The sensory properties and consumer acceptance of cold brew coffee

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...

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Bibliographic Details
Published in:Journal of sensory studies 2020-12, Vol.35 (6), p.n/a
Main Authors: McCain‐Keefer, Heather R., Meals, Stephanie, Drake, MaryAnne
Format: Article
Language:English
Subjects:
Aroma
Aromatic compounds
Astringents
Beverages
Caramel
Cocoa
Coffee
Consumers
Molasses
Pain perception
Sensory evaluation
Sensory properties
Sour taste
Sweet taste
Syrups & sweeteners
Taste
Temperature perception
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Summary: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 
ISSN:0887-8250
1745-459X
DOI:10.1111/joss.12604