File:Principal component analysis correlation loadings plot of the sensory properties of the cultured coffee samples.jpg

English: "The sensory profiles of six beverages brewed from unroasted coffee cells, three different roasting parameters for coffee cells, diluted dark-roasted conventional coffee, and chicory coffee alternative were determined with generic descriptive analysis. The roasting of coffee cells with different parameters changed multiple sensory attributes of the brewed samples toward conventional coffee (Table 3, Figure 2, and Supporting Information Figure S3). Samples brewed from unroasted coffee cells lacked most of the typical attributes for coffee, such as roasted odor, sourness, and bitterness. Instead, the samples were perceived to be the most intensely honey- and tea-like. These odor properties were still minimally present in roast level 2, but in roast levels 1 and 3 the dominant odor attributes were instead roasted, burned sugar, and smoky odor. These changes in sensory aroma characteristics largely aligned with those reported in conventional coffee counterparts: (42) the earthy/musty and green attributes in the published literature were lost in favor of coffee, roasted, burnt/acrid, and ash/sooty attributes with darker roast levels. For taste attributes, the roasted cell coffees had comparable intensities of bitterness (cell coffees 5.5–6.5 vs 0.1% caffeine solution at 7) and sourness (cell coffees 6–8 vs light roasted coffee reference at 9) to conventional coffee."