Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

시판되는 RTD 콜드브루커피 8종에 대하여 3개의 외관, 9개의 향, 5개의 향미, 4개의 질감/입안감촉에 대한 묘사용어 총 21가지를 개발하였으며, 묘사분석을 실시하였다. 실제 콜드브루커피의 주요 특성으로 알려진 다양한 향미와 쓴맛 관련 향미 용어가 개발되어 향후 콜드브루커피의 감각검사에 주요 평가 용어로 활용이 가능할 것으로 여겨진다. 또한 색도, 탁도, 갈색도, pH, 총산도, 가용성 고형분과 총 폴리페놀함량, 클로로제닉산의 8가지 이화학특성을 분석하였다. 묘사분석 감각특성 항목과 커피의 중요 지표인 이화학 특성 간의 상관분석을 통해 총산도, 가용성 고형분이 주요 감각특성인 흙향, 잔존감 항목에 높은 양의 상관관계를 보임을 확인할 수 있었다. 반대로 총산도, 가용성 고형분이 단향, 고소한향, 구수한향, 구수한맛 감각특성에 높음 음의 상관관계를 나타냈다. 갈색도와 폴리페놀 함량은 흙향과 잔존감 감각특성에 높은 양의 상관관계를 나타냈다. 향후 이러한 이화학적 분석 항목은 콜드브루커피 제품개발 시 감각특성 분석과 더불어 주요 품질지표 항목으로 활용이 가능할 것으로 여겨진다.

Keywords

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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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