Effect of Milk Addition on Temporal Dominance Profiles of Coffee-related Sensory Attributes and Emotions

Daniela Winder, Dorota Majchrzak

Coffee has unique sensory properties and is one of the most popular beverages in the world. It is often consumed with milk, which leads to the changes in the flavor profile of the product.
Therefore, the objective of the present study was to investigate the effect of milk addition on temporal aspects of coffee evoked emotions and selected sensory attributes during consumption of beverages prepared from Arabica and Robusta coffee beans. The temporal dominance profiles of the sensory attributes and emotions were investigated by Temporal Dominance of Sensations (TDS) and Temporal Dominance of Emotions (TDE) methods, respectively.
Forty-four untrained individuals evaluated 5 sensory attributes and 5 emotion terms, relevant to a description of coffee, selected by using the check-all-that-apply method (CATA). The testing time was 60 seconds over three consecutive sips, each lasting 20 seconds.
When evaluating Arabica coffee without milk, sensory attributes like “sourness”, “roast-flavor” and “bitter taste” were dominant. In the Robusta sample without milk, the dominant attributes were “bitterness” and “roast-flavor”. Milk added to Arabica coffee resulted in a decrease of “bitterness” but also in “roast-flavor”. The most dominant attribute during the entire testing time was “milk-flavor”. The milk addition to Robusta coffee showed less effect on the temporal profile of the sensory attributes. The dominant descriptors were furthermore “roast-flavor” and “bitterness”. Independent of the coffee species, the samples without milk were associated with both positive emotions like “interested” and “active” and negative emotions such as “disappointed”. The addition of milk to the coffee resulted in the dominance increase of positive emotions like “pleasant” and “calm”. The emotion “disappointed” did not reach the Level of Significance (5%) at any time during the evaluation.
The results showed that the addition of milk to coffee changed the perception of its sensory attributes and evoked emotions.

Department für Ernährungswissenschaften
ÖFOS 2012
303009 Ernährungswissenschaften
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