Color and Appearance

Lawless, Harry T.; Heymann, Hildegarde

doi:10.1007/978-1-4419-6488-5_12

Cited by 16 publications

(6 citation statements)

References 60 publications

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“…To systematically investigate what affects the color of brewed coffee, we used a classic factorial experimental design (Lawless & Heymann, 2010b) to examine a wide range of parameters. Green coffees from three different origins were each roasted to three different degrees of roast level, and then each of those was brewed at three temperatures, resulting in 3 × 3 × 3 = 27 unique sample types.…”

Section: Methodsmentioning

confidence: 99%

Roast level and brew temperature significantly affect the color of brewed coffee

Yeager

Batali

Lim

et al. 2022

Journal of Food Science

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Beverage color significantly affects perceived sensory quality and consumer preference. Although the color of coffee beans is well known to vary strongly with roast level, little work has examined how roast level and brewing conditions affect the color of the final beverage. Here, we report that the color of full immersion brewed coffee is significantly affected by both roast level and brewing temperature. Coffees from three different origins were each roasted to three different levels (light, medium, and dark) and then brewed at three different temperatures (4, 22, and 92°C). Each sample was brewed toward full extraction and then diluted to precisely 2% total dissolved solids so that differences in concentration would not confound color measurements. Absorbance spectra (UV‐vis) and color tristimulus values (L*a*b*) were then collected and analyzed. We find that roast level had the strongest impact on brew color, and that brew temperature had a significant impact on color for light and medium roasts, with less impact on dark roasts. Qualitatively, the cold brewed coffees tended to be redder, while the hot brewed coffees were blacker. The results suggest that there is an opportunity to manipulate and brand brewed coffee color through judicious choices of roast level and brewing temperature. Practical Application Color serves as an indicator of coffee quality and potentially could affect perceived sensory characteristics. Our results suggest that appropriate control of roast level and brew temperature could yield desired colors for novel coffee products.

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Section: Methodsmentioning

confidence: 99%

Roast level and brew temperature significantly affect the color of brewed coffee

Yeager

Batali

Lim

et al. 2022

Journal of Food Science

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“…These results coincide with those obtained in our previous study (Salvador-Reyes et al, 2023), where the instrumental color of cereals with more than 50% PMF was categorized as purple, while 25% PMF was categorized as brown. According to Lawless & Heymann (2010) and Zellner et al (2018), more intense colors tend to have better acceptability because they are associated with an intense flavor and are more striking to the consumer. On the other hand, the purple color is related to PM anthocyanins, whose benefits were mentioned in the information sheet presented in the first stage of the analysis so this information may have influenced consumer acceptance.…”

Section: Resultsmentioning

confidence: 99%

Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers

et al. 2023

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This study aimed to explore the perception and sensory acceptance of Purple Maize (PM) breakfast cereals by a Brazilian panel. The extrudates were elaborated using 25%, 50%, 75%, and 100% PM in a commercial yellow corn base. A total of 117 consumers evaluated samples through an acceptability test (nine-point hedonic scale) followed by CATA questions (35 descriptive terms) and a market research questionnaire. The cereals formulated with 50% and 75% PM had the best scores (6) in color, aroma, texture, and overall liking during the acceptability test. Based on the penalty-lift analysis, Brazilian consumers' most important drivers of preference were the attractive color, crispy texture, and the natural and innovative purple color. In contrast, hard texture and brown color drivers negatively impacted the scores. In the market research, consumers indicated that they could eat the product both as a breakfast cereal and as a snack during the day; Likewise, they highlighted the possible health benefits, the innovative color, and the use of exotic raw materials as the best characteristics of the product. Therefore, using 50% PM or more allows for obtaining sustainable and nutritious breakfast cereals with characteristics of color, flavor, and texture well accepted by Brazilian consumers.

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“…Relationships between color, turbidity, particle size/shape, and consumer perception have been described in other industries (i.e., food sciences), , seem to be relevant to our experiences with drinking water. The measurement of turbidity does tend to increase with larger and more numerous particles present in the solution, but factors such as shape and refractive index also contribute.…”

Section: Resultsmentioning

confidence: 99%

Simultaneous Use of Polyphosphate for Sequestration and Antiscaling

Lytle,

Edwards

2023

ACS EST Water

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Bench-scale testing methods examined polyphosphate dose− response relationships for sequestration and antiscaling. Tests in water from nine utilities with two different phosphate chemicals indicated that the minimum dose for effective sequestration was a linear function of iron, manganese, magnesium, and calcium concentrations. Chemical A had an optimal polyphosphate dose (in mg/L as P) equal to 58.5[Fe] + 59.7[Mn] + 0.041[Ca + Mg] + 0.4669 (unit mM). Chemical B was similar but had about 33% more dependency on calcium and magnesium hardness and tended to sequester manganese more effectively on a mole Mn/mol P basis (p = 0.001). Chemical B also reverted to orthophosphate at about three times the rate of Chemical A. Color in samples was strongly correlated with particulate manganese (R 2 = 0.79), while turbidity was mostly correlated with particulate iron (R 2 = 0.601), and neither color nor turbidity measurements perfectly agreed with visual observations of discoloration. Bench-top scaling tests indicate that a significantly higher dose was needed for sequestration than for scale inhibition in all systems tested. At three utilities tested, at least 3.6 times more phosphate was needed for sequestration than scale inhibition, but lab tests indicated that antiscaling could sometimes control the minimum dose at extremely high levels of calcium.

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Color and Appearance

Cited by 16 publications

References 60 publications

Roast level and brew temperature significantly affect the color of brewed coffee

Roast level and brew temperature significantly affect the color of brewed coffee

Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers

Simultaneous Use of Polyphosphate for Sequestration and Antiscaling

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