青年学生对云南咖啡的感官嗜好性分析研究  

Study of the sensory preference of young students on the Yunnan coffee

作　　者：翟晓娜[1] 白燕冰[2] 张春月[1] 汪才华 刘云[1] 杨剀舟[1,4] 冷小京[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]云南省德宏热带农业科学研究所,云南瑞丽678600 [3]中信出版集团咖啡事业部,北京100029 [4]北京茱古拉咖啡有限公司,北京100085

出　　处：《饮料工业》2013年第9期3-6,共4页Beverage Industry

基　　金：国家科技支撑计划(2011BAD23B04)

摘　　要：咖啡作为一种具有独特风味、醒脑提神和保健功能的低热量饮料,在西方国家已经得到巨大的发展,但在中国仍处起步阶段。考察了4款中国云南小粒种咖啡生豆,以冲泡时间、烘焙条件及风味调配为环境影响因素,对在校大学生进行了系统的食品感官评价测试,旨在了解特定消费群体对不同加工条件下咖啡的嗜好性特点。试验表明,苦味偏轻、甜度适中和口感爽滑的奶香咖啡饮品具有更高的喜好度。Coltee, a low-calorie beverage with special flavor and refreshing and healthcare functions, has developed great- ly in western countries, compared with the initial stage in China. In order to evaluate the preference characteristics of a specific consumer group, an investigation was conducted on the effects of brewing time and roasting and blending condi- tions of 4 different Arabica coffee beans from Yunnan, China on the sensory preference of college students. The results showed that the coffee with light bitterness, medium sweetness, milk flavor and smooth taste was more preferable in col- lege students.

关 键 词：云南小粒咖啡 感官评价 嗜好分析 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]