Determination of Taste Profile in Third Wave Coffee Brewing Methods Using Sensory Analysis

Cevat Ercik; Seda Nur Keskin

Makale detayları

Determination of Taste Profile in Third Wave Coffee Brewing Methods Using Sensory Analysis

Yazarlar:

Cevat Ercik | Seda Nur Keskin

Yayıncı:

Eskişehir Osmangazi University

Ana Başlıklar:

Sürdürülebilir Turizm

Dergi:

Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue 2, pp.421-439

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001319126

pISSN:

2149-9047

Anahtar kelimeler:

Özet:

 In this study, the effects of third-generation coffee brewing techniques Chemex, V60, and Syphon on sensory properties were examined. The research was conducted at a coffee tasting workshop in Mersin, involving 18 semi-trained panelists aged between 18 and 55. Panelists evaluated the coffees subjectively using a 9-point hedonic scale. The results revealed statistically significant differences in sensory attributes such as appearance, taste, aroma, and texture depending on the brewing methods used. Coffee prepared using the V60 method scored higher than those brewed using other methods. These differences were confirmed using the Friedman test and the Wilcoxon signed-rank test. The findings highlight the sensory differences among third-generation coffee brewing techniques and document the sensory superiority of the V60 method over others. These insights could serve as an important reference for product development and marketing strategies in the coffee industry.

 In this study, the effects of third-generation coffee brewing techniques Chemex, V60, and Syphon on sensory properties were examined. The research was conducted at a coffee tasting workshop in Mersin, involving 18 semi-trained panelists aged between 18 and 55. Panelists evaluated the coffees subjectively using a 9-point hedonic scale. The results revealed statistically significant differences in sensory attributes such as appearance, taste, aroma, and texture depending on the brewing methods used. Coffee prepared using the V60 method scored higher than those brewed using other methods. These differences were confirmed using the Friedman test and the Wilcoxon signed-rank test. The findings highlight the sensory differences among third-generation coffee brewing techniques and document the sensory superiority of the V60 method over others. These insights could serve as an important reference for product development and marketing strategies in the coffee industry.

 In this study, the effects of third-generation coffee brewing techniques Chemex, V60, and Syphon on sensory properties were examined. The research was conducted at a coffee tasting workshop in Mersin, involving 18 semi-trained panelists aged between 18 and 55. Panelists evaluated the coffees subjectively using a 9-point hedonic scale. The results revealed statistically significant differences in sensory attributes such as appearance, taste, aroma, and texture depending on the brewing methods used. Coffee prepared using the V60 method scored higher than those brewed using other methods. These differences were confirmed using the Friedman test and the Wilcoxon signed-rank test. The findings highlight the sensory differences among third-generation coffee brewing techniques and document the sensory superiority of the V60 method over others. These insights could serve as an important reference for product development and marketing strategies in the coffee industry.

 Bu çalışmada, üçüncü nesil kahve demleme tekniklerinin Chemex, V60 ve Syphon duyusal özellikler üzerindeki etkileri incelenmiştir. Araştırma, Mersindeki bir kahve işletmesinde düzenlenen bir tadım atölyesinde gerçekleştirilmiş ve 18-55 yaş aralığındaki 18 gönüllü yarı eğitilmiş panelist tarafından yürütülmüştür. Panelistler, kahveleri 9 puanlık hedonik skala üzerinden subjektif olarak değerlendirmişlerdir. Elde edilen sonuçlar, kullanılan demleme yöntemlerine bağlı olarak kahvelerin görünüş, tat, koku ve doku gibi duyusal özelliklerinde istatistiksel olarak anlamlı farklılıklar göstermiştir. V60 yöntemiyle hazırlanan kahvenin, diğer yöntemlerle hazırlananlara kıyasla daha yüksek puanlar aldığı tespit edilmiştir. Friedman testi ve Wilcoxon işaretli sıralar testi ile bu farklılıklar doğrulanmıştır. Araştırma sonuçları, üçüncü nesil kahve demleme yöntemleri arasındaki duyusal farklılıkları ortaya koymakta ve V60 yönteminin diğerlerine göre duyusal üstünlüğünü belgelemektedir. Bu bulgular, kahve endüstrisinde ürün geliştirme ve pazarlama stratejileri için önemli bir referans teşkil edebilir.

Makale detayları

Determination of Taste Profile in Third Wave Coffee Brewing Methods Using Sensory Analysis

Yazarlar:

Cevat Ercik | Seda Nur Keskin

Yayıncı:

Eskişehir Osmangazi University

Ana Başlıklar:

Sürdürülebilir Turizm

Dergi:

Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue 2, pp.421-439

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001319126

pISSN:

2149-9047

Gastronomy

Taste Profile

Third-wave coffee brewing

Sensory analysisGastronomy

Third-Wave Coffee Brewing

Tat Profili

Üçüncü Nesil Kahve Demleme

Sayı

Makale detayları

Yazarlar: Cevat Ercik | Seda Nur Keskin

Yayıncı: Eskişehir Osmangazi University

Ana Başlıklar: Sürdürülebilir Turizm

Dergi: Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue 2, pp.421-439

Belge Tipi: Makale

Yayın Tarihi: 1/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001319126

pISSN: 2149-9047

Sayı

Yazarlar:

Cevat Ercik | Seda Nur Keskin

Yayıncı:

Eskişehir Osmangazi University

Ana Başlıklar:

Sürdürülebilir Turizm

Dergi:

Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue 2, pp.421-439

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001319126

pISSN:

2149-9047