Effects of water types and roasting points on consumer liking and emotional responses toward coffee

Kang, Gi Won; Piao, Zhenxian (Zoey); Ko, Jae Youn

doi:10.1016/j.foodqual.2022.104631

Cited by 6 publications

(3 citation statements)

References 49 publications

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“…It should be noted that raw coffee beans do not have aroma by themselves and need to be roasted and processed to undergo a series of chemical reactions such as the Maillard reaction and the caramelization reaction to give the coffee its characteristic color, flavor and mouthfeel. 4 In general, an increase in the degree of roasting results in a significant increase in the type and content of aroma compounds, especially the furans, pyrazines and pyrroles that contribute to the roasted, nutty and burnt aromas of coffee. 5 However, furfural and derivatives are found at a relatively higher level in mild-roasted coffee, but with a decrease in their higher-roasted counterparts.…”

Section: Introductionmentioning

confidence: 99%

Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying

Zhang,

Gao,

Cai

et al. 2024

J Sci Food Agric

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BACKGROUNDRoasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influence of roasting degree on the flavor characteristics of cold brew coffee has not been fully described.RESULTSIn this study, the flavor characteristics of cold brew coffee with different roasting degrees were compared in detail by using chromatographic and electronic sensory approaches, and the flavor changes induced by freeze‐drying were investigated. Pyrazine and heterocyclic compounds were the main aroma compounds in coffee, and gradually dominated with the increase of roasting. Pyridine was consistently present in cold brew coffees of different roast degrees and showed significant gradient of quantity accumulation. Aroma compounds such as pyrazine, linalool and furfuryl acetate were the main contributors to coffee roasting, floral and fruity flavor. Freeze‐drying preserved the fruity and floral aromas of medium‐roasted cold brew coffee while reducing the bitterness, astringency and acidity properties that are off‐putting to consumers.CONCLUSIONThe higher consumer acceptance and enjoyment in medium roast cold brew coffee may be related to its stronger floral and fruity aroma. The aroma profile qualities of freeze‐drying processed medium roasted cold brewed coffee were more dominant and more suitable for freeze‐drying processing than medium dark roasting. Application of freeze‐drying for cold brew coffee will promote the convenience of drinking. This study provides valuable technical guidance in improving the flavor and quality of cold brew coffee, and would also promote its commercialization process.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%

Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying

Zhang,

Gao,

Cai

et al. 2024

J Sci Food Agric

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“…Sample sizes of approximately 50–100 participants have been implemented in tropical fruit consumer preference studies (Jaeger et al 2003 ; Tamby Chik et al 2011 ; da Luz et al 2018 ). However, larger survey sizes should be included for greater statistical power, such as recent consumer perception research in beverages that include more than 150 participants (Won Kang et al 2022 ; Wakihira et al 2023 ). The number of participants in larger consumer surveys is likely limited by the cost of hiring participants for the data collection.…”

Section: Introductionmentioning

confidence: 99%

Multi-omic applications for understanding and enhancing tropical fruit flavour

Lomax,

Ford,

Bar

2024

Plant Mol Biol

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Consumer trends towards nutrient-rich foods are contributing to global increasing demand for tropical fruit. However, commercial cultivars in the breeding pipeline that are tailored to meet market demand are at risk of possessing reduced fruit flavour qualities. This stems from recurrent prioritised selection for superior agronomic traits and not fruit flavour, which may in turn reduce consumer satisfaction. There is realisation that fruit quality traits, inclusive of flavour, must be equally selected for; but currently, there are limited tools and resources available to select for fruit flavour traits, particularly in tropical fruit species. Although sugars, acids, and volatile organic compounds are known to define fruit flavour, the specific combinations of these, that result in defined consumer preferences, remain unknown for many tropical fruit species. To define and include fruit flavour preferences in selective breeding, it is vital to determine the metabolites that underpin them. Then, objective quantitative analysis may be implemented instead of solely relying on human sensory panels. This may lead to the development of selective genetic markers through integrated omics approaches that target biosynthetic pathways of flavour active compounds. In this review, we explore progress in the development of tools to be able to strategically define and select for consumer-preferred flavour profiles in the breeding of new cultivars of tropical fruit species.

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“…Among these processes, roasting plays an important role in the development of some sensory characteristics appreciated by consumers. However, the nutritional qualities of foods can also be afected by roasting [2,3].…”

Section: Introductionmentioning

confidence: 99%

Effects of Dehulling and Roasting on the Phytochemical Composition and Biological Activities of Sesamum indicum L. Seeds

Hanafi

Mssillou

Nekhla

et al. 2023

Journal of Chemistry

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Recently, processed foods have become an important part of human eating habits. However, several processing techniques, such as dehulling and roasting, are applied to raw foods. Roasting is a thermal process that depends on temperature and time and improves the extraction yield of oil by generating pores in the oilseed cell walls. Sesame (Sesamum indicum L.) is an annual plant belonging to Pedaliaceae and is considered to be one of the oldest oil crops. Nowadays, the cultivation of this plant is economically important in several countries. This review clarifies the botanical characteristics and nutritional importance of sesame seeds, reviews their phytochemical composition, and discusses the effects of dehulling and roasting on their nutritional quality. S. indicum, which is known to contain several classes of bioactive compounds, including fatty acids, phenolic compounds, amino acids, and lignans, has been reported to possess a wide range of biological activities such as antioxidant, anti-inflammatory, anticancer, antimicrobial, and cardioprotective activity; however, processing such as dehulling eliminates undesirable chemical constituents while roasting provides the best chemical composition at moderate temperatures.

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Effects of water types and roasting points on consumer liking and emotional responses toward coffee

Cited by 6 publications

References 49 publications

Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying

Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying

Multi-omic applications for understanding and enhancing tropical fruit flavour

Effects of Dehulling and Roasting on the Phytochemical Composition and Biological Activities of Sesamum indicum L. Seeds

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