抄録
This study explores an Aroma-Enhanced Beverage System for Coffee, focusing on how aroma augmentation influences the sensory experience of coffee consumption. The system was developed to offer an alternative coffee-drinking experience for individuals who cannot consume coffee and to enhance coffee enjoyment for regular consumers. Two experiments were conducted to evaluate the impact of aroma on sensory perception. Ten students participated in the experiments. The first experiment examined how adding coffee aroma to drinking water affected its perceived similarity to coffee and bitterness. The participants evaluated them with 7-point scales. The results indicated that the aroma significantly increased the impression of coffeelikeness, although its effect on bitterness was inconsistent. The second experiment analyzed the impact of aroma addition on actual coffee, revealing that while aroma influenced sensory perception, it did not necessarily enhance the taste. Some participants even rated the aroma-added coffee lower than the baseline coffee. These results suggest that while coffee aroma can modify the sensory impression of beverages, its effectiveness in improving taste is uncertain. The study highlights the importance of aroma delivery methods and individual preferences in shaping sensory experiences. Future research should focus on refining aroma application techniques and exploring personalized aroma selections to improve beverage enjoyment.
https://ror.org/00bmxak18 
