Coffee is a complex beverage containing many compounds and flavors. A trend in specialty coffee is lighter roasting. With coffees being lighter roasted, the sourness has become an increasingly important quality. Tastes affect each other, varying levels of sourness change the perception of the whole beverage. How sourness affects other tastes in aqueous solutions is relatively well-described. However, such results from model matrices don’t always transfer to complex matrices such as coffee. This project will explore how taste interactions in coffee affect taste perception and overall perception of the coffee.
The master project comprises a literature review as well as an experimental set-up with sensory panel study and/or consumer studies.
The project is aligned to UN's SGD:
