Cold brew coffee is an increasingly popular beverage category with potentially distinct sensory attributes from traditional hot brewed coffees. A category survey of cold brew coffees was conducted with 44 commercial cold brew coffees. Ready-to-drink (RTD), cold brew at-home (BAH), concentrates (CONC), and nitrogen infused cold brew coffees (NBC) were included. Descriptive analysis was performed by a highly trained panel. Selected representative coffees (n = 8) were then evaluated by temporal check all that apply (TCATA) with a trained panel to provide additional temporal differentiation and by consumers (n = 125) to determine consumer liking. Key differentiating attributes of cold brew coffees were mouthfeel attributes (viscosity, silkiness, astringency), basic tastes (sour, sour, bitter), and aromatics (overall aroma, smoky, ashy, nutty, beany, caramel/molasses, brothy) (p < .05). Beverages were also distinguished temporally based on category (RTD vs. BAH vs. NBC) (p < .05). Drivers of liking for all consumers were cocoa, spicy/resin, and caramel/molasses flavors and sweet taste. Drivers of dislike for all consumers were silky mouthfeel, beany, fruity, and woody/twig flavors and sour taste. The multimodal sensory perceptions generated by cold brew coffees and consumer perception of the cold brew coffees enhances understanding of this expanding beverage category.

The prepackaged cheese shred category has steadily increased over the past few years, and Cheddar shreds represent the highest volume in this category. Recent studies have established extrinsic attributes that drive purchase in this category, but no published studies have addressed the intrinsic flavor and texture properties that drive consumer liking. The objective of this study was to determine the desirable flavor and functional attributes for Cheddar cheese shreds. We conducted a category survey of commercial Cheddar cheese shreds (n = 25, collected in duplicate). We documented sensory properties (shred appearance, flavor, texture, and hot texture) using a trained sensory panel. Analytical instrumental tests performed included shred-size distribution, proximate analysis, sugars (lactose, glucose, galactose), lactic acid, Cheddar meltability, pH, and color. Then, representative shreds (n = 10) were evaluated by cheese shred consumers (n = 151) for overall, appearance, flavor, and texture liking. Analysis of variance, principal component analysis, and external preference mapping were used to interpret results. Shreds were differentiated by color, whey, diacetyl, sulfur, nutty, and brothy flavors, as well as by hot and cold texture attributes and instrumental tests. Mild or medium shreds exhibited greater firmness, stretchability, and elasticity when hot than did sharp shreds. We identified 3 consumer clusters, defined by high acceptance for all Cheddar shreds or preferences for sharp or mild shreds. Bitterness was an overall driver of dislike. Visible powder negatively affected appearance and overall liking for some consumers. Sensory properties strongly affected consumer acceptance and purchase intent for Cheddar cheese shreds. Results from this study can be used to optimize the intrinsic sensory properties of Cheddar cheese shreds.

Prepackaged natural cheese shreds are a growing consumer category. Anticake agents are applied to commercial cheese shreds to assist with shelf life and ease of use. The objective of this study was to investigate consumer perception of 3 anticake agents applied at various levels to Cheddar cheese shreds. Three common anticake agents (80% potato starch/20% cellulose blend, 100% potato starch, or potato starch/corn starch/calcium sulfate blend) were applied to duplicate lots of Cheddar cheese shreds at 1, 2, 3, 4, and 5% (wt/ wt). Control Cheddar cheese shreds with no anticake were also included. Sensory properties (appearance, flavor, texture, and hot texture) were documented using a trained sensory panel (n = 8), and 3 consumer acceptance tests were also conducted. In test 1, consumers (n = 110) visually evaluated liking of cold shred appearance. In test 2, consumers (n = 100) evaluated melted shreds on a flour tortilla for overall liking and appearance, flavor, and texture liking. In test 3, consumers (n = 49) participated in a home usage test. Two-way ANOVA (anticake × anticake application rate) was used to interpret the collected data from each test. Visual appearance of shreds was the primary attribute influenced by anticake application and anticake agent. Trained panel evaluation demonstrated that the 100% potato starch anticake had minimal effects on visual appearance. The other 2 agents (80% potato starch/20% cellulose blend and potato starch/corn starch/calcium sulfate blend) showed increases in visible powder at >3% (wt/wt). Consistent with results from trained panelists, higher application rates decreased consumer appearance and color liking for Cheddar shreds with 80% potato starch/20% cellulose and potato starch/ corn starch/calcium sulfate blends at >2 or 3% (wt/ wt), respectively. Appearance liking of melted shreds decreased with increased anticake application percent but decreased the most for 100% potato starch anti-cake at greater than 1% (wt/wt) application. Overall liking, flavor liking, and texture liking attributes for melted shreds were negatively affected at >3% (wt/ wt) application regardless of anticake agent used. In general, anticake agents can be applied to Cheddar cheese shreds at up to 3% (wt/wt) with minimal effect on consumer perception.