四种市面上速溶咖啡在大学生中喜爱程度作者：林泽榕来源：《现代食品·上》2019年第08期
摘 要：本文考察了雀巢醇品、雀巢咖啡、麦斯威尔咖啡及越南进口G7咖啡4款市面上的速溶咖啡，对在校大学生进行了系统的食品感官评价测试，旨在了解特定消费群体对不同品牌咖啡的嗜好性特点，通过感官分析，从外观、香气、苦味、后味及整体喜爱程度5个方面对样品进行评价，并通过SPSS软件对所得数据进行方差分析。试验表明，在校大学生对苦味偏轻、微甜和口感爽滑的奶香咖啡饮品具有更高的喜好度。
关键词：咖啡;感官评价;嗜好分析
Abstract：Four instant coffees， Nestle alcohol， Nestle coffee， Maxwell coffee and G7 coffee imported from Vietnam， were investigated.A systematic food sensory evaluation test was conducted among college students in order to understand the preference characteristics of different brands of coffee for specific consumer groups. The samples were evaluated by sensory analysis from five aspects： appearance， aroma， bitterness， aftertaste and overall liking. The data were analyzed by variance analysis using SPSS software. The results showed that mild bitterness， slight sweetness and smooth taste of milk-flavored coffee beverage had higher preference.
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