Hedonic R-index measurement of temperature preferences for drinking black coffee

S. Pipatsattayanuwong; H. S. Lee; S. Lau; M. O'Mahony

doi:10.1111/j.1745-459X.2001.tb00317.x

Hedonic R-index measurement of temperature preferences for drinking black coffee

S. Pipatsattayanuwong, H. S. Lee, S. Lau, M. O'Mahony

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

33 Scopus citations

Abstract

R-index measures were obtained from judges who ranked black coffees for preferred drinking temperature. Preferred temperatures were above thermal pain and thermal damage thresholds. The least preferred temperature was below the oral thermal pain threshold. Similar results were obtained with a ranking for temperatures that judges felt were most likely to be served in a coffee shop. Observations of customers in coffee shops indicated that they began sipping coffee at similar high temperatures.

Original language	English
Pages (from-to)	517-536
Number of pages	20
Journal	Journal of Sensory Studies
Volume	16
Issue number	5
DOIs	https://doi.org/10.1111/j.1745-459X.2001.tb00317.x
State	Published - Nov 2001

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title = "Hedonic R-index measurement of temperature preferences for drinking black coffee",

abstract = "R-index measures were obtained from judges who ranked black coffees for preferred drinking temperature. Preferred temperatures were above thermal pain and thermal damage thresholds. The least preferred temperature was below the oral thermal pain threshold. Similar results were obtained with a ranking for temperatures that judges felt were most likely to be served in a coffee shop. Observations of customers in coffee shops indicated that they began sipping coffee at similar high temperatures.",

author = "S. Pipatsattayanuwong and Lee, {H. S.} and S. Lau and M. O'Mahony",

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AB - R-index measures were obtained from judges who ranked black coffees for preferred drinking temperature. Preferred temperatures were above thermal pain and thermal damage thresholds. The least preferred temperature was below the oral thermal pain threshold. Similar results were obtained with a ranking for temperatures that judges felt were most likely to be served in a coffee shop. Observations of customers in coffee shops indicated that they began sipping coffee at similar high temperatures.

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Hedonic R-index measurement of temperature preferences for drinking black coffee

Abstract

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