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<p>Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growing. This study aimed to (1) develop nut-based milks—almond, cashew, hazelnut, and walnut—combined with Arabica espresso and (2) assess their physicochemical and sensory qualities. Oleic, linoleic, and linolenic acids increased significantly in roasted nut-based milk coffees (<i>p</i> &lt; 0.05). Particle size and viscosity were higher in nut-based coffees than in commercial milk (<i>p</i> &lt; 0.05). Gas chromatography identified 33 volatile compounds; the nut-based milk coffee sample contained more benzaldehyde and 1-methylpyrrole-2-carboxaldehyde, while commercial milk coffee had higher 5-methyl furfural and furfuryl alcohol (<i>p</i> &lt; 0.05). Sensory testing showed a preference for cashew nut-based milk coffee (<i>p</i> &lt; 0.05). Vegan coffee produced with nut-based milks exhibited higher antioxidant activity and a higher unsaturated fatty acid content than those prepared with commercial milk. In particular, the roasted nut-based milks displayed increased levels of these beneficial compounds. These results offer insights into nut-based milk coffee’s physicochemical and sensory characteristics and preference factors.</p>

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Physicochemical properties and sensory attributes of nut-based milk coffee

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年7月7日

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  • Woorin Lee,
  • Hyunwoo Ahn,
  • Jonggab Yim,
  • Yuri Kim,
  • Kwang-Geun Lee

摘要

Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growing. This study aimed to (1) develop nut-based milks—almond, cashew, hazelnut, and walnut—combined with Arabica espresso and (2) assess their physicochemical and sensory qualities. Oleic, linoleic, and linolenic acids increased significantly in roasted nut-based milk coffees (p < 0.05). Particle size and viscosity were higher in nut-based coffees than in commercial milk (p < 0.05). Gas chromatography identified 33 volatile compounds; the nut-based milk coffee sample contained more benzaldehyde and 1-methylpyrrole-2-carboxaldehyde, while commercial milk coffee had higher 5-methyl furfural and furfuryl alcohol (p < 0.05). Sensory testing showed a preference for cashew nut-based milk coffee (p < 0.05). Vegan coffee produced with nut-based milks exhibited higher antioxidant activity and a higher unsaturated fatty acid content than those prepared with commercial milk. In particular, the roasted nut-based milks displayed increased levels of these beneficial compounds. These results offer insights into nut-based milk coffee’s physicochemical and sensory characteristics and preference factors.