Physicochemical properties and sensory attributes of nut-based milk coffee
Abstract Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growing. This study aimed to (1) develop nut-based milks—almond, cashew, hazelnut, and walnut—combined with Arabica e...
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Nature Portfolio
2025-07-01
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| Series: | Scientific Reports |
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| Online Access: | https://doi.org/10.1038/s41598-025-07554-w |
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| author | Woorin Lee Hyunwoo Ahn Jonggab Yim Yuri Kim Kwang-Geun Lee |
| author_facet | Woorin Lee Hyunwoo Ahn Jonggab Yim Yuri Kim Kwang-Geun Lee |
| author_sort | Woorin Lee |
| collection | DOAJ |
| description | Abstract Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growing. This study aimed to (1) develop nut-based milks—almond, cashew, hazelnut, and walnut—combined with Arabica espresso and (2) assess their physicochemical and sensory qualities. Oleic, linoleic, and linolenic acids increased significantly in roasted nut-based milk coffees (p < 0.05). Particle size and viscosity were higher in nut-based coffees than in commercial milk (p < 0.05). Gas chromatography identified 33 volatile compounds; the nut-based milk coffee sample contained more benzaldehyde and 1-methylpyrrole-2-carboxaldehyde, while commercial milk coffee had higher 5-methyl furfural and furfuryl alcohol (p < 0.05). Sensory testing showed a preference for cashew nut-based milk coffee (p < 0.05). Vegan coffee produced with nut-based milks exhibited higher antioxidant activity and a higher unsaturated fatty acid content than those prepared with commercial milk. In particular, the roasted nut-based milks displayed increased levels of these beneficial compounds. These results offer insights into nut-based milk coffee’s physicochemical and sensory characteristics and preference factors. |
| format | Article |
| id | doaj-art-e2aabf6a996d449c8d87060c1a25b6f8 |
| institution | DOAJ |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj-art-e2aabf6a996d449c8d87060c1a25b6f82025-08-20T03:04:33ZengNature PortfolioScientific Reports2045-23222025-07-0115111510.1038/s41598-025-07554-wPhysicochemical properties and sensory attributes of nut-based milk coffeeWoorin Lee0Hyunwoo Ahn1Jonggab Yim2Yuri Kim3Kwang-Geun Lee4Department of Food Science and Biotechnology, Dongguk University-SeoulDepartment of Food Science and Biotechnology, Dongguk University-SeoulDepartment of Food Science and Biotechnology, Dongguk University-SeoulDepartment of Food Science and Biotechnology, Dongguk University-SeoulDepartment of Food Science and Biotechnology, Dongguk University-SeoulAbstract Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growing. This study aimed to (1) develop nut-based milks—almond, cashew, hazelnut, and walnut—combined with Arabica espresso and (2) assess their physicochemical and sensory qualities. Oleic, linoleic, and linolenic acids increased significantly in roasted nut-based milk coffees (p < 0.05). Particle size and viscosity were higher in nut-based coffees than in commercial milk (p < 0.05). Gas chromatography identified 33 volatile compounds; the nut-based milk coffee sample contained more benzaldehyde and 1-methylpyrrole-2-carboxaldehyde, while commercial milk coffee had higher 5-methyl furfural and furfuryl alcohol (p < 0.05). Sensory testing showed a preference for cashew nut-based milk coffee (p < 0.05). Vegan coffee produced with nut-based milks exhibited higher antioxidant activity and a higher unsaturated fatty acid content than those prepared with commercial milk. In particular, the roasted nut-based milks displayed increased levels of these beneficial compounds. These results offer insights into nut-based milk coffee’s physicochemical and sensory characteristics and preference factors.https://doi.org/10.1038/s41598-025-07554-wNut-based milk coffeeVolatile compoundsSensory attributesFatty acidAntioxidant activityViscosity |
| spellingShingle | Woorin Lee Hyunwoo Ahn Jonggab Yim Yuri Kim Kwang-Geun Lee Physicochemical properties and sensory attributes of nut-based milk coffee Scientific Reports Nut-based milk coffee Volatile compounds Sensory attributes Fatty acid Antioxidant activity Viscosity |
| title | Physicochemical properties and sensory attributes of nut-based milk coffee |
| title_full | Physicochemical properties and sensory attributes of nut-based milk coffee |
| title_fullStr | Physicochemical properties and sensory attributes of nut-based milk coffee |
| title_full_unstemmed | Physicochemical properties and sensory attributes of nut-based milk coffee |
| title_short | Physicochemical properties and sensory attributes of nut-based milk coffee |
| title_sort | physicochemical properties and sensory attributes of nut based milk coffee |
| topic | Nut-based milk coffee Volatile compounds Sensory attributes Fatty acid Antioxidant activity Viscosity |
| url | https://doi.org/10.1038/s41598-025-07554-w |
| work_keys_str_mv | AT woorinlee physicochemicalpropertiesandsensoryattributesofnutbasedmilkcoffee AT hyunwooahn physicochemicalpropertiesandsensoryattributesofnutbasedmilkcoffee AT jonggabyim physicochemicalpropertiesandsensoryattributesofnutbasedmilkcoffee AT yurikim physicochemicalpropertiesandsensoryattributesofnutbasedmilkcoffee AT kwanggeunlee physicochemicalpropertiesandsensoryattributesofnutbasedmilkcoffee |