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<p>The roasting degree of beans plays a crucial role in the sensory attributes of coffee drinks, impacting the product´s quality as well as the consumer’s preference. This study was primarily undertaken to describe de sensory profile of cold brew coffee (CBC) made from light, medium and dark roasted beans. The drink was prepared in a pilot plant, where it was pasteurized at 90&#xa0;°C/30 s, ultra-clean filled into high-density polyethylene bottles, and stored at 4&#xa0;°C in the dark. Physicochemical, microbiological analysis, color parameters measurement, and sensory assays were carried out to evaluate the finished product. The pH values, titratable acidity (expressed as chlorogenic acid percentage), and soluble solids ranged between (5.0-5.3), (0.028–0.031%) and (1.1–2.1 °Brix). The lightness, chroma, and ºhue parameters varied from (12.0 to 49.0), (19.1 to 67.6) and (37.3 to 68.7), respectively. The mesophiles, psychrotrophs, molds and yeasts, and coliforms did not surpass 1.1 logCFU/mL in all samples from different roasting degrees. The attributes of “brown color”, “brightness”, “hot drink-like aroma”, “bitter”, “sour”, “sweet taste” and “body” were identified through the descriptive ranking analysis. “Brown color”, “hot drink-like aroma”, and “body” mainly contributed to the greater preference of CBC made from dark roasted beans. Regarding the light and medium CBC, no difference among the attributes in terms of preference was detected. The ranking descriptive analysis applied in this study made possible to identify relevant attributes in CBC.</p>

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Ranking descriptive analysis and preference of cold brew coffee: Impact of roasting degree

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月26日

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  • Eduardo Alessandro Soares,
  • Giovanni Ponzo Bento,
  • Marta Regina Verruma-Bernardi,
  • Rodrigo Rodrigues Petrus

摘要

The roasting degree of beans plays a crucial role in the sensory attributes of coffee drinks, impacting the product´s quality as well as the consumer’s preference. This study was primarily undertaken to describe de sensory profile of cold brew coffee (CBC) made from light, medium and dark roasted beans. The drink was prepared in a pilot plant, where it was pasteurized at 90 °C/30 s, ultra-clean filled into high-density polyethylene bottles, and stored at 4 °C in the dark. Physicochemical, microbiological analysis, color parameters measurement, and sensory assays were carried out to evaluate the finished product. The pH values, titratable acidity (expressed as chlorogenic acid percentage), and soluble solids ranged between (5.0-5.3), (0.028–0.031%) and (1.1–2.1 °Brix). The lightness, chroma, and ºhue parameters varied from (12.0 to 49.0), (19.1 to 67.6) and (37.3 to 68.7), respectively. The mesophiles, psychrotrophs, molds and yeasts, and coliforms did not surpass 1.1 logCFU/mL in all samples from different roasting degrees. The attributes of “brown color”, “brightness”, “hot drink-like aroma”, “bitter”, “sour”, “sweet taste” and “body” were identified through the descriptive ranking analysis. “Brown color”, “hot drink-like aroma”, and “body” mainly contributed to the greater preference of CBC made from dark roasted beans. Regarding the light and medium CBC, no difference among the attributes in terms of preference was detected. The ranking descriptive analysis applied in this study made possible to identify relevant attributes in CBC.