diversity of products, there is little information about how consumers with different sociodemographic characteristics perceive and idealize high‐quality coffees. This study used a modified Word Association task ( n = 142) to determine the attributes of high‐quality coffee and the Maximum Difference Scale ( n = 330) to organize the attributes concerning their importance between groups of consumers from different sociodemographic levels. Consumers considered flavor, aroma, and intensity as the most important attributes of high‐quality coffees, regardless of gender or socioeconomic class. In addition, price and sweetness were important attributes for class C consumers, while temperature and roasting were more important for class A.
Practical Application
Knowing the specificities of coffee consumers allows the manufacturer to direct their products to different niches that perceive the product differently.
Bu araştırmada üçüncü nesil kahve demleme yöntemlerine yönelik tüketicilerin duyusal değerlendirmeleri incelenmektedir. Araştırma bağlamında altı farklı tekniklerle yapılan üçüncü nesil kahve demleme türü üzerinden araştırma gerçekleştirilmiştir. Araştırmada Chemex, Pour over, Syphon, Aeropress, Moka pot ve French press kahve demleme yöntemleri üzerinden değerlendirme gerçekleştirilmiştir. Duyusal değerlendirme sürecinde bağlılık etki puanı altında 0-1 arasında değerlendirme yapılmıştır. Araştırmada veri toplamak için her bir kahve demleme yöntemini daha önceden deneyimlemiş 15 katılımcıya kartopu örneklem yöntemi kullanılarak ulaşılmıştır. Araştırmanın veri analiz sürecinde katılımcıların her bir kahve demleme yöntemine vermiş olduğu puanların ortalamaları alınarak beş duyu organına yönelik değerlendirme gerçekleştirilmiştir. Ortalamalar grafik yardımıyla açıklanmıştır. Araştırma sonuçlarına göre tat alma duyusunda en yüksek puanı Chemex, koku duyusunda en yüksek puanı Pour over, görme ve duyma duyusunda en yüksek puanı Syphon ve dokunma duyusunda ise en yüksek puanı French press almıştır.
Olfactory disorders in individuals are common. In general, 15% to 22% of the general population are estimated to have low olfactory function, and their prevalence rate has increased during the coronavirus disease 2019 (COVID-19) pandemic, raising global awareness as to how olfactory disorders can affect our quality of life. Notably, the most frequent issues reported by individuals with olfactory disorders are observed in food-related experiences. Because previous studies have advanced conflicting results in this regard, this review deals with current perspectives on the impacts of olfactory disorders on food perception, food enjoyment, food-evoked emotions, and dietary patterns. The strategies suggested in this review will provide a better understanding of how to improve eating-related quality of life among individuals with olfactory disorders.
Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.
A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw‐like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum‐like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea.
Practical application
The development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products; and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries.
Very hot (> 65 °C) beverages such as espresso were evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using ISO 4120:2004 triangle test methodology, brewing temperatures of 80°C vs. 128°C and 80° vs. 93°C were compared. From the tested levels, espresso brewed at the lowest temperature had the highest acceptance. However, most tasters were unable to distinguish between 80°C and 93°C. The results of these pilot experiments proof the possibility to decrease the health hazard of very hot beverages by lower brewing temperatures.
The sensory properties of coffee are impacted by various factors such as coffee origin, degree of roasting and methods of consumption. This study analyzed impact of consumption temperature on 36 flavor attributes of hot brewed coffee by descriptive sensory analysis. Different coffee samples (2 Arabica, 1 Robusta, and 1 Blended Arabica and Robusta) were consumed at 50 °C, 60 °C and 70 °C. Data were assessed using an Analysis of Variance, mixed effect model with least square means and significance level of α = 0.05. Results showed significant interactions of consumption temperature and coffee samples for attributes such as coffee identity, fidelity, and blendedness. The consumption temperature played a major impact on perceived flavor attributes of coffee and influenced Arabica, Blended and Robusta coffee differently. Coffee identity and fidelity significantly increased with an increase in all temperatures, but most attributes showed significantly higher intensity only for samples consumed at 70 °C regardless of insignificant differences at 60 °C and 50 °C.
Coffee and green tea are popular beverages consumed at both hot and cold temperatures. When people consume hot beverages concurrently with other activities, they may experience at different temperatures over the period of consumption. However, there has been limited research investigating the effects of product temperatures on emotional responses and sensory attributes of beverages. This study aimed to determine whether emotional responses to, and sensory attributes of, brewed coffee and green tea vary as a function of sample temperature. Using a check-all-that-apply (CATA) method, 157 participants (79 for coffee and 78 for green tea) were asked to evaluate either coffee or green tea samples served at cold (5°C), ambient (25°C), and hot (65°C) temperatures with respect to emotional responses and sensory attributes. The results showed that sample temperature could have significant influences on emotional responses to, and sensory attributes of, coffee and green tea samples. More specifically, 6 and 18 sensory attributes of coffee and green tea samples, respectively, significantly differed with sample temperature. Beverage samples evaluated at 65°C were characterized, regardless of activation/arousal level, by positive emotional responses terms and favorable sensory attributes. While beverages evaluated at 25°C were associated more with negative emotional responses with low activation/arousal, those evaluated at 5°C were more frequently characterized as having negative emotional responses with high activation/arousal. Sensory and emotional drivers of liking for both coffee and green tea differed both with sample temperature and gender. While both emotional responses and sensory attributes were identified as drivers of liking among females, only emotional responses were identified as drivers of liking among males. In conclusion, this study provides empirical evidence that both emotional responses to, and sensory attributes of, coffee and green tea beverages can vary with sample temperatures. To provide a better understanding of product characteristics, emotional responses to, and sensory attributes of, coffee or green tea beverages should be tested over a wider range of product temperatures.
Sensory panels were trained to identify specific concentrations of sucrose, sodium chloride and citric acid as an intensity level value of 6 on a 15-point scale for flavors of sweet, salty and sour, respectively. Trained panels were exposed to a single concentration of each taste singly, in combinations of 2 and all three at 3 temperatures (3°C, 23°C, 60°C) using concentrations previously identified at an intensity level of 6. Panelists determined the perceived intensity of each taste at each temperature in the single and combined treatments. Sweetness was perceived as more intense at 60°C than 23°C and 3°C when tasted alone but not when in combination with other tastes (salty and sour). Salty perceived intensity was not affected by serving temperature while sourness was perceived as more intense at 23°C compared to 3°C and 60°C. In general, perceived sweetness was less suppressed when combined with other tastes than salty and sour.
Sensory profiles of 13 coffee samples from the H uila R egion, C olombia were evaluated using two different sensory panels: a highly trained descriptive sensory panel and a group of Q ‐certified coffee cuppers. The trained panel consisted of six descriptive panelists who developed a lexicon to evaluate and then test the coffee samples. Four “cuppers” scored the same samples based on the S pecialty C offee A ssociation of A merica “cupping protocol.” In addition, cuppers generated tasting notes to characterize the different coffee samples. Data indicated little overlap between the two methods and a low relationship between the two different sets of terms. Moreover, tasting notes by cuppers indicate lack of agreement on the terms used to describe samples, with only four terms used by more than two assessors to describe a single coffee product out of a total of 59 terms used by the cuppers. The results indicate that the cupping method and sensory descriptive methods provide different information that cannot be used as an alternative to each other when describing coffee products. Instead, the results suggest that the two types of data may be used synergistically to evaluate the quality and the sensory properties to better characterize coffee samples.
Practical Applications
This research shows that “expert” coffee cupper data and trained sensory panel data cannot be used interchangeably. Thus, for research purposes sensory panel information is necessary for tracking changes in sensory properties.
Three hundred consumers were required to mix a hot and a cooler coffee together until it was at a desired temperature for drinking. They added creamer and sweetener to taste. In a 2nd experiment, 108 consumers performed the same experiment with black coffee only, but repeated it using different coffee strengths. In all experiments, the chosen mean preferred temperature for drinking was around 60 °C (140 °F). Black coffee drinkers chose a slightly higher mean temperature than drinkers with added creamer, and they also chose a slightly lower mean temperature when the flavor was stronger. In all cases, consumers tended to choose, on average, temperatures for drinking coffee that were above the oral pain threshold and the burn damage threshold.
Although sensory perception and hedonic response are affected by the sample temperature, only the serving temperature of the
sample has been considered in most sensory studies. Because the time necessary to complete the sensory evaluation is not limited,
different panelists take different lengths of time to complete the evaluation. Thus, this time gap between the panelists could
result in differences in sensory perception. Therefore, we developed a modified descriptive analysis, “time scanning descriptive
analysis” (TSDA) to control the discrepancy of perception caused by differences in sample temperatures between the panelists.
This method employed a time limit for the evaluation of each sensory attribute, thereby controlling the temperature of the
sample when it was evaluated by each panelist. To test the effectiveness of TSDA, nine panelists used the method to evaluate
a total of 20 sensory attributes of 12 brewed coffees (six non-blended and six blended types) within a temperature range from
70 to 60°C. Most of the attributes (18 of 20) differed significantly among the coffee samples, and this variation was explained
by the four principal components (87.27%). Our findings demonstrated that TSDA was an effective alternative method of the
descriptive analysis for hot foods. Although other distinct points of TSDA are discussed herein, further study is necessary
to compare TSDA with conventional descriptive analyses.
Robusta coffee beans with a different initial moisture of 5, 7.5 and 10% were convectively roasted at 230°C, microwaved at 700W, and roasted by the coupled convective-microwave method. Sensory attributes of brews prepared from these coffee samples were evaluated. Final temperature of microwaved coffee beans was lower than that of the beans processed by the two other methods, which resulted in a higher content of volatile aroma compounds and a lesser degree of charring of their surface. Lower initial humidity of coffee beans shortened the time of roasting. However, the aroma developed upon roasting of the moistest beans was the most intense and pleasant. Modification of roasting conditions increased shifting of the overall acceptability of coffee infusions by 2 points in a 10-point hedonic scale, which implies that, if roasting conditions are adequate to the type of coffee, its sensory characteristics can be improved. Thus, optimization of roasting parameters can increase the share of robusta in well-accepted commercial coffee blends, a convenient fact because of the significant difference in price between the latter and arabica coffee.
Temperatures of most hot or cold meal items change over the period of consumption, possibly influencing sensory perception of those items. Unlike temporal variations in sensory attributes, product temperature-induced variations have not received much attention. Using a Check-All-That-Apply (CATA) method, this study aimed to characterize variations in sensory attributes over a wide range of temperatures at which hot or cold foods and beverages may be consumed. Cooked milled rice, typically consumed at temperatures between 70 and 30 °C in many rice-eating countries, was used as a target sample in this study. Two brands of long-grain milled rice were cooked and randomly presented at 70, 60, 50, 40, and 30 °C. Thirty-five CATA terms for cooked milled rice were generated. Eighty-eight untrained panelists were asked to quickly select all the CATA terms that they considered appropriate to characterize sensory attributes of cooked rice samples presented at each temperature. Proportions of selection by panelists for 13 attributes significantly differed among the five temperature conditions. “Product temperature-dependent sensory-attribute variations” differed with two brands of milled rice grains. Such variations in sensory attributes, resulted from both product temperature and rice brand, were more pronounced among panelists who more frequently consumed rice. In conclusion, the CATA method can be useful for characterizing “product temperature-dependent sensory attribute variations” in cooked milled-rice samples. Further study is needed to examine whether the CATA method is also effective in capturing “product temperature-dependent sensory-attribute variations” in other hot or cold foods and beverages.
Taste stimuli have a temperature that can stimulate thermosensitive neural machinery in the mouth during gustatory experience. Although taste and oral temperature are sometimes discussed as different oral sensory modalities, there is a body of literature that demonstrates temperature is an important component and modulator of the intensity of gustatory neural and perceptual responses. Available data indicate that the influence of temperature on taste, herein referred to as "thermogustation", can vary across taste qualities, can also vary among stimuli presumed to share a common taste quality, and is conditioned on taste stimulus concentration, with neuronal and psychophysical data revealing larger modulatory effects of temperature on gustatory responding to weakened taste solutions compared to concentrated. What is more, thermogustation is evidenced to involve interplay between mouth and stimulus temperature. Given these and other dependencies, identifying principles by which thermal input affects gustatory information flow in the nervous system may be important for ultimately unravelling the organization of neural circuits for taste and defining their involvement with multisensory processing related to flavor. Yet thermal effects are relatively understudied in gustatory neuroscience. Major gaps in our understanding of the mechanisms and consequences of thermogustation include delineating supporting receptors, the potential involvement of oral thermal and somatosensory trigeminal neurons in thermo-gustatory interactions, and the broader operational roles of temperature in gustatory processing. This review will discuss these and other issues in the context of the literature relevant to understanding thermogustation.
Sensory profiling techniques, such as Quantitative Descriptive Analysis (QDA®), and Time-intensity (TI) are traditional tools for sensory evaluation dedicated to the scaling of perceived intensities of sensory attributes of a product by trained panelists. Sensory profiling techniques provide a static evaluation of several attributes in the same tasting, whereas TI focuses on a single attribute through tasting but provides the evolution of its intensity across time. Temporal Dominance of Sensations (TDS) fills the gap between these two techniques by offering a way to assess simultaneously several attributes dynamically over time. The breakthrough idea of TDS was to no longer score intensities, but to elicit “dominances”. Since eliciting dominances is far simpler than scoring intensities, the TDS task is feasible for untrained consumers. Consequently, it was recently proposed to pair TDS with liking, wanting and/or satiation evaluated quantitatively and dynamically during the intake of a full portion of a food, beverage or combination of the two. The temporal dominance elicitation concept has also been recently transposed from sensations to emotions. The success of TDS has opened the door to recent proposals of alternative techniques, such as Temporal Check-All-That-Apply (TCATA). TDS has truly rejuvenated research in temporal sensory evaluation to the benefit of food and beverage industries, which are currently using it extensively.
The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31°C to 62 °C. Coffee samples were analysed by dynamic headspace sampling gas chromatography–mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van’t Hoff principle and was exuberated at temperatures above 40°C. Aliphatic ketones, alkylpyrazines, some furans and pyridines increased most notably at temperatures at ⩾50 °C. The changes in volatile release profiles could explain some of the sensory differences observed. The flavour notes of ‘sour’, ‘tobacco’ and ‘sweet’ were mostly associated with the coffees served at 31 °C to 44 °C, whereas coffees served between 50 °C and 62 °C exhibited stronger ‘overall intensity’, ‘roasted’ flavour and ‘bitter’ notes.
Sensory acceptance testing was used to determine whether the serving temperature of black filter coffee had an effect on the hedonic sensory quality of the imbibed product using naïve assessors (n = 25) analysed in duplicate. Additionally, descriptive sensory evaluation was used to assess coffee aroma, flavour and aftertaste attributes at different temperatures using a total of fourteen attributes. Prior to consumption, exothermic spectral analysis was assessed using a thermal imaging camera on each cup of coffee to ensure that the correct drinking temperature was recorded prior to being consumed by assessors. anova Partial Least-Squares Regression (APLSR) was used to analyse experimental data accumulated. This study established that various sensory attributes of coffee are affected by the temperature coffee is imbibed at. Coffee served at 31.0 °C was negatively correlated (P < 0.05) to hedonic attributes. In contrast, coffees served at the higher temperatures of 70.8 °C and 74.4 °C were positively (P < 0.05) correlated to hedonic attributes.
Many products are sold that will be prepared by consumers in ways that suit their particular needs. For example, coffee may be prepared in a variety of different ways depending on the occasion and the purpose, even when sensory testing is conducted. This study identified how the sensory properties of a preparation method used in a controlled sensory study or a quality grading system compared to those used with consumer preparation methods for three different high quality coffees. Colombian coffees prepared using a consumer drip coffee maker, a home or food service automated espresso machine, a coffee grader “cupping” method and a filtered infusion method were tested by trained panelists. The cupping method produced a higher intensity for the “roasted” flavor attribute across all samples. This method also tended to produce higher scores for burnt and acrid than other brewing methods. Flavor and aroma attributes both varied with preparation methods, but not necessarily in the same ways. Surprisingly, the drip brewing method showed the most differences in the three coffee samples for aroma, flavor and aftertaste attributes, but other methods may be appropriate depending on the objectives.
Practical Applications
Results suggest that differences in the intensity of flavor and mouthfeel attributes of coffee samples depend on the brewing method used to prepare them. Thus, using only one method when conducting sensory or quality testing can be a limiting component in the information gathered in a sensory study, in this case, coffee. The brewing method is a critical factor to consider in future coffee studies with the best method used depending on the objectives of each researcher and the ultimate goal of each study.
For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee flavor is extremely complex and arises from numerous chemical, biological and physical influences of cultivar, coffee cherry maturity, geographical growing location, production, processing, roasting and cup preparation. Not surprisingly there is a large volume of research published detailing the volatile and non-volatile compounds in coffee and that are likely to be playing a role in coffee flavor. Further, there is much published on the sensory properties of coffee. Nevertheless, the link between flavor components and the sensory properties expressed in the complex matrix of coffee is yet to be fully understood. This paper provides an overview of the chemical components that are thought to be involved in the flavor and sensory quality of Arabica coffee.
Convention dictates that red wines should be served around room temperature and white wines should be served chilled. The objective of this study was to determine the sensory impact of white wine serving temperature (4, 10 and 18C) and red wine serving temperature (14, 18 and 23C) on wine sensory attributes. A trained panel evaluated a series of adjusted model wines served at different serving temperatures. The control white wine was adjusted to enhance sweetness and acidity, while the control red wine was adjusted to enhance bitterness and astringency. For both wines, the adjusted wine was rated significantly higher on the enhanced sensory attribute compared with the unaltered control. In white wine, serving temperature significantly affected perceived aroma, with sweetness and acidity intensities impacted by the interaction between the panelist and temperature ( P ≤ 0.05). In red wine, serving temperature significantly affected aroma intensity. These results indicate that the sensory attributes of white wines may be more influenced by serving temperature than red wines.
PRACTICAL APPLICATIONS
The temperature at which wine is served is thought to affect the intensity of the different sensory attributes in wine. Depending on whether the wine is white or red, different taste and mouthfeel attributes are of interest. In white wine, the typically cooler serving temperature is thought to suppress sweetness while enhancing acidity. Serving red wine close to room temperature is thought to enhance wine aroma while diminishing perceived bitterness and astringency typically associated with red wine. While these relationships have been suggested, there is little scientific published research describing the effect of serving temperature on the perception of different wine attributes. With increased understanding of the relationship between temperature and sensory properties, recommendations for serving temperature ranges could possibly be built. The objective of this study was the examination of the sensory impact of white wine serving temperature (4, 10 and 18C) and red wine serving temperature (14, 18 and 23C) on salient wine sensory attributes.
The hospitality and food science literatures specify brewing and holding temperatures for hot beverages such as coffee, while the medical literature states that those very beverage temperatures will cause scalds and harm. These two specifications are at odds with one another, and recommend different approaches to serving and handling hot beverages. Considering the disparate standards it is interesting to note that no one has reported asking consumers of hot beverages at which temperature they prefer to consume their hot beverages. This pilot study is a first step in determining the consumer preferred hot beverage temperature. The research intent is to see if a temperature, or temperature range, can be established at which consumers drink a hot beverage, in this case coffee. The research is particularly relevant given recent litigation relative to spills and burns at foodservice operations, and subsequent changes in holding temperatures at some quick service restaurant chains. The findings suggest that the standard brewing and holding temperatures are too high for consumption, while the temperature identified as the medical literature threshold for burns is too low for consumption. ©
In Experiment 1 the consumer acceptability of water, four fruit-flavored beverages and tea was examined at five serving temperatures (38°, 52°, 74°, 97° and 120°F). Results showed significant main effects of beverage and temperature on acceptability ratings and a significant beverage × temperature interaction. Pure water, which was moderately acceptable at low serving temperatures, was the most unacceptable of all samples at high temperatures. In Experiment 2 the acceptability of three beverages and ten solid foods was examined at five serving temperatures (40°, 55°, 70°, 100° and 135°F). Results showed that the acceptability of each food item was greatest in the temperature range at which the food is normally served; except for foods normally served at ambient temperatures. The importance of temperature/acceptability functions for food and beverage selection under conditions where heating and/or cooling is not feasible, and the relationship of the present data to data on temperature/intensity functions in taste were discussed.
The performance of descriptive panels is typically determined by post-hoc data analysis. Poor panel performance is measured after the fact and often arrives too late to help the panel leader during training sessions. The feedback calibration method (FCM) optimizes proficiency by ensuring efficient panel training. A previously trained panel (Panel T) and an untrained panel (Panel U) developed and refined their own training targets using FCM before evaluating 20 white wines in triplicate. Permutation tests of the RV coefficient were used to compare the panels in terms of the underlying sensory space. The results of the panels were similar, and both Panel T and U were superior to a proficient conventionally trained red wine panel (Panel D). Panel U performed similarly to Panel T on proportion of attributes discriminated and disagreement using a two-way mixed-model analysis of variance (ANOVA) and on multivariate discrimination evaluated by a MANOVA with the same mixed model. Evaluation means for product ∗ attribute fell within the training range targets in 59% of the cases for Panel T and 69% for Panel U, providing an indication of the panels’ abilities to hit the training targets. Panel U was shown to be proficient in discriminating a full range of wine attributes (p = 0.05) after only nine formal training sessions (22.5 h), a reduction in training time of 49%.
Human taste thresholds for NaCl, HCl, Dulcin and QSO4 were determined at 17, 22, 27, 32, 37, and 42°C using the psychophysical method of forced choice. The thresholds for all four compounds were lowest between 22° and 32° and rose above and below this temperature range. The results favored a physical-chemical basis for the transduction process over an enzymatic explanation. The effect of temperature on the intensity of suprathreshold solutions of QHCl was tested by varying the adapting and stimulus temperatures of solutions presented to one side of the tongue in a matching procedure with a standard on the other side. The temperature effect was found to be independent of the adapting temperature and the standard concentration, and to depend only on the stimulus temperature.
Two experiments were performed (i) to measure the effect of cooling on the perceived intensity of taste, and (ii) to determine
whether the temperature of the tongue or the temperature of the solution was primarily responsible for the changes in perceived
intensity that were observed. The first experiment revealed that cooling both the tongue and the taste solutions from 36 to
either 28 or 20°C produced measurable reductions in the perceived intensity of the sweetness of sucrose and the bitterness
of caffeine. The saltiness of NaCl and the sourness of citric acid were unaffected by cooling. The second experiment demonstrated
that the temperature of the tongue was the critical factor for producing the effects on sweetness and bitterness. The latter
finding implies that some of the inconsistencies in the literature on taste–temperature interactions might have been avoided
if the temperature of the tongue had been routinely controlled. In addition, the importance of lingual temperature suggests
that thermal effects on taste intensity may often be due to changes in the sensitivity of the gustatory transduction process
rather than to changes in the molecular properties of the taste solutions.
The dependence of taste intensity upon both molar concentration and solution temperature was investigated by the method of magnitude estimation. For each of the four taste substances (glucose, NaCl, citric acid, quinine sulfate) 4–5 concentrations of solution were evaluated at each of six temperatures (25–50°C). Power functions of the form T = kCn related subjective intensity to molarity at a fixed solution temperature. The exponent n for all tastes but citric acid was unaffected by temperature, suggesting that the growth rate of intensity with concentrations is unaffected within a 25° change. The intercept k varied with temperature for glucose, and was linearly related to temperature for NaCl.
The sweetness of sucrose depends on the temperature as well as the concentration of a solution. The main effect is that relatively low concentrations gain sweetness as temperature increases. This effect diminishes with progressively higher concentration and finally becomes negligible at about 0.5 M. At this concentration the various functions that relate perceived sweetness to concentration for various temperatures converge. The mechanism of the taste-temperature interaction is speculative, but the interaction is large enough to be of practical interest in the perception of common foods and beverages as well as a variable to be strictly controlled in taste experiments. An examination of method of tasting showed that swallowing stimuli did not substantially increase perceived sweetness.
Hot beverages such as tea, hot chocolate, and coffee are frequently served at temperatures between 160 degrees F (71.1 degrees C) and 185 degrees F (85 degrees C). Brief exposures to liquids in this temperature range can cause significant scald burns. However, hot beverages must be served at a temperature that is high enough to provide a satisfactory sensation to the consumer. This paper presents an analysis to quantify hot beverage temperatures that balance limiting the potential scald burn hazard and maintaining an acceptable perception of adequate product warmth. A figure of merit that can be optimized is defined that quantifies and combines both the above effects as a function of the beverage temperature. An established mathematical model for simulating burns as a function of applied surface temperature and time of exposure is used to quantify the extent of thermal injury. Recent data from the literature defines the consumer preferred drinking temperature of coffee. A metric accommodates the thermal effects of both scald hazard and product taste to identify an optimal recommended serving temperature. The burn model shows the standard exponential dependence of injury level on temperature. The preferred drinking temperature of coffee is specified in the literature as 140+/-15 degrees F (60+/-8.3 degrees C) for a population of 300 subjects. A linear (with respect to temperature) figure of merit merged the two effects to identify an optimal drinking temperature of approximately 136 degrees F (57.8 degrees C). The analysis points to a reduction in the presently recommended serving temperature of coffee to achieve the combined result of reducing the scald burn hazard and improving customer satisfaction.
At what temperatures do consumers like to drink coffee?: Mixing methods
- H S Lee
- M Mahony
Lee, H. S., & O'Mahony, M. (2002). At what temperatures do consumers like to drink coffee?:
Mixing methods. Journal of Food Science, 67, 2774-2777.
SCAA Standard [Internet document]
- SCAA