Intensitas Aroma dan Rasa Manis Kopi Siap Minum Berdasarkan Persepsi Konsumen dari Penggunaan Perisa Karamel dan Vanila
Article Sidebar
-
consumer perception, flavor caramel, flavor vanilla, intensity rating, RTD coffee
Abstract
Ready-to-drink (RTD) coffee products typically contain high levels of sugar. Adding a sweet flavor enhancer can be an alternative to sugar reduction, preserving the sweetness consumers prefer. This study aimed to investigate the effect of sweet aroma flavorings on consumers' perceived sweetness intensity of RTD coffee. This study was conducted in four stages: (1) an initial survey for panelists screening, (2) a threshold detection test of vanilla and caramel flavorings performed in a laboratory test model using the 2-alternative forced choice (2-AFC) method, (3) just about right (JAR) test to determine the flavor concentration, and (4) an intensity rating test of aroma and sweetness and hedonic rating test to determine consumer panelists preferences. Responses were analyzed for ANOVA and Principal Component Analysis using IBM® SPSS® Statistics 26, XLSTAT, and GraphPad software. Based on survey results, 105 of 522 respondents volunteered to serve as panelists for the intensity and hedonic ratings. The flavor-detection threshold involved 74 consumer panelists; the detection thresholds for vanilla and caramel flavors in RTD coffee with 6% sugar content were 3 ppm and 4 ppm, respectively. As many as 70 consumer panelists participated in the JAR test. The highest JAR score for vanilla flavor was obtained at 75 ppm, and for caramel flavor at 100 ppm. Vanilla flavor at 75 ppm increased sweetness intensity by 9.8% and the sweet aroma by 14%. In contrast, the caramel flavor at 100 ppm did not significantly enhance either the sweetness or aroma intensity in RTD coffee. Based on consumer panelists' preferences, RTD coffee with vanilla flavor was most preferred over RTD coffee with caramel.
Full text article
References
Aït-Sahalia, Y., Xiu, D. (2019). Principal component analysis of high-frequency data. Journal of the American Statistical Association, 114(525), 287–303. https://doi.org/10.1080/01621459.20 17.1401542
Alcaire, F., Antúnez, L., Vidal, L., Giménez, A., Ares, G. (2017). Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception. Food Research International, 97, 45–50. https://doi.org/10.1016/j.foodres.2017.02.019
Angeloni, S., Mustafa, A. M., Abouelenein, D., Alessandroni, L., Acquaticci, L., Nzekoue, F. K., Petrelli, R., Sagratini, G., Vittori, S., Torregiani, E., & Caprioli G. (2021). Characterization of the aroma profile and main key odorants of espresso coffee. Molecules, 26(13), 3856. https://doi.org/10.3390/molecules26133856
[ASTM] American Society of Testing and Materials. (2009). ASTM MNL-63: Just-about-right (JAR) scales: Design, usage, benefits, and risks. ASTM International. https://doi.org/10.1520/MNL63-EB
Banerjee, G., & Chattopadhyay, P. (2018). Vanillin biotechnology: the perspectives and future. Journal of the Science of Food and Agriculture, 99(2), 499–506. https://doi.org/10.1002/jsfa.9303
Bertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V., & Kidmose, U. (2020). Individual differences in sweetness ratings and cross-modal aroma-taste interactions. Foods, 9(2), 146. https://doi.org/10.3390/foods9020146
Bertelsen, A. S., Zeng, Y., Mielby, L. A., Sun, Y. X., Byrne, D. V., & Kidmose, U. (2021). Cross-modal effect of vanilla aroma on sweetness of different sweeteners among Chinese and Danish consumers. Food Quality and Preference, 87, 104036. https://doi.org/10.1016/j.foodqual.2020.104036
[BPOM] Badan Pengawas Obat dan Makanan. (2019). Peraturan Badan Pengawas Obat dan Makanan Nomor 22 Tahun 2019 tentang Informasi Nilai Gizi pada Label Pangan Olahan. Badan Pengawas Obat dan Makanan. Jakarta: Badan Pengawas Obat dan Makanan.
[BPS] Badan Pusat Statistik. (2021). Jumlah Penduduk Provinsi DKI Jakarta Menurut Kelompok Umur dan Jenis Kelamin 2019-2021. Badan Pusat Statistik. Jakarta: Badan Pusat Statistik. [diakses 07 September 2022]. https://jakarta.bps.go.id/indicator/12/111/1/jumlah-penduduk-provinsi-dki-jakarta-menurut-kelompok-umur-dan-jenis-kelamin.html.
Buettner, A., & Schieberle, P. (2000). Influence of mastication on the concentrations of aroma volatiles—Some aspects of flavour release and flavour perception. Food Chemistry, 71(3), 347–354. https://doi.org/10.1016/S0308-8146(00)00199-0
Cao, X., Wu, H., Viejo, C. G., Dunshea, F. R., & Suleria, H. A. (2023). Effects of postharvest processing on aroma formation in roasted coffee–a review. International Journal of Food Science & Technology, 58(3), 1007-1027. https://doi.org/10.1111/ijfs.16261
Cascos, G., Montero-Fernández, I., Marcía-Fuentes, J. A., Aleman, R. S., Ruiz-Canales, A., & Martín-Vertedor, D. (2024). Electronic prediction of chemical contaminants in aroma of brewed roasted coffee and quantification of acrylamide levels. Foods, 13(5), 768. https://doi.org/10.3390/foods13050768
Charles, M., Romano, A., Yener, S., Barnabà, M., Navarini, L., Märk, T. D., & Gasperi, F. (2015). Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis. Food Research International, 69, 9-20. https://doi.org/10.1016/j.foodres.2014.11.036
Drake, M. A., Watson, M. E., & Liu, Y. (2023). Sensory analysis and consumer preference: best practices. Annual Review of Food Science and Technology, 14(1), 427-448. https://doi.org/10.1146/annurev-food-060721-023619
Endrizzi, I., Cliceri, D., Menghi, L., Aprea, E., Charles, M., Monteleone, E., Dinnella, C., Spinelli, S., Pagliarini, E., Laureati, M., Torri, L., Bendini, A., Toschi, T. G., Sinesio, F., Predieri, S., & Gasperi, F. (2021). Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation. Foods, 11(15), 2174. https://doi.org/10.3390/foods11010005
Greis, M., Kukkonen, R., Lampi, A. M., Seppä, L., Partanen, R., & Sandell, M. (2022). The impact of vanilla and lemon aromas on sensory perception in plant-based yogurts measured with static and dynamic methods. Foods, 11(14), 2030. https://doi.org/10.3390/foods11142030
Hutchings, S. C., Low, J. Y., & Keast, R. S. (2019). Sugar reduction without compromising sensory perception. An impossible dream?. Critical Reviews in Food Science and Nutrition, 59(14), 2287–2307. https://doi.org/10.1080/10408398.2018.1450214
Hopfer, H., Riak, A. C., Roberts, R. F., Hayes, J. E., & Ziegler, G. R. (2022). Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk. Journal of Sensory Studies, 37(5), e12770. https://doi.org/10.1111/joss.12770
[ICO] International Coffee Organization. (2022). Monthly Coffee Market Report - June 2022. London, UK: ICO. [diakses 22 Juli 2022]. https://www.ico.org/Market-Report-21-22-e.asp.
Labbe, D., Damevin, L., Vaccher, C., Morgenegg, C., & Martin, N. (2006). Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Quality and Preference, 17(7–8), 582–589. https://doi.org/10.1016/j.foodqual.2006.04.006
Li, B., Hayes, J. E., & Ziegler, G. R. (2014). Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking. Food Quality and Preference, 37, 71–78. https://doi.org/10.1016/j.foodqual.2014.04.019
Liu, C., Yang, N., Yang, Q., Ayed, C., Linforth, R., & Fisk, I. D. (2019). Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chemistry, 281, 8–17. https://doi.org/10.1016/j.foodchem.2018.12.080
Middleton, H., Grimes, L., Willis, S. C., Steinke, D., & Shaw, M. (2023). Reliability and validity testing of the medicines related-consultation assessment tool for assessing pharmacists’ consultations. International Journal of Clinical Pharmacy, 45(1), 201–209. https://doi.org/10.1007/s11096-022-01489-2
Oliveira, D., Antúnez, L., Giménez, A., Castura, J. C., Deliza, R., & Ares, G. (2015). Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking. Food Research International, 75, 148–156. https://doi.org/10.1016/j.foodres.2015.05.050
Oliveira, A. A. A., Andrade, A. C., Bastos, S. C., Condino, J. P. F., Júnior, A. C., & Pinheiro, A. C. M. (2021). Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt. Food Research International, 139, 109972. https://doi.org/10.1016/j.foodres.2020.109972
Ortega-Heras, M., Gómez, I., de Pablos-Alcalde, S., & González-Sanjosé, M. L. (2019). Application of the just-about-right scales in the development of new healthy whole-wheat muffins by the addition of a product obtained from white and red grape pomace. Foods, 8(9), 419. https://doi.org/10.3390/foods8090419
Paravisini, L., Gourrat‐Pernin, K., Gouttefangeas, C., Moretton, C., Nigay, H., Dacremont, C., & Guichard, E. (2012). Identification of compounds responsible for the odorant properties of aromatic caramel. Flavour and Fragrance Journal, 27(6), 424–432. https://doi.org/10.1002/ffj.3111
Paravisini, L., Moretton, C., Gouttefangeas, C., Nigay, H., Dacremont, C., & Guichard, E. (2017). Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release. Food Research International, 100, 209–215. https://doi.org/10.1016/j.foodres.2017.07.003
Pasquet, P., Monneuse, M. O., Simmen, B., Marez, A., & Hladik, C. M. (2006). Relationship between taste thresholds and hunger under debate. Appetite, 46(1), 63–66. https://doi.org/10.1016/j.appet.2005.09.004
[Riskesdas] Riset Kesehatan Dasar. (2018). Laporan Nasional Riskesdas 2018. Jakarta: Badan Penelitian dan Pengembangan Kesehatan Kementerian Kesehatan Republik Indonesia.
Romeo‐Arroyo, E., Mora, M., Pazos, N., Deba‐Rementeria, S., & Vázquez‐Araújo, L. (2022). Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies. Journal of Sensory Studies, 37(3), e12740. https://doi.org/10.1111/joss.12740
Song, J., Xia, Y., & Zhong, F. (2021). Consumers with high frequency of ‘just about right’ in JAR scales may use lower cognitive effort: Evidence from the concurrent 9-point hedonic scale and CATA question. Food Research International, 143, 110285. https://doi.org/10.1016/j.foodres.2021.110285
Soontrunnarudrungsri, A., Thitaprom, K., Sittiketgorn, S., Rimkeeree, H., Wongsheree, T., Likhanapaiboon, T., & Kasayapanant, W. (2024). Exploring elderly perception and acceptance: Influence of different sugars and vanilla flavor in different food models. Agriculture and Natural Resources, 58(2), 193–204. https://doi.org/10.34044/j.anres.2024.58.2.04
Spence, C. (2022). Factors affecting odour-induced taste enhancement. Food Quality and Preference, 96, 104393. https://doi.org/10.1016/j.foodqual.2021.104393
Sulistiawan, I., Santoso, H. B., & Komari, A. (2018). Perancangan produk kep potong rambut dengan mempertimbangkan voice of customer menggunakan metode quality function deployment. JATI UNIK: Jurnal Ilmiah Teknik dan Manajemen Industri, 2(1), 46–54. https://doi.org/10.30737/jatiunik.v2i1.386
Velázquez, A. L., Vidal, L., Alcaire, F., Varela, P., & Ares, G. (2021). Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception. International Dairy Journal, 114, 104937. https://doi.org/10.1016/j.idairyj.2020.104937
Wang, Q. J., Mielby, L. A., Thybo, A. K., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019). Sweeter together? Assessing the combined influence of product‐related and contextual factors on perceived sweetness of fruit beverages. Journal of Sensory Studies, 34(3), e12492. https://doi.org/10.1111/joss.12492
Wang, L., Zhu, L., Zheng, F., Zhang, F., Shen, C., Gao, X., Sun, B., Huang, M., Li, H., & Chen, F. (2021). Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu. Journal of Food Science, 86(5), 2061–2074. https://doi.org/10.1111/1750-3841.15718
Xiao, Z., Zhang, S., Zhu, J., Niu, Y., Xiong, W., & Chen, F. (2023). Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception. European Food Research and Technology, 249(2), 537–551 https://doi.org/10.1007/s0021 7-022-04151-3
Yang, J. E., & Lee, J. (2020). Consumer perception and liking, and sensory characteristics of blended teas. Food Science and Biotechnology, 29, 63–74. https://doi.org/10.1007/s10068-019-00643-3
Yu, H., Xie, T., Xie, J., Chen, C., Ai, L., & Tian, H. (2020). Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu. Food Research International, 129, 108808. https://doi.org/10.1016/j.foodres.2019.108808
Zhang, D., Lao, F., Pan, X., Li, J., Yuan, L., Li. M., & Wu, J. (2023). Enhancement effect of odor and multi‐sensory superposition on sweetness. Comprehensive Reviews in Food Science and Food Safety, 22(6), 4871–4889. https://doi.org/10.1111/1541-4337.13245
Zhao, D., Chen, Y., Xia, J., Li, Z., Kang, Y., Xiao, Z., & Niu, Y. (2024). Global sugar reduction trends and challenges: exploring aroma sweetening as an alternative to sugar reduction. Trends in Food Science & Technology, 150, 104602. https://doi.org/10.1016/j.tifs.2024.104602
Authors
Copyright (c) 2025 Andrian Ibnu Faisal, Christofora Hanny Wijaya, Dase Hunaefi
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.