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At what temperatures do consumers like to drink coffee?: Mixing methods

Title
At what temperatures do consumers like to drink coffee?: Mixing methods
Authors
Lee H.S.O'Mahony M.
Ewha Authors
이혜성
SCOPUS Author ID
이혜성scopus
Issue Date
2002
Journal Title
Journal of Food Science
ISSN
0022-1147JCR Link
Citation
Journal of Food Science vol. 67, no. 7, pp. 2774 - 2777
Keywords
CoffeeDrink temperatureOral pain threshold
Publisher
Institute of Food Technologists
Indexed
SCIE; SCOPUS scopus
Document Type
Article
Abstract
Three hundred consumers were required to mix a hot and a cooler coffee together until it was at a desired temperature for drinking. They added creamer and sweetener to taste. In a 2nd experiment, 108 consumers performed the same experiment with black coffee only, but repeated it using different coffee strengths. In all experiments, the chosen mean preferred temperature for drinking was around 60°C (140°F). Black coffee drinkers chose a slightly higher mean temperature than drinkers with added creamer, and they also chose a slightly lower mean temperature when the flavor was stronger. In all cases, consumers tended to choose, on average, temperatures for drinking coffee that were above the oral pain threshold and the burn damage threshold.
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DOI
10.1111/j.1365-2621.2002.tb08814.x
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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