ArticleScientific reports2025
Physicochemical properties and sensory attributes of nut-based milk coffee.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Characterizing Sensory Drivers of Acceptance, Purchase Intent, and Emotional Responses to Plant-Based Milk Alternatives in Chilled Sweetened Coffee Among Thai Consumers.Foods (Basel, Switzerland) · 2026Article
- Impact of mucilage incorporation into xanthan gum on the physical and textural characteristics of gluten-free bread during short-term storage.Scientific reports · 2026Article
- Effect of mixed fermentation ofFood chemistry: X · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
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.
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Registered trials
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