Development of steam distillation aroma extraction technology for practical application in ready-to-drink coffee beverage manufacturing

In this study, we first developed a milk coffee flavor lexicon for Japanese consumers as a foundation for sensory evaluation. By applying the obtained terms as options in a check-all-that-apply question, we established an approach for sensory evaluation of milk coffee based on consumer perceptions. Furthermore, to develop a differentiated extraction method, we devised a novel extraction process that combined conventional hot water extraction of coffee with a steam distillation step and used the established sensory evaluation to determine the optimal extraction conditions. Based on consumer perceptions, the results demonstrated that the use of steam distillation enhances the coffee flavor in milk coffee, and that changing the condensation temperature leads to differentiation in coffee flavor characteristics. These findings are expected to play an important role in determining industrial manufacturing conditions for milk coffee utilizing steam distillation.