The effect of fat and coffee concentration on the consumer acceptance of iced‐coffee beverages

Mahmud, M M Chayan; Shellie, Robert A.; Mohebbi, Mohammadreza; Mahato, Dipendra Kumar; Keast, Russell

doi:10.1111/1750-3841.15932

Cited by 4 publications

(4 citation statements)

References 47 publications

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“…The coffee with the milk addition was associated with the sweet attribute (Figure 1A) and had the highest overall liking scores (Table 3). Sweetness increases consumers' liking of many food products [48,49], including coffee and coffee-flavoured dairy beverages [10,50,51]. All the sensory properties that detracted from consumer liking were associated with the PBAs (Figure 1A).…”

Section: Resultsmentioning

confidence: 99%

Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee

et al. 2021

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Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory perception of coffee with added dairy milk and added oat, soy, and almond PBAs. Consumers (n = 116) that frequently add milk to their coffee (n= 58) and consumers that usually use PBAs (n = 58) were recruited to participate in the study. They evaluated four different coffee samples with the addition of dairy milk as well as soy, almond, and oat PBAs. Overall, the consumers liking increased when they perceived sweetness in their coffee. The plant consumers (usually added PBAs to their coffee) liked the milk addition significantly less than the dairy consumers (usually added dairy to their coffee). In addition, the plant consumers were able to differentiate between the almond and soy PBAs, while the dairy consumers grouped them together. More studies need to be completed to investigate a wider range of PBAs, dairy products, and varieties of coffee.

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Section: Resultsmentioning

confidence: 99%

Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee

et al. 2021

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“…The factorial design feature of the experiment was used to estimate the two-way interaction effects of fat and coffee concentration on overall aroma-liking through linear mixed models. Margins and box plot were extracted to visualize the effects of fat and coffee interaction on aroma-liking (Mahmud et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

“…Li et al showed that liking of coffee-flavored dairy beverages increased with the increase of coffee-flavor intensity to a certain point, but further addition led to decreased liking (Li et al, 2014). Fat has a positive influence on food liking via changing mouthfeel and aroma release (Mahmud et al, 2021). The fat level in milk and lipophilicity (e.g., hydrophobicity) of aromaactive compounds affect aroma release (Frank et al, 2012;Plug & Haring, 1993).…”

Section: Introductionmentioning

confidence: 99%

Identifying aroma‐active compounds in coffee‐flavored dairy beverages

Mahmud

Keast

Mohebbi

et al. 2022

Journal of Food Science

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Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma-active compounds associated with consumer liking in formulated coffee-flavored dairy beverages. Nine coffee-flavored dairy beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fatmedium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Regular coffee consumers, (n = 231) used a nine-point hedonic scale to rate acceptance of aroma. Volatile compounds were extracted by head spacesolid phase micro-extraction (HS-SPME) and analyzed by gas chromatographymass spectrometry-olfactometry (GC-MS-O) using a modified frequency (MF) approach. Fifty-two aroma-active compounds were detected. Thirty-one aromaactive compounds were considered important compounds with MF-value ≥ 50%.The total number of aroma-active compounds and their intensity were affected because of fat and coffee concentration. Partial least squares regression (PLSR) was performed to determine the relationship between aroma-active compounds and liking. PLSR analysis identified three groups of compounds regarding liking. Twenty-five compounds were associated with positive liking, for example, 2-(methylsulfanylmethyl) furan (coffee like). Sixteen compounds were negatively associated with liking, for example, 2-methoxyphenol (bacon, medicine like). Eleven detected compounds had no association with liking, for example, butane-2,3-dione (butter, fruit like). Practical Application:The result of this study may be applied to formulate coffee-flavored dairy beverages to maximize consumer acceptance and aromaliking. This study suggested too low coffee concentration is not desirable. Too much fat affects aroma release and/or alters the characteristic coffee flavor which negatively affects consumer acceptance.

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“…Around two billion cups of coffee are consumed every day around the world ( 9 ). Although coffee is traditionally a hot beverage, the popularity and place of cold coffee in the global market have increased considerably with the increasing popularity of coffee varieties and coffee culture ( 10 ). Although the color changes in the materials can be perceived visually, using various color measurement devices is recommended for an objective evaluation.…”

Section: Introductionmentioning

confidence: 99%

Does hot coffee or cold coffee cause more discoloration on resin based composite materials?

Ersöz¹,

Oktay²,

Aydın³

et al. 2023

eor

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Purpose: This study aimed to examine the effect of beverages at different temperatures on the coloring of composites. Materials and methods: A total of 48 cylindrical samples, 24 of which were prepared from 2 composite materials (G'aenial; Estelite Σ Quick), were included in the study. The sample dimensions were standardized at 2 x 10 mm2. After the polishing, the initial color measurements were performed using a spectrophotometer. The samples were divided into 3 subgroups as distilled water, hot coffee (60 °C) and cold coffee (0 °C) (n=8). During the 7th and 30th days, the samples were immersed in the solutions for 15 min every day. Color measurements were repeated on the 7th and 30th days. Data were analyzed using a two-way analysis of variance, followed by the Tukey post-hoc test (p<0.05). Results: The highest color change was detected on the 7th and 30th days in the G-aenial anterior microhybrid composite immersed in hot coffee (p<0.001). The application of hot and cold coffee applications did not make a statistically significant difference in the coloration of the Estelite Σ Quick composite samples at the end of the 7th (p=0.346) and 30th (p=910) days. Conclusion: Hot drinks had a more coloring effect on restorations. This coloration was quite evident in the microhybrid composite.

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The effect of fat and coffee concentration on the consumer acceptance of iced‐coffee beverages

Cited by 4 publications

References 47 publications

Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee

Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee

Identifying aroma‐active compounds in coffee‐flavored dairy beverages

Does hot coffee or cold coffee cause more discoloration on resin based composite materials?

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