Impact of consumption temperature on sensory properties of hot brewed coffee

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2019-01-01 DOI:10.1016/j.foodres.2018.08.014

J. Adhikari, E. Chambers IV, K. Koppel

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引用次数: 33

Abstract

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.

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饮用温度对热冲咖啡感官特性的影响

咖啡的感官特性受到各种因素的影响，如咖啡的产地、烘焙程度和食用方法。本研究采用描述性感官分析法，分析了消费温度对热冲咖啡36种风味属性的影响。不同的咖啡样品(2个阿拉比卡，1个罗布斯塔，1个混合阿拉比卡和罗布斯塔)在50 °C, 60 °C和70 °C下饮用。采用方差分析、最小二乘法混合效应模型，显著性水平为α = 0.05。结果显示，消费温度和咖啡样品对咖啡特性、保真度和混合度等属性有显著的相互作用。消费温度对咖啡的感知风味属性有主要影响，对阿拉比卡咖啡、混合咖啡和罗布斯塔咖啡的影响不同。咖啡的识别度和保真度随着所有温度的升高而显著增加，但大多数属性仅在70 °C时显示出显著更高的强度，而在60 °C和50 °C时差异不显著。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.