Abstract
The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers’ liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers’ segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.
Highlights
Coffee is one of the most popular beverages, which has various types and flavor
The Korean market for cold brew coffee is expanding, and the various types of ready-to-drink (RTD) and cold brew coffees are available in coffee shops
This study investigated the comprehensive sensory attributes derived from cold brew coffee and consumers’ perception using the CATA method
Summary
Coffee is one of the most popular beverages, which has various types and flavor. In Korea, coffee consumption per capita is increasing steadily every year and consumers’ needs are diversifying.the Korean market for cold brew coffee is expanding, and the various types of ready-to-drink (RTD) and cold brew coffees are available in coffee shops. Coffee is one of the most popular beverages, which has various types and flavor. Due to its complex flavor and characteristics, various studies on coffee have been conducted on instrumental analysis [1], functional properties [2], and sensory aspects [3,4]. The sensory attributes of coffee are influenced by many factors such as coffee species and varieties, roasting methods and temperature, extraction methods, packaging, and preparation [5,6]. Most sensory research studies for coffee focuses on hot brewed or espresso by a coffee maker. Much research has been conducted to identify volatile coffee compounds [7,8] and non-volatile compounds that contribute to aroma perception, astringency and bitter taste, respectively [9,10]
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