High consumption increases sensitivity to after-flavor of canned coffee beverages

Abstract

BackgroundConsumers’ dietary habits affect perception of flavor attributes of common foods. One such flavor attribute is after-taste, but the definition of this term in the context of flavor perception is not consistent among studies. To address this issue, we refer collectively to the complex sensation perceived after swallowing or spitting out foods as “after-flavor”, and considered each flavor attribute (for example, bitterness and retronasal aroma) as a component of after-flavor. In this study, we examined how consumption of canned coffee beverages in daily life affects sensitivity to the after-flavor of these beverages. We performed time–intensity evaluation of bitterness and retronasal aroma after participants swallowed three different canned coffee beverages. We classified participants into two groups based on their consumption of canned coffee beverages in daily life: the relatively high-consumption group, who consumed at least one canned coffee beverages per week, and the relatively low-consumption group, who consumed less than one canned coffee beverages per week. We compared the time courses of perceived intensity of bitterness and retronasal aroma between these two groups. ResultsTime courses of perceived intensity of bitterness in two of the canned coffee beverages, and retronasal aroma in all three canned coffee beverages were significantly higher in the relatively high-consumption group. ConclusionsFamiliarization with canned coffee beverages due to increased consumption in daily life might significantly promote sensitivity to the after-flavor of such beverages.