Duyusal Analiz Kullanılarak Üçüncü Nesil Kahve Demleme Yöntemlerinde Tat Profili Belirleme

Yıl 2024, , 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

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