Journal article Open Access
Mi Ja Kim; Jeehyun Lee; Jaeyoung Byun; Sunmi Choi; Wonsik Choi
This research was conducted to evaluate the flavor of apple juice and coffee mixtures and the sensory quality of SPME extracts using gas chromatography-mass spectrometry (GC-MS). Three samples with different compositions were examined. Sample A1 contained85% apple juiceand 15% coffee, sample A2 had87.5% apple and 12.5% coffee, and sample A3 had90% apple juiceand 10% coffee. The sensory analysis involved 100 panelists and a sequential monadic test. Sample presentation orders were balanced in each serving position using the Williams Latin Square design. The eleven components were odorants perceived in the samples. 2-methyl-1-butanol, butyl acetate, (e)-2-hexenal, hexanol, 3-methylbutyl acetate, hexyl acetate, 2,3-pentanedione, pyrazine, pyridine, 2-furanmethanol, and 5-methylfurfural were found in the aromatic composition of the apple juice and coffee mixtures.