Effects of the Taste and Flavor of Milk Coffee When Milk Heated to Different Temperatures Is Added

Abstract

  In this study, we expected that the taste and flavor of coffee brew would be different when milk was added at different temperatures. Three samples of coffee at different temperatures, 90℃, 80℃, and 70℃, were used. These samples were evaluated by an university students for temporal temperature change, viscosity, odor compounds, sensory evaluation, and Temporal Dominance of Sensations (TDS).

  Results were as follows: 1) For TDS, the 90℃ sample had a bitter taste during all test times. 2) For sensory evaluation, the 70℃ sample had weaker bitter and after tastes, and a stronger sweet taste when compared with the 90℃ sample. Therefore, the female university students liked the 70℃ sample. 3) For viscosity, there was no difference in all samples. 4) For odor compounds, the 90℃ sample had the most compounds among the 3 coffee samples without black coffee.

  According to the above results, this study suggested that the taste and flavor of coffee brew is different when milk was added at different temperatures.