Preferência sensorial entre café bebida dura e mole

Abstract

This study aimed to evaluate the preference between a hard coffee drink and two soft drinks (special 1 and 2), as well as purchase intention. The coffee beans were roasted and ground and the coffee drink was prepared. The colorimetric analysis of roasted and ground coffee beans was carried out using the Minolta Chroma Meter portable colorimeter. To evaluate preference between coffees, 102 consumers were used, who evaluated their preference for color, aroma, flavor, body and overall impression, followed by the purchase intention test. The data were evaluated using analysis of variance and, when significant differences were detected between the means, the Tukey test was performed (p≤0.05).The results regarding the instrumental color of the beans showed that hard coffee had a low saturation value (7.26) and the special ones with higher values ​​and all coffees had a °hue located on the axis between 45.47 and 48.14°. The results of the preference test showed that in relation to color, there was a significant difference between the samples, with the hard coffee drink obtaining greater preference. For flavor preference, they all differed, with a preference for a hard drink, followed by specials 1 and 2. For the global impression results, it was found that the hard drink presented a higher score and for purchase intention, all coffees showed a difference. , with the hard drink being “I would probably buy” and special 1 and 2, respectively, “I’m not sure if I would buy it” and “I probably wouldn’t buy it”. The scores for attributes, with the exception of body, were higher for hard coffee. Preferences and purchase intentions are possibly related to the custom of consuming traditional coffee, which has a darker color and more intense flavor.