Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory Experience
‘Freshly roasted’ has long been considered the ultimate indicator of coffee quality. This study challenges this concept by arguing that coffee, as a complex processed agricultural product, undergoes a critical developmental ‘maturation’ phase after roasting that is significant for its sensory experi...
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| Format: | Article |
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MDPI AG
2024-07-01
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| Online Access: | https://www.mdpi.com/2504-3900/109/1/8 |
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| author | Yves C. Zimmermann Steffen Schwarz |
| author_facet | Yves C. Zimmermann Steffen Schwarz |
| author_sort | Yves C. Zimmermann |
| collection | DOAJ |
| description | ‘Freshly roasted’ has long been considered the ultimate indicator of coffee quality. This study challenges this concept by arguing that coffee, as a complex processed agricultural product, undergoes a critical developmental ‘maturation’ phase after roasting that is significant for its sensory experience. Thus, this study investigates whether there is (i) a discernible sensory effect and (ii) a perceptible consumer preference for ‘freshly roasted’ coffee beans by means of a triangle test (ISO 4120:2021) combined with a hedonic preference test (ISO 8587:2013) on 42 untrained participants. The triangle test results indicate that there is a significant difference between the samples, and a slight majority expressed a preference for not ‘freshly roasted’ coffee, encouraging a more nuanced approach to the issue. |
| format | Article |
| id | doaj-art-9e291a4410e44cce96013097ff659f8f |
| institution | DOAJ |
| issn | 2504-3900 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Proceedings |
| spelling | doaj-art-9e291a4410e44cce96013097ff659f8f2025-08-20T02:43:54ZengMDPI AGProceedings2504-39002024-07-011091810.3390/ICC2024-18164Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory ExperienceYves C. Zimmermann0Steffen Schwarz1Department of Tourism and Hospitality, University of Applied Sciences Heilbronn, Max-Planck-Str. 39, 74081 Heilbronn, GermanyCoffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany‘Freshly roasted’ has long been considered the ultimate indicator of coffee quality. This study challenges this concept by arguing that coffee, as a complex processed agricultural product, undergoes a critical developmental ‘maturation’ phase after roasting that is significant for its sensory experience. Thus, this study investigates whether there is (i) a discernible sensory effect and (ii) a perceptible consumer preference for ‘freshly roasted’ coffee beans by means of a triangle test (ISO 4120:2021) combined with a hedonic preference test (ISO 8587:2013) on 42 untrained participants. The triangle test results indicate that there is a significant difference between the samples, and a slight majority expressed a preference for not ‘freshly roasted’ coffee, encouraging a more nuanced approach to the issue.https://www.mdpi.com/2504-3900/109/1/8coffeefreshly roastedpost-roast maturationpreference testqualitytriangle test |
| spellingShingle | Yves C. Zimmermann Steffen Schwarz Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory Experience Proceedings coffee freshly roasted post-roast maturation preference test quality triangle test |
| title | Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory Experience |
| title_full | Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory Experience |
| title_fullStr | Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory Experience |
| title_full_unstemmed | Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory Experience |
| title_short | Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory Experience |
| title_sort | freshly roasted coffee re evaluated a pilot study on the impact of post roast maturation on sensory experience |
| topic | coffee freshly roasted post-roast maturation preference test quality triangle test |
| url | https://www.mdpi.com/2504-3900/109/1/8 |
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