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Impact of consumption temperature on sensory properties of hot brewed coffee
- Adhikari, J., Chambers, E., Koppel, K.
- Food research international 2019 v.115 pp. 95-104
- Coffea canephora, analysis of variance, coffee (beverage), flavor, models, roasting, sensory evaluation, temperature
- The sensory properties of coffee are impacted by various factors such as coffee origin, degree of roasting and methods of consumption. This study analyzed impact of consumption temperature on 36 flavor attributes of hot brewed coffee by descriptive sensory analysis. Different coffee samples (2 Arabica, 1 Robusta, and 1 Blended Arabica and Robusta) were consumed at 50 °C, 60 °C and 70 °C. Data were assessed using an Analysis of Variance, mixed effect model with least square means and significance level of α = 0.05. Results showed significant interactions of consumption temperature and coffee samples for attributes such as coffee identity, fidelity, and blendedness. The consumption temperature played a major impact on perceived flavor attributes of coffee and influenced Arabica, Blended and Robusta coffee differently. Coffee identity and fidelity significantly increased with an increase in all temperatures, but most attributes showed significantly higher intensity only for samples consumed at 70 °C regardless of insignificant differences at 60 °C and 50 °C.