Assessment of black coffee temperature profiles consumed from paper‐based cups and effect on affective and descriptive product sensory attributes
Abstract
Summary: Sensory acceptance testing was used to determine whether the serving temperature of black filter coffee had an effect on the hedonic sensory quality of the imbibed product using naïve assessors (n = 25) analysed in duplicate. Additionally, descriptive sensory evaluation was used to assess coffee aroma, flavour and aftertaste attributes at different temperatures using a total of fourteen attributes. Prior to consumption, exothermic spectral analysis was assessed using a thermal imaging camera on each cup of coffee to ensure that the correct drinking temperature was recorded prior to being consumed by assessors. anova Partial Least‐Squares Regression (APLSR) was used to analyse experimental data accumulated. This study established that various sensory attributes of coffee are affected by the temperature coffee is imbibed at. Coffee served at 31.0 °C was negatively correlated (P < 0.05) to hedonic attributes. In contrast, coffees served at the higher temperatures of 70.8 °C and 74.4 °C were positively (P < 0.05) correlated to hedonic attributes.
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Lower temperature coffee samples are generally rated less favourably by untrained consumers.
“Lower temperature coffee samples are also generally rated less favourably by untrained consumers31,32.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [32]
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Chapko, M. J., & Seo, H.-S. (2019) · Food Research International · doi:10.1016/j.foodres.2018.12.026 · Cited by 63 · see citing works
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Batali, M. E., Ristenpart, W. D., & Guinard, J.-X. (2020) · Scientific Reports · doi:10.1038/s41598-020-73341-4 · Cited by 41 · see citing works
- Authors
- Stokes, C. N., O'Sullivan, M. G., & Kerry, J. P.
- Affiliations
- University College Cork (IE)
- Department of Food and Nutritional Sciences University College Cork Western Road Cork City Ireland
- Corresponding author
- Kerry, Joseph P.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2016-07-21
- Volume
- 51
- Issue
- 9
- Pages
- 2041-2048
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2486274693
- Cited by
- 27
- References
- 14
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 4 · 2023: 1 · 2022: 2 · 2021: 2 · 2020: 5 · 2019: 2 · 2018: 7 · 2017: 1 · 2016: 1
- FWCI
- 4.62
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Funders
- Enterprise Ireland
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- black coffee, serving temperature, filter coffee, paper cups, sensory properties, hedonic acceptance, coffee aroma, coffee flavor, aftertaste, infrared thermography
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