Effect of different materials of filter holder on sensory profile of coffee beverages

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-05-31 DOI:10.1111/joss.12929

Wallysson Wagner Vilela Santos, Kellyson Leandro Barbosa Lima, Rodrigo Mendonça de Lucena, Luciana Leite Andrade Lima de Arruda, Rodrigo Lira de Oliveira, Marcelo Edvan dos Santos Silva, Suzana Pedroza da Silva

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引用次数: 0

Abstract

Coffee beverages are renowned for their complex chemical composition and sensory attributes. The Koar® filter holder, developed in Brazil, is an extraction method which utilizes percolation and is available in acrylic, stainless steel, ceramic, and porcelain variations. Thus, this study aimed to investigate how the manufacturing materials of Koar® filter holders impact the sensory profile of coffee beverages, as perceived by consumers. A group of 100 consumers were used, and the methods of check all that apply (CATA), and acceptance testing were applied. The results revealed significant variations in eight sensory attributes assessed by consumers. The beverages prepared with ceramic and porcelain filter holders exhibited similar sensory profiles, contrasting with those produced using acrylic and stainless steel. These sensory findings emphasize the impact of the Koar® filter holder material on the coffee beverage's sensory attributes and underscore the importance of understanding the specific perceptions and needs of the target audience.

Practical applications

Considering the importance of the studies with consumers, this research presents findings that are very important for industries in the equipment production segment for the coffee beverage extraction process. Based on the results presented in this study, industries can develop products with specific materials that can enhance the sensorial attributes of the coffee beverage according to consumer preference.

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不同材质的滤杯对咖啡饮料感官的影响

咖啡饮料因其复杂的化学成分和感官特性而闻名于世。巴西开发的 Koar® 滤杯是一种利用渗滤技术的萃取方法，有亚克力、不锈钢、陶瓷和瓷器等不同材质可供选择。因此，本研究旨在调查 Koar® 滤杯的制造材料如何影响消费者对咖啡饮料的感官体验。研究对象为 100 名消费者，采用了 "全部适用"（CATA）和验收测试的方法。结果显示，消费者评估的八种感官属性存在明显差异。使用陶瓷和瓷质滤器架制作的饮料表现出相似的感官特征，与使用丙烯酸和不锈钢制作的饮料形成鲜明对比。这些感官结论强调了 Koar® 滤嘴座材料对咖啡饮料感官属性的影响，并强调了了解目标受众的具体感知和需求的重要性。实际应用考虑到对消费者研究的重要性，本研究提出的结果对咖啡饮料萃取工艺设备生产领域的行业非常重要。根据本研究的结果，各行业可以根据消费者的偏好，开发使用特定材料的产品，以增强咖啡饮料的感官属性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.