title: Consumer Acceptance of a Polyphenolic Coffee Beverage.
abstract: The objective of this study was to determine if Chardonnay grape seed pomace (GSP), a waste stream of wine production, could be used as a functional ingredient in brewed coffee. Two consumer panels were conducted to assess the acceptance of coffee at coffee replacement (w/w) values of 0% (control), 6.25%, 12.50%, 18.75%, or 25% GSP. The 1st consumer panel (n = 80) assessed the coffee samples served "black." The 2nd panel (n = 67) assessed the coffee samples with adjustment (that is, sweeteners, milk, and cream) options available. Consumer sensory evaluation involved evaluating the 5 treatments individually for acceptance of appearance, aroma, taste/flavor, and overall acceptance using a 9-point hedonic scale. A check-all-that-apply questionnaire surveyed the sensory attributes describing aroma, appearance, and taste/flavor of the samples. Oxygen radical absorbance capacity was used to measure the effects of antioxidant levels in GSP coffee samples. Results showed that GSP could be added at 6.25% replacement without significantly affecting the overall consumer acceptance of coffee compared to the control (0% GSP). Above 6.25% GSP supplementation, the coffee beverage was described as more tan, milky, watery/dilute, and mild, and was generally less accepted by the consumers. GSP also increased the antioxidant capacity of the coffee compared to the control (0% GSP), with no significant differences among replacement values. Therefore, 6.25% GSP replacement is recommended for creating coffee beverages acceptable to consumers. Further in vivo investigation may substantiate the free-radical scavenging capacity of GSP coffee and its potential health benefits.
authors.affiliation: School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A.
authors.forename: Thuy
authors.initials: T
authors.lastname: Nguyen
authors.affiliation: School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A.
authors.forename: Meredith
authors.initials: M
authors.lastname: Kuchera
authors.affiliation: School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A.
authors.forename: Katie
authors.initials: K
authors.lastname: Smoot
authors.affiliation: School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A.
authors.forename: Charles
authors.initials: C
authors.lastname: Diako
authors.affiliation: School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A.
authors.forename: Beata
authors.initials: B
authors.lastname: Vixie
authors.affiliation: School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A.
authors.forename: Carolyn F
authors.initials: CF
authors.lastname: Ross
keywords: antioxidant capacity; coffee; consumer preference; grape seed pomace; polyphenols