Effect of conilon beans on the sensory profile and consumer acceptance of coffee beverages

Abstract

The present study aimed to evaluate the sensory characteristics and acceptability of coffee beverages prepared from different blends of arabica beans and conilon coffee beans. Beverages with different proportions of conilon, containing zero (100% arabica), 10, 20, 40, 60, 80 and 100% of conilon were evaluated. The sensory profile of the coffee brews was described by eight selected and trained assessors using the Quantitative Descriptive Analysis (QDA). The beverages acceptance was evaluated by 112 coffee consumers using nine-point hedonic scales. The results were submitted to the Cluster Analysis and Preference Mapping. A satisfactory acceptance for the beverages up to 40% of conilon beans was observed. The study showed, however, that beverages contained up to 20% of conilon beans kept the sensory characteristics traditionally considered as more positive for coffee brews, such as high intensity of chocolate aroma, coffee aroma and flavor, sweet aroma, and sweet taste.