Next Article in Journal
Mineral Elements in the Raw Milk of Several Dairy Farms in the Province of Alberta
Previous Article in Journal
Garlic (Allium sativum L.): A Brief Review of Its Antigenotoxic Effects
Open AccessArticle

Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method

1
Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea
2
Korea Food Research Institute, Wanju 55365, Korea
3
School of Food Science, Sunchon National University, Suncheon 57922, Korea
4
Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
*
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 344; https://doi.org/10.3390/foods8080344
Received: 11 July 2019 / Revised: 5 August 2019 / Accepted: 6 August 2019 / Published: 13 August 2019
(This article belongs to the Special Issue Sensory and Volatile Flavor Analysis of Beverage)
The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers’ liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers’ segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee. View Full-Text
Keywords: coffee; cold brew; CATA; consumer acceptability coffee; cold brew; CATA; consumer acceptability
Show Figures

Figure 1

MDPI and ACS Style

Heo, J.; Choi, K.S.; Wang, S.; Adhikari, K.; Lee, J. Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method. Foods 2019, 8, 344.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop