Whitening and sweetening influences on filter coffee preference

Abstract

As a basis for development of new, and rationalisation of existing products, consumer preferences in commercial filter coffees were examined in a quantitative approach with multivariate mapping. Coffees were brewed from 12 ground bean blends and served to 150 consumers as drunk normally – black, whitened and/or sweetened. In a complete block design with two sessions of six coffees, employing randomisation to reduce order effects, hedonic data on a five‐point scale were collected then processed using Q‐mode principal component analysis yielding preference maps for each presentation. Conventional descriptive profiling provided information on blend characters allowing soft modelling to determine sensory attributes driving preference scoring. From univariate data analyses, gender was a significant factor for presentation style: addition of milk increased preference scores for blends in males and sugar reduced preference ratings for females. The outcome was a series of consumer segmentations for different coffee presentations.

Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics

“…우리나라 커피시장은 2011년 약 2조 8,000억 원으로 이 중 40%(약 1조 2,800억 원)를 차지하는 인스턴트 커피는 간편성과 보편성 때문에 한국의 커피 시장을 주도하 며 양적, 질적으로 꾸준한 성장을 이루고 있다 (2). 일반적으 로 커피의 쓴맛, 신맛, 떫은맛을 완화하기 위해 커피에 커피 크리머 등의 부재료를 첨가하는데(3), 전 세계 대부분의 소 비자들은 인스턴트커피 음용 시 부재료로 설탕(시럽) 및 크 리머를 첨가하는 것으로 나타났다 (4). 국내 소비자들의 부재 료 첨가비율이 현저히 높은 것은 국내에서 인스턴트커피, 특히 커피믹스의 소비가 높은 것(5)과 관련이 있다.…”

Sensory Profiling of Two Commercial Ground-Roasted Arabica Filter Coffees Presented with and without Sweetener and Milk

“…Narain et al 2004 [7], carried out a sensory study in which they evaluated assessor preference (n = 150) in various filter coffee blends and examined segmentation. The assessors evaluated twelve different filter coffee samples, over two sessions, as they normally would consume coffee (with/without milk and sugar) and ranked them on a five-point scale.…”

“…Narain et al 2004 [7], also used a trained panel (n = 13) to profile the 12 commercial filter coffees when presented black unsweetened, white unsweetened and white sweetened; however, their results were focused on how each of the in- each other for two commercial coffee samples using RDA. Lundgren et al 1978, [58] reported that the ability of assessors to assess the degree of liking of sucrose levels in coffee beverages is independent of behavioural responses.…”

“…Previous studies have also reported that gender has a large influence on coffee presentation style [6] [7]. Narian et al 2004 [7], evaluated assessor coffee drinking preference (n = 150) and examined segmentation. They also evaluated the coffee samples presented black unsweetened, white unsweetened and white sweetened using a trained panel (n = 13) but results were focused on how it affected the coffee blends.…”

“…Generally, assessors add milk/creamers to coffee beverages to increase the body of the coffee and to reduce sourness, bitterness and astringency of the coffee beverage [5]. Previous studies have also reported that gender has a large influence on coffee presentation style [6] [7]. Narian et al 2004 [7], evaluated assessor coffee drinking preference (n = 150) and examined segmentation.…”