Table 1
Sensory quality of coffee beverages processed by ultrasound-assisted extraction
| Sensory quality | Extraction condition1) |
| HE | UE-15 | UE-30 | UE-60 | UE-120 | UE-180 | UE-240 | UE-300 |
| Color | 6.88±2.03a2) | 6.88±1.87a | 6.18±1.33ab | 6.53±1.74a | 5.65±1.66ab | 4.94±1.75b | 4.94±1.95b | 4.82±1.94b |
| Aroma | 5.64±2.32abc | 6.88±1.65a | 6.53±1.33ab | 6.29±1.86abc | 5.53±1.74bc | 5.00±2.12c | 5.41±1.46bc | 5.47±1.18bc |
| Taste | 3.71±2.82b | 5.23±2.19a | 4.47±1.50ab | 4.00±1.90ab | 3.47±1.59b | 3.53±1.74b | 3.88±1.72ab | 3.71±1.83b |
| Overall acceptability | 5.18±3.00abc | 5.94±1.67a | 5.53±1.84ab | 5.00±1.87abc | 4.35±1.76bc | 3.94±1.47c | 3.94±1.59c | 4.12±1.76bc |
1)HE, hot-water extraction (80℃, 5 min); UE, ultrasound-assisted extraction (40 kHz, 300 W, 60℃, 15~300 sec).
2)Means±SD (n=20) in a row followed by same letter are not significantly different by Duncan's multiple range test (p<0.05).