Seninde Denis Richard, Chambers Edgar, Chambers Delores
Center for Sensory Analysis and Consumer Behavior, Kansas State University, United States.
Center for Sensory Analysis and Consumer Behavior, Kansas State University, United States.
Food Res Int. 2020 Nov;137:109667. doi: 10.1016/j.foodres.2020.109667. Epub 2020 Sep 18.
In today's market, there is a growing demand for high-quality coffee with distinctive sensory characteristics, such a cold brew (CB) coffee. The objectives of this study were to determine the impact of a) degree of roasting, b) coffee to water ratio (C2WR), and c) brewing method on the sensory characteristics of CB coffee from d) various Ugandan coffee beans, both Robusta and Arabica. Four distinct coffee samples, sourced from lowland and mountainous regions in Uganda, were roasted and tested using a factorial design. A highly trained sensory panel evaluated the samples using 42 attributes. Results showed that all factors studied had an impact on most of the attributes. Not surprisingly, Robusta coffees generally had more bitter taste than Arabica coffees and the dark roast samples generally were more bitter than the medium roast coffees. Also, coffee samples that were brewed using a higher C2WR generally were more bitter than the coffees using a lower C2WR. However, although most of the main effects had a significant impact, their effects were mitigated by their interaction with other factors. For example, Medium roast Robusta that was slow-dripped with a high C2WR had a more bitter taste than the corresponding Arabica samples. However, when the Medium roast Robusta was steeped with a high C2WR it had a similar bitter intensity with the corresponding Arabica samples. Thus, although major impacts are critical, individual sample combinations must be considered when evaluating coffee samples for their impact on the sensory characteristics.
在当今市场上，对具有独特感官特性的高品质咖啡，如冷萃（CB）咖啡的需求日益增长。本研究的目的是确定：a）烘焙程度、b）咖啡与水的比例（C2WR）、c）冲泡方法对d）乌干达各种咖啡豆（罗布斯塔和阿拉比卡）制成的冷萃咖啡感官特性的影响。从乌干达低地和山区采购了四个不同的咖啡样本，采用析因设计进行烘焙和测试。一个训练有素的感官小组使用42个属性对样本进行了评估。结果表明，所研究的所有因素都对大多数属性有影响。不出所料，罗布斯塔咖啡通常比阿拉比卡咖啡苦味更重，深度烘焙的样本通常比中度烘焙的咖啡苦味更重。此外，使用较高C2WR冲泡的咖啡样本通常比使用较低C2WR冲泡的咖啡苦味更重。然而，尽管大多数主效应有显著影响，但它们与其他因素的相互作用会减轻其影响。例如，用高C2WR慢滴冲泡的中度烘焙罗布斯塔咖啡比相应的阿拉比卡样本苦味更重。然而，当中度烘焙的罗布斯塔咖啡用高C2WR浸泡时，其苦味强度与相应的阿拉比卡样本相似。因此，虽然主要影响很关键，但在评估咖啡样本对感官特性的影响时，必须考虑各个样本的组合。
