## 3 Results and Discussion
### Sensory Analysis  
A consensus vocabulary of eleven attributes was developed to describe the samples, under the modalities of odor, taste, and mouthfeel, while using reference standards where required. Similar sensory descriptors were generated by other trained panels to characterize brewed coffee beverages [33]. All sensory descriptors differ significantly between samples (\(p<0.05\), Table 5). To the best of the authors' knowledge, this is the first time that coffee pulp has been used scientifically for cold brewed coffee drink preparation and the developed lexicon is unprecedented. Cold brewing is an innovative technique and several researchers have worked on its sensory evaluation. Generally, cold brews are characterized by a sweeter and sour taste as compared to the product of the classical technique. Hence, the purpose of the sensory profiling was to investigate the sensory quality of an alternative coffee drink/beverage formulation and provide a measure of the alterations in coffee drink descriptors occurring when the raw material used is changed. The sensory profiles of the different brews are presented in Figure 2. Brews prepared from coffee grounds (AQC and AQC/CD) were compared to the brews obtained from coffee pulp (AQCW and AQCW/CD). The panelists scored the latter samples as significantly more botanic and fruitier in odor and more sweet, sour, and botanic in taste. The earthy odor and taste intensities were significantly higher for the coffee bean brew samples as compared to the other two samples. In addition, the AQC and AQC/CD samples had significantly higher scores in bitter and sour-roasted taste than their counterparts. The results of this study show that the sensory characteristics of the cold brew coffee bean samples resembled the usual organoleptic properties of coffee samples prepared with the hot brewing technique. Attributes such as earthy, roasted, and fruity aromas, bitter and sour tastes, and astringency had been previously used to evaluate hot brewed coffee [33]; however, the perceived intensities are not similar. On the contrary, the sensory attributes of the AQC and AQC/CD samples possessed similar characteristics to tea beverages, since they were characterized by high intensities of botanic and fruity aromas, and sweet, sour, and botanic taste sensations. As far as the effect of \(\beta\)-CD is concerned, it was found that the AQC sample had a less bitter taste intensity as compared to the AQC/CD sample. Based on the fact that the content of chlorogenic acid and caffeine was the same in both brews (Table 6), it seems that the selective inclusion formation of the extracted ingredients affects the sensory characteristics of the brews. The same behavior has been observed in tea infusion, in which cyclodextrin appeared selective in the extraction of different compounds from tea [34]. These results give a new insight in the contribution of cyclodextrin in taste differentiation. Cyclodextrin has been used for taste masking in different products. In bitter gourd juice, cyclodextrin contributes to the reduction of the bitter taste [35] and this effect was associated with the fact that the molecules responsible for bitter sensations, caffeine and chlorogenic acid, partially