Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Preparation and Presentation
2.1.1. Brewed Coffee
2.1.2. Ready-to-Drink Coffee
2.1.3. Coffee from a Coffee Shop
2.2. Consumers’ Evaluation Procedure
2.3. Instrumental Analysis
2.3.1. Non-Volatile Compounds (HPLC)
2.3.2. Volatile Compounds (HS-SPME, GC/MS)
2.4. Statistical Analysis
3. Results and Discussion
3.1. Consumers’ Demographic Information
3.2. Overall Liking and Perceived Sensory Intensity Scores
3.3. Analysis of the CATA Terms
3.3.1. Correspondence Analysis with 108 Attributes
3.3.2. Frequency Results and Correspondence Analysis of the Reduced Terms
3.4. Cluster Analysis of Consumers
3.5. Comparison between Consumer Sensory Perception and Instrumental Analysis—Multi-Factor Analysis (MFA)
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
- Farah, A.; Monteiro, M.C.; Calado, V.; Franca, A.S.; Trugo, L.C. Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chem. 2006, 98, 373–380. [Google Scholar] [CrossRef]
- Esquivel, P.; Jiménez, V.M. Functional properties of coffee and coffee by-products. Food Res. Int. 2012, 46, 488–495. [Google Scholar] [CrossRef]
- Bhumiratana, N.; Adhikari, K.; Chambers IV, E. The development of an emotion lexicon for the coffee drinking experience. Food Res. Int. 2014, 61, 83–92. [Google Scholar] [CrossRef] [Green Version]
- Kanjanakorn, A.; Lee, J. Examining emotions and comparing the EsSense Profile® and the coffee drinking experience in coffee drinkers in the natural environment. Food Qual. Prefer. 2017, 56, 69–79. [Google Scholar] [CrossRef]
- Sanchez, K.; Chambers IV, E. How does product preparation affect sensory properties? An example with coffee. J. Sens. Stud. 2015, 30, 499–511. [Google Scholar] [CrossRef]
- Adhikari, J.; Chambers IV, E.; Koppel, K. Impact of consumption temperature on sensory properties of hot brewed coffee. Food Res. Int. 2019, 115, 95–104. [Google Scholar] [CrossRef] [PubMed]
- Akiyama, M.; Murakami, K.; Hirano, Y.; Ikeda, M.; Iwatsuki, K.; Wada, A.; Tokuno, K.; Onishi, M.; Iwabuchi, H. Characterization of headspace aroma compounds of freshly brewed Arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee. J. Food Sci. 2008, 73, C335–C346. [Google Scholar] [CrossRef] [PubMed]
- Sanz, C.; Maeztu, L.; Zapelena, M.S.; Bello, J.; Cid, C. Profiles of volatile compounds and sensory analysis of three blends of coffee: Influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar. J. Sci. Food Agric. 2002, 82, 840–847. [Google Scholar] [CrossRef]
- Buffo, R.A.; Cardelli-Freire, C. Coffee flavour: An overview. Flavour Fragrance J. 2004, 19, 99–104. [Google Scholar] [CrossRef]
- Sunarharum, W.B.; Williams, D.J.; Smyth, H.E. Complexity of coffee flavor: A compositional and sensory perspective. Food Res. Int. 2014, 62, 315–325. [Google Scholar] [CrossRef]
- Angeloni, G.; Guerrini, L.; Masella, P.; Innocenti, M.; Bellumori, M.; Parenti, A. Characterization and comparison of cold brew and cold drip coffee extraction methods. J. Sci. Food Agric. 2019, 99, 391–399. [Google Scholar] [CrossRef] [PubMed]
- Valentin, D.; Chollet, S.; Lelièvre, M.; Abdi, H. Quick and dirty but still pretty good: A review of new descriptive methods in food science. Int. J. Food Sci. Technol. 2012, 47, 1563–1578. [Google Scholar] [CrossRef]
- Varela, P.; Ares, G. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res. Int. 2012, 48, 893–908. [Google Scholar] [CrossRef]
- Cardinal, P.; Zamora, M.C.; Chambers E., IV; Barrachina, A.C.; Hough, G. Convenience sampling for acceptability and CATA measurements may provide inaccurate results: a case study with fruit-flavored powdered beverages tested in Argentina, Spain and U.S.A. J. Sens. Stud. 2015, 30, 295–304. [Google Scholar] [CrossRef]
- Dooley, L.; Lee, Y.; Meullenet, J.F. The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Qual. Prefer. 2010, 21, 394–401. [Google Scholar] [CrossRef]
- Bruzzone, F.; Vidal, L.; Antúnez, L.; Giménez, A.; Deliza, R.; Ares, G. Comparison of intensity scales and CATA questions in new product development: Sensory characterization and directions for product reformulation of milk desserts. Food Qual. Prefer. 2015, 44, 183–193. [Google Scholar] [CrossRef]
- Lee, Y.; Findlay, C.; Meullenet, J.F. Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices. Int. J. Food Sci. Technol. 2013, 48, 215–219. [Google Scholar] [CrossRef]
- Food Safety Korea. Safe level of Korean Caffeine Consumption recommended by the Ministry of Food and Drug Safety. Available online: https://www.foodsafetykorea.go.kr/portal/board/board Detail.do?menu_no=3409&menu_grp=MENU_NEW05&bbs_no=bbs820&ntctxt_no=1064524&start_idx=2&nticmatr_yn=N&bbs_type_cd=03&ans_yn=N&order_type=01&list_img_use_yn=Y&atch_file_posbl_yn=Y&cmt_yn=N&kword_use_yn=N&natn_cd_use_yn=N&tag_use_yn=N&meta_use_yn=N&show_cnt=12 (accessed on 10 July 2019).
- Sensory Lexicon of World Coffee Research. Available online: https://worldcoffeeresearch.org/work/sensory-lexicon/ (accessed on 13 December 2016).
- Gómez-Corona, C.; Lelievre-Desmas, M.; Buendía, H.B.E.; Chollet, S.; Valentin, D. Craft beer representation amongst men in two different cultures. Food Qual. Prefer. 2016, 53, 19–28. [Google Scholar] [CrossRef]
- Lawless, H.T.; Heymann, H. Nonparametric and Binomial-based statistical methods. In Sensory Evaluation of Food: Principles and Practices, 2nd ed.; Springer Science+Business Media: New York, NY, USA, 2010; pp. 489–505. [Google Scholar]
- Yang, Y.E.; Choe, E.; Chung, L. A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels. Food Sci. Biotechnol. 2012, 21, 399–407. [Google Scholar] [CrossRef]
- Clark, C.C.; Lawless, H.T. Limiting response alternative in time-intensity scaling: An examination of the halo-dumping effect. Chem. Sens. 1994, 19, 583–594. [Google Scholar] [CrossRef]
- Kim, A.R.; Kim, J.S. Flavor contributing nonvolatile chemical and sensory characterization of cold water extraction-based coffee by different extraction methods (dripping vs. steeping) and time. J. Korea Soc. Coffee Ind. 2014, 3, 1–9. [Google Scholar]
- Imamura, M. Descriptive terminology for the sensory evaluation of soy sauce. J. Sens. Stud. 2016, 31, 393–407. [Google Scholar] [CrossRef]
- Hughson, A.L.; Boakes, R.A. Passive perceptual learning in relation to wine: Short-term recognition and verbal description. Q. J. Exp. Psychol. 2009, 62, 1–8. [Google Scholar] [CrossRef] [PubMed]
- Flavornet. Available online: http://www.flavornet.org (accessed on 10 July 2019).
- Gloess, A.N.; SchönbächlerBabette, B.; Klopprogge, B.; D’AmbrosioKarin, L.; Chatelain, K.; Bongartz, A.; Strittmatter, A.; Rast, M.; Yeretzian, C. Comparison of nine common coffee extraction methods: instrumental and sensory analysis. Eur. Food Res. Technol. 2013, 236, 607–627. [Google Scholar] [CrossRef] [Green Version]
- Oestreich-Janzen, S. Chemistry of coffee. In Comprehensive Natural Products II: Chemistry and Biology, 1st ed.; Elevier Ltd.: Kidlington, UK, 2010; pp. 1085–1117. [Google Scholar]
- Zanin, R.C.; Corso, M.P.; KKitzberger, C.S.G.; Scholz, M.B.D.S.; Benassi, M.D.T. Good cup quality roasted coffees show wide variation in chlorogenic acids content. LWT—Food Sci. Technol. 2016, 74, 480–483. [Google Scholar] [CrossRef]
- Illy, A.; Vianin, R. The raw bean. In Espresso Coffee: The Science of Quality, 2nd ed.; Elsevier Academic Press: Cambridge, MA, USA, 2005; pp. 141–142. [Google Scholar]
- Kumazawa, K.; Masuda, H. Investigation of the change in the flavor of a coffee drink during heat processing. J. Agric. Food Chem. 2003, 51, 2674–2678. [Google Scholar] [CrossRef]
Sample Name | Category | Degree of Roasting (Coffee Variety) | Date of Roasting (year/month/day) | Purchased From |
---|---|---|---|---|
Blending | CB 1, CM 2 | City (Brazil, Colombia, Ethiopia aricha, Guatemala) | 16/07/28 | Coffee loves him (Busan, Korea) |
Colombia Narino Pasto Excelso | CB, CM | Medium | 16/08/04 | Koozberry (Busan, Korea) |
Folgers classic roast | CB, CM | Medium | Lotte Mart (Seoul, Korea) | |
Kenya AA Kagumoini | CB, CM | Medium (Kenya) | 16/08/04 | Coffee loves him (Busan, Korea) |
Barista rules cold brew (Maeil, Seoul, Korea) | RTD 3 | Medium (El Salvador SHG) | GS Retail convenience store (Busan, Korea) | |
Cold brew by Babinski (Korea Yacult, Seoul, Korea) | RTD | Between medium and high (Brazil, Colombia, Ethiopia) | Korea Yacult delivery service (Busan, Korea) | |
French Café cold brew (Namyang, Seoul, Korea) | RTD | Unknown (Ethiopia (Yergacheffe, Sidamo blend)) | GS Retail convenience store (Busan, Korea) | |
Starbucks (Seattle, WA, USA) | CS 4 | Medium (Latin America & Africa blend) | Local Starbucks store (Busan, Korea) | |
Twosomeplace (Seoul, Korea) | CS | Unknown | Local Twosomeplace store (Busan, Korea) |
Category | Response (n = 120) | Response (%) |
---|---|---|
Frequency of consuming hot (cold) black coffee | ||
More than twice a day | 6 (15) | 5.0 (12.5) |
Once a day | 9 (37) | 7.5 (30.8) |
2 or 3 times a week | 25 (39) | 20.8 (32.5) |
Once a week | 18 (20) | 15.0 (16.7) |
Once a month | 32 (5) | 26.7 (4.2) |
Once every three months | 10 (2) | 8.3 (1.7) |
Once every six months | 7 (2) | 5.8 (1.7) |
Do not drink | 13 (0) | 10.8 (0.0) |
Time of hot (cold) black coffee consumption | ||
In the morning | 36 (33) | 30.0 (27.5) |
In the afternoon | 62 (77) | 51.7 (64.2) |
In the evening (after 6 pm) | 21 (4) | 17.5 (3.3) |
Others | 1 (6) | 0.8 (5.0) |
Reason to drink cold black coffee (check-all-that-apply) | ||
Cool | 105 | |
Little bitter taste | 15 | |
High amount of caffeine | 14 | |
Good coffee flavor | 44 | |
Others | 0 | |
Important aspects when select coffee (check-all-that-apply) | ||
Taste | 108 | |
Aroma | 92 | |
Degree of bitterness | 80 | |
Price | 90 | |
Origin of coffee bean | 11 | |
Brand | 6 | |
Extraction method | 10 | |
Fair trade | 5 | |
Organic and environment-friendly | 1 | |
Others | 0 | |
Type of favorite coffee | ||
Coffee shop | 104 | 86.7 |
Instant coffee | 5 | 4.2 |
Bottled/Canned coffee | 8 | 6.7 |
Vending machine coffee | 0 | 0.0 |
Capsule coffee | 3 | 2.5 |
Others | 0 | 0.0 |
Usually drink when | ||
Talk with other people | 15 | 12.5 |
After the meal | 44 | 36.7 |
After the go to work/school | 23 | 19.2 |
When distracted | 32 | 26.7 |
Others | 6 | 5.0 |
Sample | Overall Liking | Bitterness Liking | Sourness Liking | CoffeeID Liking | Bitterness Intensity | Sourness Intensity | CoffeeID Intensity |
---|---|---|---|---|---|---|---|
BlendingCB | 4.3 bcd | 4.5 d | 4.5 d | 4.9 cde | 4.9 d | 5.7 b | 5.6 bcd |
ColombiaCB | 3.6 efg | 3.5 f | 3.5 f | 4.4 def | 4.6 de | 6.6 a | 5.2 ef |
FolgersCB | 4.1 cde | 4.5 cd | 4.5 cd | 4.8 cde | 5.8 bc | 3.1 c | 5.5 cde |
KenyaCB | 3.5 fgh | 3.4 f | 3.4 f | 4.4 ef | 4.4 ef | 6.8 a | 5.4 def |
BlendingCM | 4.6 bcd | 4.5 de | 4.5 de | 5.0 cde | 4.9 d | 5.8 b | 5.2 ef |
ColombiaCM | 3.5 gh | 3.5 f | 3.5 f | 4.9 c | 4.9 d | 6.9 a | 5.4 def |
FolgersCM | 3.2 gh | 4.0 e | 4.0 e | 4.4 ef | 6.8 a | 5.4 bc | 6.0 b |
KenyaCM | 3.1 h | 3.1 f | 3.1 f | 4.1 f | 5.0 d | 6.9 a | 5.8 bc |
BabinskiRTD | 5.5 a | 5.3 ab | 5.3 ab | 5.8 a | 3.9 f | 5.2 c | 5.2 ef |
BaristaRTD(A) | 5.5 a | 5.8 a | 5.6 a | 5.7 ab | 4.2 ef | 3.3 f | 5.2 ef |
BaristaRTD(B) | 5.8 a | 5.8 a | 5.7 a | 5.7 ab | 4.1 ef | 3.4 f | 5.0 f |
FrenchCaféRTD | 4.7 bc | 5.0 bc | 5.0 bc | 5.2 bc | 4.1 f | 4.7 d | 5.5 cde |
StarbucksCS | 4.1 def | 4.6 cd | 4.6 cd | 5.0 c | 6.3 b | 5.0 cd | 6.0 ab |
TwosomeplaceCS | 4.8 b | 5.2 b | 5.2 b | 5.1 c | 5.7 c | 4.1 e | 6.4 a |
p-value | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 |
Least significant difference (LSD) | 0.52 | 0.47 | 0.44 | 0.49 | 0.47 | 0.46 | 0.41 |
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
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. https://doi.org/10.3390/foods8080344
Heo J, Choi KS, Wang S, Adhikari K, Lee J. Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method. Foods. 2019; 8(8):344. https://doi.org/10.3390/foods8080344
Chicago/Turabian StyleHeo, JeongAe, Kap Seong Choi, Shangci Wang, Koushik Adhikari, and Jeehyun Lee. 2019. "Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method" Foods 8, no. 8: 344. https://doi.org/10.3390/foods8080344