【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。更多还原

【Abstract】 Coffee,a low-calorie beverage with special flavor and refreshing and healthcare functions,has developed greatly 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 conditions 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 college students.更多还原