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
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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 |
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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
APA StyleHeo, J., Choi, K. S., Wang, S., Adhikari, K., & Lee, J. (2019). Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method. Foods, 8(8), 344. https://doi.org/10.3390/foods8080344