Duyusal Analiz Kullanılarak Üçüncü Nesil Kahve Demleme Yöntemlerinde Tat Profili Belirleme

Yıl 2024, Cilt: 25 Sayı: 2, 421 - 439, 01.07.2024

Cevat Ercik , Seda Nur Keskin

https://doi.org/10.17494/ogusbd.1474314

Öz

Bu çalışmada, üçüncü nesil kahve demleme tekniklerinin (Chemex, V60 ve Syphon) duyusal özellikler üzerindeki etkileri incelenmiştir. Araştırma, Mersin'deki bir kahve işletmesinde düzenlenen bir tadım atölyesinde gerçekleştirilmiş ve 18-55 yaş aralığındaki 18 gönüllü yarı eğitilmiş panelist tarafından yürütülmüştür. Panelistler, kahveleri 9 puanlık hedonik skala üzerinden subjektif olarak değerlendirmişlerdir. Elde edilen sonuçlar, kullanılan demleme yöntemlerine bağlı olarak kahvelerin görünüş, tat, koku ve doku gibi duyusal özelliklerinde istatistiksel olarak anlamlı farklılıklar göstermiştir. V60 yöntemiyle hazırlanan kahvenin, diğer yöntemlerle hazırlananlara kıyasla daha yüksek puanlar aldığı tespit edilmiştir. Friedman testi ve Wilcoxon işaretli sıralar testi ile bu farklılıklar doğrulanmıştır. Araştırma sonuçları, üçüncü nesil kahve demleme yöntemleri arasındaki duyusal farklılıkları ortaya koymakta ve V60 yönteminin diğerlerine göre duyusal üstünlüğünü belgelemektedir. Bu bulgular, kahve endüstrisinde ürün geliştirme ve pazarlama stratejileri için önemli bir referans teşkil edebilir.

Anahtar Kelimeler

Gastronomy, Third-Wave Coffee Brewing, Tat Profili, Üçüncü Nesil Kahve Demleme

Determination of Taste Profile in Third Wave Coffee Brewing Methods Using Sensory Analysis

Öz

In this study, the effects of third-generation coffee brewing techniques (Chemex, V60, and Syphon) on sensory properties were examined. The research was conducted at a coffee tasting workshop in Mersin, involving 18 semi-trained panelists aged between 18 and 55. Panelists evaluated the coffees subjectively using a 9-point hedonic scale. The results revealed statistically significant differences in sensory attributes such as appearance, taste, aroma, and texture depending on the brewing methods used. Coffee prepared using the V60 method scored higher than those brewed using other methods. These differences were confirmed using the Friedman test and the Wilcoxon signed-rank test. The findings highlight the sensory differences among third-generation coffee brewing techniques and document the sensory superiority of the V60 method over others. These insights could serve as an important reference for product development and marketing strategies in the coffee industry.

Anahtar Kelimeler

Gastronomy, Taste Profile, Third-wave coffee brewing, Sensory analysis

Kaynakça

• Brown, C., & Smith, B. (2020). Reverse engineering: Understanding sensory properties through analysis. Food Research International, 25(2), 112-128. https://www.jstor.org/stable/27225939
• Chapko, M. J., & Seo, H. S. (2019). Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis. Food Research International, 121, 612-621. https://www.sciencedirect.com/science/article/pii/S0963996918309761
• Chemex. (2020). Chemex. 11.01.2024 tarihinde https://www.greacoffee.com/post/chemex-demleme-yontemini-tarihi-chemex adresinden alınmıştır.
• Dulsat-Serra, N., Quintanilla-Casas, B., & Vichi, S. (2016). Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality. Food Research International, 89, 982-988. https://www.sciencedirect.com
• Enes, K., Yavuz, G., & Ercik, C. (2022). Yöresel yemeklerin standardize edilmesi ve kabul edilebilirliğinin ölçülmesi; Mersin Örneği. Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi, 23(2), 249-263. https://doi.org/10.17494/ogusbd.1161347
• Garcia, C. V., & Kim, Y. T. (2021). Ambalajlama için potansiyel malzemeler olarak kullanılmış kahve telveleri ve kahve kabuğu: Bir inceleme. Polimerler ve Çevre Dergisi, 29(8), 2372-2384. https://link.springer.com/article/10.1007/s10924-021-02067-9
• Giddens, A., Duneier, M., Appelbaum, R. P., & Carr, D. (2006). Essentials of Sociology. New York: Norton. https://tcc-fl.simplesyllabus.com/api2/doc-pdf/sjrnoxfku/Fall-2023-%28September-Express%29-SYG-1000-15-Principles-of-Sociology.pdf
• Giovannucci, D. (2001). Sustainable coffee survey of the North American specialty coffee industry. Grand View Research. (2018). Global ready to drink tea and coffee market.
• Habermas, J. (2012). The Structural Transformation of the Public Sphere. (T. Bora & M. Sancar, Trans.). Istanbul: Communication.
• Halevy, Y. A. (2011). The Infinite Emotions of Coffee. United States: Macchiatone Communications. https://books.google.com.tr/books?hl=tr&lr=&id=5fxXUgPNe8AC&oi=fnd&pg=PP2&dq=Halevy,+Y.+A.+(2011).+The+Infinite+Emotions+of+Coffee.+United+States:+Macchiatone+Communications.&ots
• Hattox, R. S. (1998). Kahve Kahvehaneler: Bir Toplumsal İçeceğin Yakındoğu’daki Kökenleri. Türkiye Ekonomik ve Toplumsal Tarih Vakfı, Istanbul. https://core.ac.uk/download/pdf/80960092.pdf
• Heise, U. (2001). Kahve Kahvehane. (M.Tüzel, Trans.). Ankara.
• Heymann, H. (2019). Duyusal bilimin kişisel tarihi. Yemek, Kültür ve Toplum, 22(2), 203-223. https://www.tandfonline.com/doi/full/10.1080/15528014.2019.1573043
• Holbrook, M. B., & Hirschman, E. C. (1982). The experiential aspects of consumption: Customer fantasies, feelings, and fun. Journal of Consumer Research, 9(2), 132-140. https://academic.oup.com/jcr/article-abstract/9/2/132/1813212
• İnce, E. (2018). Changing Coffee Culture in Turkey through Popular Culture. (Unpublished master's thesis). Üsküdar University, Institute of Social Sciences, Istanbul. Türkiyede popüler kültürle değişen kahve kültürü
• İstanbullu-Dinçer, F., Gedik, S., & Özdemir-Güzel, S. (2016). New approach in gastronomy: third wave coffee. Journal of International Social Research, 9(45), 811-815. https://eds.p.ebscohost.com/eds/pdfviewer/pdfviewer?vid=0&sid=f159dc3f-6656-48fc-b2bd-6758b9a92ca4%40redis
• Johnson, J. L., Adkins, D., & Chauvin, S. (2020). Qualitative research in pharmacy education. American Journal of Pharmaceutical Education, 84(1), 138-146. https://www.sciencedirect.com/science/article/pii/S0002945923016066
• Jolliffe, L. (Ed.). (2010). Coffee Culture, Destinations and Tourism (24th ed.). Channel View Publications. https://books.google.com.tr
• Keast, R. S. J. (2008). Modification of the bitterness of caffeine. Food Quality and Preference, 19(5), 465-472. https://www.sciencedirect.com/science/article/pii/S0950329308000207
• Kement, Ü., Başar, B., & Güner, Ç. (2022). The role of senses in third generation coffee brewing methods. Gastroia: Journal of Gastronomy and Travel Research, 6(2), 277-293. https://dergipark.org.tr/en/pub/gastoria/issue/73234/1093593
• Kılıç, B. (2021). Likability of quail meat as a gastronomic and economic value: A study on sensory criteria. Yaşar University E-Journal, 16(62), 560-586. https://dergipark.org.tr/en/pub/jyasar/issue/62555/793398
• Meilgaard, M. C. A., Civille, G. V., & Carr, B. T. (2016). Sensory Evaluation Techniques (5th ed.). CRC Press. https://www.taylorfrancis.com/books/mono/10.1201/9781003040729/sensory-evaluation-techniques-third-edition-morten-meilgaard-thomas-carr-gail-vance-civille
• Mussatto, S. I., Machado, E. M., Martins, S., & Teixeira, J. A. (2011). Production, composition, and application of coffee and its industrial residues. Food and Bioprocess Technology, 4(5), 661. https://link.springer.com/article/10.1007/s11947-011-0565-z
• Nielsen, S. S. (2010). Introduction to food analysis. In S. S. Nielsen (Ed.), Food Analysis (pp. 3–14). Springer US. https://link.springer.com/chapter/10.1007/978-3-319-45776-5_1
• Özkaya, M. T., Tunalıoğlu, R., & Eken, Ş. (2010). Problems of olive cultivation in Turkey and solution proposals. Chamber of Agricultural Engineers, VII. Agricultural Engineering Technical Congress, (pp. 515-537), January 11-15, Ankara.
• Parat-Wilhelms, M., Denker, M., Borcherding, K., Hoffmann, W., Luger, A., & Steinhart, H. (2005). Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography–mass spectrometry/olfactometry and sensory analysis. European Food Research and Technology, 221(3-4), 265-273. https://link.springer.com/article/10.1007/s00217-005-1152-1
• Peryam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology, 11, Suppl., 9-14.
• Piggott, J. R., Simpson, S. J., & Williams, S. A. (1998). Sensory analysis. International Journal of Food Science & Technology, 33(1), 7-12. https://ifst.onlinelibrary.wiley.com/doi/abs/10.1046/j.1365-2621.1998.00154.x
• Poole, R., Ewings, S., Parkes, J., Fallowfield, J. A., & Roderick, P. (2019). Misclassification of coffee consumption data and the development of a standardized coffee unit measure. BMJ Nutrition, Prevention & Health, 2(1), 11-19. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7678482/
• Rattan, S., Parande, A. K., Ramalakshmi, K., & Nagaraju, V. D. (2015). Effect of edible coating on the aromatic attributes of roasted coffee beans. Journal of Food Science and Technology, 52(9), 5470-5483. https://link.springer.com/article/10.1007/s13197-014-1707-x
• Samper, L. F., Giovannucci, D., & Vieira, L. M. (2017). The powerful role of intangibles in the coffee value chain. WIPO Economic Research Working Papers 39, World Intellectual Property Organization-Economics and Statistics Division.
• Sifon. (2023). Sifon. 17.01.2024 tarihinde https://mocacocoffee.com/blogs/b/sifon-kahve-nedir-sifon adresinden alınmıştır.
• Silici, S., & Kutluca, S. (2005). Chemical composition and antibacterial activity of propolis collected by three different races of honeybees in the same region. Journal of Ethnopharmacology, 99, 69-73. https://www.sciencedirect.com/science/article/pii/S0378874105001236
• Stokes, C. N., O’Sullivan, M. G., & Kerry, J. P. (2017). Hedonic and descriptive sensory evaluation of instant and fresh coffee products. European Food Research and Technology, 243(2), 331-340. https://link.springer.com/article/10.1007/s00217-016-2747-4
• Stolzenbach, S., Bredie, W. L. P., Christensen, R. H. B., & Byrne, D. V. (2013). Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice. Food Research International, 52, 91-98. https://www.sciencedirect.com/science/article/pii/S0963996913001117
• Tolga, B. (2017). Bunchum: Our Common Ground is Coffee, the Rest is Excuse. Istanbul: Librum.
• Torz, J., & Macatonia, S. (2016). Real Fresh Coffee: How to Source, Roast, Grind and Brew the Perfect Cup. Pavilion.
• Tüzün, A. (2018). Reasons for Consumers Preferring Boutique Coffee Shops: A Study in Ankara. (Unpublished master's thesis). Batman University, Institute of Social Sciences, Department of Business Administration.
• V60. (2020). 08.02.02024 tarihinde https://www.lezzet.com.tr/lezzetten-haberler/v60 adresinden alınmıştır.
• Wang, E. S. T., & Yu, J. R. (2016). Means-end chain approach for exploring the motivation of ready-to-drink tea consumers. Asia Pacific Journal of Marketing and Logistics, 28(3), 384-395. https://www.emerald.com/insight/content/doi/10.1108/APJML-08-2015-0121/full/html
• White, E. (2021). Sensory analysis methods in the food industry. International Journal of Gastronomy and Food Science. https://www.researchgate.net/publication/377799417