→ 한국식품과학회지2019 ; 51(1): 35-41
Physicochemical and sensory characteristics of commercial RTD cold brew coffees
RTD (Ready-to-drink) 콜드브루커피의 이화학 및 감각특성 분석
Young-Ju Song1, Hyun-Ju Hwang2, and Seung-Joo Lee1,*
1Department of Culinary and Food Service Management, Sejong University, 2Culinary Arts, Woosong College
세종대학교 조리외식경영학과, 2우송정보대학 외식조리과
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.
descriptive analysis, RTD, cold brew coffee, physicochemical characteristics, sensory analysis
한국식품과학회지 2019 Feb; 51(1): 35 - 41