Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Physicochemical parameters and consumer acceptance in espresso and american coffee pods
Lina Ximena Parrado, Andrés Felipe Bahamon, Nelson Gutierrez

Last modified: 02-01-2019


This study presents the consumer acceptance of coffee beverages made from espresso coffee pods (CCE) and american coffee pods (CCA), six quality attributes were evaluated by a sensory panel conformed to judges of different experience level. A physicochemical characterization was made for the coffee powder in CCA and CCE. The beverage preparation via different machines was made for to observe the influence on the consumers acceptance. The coffee powder in CCA showed high aw and high moisture content, this factors should affect the consumer perception; in general, a low acceptance level of coffee beverages made from CCE and CCA was observed, maybe because of the strong habit of consuming filtered coffees.

Keywords: Coffee; Espresso; American; sensory; physiochemical.

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