{"title":"The Impact of Usage Method and Coffee Variety on Consumer Preferences of Coffee Creamers","authors":"Dominic Rovai, Kumpol Homwongpanich, Megan Watson, MaryAnne Drake","doi":"10.1111/joss.70019","DOIUrl":null,"url":null,"abstract":"<p>Consumer evaluation of coffee creamers necessitates evaluation in a cup of coffee. Two phases of research were used to determine if method of serving creamer or coffee variety impacted the acceptance of four creamers. In Phase I, consumers evaluated creamers in medium roast coffee using one of three methods: (1) Fixed amount (<i>n</i> = 127), (2) free pour (<i>n</i> = 120), and (3) warm-up (<i>n</i> = 122). In Phase II, the serving method was constant (fixed amount), but consumers (<i>n</i> = 134) evaluated creamers in two coffees (light and dark roast). Data were analyzed using univariate and multivariate statistics. No significant interactions (<i>p</i> > 0.05) were observed for overall liking (key metric) for either creamer × method (Phase I) or creamer × coffee (Phase II). Thus, the choice of serving method will not impact creamer preference. Further, the choice of coffee roast will not impact creamer preference, but creamers served in light roast coffee had higher liking scores than creamers served in dark roast coffee.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6000,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70019","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.70019","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Consumer evaluation of coffee creamers necessitates evaluation in a cup of coffee. Two phases of research were used to determine if method of serving creamer or coffee variety impacted the acceptance of four creamers. In Phase I, consumers evaluated creamers in medium roast coffee using one of three methods: (1) Fixed amount (n = 127), (2) free pour (n = 120), and (3) warm-up (n = 122). In Phase II, the serving method was constant (fixed amount), but consumers (n = 134) evaluated creamers in two coffees (light and dark roast). Data were analyzed using univariate and multivariate statistics. No significant interactions (p > 0.05) were observed for overall liking (key metric) for either creamer × method (Phase I) or creamer × coffee (Phase II). Thus, the choice of serving method will not impact creamer preference. Further, the choice of coffee roast will not impact creamer preference, but creamers served in light roast coffee had higher liking scores than creamers served in dark roast coffee.
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.
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