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Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method.

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Consumers prefer cold brew coffee based on sensory attributes, not caffeine. Key compounds like chlorogenic acid negatively impact taste, revealing insights into coffee preferences.

Keywords:
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Area of Science:

  • Food Science
  • Sensory Analysis
  • Consumer Behavior

Background:

  • Cold brew coffee is gaining popularity among consumers.
  • Understanding consumer perception and sensory attributes is crucial for product development.

Purpose of the Study:

  • To investigate consumer acceptability of cold brew coffee.
  • To identify perceived sensory attributes of various cold brew coffee samples.
  • To explore the relationship between sensory data and chemical composition.

Main Methods:

  • 120 consumers evaluated 13 cold brew coffee samples.
  • Check-All-That-Apply (CATA) method used to record perceived sensory attributes.
  • Correspondence analysis employed to characterize samples and brewing methods.

Main Results:

  • Distinct sensory profiles were identified for different cold brew preparation methods.
  • Consumer liking was not significantly influenced by caffeine content.
  • Chlorogenic acid and trigonelline were negatively correlated with sensory liking.

Conclusions:

  • The CATA method effectively characterizes cold brew coffee sensory attributes.
  • Consumer segmentation based on acceptability provides market insights.
  • Non-volatile compounds, specifically chlorogenic acid and trigonelline, play a key role in cold brew coffee acceptance.