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KMID : 1011620070230060839
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 6 p.839 ~ p.847
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Sensory Characteristics of Diluted Espresso(Americano) in Relation to Dilution Rates
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이승연:Lee Seung-Yeon
황인경:Hwang In-Kyeong/박미현:Park Mi-Hyun/서한석:Seo Han-Seok
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Abstract
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The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelists and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umaini, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-，9-，and 11-times dilution rates. In particular，the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sug'dT cowlert, and toiai soM coniem \o those ofthe commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.
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KEYWORD
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diluted espresso(Americano), dilution rate, sensory characteristics, consumer preference
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