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To develop a ready-to-drink (RTD) milk coffee which retains the original coffee flavor, the effects of manufacturing processing conditions on flavor characteristics of the milk coffee were investigate...d by sensory evaluation and by taste sensing analysis. Principal component analysis (PCA) of the sensory scores evaluated by quantitative descriptive analysis (QDA®) showed a milk coffee prepared using a new blending-after-sterilization (BAS) process without pH adjustment of coffee extract and a milk coffee prepared using a homemade (HMD) process that retained original coffee flavor were significantly stronger in coffee flavor than a milk coffee prepared using a conventional blending-before-sterilization (BBS) process with pH adjustment of coffee extract. In addition, PCA of the data analyzed by a taste sensing system showed that a BBS sample was clearly different in the flavor characteristics from BAS samples and HMD samples, as well as the sensory evaluation results. In conclusion, a new BAS process was superior to a conventional BBS process, as the manufacturing process of an RTD milk coffee that retained flavor characteristics similar to an HMD milk coffee which we targeted.続きを見る
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Mendeley出力
Paper1(24-2)