Abstract
Coffee and green tea are popular beverages consumed at both hot and cold temperatures. When people consume hot beverages concurrently with other activities, they may experience at different temperatures over the period of consumption. However, there has been limited research investigating the effects of product temperatures on emotional responses and sensory attributes of beverages. This study aimed to determine whether emotional responses to, and sensory attributes of, brewed coffee and green tea vary as a function of sample temperature. Using a check-all-that-apply (CATA) method, 157 participants (79 for coffee and 78 for green tea) were asked to evaluate either coffee or green tea samples served at cold (5°C), ambient (25°C), and hot (65°C) temperatures with respect to emotional responses and sensory attributes. The results showed that sample temperature could have significant influences on emotional responses to, and sensory attributes of, coffee and green tea samples. More specifically, 6 and 18 sensory attributes of coffee and green tea samples, respectively, significantly differed with sample temperature. Beverage samples evaluated at 65°C were characterized, regardless of activation/arousal level, by positive emotional responses terms and favorable sensory attributes. While beverages evaluated at 25°C were associated more with negative emotional responses with low activation/arousal, those evaluated at 5°C were more frequently characterized as having negative emotional responses with high activation/arousal. Sensory and emotional drivers of liking for both coffee and green tea differed both with sample temperature and gender. While both emotional responses and sensory attributes were identified as drivers of liking among females, only emotional responses were identified as drivers of liking among males. In conclusion, this study provides empirical evidence that both emotional responses to, and sensory attributes of, coffee and green tea beverages can vary with sample temperatures. To provide a better understanding of product characteristics, emotional responses to, and sensory attributes of, coffee or green tea beverages should be tested over a wider range of product temperatures.
Highlights
Serving temperatures have been found to influence perceived intensities in basic taste solutions (Moskowitz, 1973; Bartoshuk et al, 1982; Lipscomb et al, 2016)
Q-test revealed that 19 emotion terms of green tea samples significantly differed as a function of sample temperature: “active,” “adventurous,” “affectionate,” “bored,” “calm,” “darling,” “disgusted,” “energetic,” “good,” “joyful,” “loving,” “nostalgic,” “peaceful,” “pleasant,” “polite,” “satisfied,” “secure,” “warm,” and “wild.” In addition, Table 4 is a contingency table that shows the proportions of selection for individual sensory terms of green tea samples evaluated at the three temperatures
Mouthfeel,” and “yellow color” attributes were identified as negative drivers of liking for green tea samples evaluated at different temperatures (Figure 5A)
Summary
Serving temperatures have been found to influence perceived intensities in basic taste solutions (Moskowitz, 1973; Bartoshuk et al, 1982; Lipscomb et al, 2016). This study aimed to determine whether and how temperatures of product samples affect emotional responses to, and sensory attributes of, brewed coffee and green tea beverages consumed at different temperatures: hot (65◦C), ambient (25◦C), and cold (5◦C) temperatures. Four research propositions were tested in this study It was to be determined whether specific sensory attributes of coffee or green tea samples would be more detectable or dominant at hot, ambient, or cold temperatures (Research proposition 1), based on previous research regarding the effects of serving temperatures on intensities of sensory attributes in basic taste solutions, foods, and beverages (Moskowitz, 1973; Zellner et al, 1988; Ross and Weller, 2008; Kim et al, 2015; Lipscomb et al, 2016; Stokes et al, 2016; Steen et al, 2017). STUDY 1: EFFECTS OF SAMPLE TEMPERATURES ON EMOTIONAL RESPONSES TO, AND SENSORY ATTRIBUTES OF, COFFEE BEVERAGE
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