Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Sensory Characteristics of Diluted Espresso(Americano) in Relation to Dilution Rates

에스프레소 희석 커피(아메리카노)의 희석 배수에 따른 관능적 특성

  • Lee, Seung-Yeon (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Park, Mi-Hyun (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Seo, Han-Seok (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
  • 이승연 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소) ;
  • 박미현 (서울대학교 식품영양학과.생활과학연구소) ;
  • 서한석 (서울대학교 식품영양학과.생활과학연구소)
  • Published : 2007.12.31
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Abstract

The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelist,; and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umami, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-, 9-, and 11-times dilution rates. In particular, the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sugar content, and total solid content to those of the commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.

Keywords

References

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