Effect of different materials of filter holder on sensory profile of coffee beverages

• Published in: Journal of sensory studies Vol. 39; no. 3
• Main Authors: Santos, Wallysson Wagner Vilela, Lima, Kellyson Leandro Barbosa, Lucena, Rodrigo Mendonça, Arruda, Luciana Leite Andrade Lima, Oliveira, Rodrigo Lira, Santos Silva, Marcelo Edvan, Silva, Suzana Pedroza
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.06.2024; Wiley Subscription Services, Inc
• Subjects: Acceptance tests; Beverages; Coffee; Consumers; Sensory properties; Stainless steel
• ISSN: 0887-8250; 1745-459X
• DOI: 10.1111/joss.12929

Coffee beverages are renowned for their complex chemical composition and sensory attributes. The Koar® filter holder, developed in Brazil, is an extraction method which utilizes percolation and is available in acrylic, stainless steel, ceramic, and porcelain variations. Thus, this study aimed to investigate how the manufacturing materials of Koar® filter holders impact the sensory profile of coffee beverages, as perceived by consumers. A group of 100 consumers were used, and the methods of check all that apply (CATA), and acceptance testing were applied. The results revealed significant variations in eight sensory attributes assessed by consumers. The beverages prepared with ceramic and porcelain filter holders exhibited similar sensory profiles, contrasting with those produced using acrylic and stainless steel. These sensory findings emphasize the impact of the Koar® filter holder material on the coffee beverage's sensory attributes and underscore the importance of understanding the specific perceptions and needs of the target audience. Practical applications Considering the importance of the studies with consumers, this research presents findings that are very important for industries in the equipment production segment for the coffee beverage extraction process. Based on the results presented in this study, industries can develop products with specific materials that can enhance the sensorial attributes of the coffee beverage according to consumer preference.