Influences of Product Temperature on Emotional Responses to, and Sensory Attributes of, Coffee and Green Tea Beverages

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.

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

“…Coffees served at higher temperature were reportedly perceived as more roasty and bitter than those served at lower temperatures, while most other attributes decreased in perceived intensity at higher serving temperatures 29,30 . Lower temperature coffee samples are also generally rated less favourably by untrained consumers 31,32 . Ultimately, temperature is believed to be highly relevant to coffee in terms of extraction, but to date no direct comparison of the effect of brew temperature at equivalent TDS and PE has been made and evaluated at controlled serving temperature.…”

Advanced Classification of Coffee Beans with Fatty Acids Profiling to Block Information Loss

“…Various classification techniques are widely used in the identification of cultivars or species, as well as in the standardization and the grading of products for commercial and agricultural production [1][2][3]. Classification is also a kernel process for accurate decision-making after measurements in observation, survey, clinical diagnosis, and industrial quality management [4][5][6][7].…”

Cross-Modal Correspondences Between Temperature and Taste Attributes

“…For example, roundness and sweet taste are well matched because both have a positive valence relative to angularity and other tastes (Velasco et al, 2015). Previous studies imply that warm temperatures have a positive valence (Stokes et al, 2016;Pramudya and Seo, 2017). For example, coffee and green tea served at higher temperatures are evaluated positively (e.g., happy and satisfied), whereas beverages served at lower temperatures are evaluated negatively (e.g., disgusting and bitter) (Pramudya and Seo, 2017).…”

“…Previous studies imply that warm temperatures have a positive valence (Stokes et al, 2016;Pramudya and Seo, 2017). For example, coffee and green tea served at higher temperatures are evaluated positively (e.g., happy and satisfied), whereas beverages served at lower temperatures are evaluated negatively (e.g., disgusting and bitter) (Pramudya and Seo, 2017). In addition, experiences of physical warmth induce positive emotions and lead to greater intentions to buy products (Zwebner et al, 2014).…”

“…Temperature is an important characteristic of food and drink. Food-intrinsic temperatures (i.e., serving temperature) as well as food-extrinsic temperatures (e.g., physical or ambient room temperatures) influence judgment and behaviors ( McBurney et al, 1973 ; Moskowitz, 1973 ; Bartoshuk et al, 1982 ; Green and Frankmann, 1987 , 1988 ; Cruz and Green, 2000 ; Schiffman et al, 2000 ; Engelen et al, 2003 ; Mony et al, 2013 ; Kim et al, 2015 ; Stokes et al, 2016 ; Pramudya and Seo, 2017 , 2018 ). Food-intrinsic temperatures influence consumer acceptance ( Cardello and Maller, 1982 ; Lee and O’Mahony, 2002 ; Brown and Diller, 2008 ).…”