Sensory study on the character impact odorants of roasted Arabica coffee

Citation
M. Czerny et al., Sensory study on the character impact odorants of roasted Arabica coffee, J AGR FOOD, 47(2), 1999, pp. 695-699
Citations number
26
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
47
Issue
2
Year of publication
1999
Pages
695 - 699
Database
ISI
SICI code
0021-8561(199902)47:2<695:SSOTCI>2.0.ZU;2-1
Abstract
The potent odorants were quantified in a sample of roasted Arabica coffee. On the basis of the results, 27 odorants were dissolved in an oil/water mix ture. The flavor profile of the model obtained was very close to that of th e real sample. In duo and triangle tests, the model was compared with model s missing one or more odorants. These experiments indicated that 2-furfuryl thiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, p ropanal, methylpropanal, and 2- and 3-methylbutanal had the greatest impact on the coffee flavor.