컵(Cup) 색에 따른 기본 맛과 커피의 관능특성 인지 연구 (Influence of Cup Color on Perception of Basic Taste and Sensory Attributes of Coffee)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 34권 / 3호 / 327 ~ 334페이지
· 저자명 : 차성수, 조윤주, 윤혜현

초록

Purpose: The study was conducted to investigate the basic taste and the sensory properties of coffee according to cup color. Methods: Attribute difference tests were performed for basic taste solution and coffee samples in six different colored paper cups by 68 trained panelists. In addition, a check-all-that-apply (CATA) was conducted to evaluate flavor characteristics of coffee samples. Results: Based on the basic taste test, the scores of sweetness and saltiness were higher for samples in red and orange cups than those in other colored cups. while the highest bitterness score was observed in black cups. Moreover, sweetness of coffee was stronger in red cups, while sourness was highest in yellow and green cups. Bitterness, opacity, concentration and body of coffee in black cups were stronger than those of coffee samples in other colored cups, while the overall flavor of coffee in green cups was highest. The CATA revealed that the coffee sample in the green cup showed the most flavor attribute. Conclusion: This study showed that cup color influenced the perceived basic taste and sensory characteristics of coffee samples.

영어초록

Purpose: The study was conducted to investigate the basic taste and the sensory properties of coffee according to cup color. Methods: Attribute difference tests were performed for basic taste solution and coffee samples in six different colored paper cups by 68 trained panelists. In addition, a check-all-that-apply (CATA) was conducted to evaluate flavor characteristics of coffee samples. Results: Based on the basic taste test, the scores of sweetness and saltiness were higher for samples in red and orange cups than those in other colored cups. while the highest bitterness score was observed in black cups. Moreover, sweetness of coffee was stronger in red cups, while sourness was highest in yellow and green cups. Bitterness, opacity, concentration and body of coffee in black cups were stronger than those of coffee samples in other colored cups, while the overall flavor of coffee in green cups was highest. The CATA revealed that the coffee sample in the green cup showed the most flavor attribute. Conclusion: This study showed that cup color influenced the perceived basic taste and sensory characteristics of coffee samples.

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