The influence of brewing water characteristic on sensory perception of pour-over local coffee

Fibrianto, Kiki; Ardianti, A. D.; Pradipta, Kristianto; Sunarharum, Wenny Bekti

doi:10.1088/1755-1315/102/1/012095

Cited by 5 publications

(7 citation statements)

References 7 publications

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“…According to Ref. [ 24 ]; low mineral content of brewing water lowered the pH of the infusion. Hence, this indicated that MIN might have higher mineral content among other brewing waters.…”

Section: Resultsmentioning

confidence: 99%

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Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Tan¹,

Ojukwu²,

Lee³

et al. 2023

Heliyon

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“…According to Ref. [ 24 ]; low mineral content of brewing water lowered the pH of the infusion. Hence, this indicated that MIN might have higher mineral content among other brewing waters.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, for the comparison of brands of teas, the DPPH value of L-MIN was significantly lower (p < 0.05) than that of T-MIN. This indicated MIN was the least suitable brewing water to be used in extracting polyphenolic compounds [ 24 , 27 ]. Similar report was also revealed by Ref.…”

Section: Resultsmentioning

confidence: 99%

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Tan¹,

Ojukwu²,

Lee³

et al. 2023

Heliyon

View full text Add to dashboard Cite

“…Water is usually the most abundant constituent of distilled spirits, but surprisingly, there are no published sensory data on the effect of water type (i.e., those that differ with respect to dissolved mineral composition) on the sensory perceptions of distilled spirits. In contrast, effect of water type on the sensory characteristics of brewed tea, coffee, and beer had been studied to some extent, with both positive and negative impacts reported (Buiatti, 2009; Fibrianto et al, 2018; Hendon et al, 2014; Lin et al, 2017; Mossion et al, 2008; Navarini & Rivetti, 2010; Pangborn et al, 1971; Spiro et al, 1987; Spiro & Jaganyi, 1993, 1994). In distilled spirits, water–ethanol clusters formed through hydrogen bonding were believed to have a significant influence on the development of “mellowing” mouthfeel and the activity of flavor compounds (Macatelli et al, 2010; Nishimura & Matsuyama, 1989).…”

Section: Introductionmentioning

confidence: 99%

Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits

Wang,

Cadwallader

2024

Journal of Sensory Studies

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Water is a key ingredient used in proofing of distilled spirits; however, its impact on the sensory perception of distilled spirits after proofing is scarcely reported. In this study, we diluted both aged and unaged spirits from high proof (>55%, alcohol by volume, ABV) down to 40% ABV and used a trained panel to determine if the choice of water type (spring water, distilled water, or limestone water) and proofing method (fast‐ vs. slow‐proofing) affected the perceived taste/mouthfeel characteristics of the final diluted spirits. Results showed that water type and proofing method did not have a significant effect on aged spirits. However, proofing method but not water type had a significant effect on the sensory perception of unaged spirits. Further characterization on the dynamic sensory profiles of fast‐ vs slow‐proofed unaged spirits showed that the slow‐proofed unaged spirits were characterized as sweeter at the beginning, with less burn throughout the entire evaluation period.Practical ApplicationTo our knowledge, this is the first demonstration of using A‐Not A test method to determine whether a perceived difference exists between two confusable high alcohol containing beverages. Our findings are of particularly relevance to producers of unaged spirits (i.e., vodkas), as it illustrates the importance of proofing strategies and how they can help to reduce the ethanol related burn sensation in unaged spirits when no other influential congeners are present.

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“…In the previous studies the effect of water type on coffee quality was evaluated (Gardner et al, 1958;Pangborn ve ark., 1982;Navarini and Rivetti, 2010;Hendon et al, 2014;Fibrianto et al, 2018;Dadalı and Elmacı, 2021). On the other hand, the effect of water hardness on Turkish coffee has not been investigated yet.…”

Section: Introductionmentioning

confidence: 99%

Influence of Water Hardness on Volatile Compounds and Sensory Properties of Turkish Coffee

Dadalı

2021

Gıda

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Water used in coffee preparation has essential importance on coffee flavour. In this study, it was aimed to determine effect of water (soft, medium hard and hard) on volatile compounds and sensory properties of Turkish coffee. It was revealed that number of volatile compounds of Turkish coffee prepared with medium hard water higher than Turkish coffee prepared with soft and hard water. Medium hard water used Turkish coffee contain 30 volatile compounds from aldehyde (2), furan (13), furanone (1), ketone (2), pyrazine (7), pyridine (1), pyrrole (3), and thiophene (1) class. The sweetness and sourness of soft water used Turkish coffee samples were high. Roasted coffee and roasted hazelnut characteristics were perceived intensely in medium hard water used Turkish coffee samples. While bitterness was perceived intensely in hard water used Turkish coffee samples; the intensity of roasted coffee, roasted hazelnut, roasted almond, spicy, citrus, sweet, and sour characteristics were low.

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The influence of brewing water characteristic on sensory perception of pour-over local coffee

Cited by 5 publications

References 7 publications

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits

Influence of Water Hardness on Volatile Compounds and Sensory Properties of Turkish Coffee

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