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Physicochemical and sensory characteristics of commercial RTD cold brew coffees

RTD (Ready-to-drink) 콜드브루커피의 이화학 및 감각특성 분석

  • Song, Young-Ju (Department of Culinary and Food Service Management, Sejong University) ;
  • Hwang, Hyun-Ju (Culinary Arts, Woosong College) ;
  • Lee, Seung-Joo (Department of Culinary and Food Service Management, Sejong University)
  • 송영주 (세종대학교 조리외식경영학과) ;
  • 황현주 (우송정보대학 외식조리과) ;
  • 이승주 (세종대학교 조리외식경영학과)
  • Received : 2018.11.02
  • Accepted : 2019.01.09
  • Published : 2019.02.28

Abstract

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

Keywords

descriptive analysis;RTD;cold brew coffee;physicochemical characteristics;sensory analysis

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Fig. 1. Principal component analysis (PCA) loadings for (a) sensory attributes and (b) eight commercial cold brew coffee samples.

Table 1. Materials and their ingredients of eight commercial coldbrew coffees

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Table 2. Sensory code, attributes, definitions, and physical standards of cold brew coffee samples

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Table 5. Matrix of correlations between sensory attributes and physicochemical parameters in eight commercial cold brew coffeesamples

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Table 3. Mean sensory attribute intensity ratings for eight commercial cold brew coffee samples determined by descriptive analysis from a panel of nine judges over duplicate replications

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Table 4. Physicochemical characteristics of eight commercial cold brew coffee samples

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Acknowledgement

Supported by : 국가식품클러스터 지원센터

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