Sensory study of the character impact aroma compounds of a coffee beverage

Citation
F. Mayer et al., Sensory study of the character impact aroma compounds of a coffee beverage, EUR FOOD RE, 211(4), 2000, pp. 272-276
Citations number
15
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN journal
1438-2377 → ACNP
Volume
211
Issue
4
Year of publication
2000
Pages
272 - 276
Database
ISI
SICI code
1438-2377(2000)211:4<272:SSOTCI>2.0.ZU;2-7
Abstract
The more potent odorants in a sample of medium-roasted Arabica coffee and i n the corresponding brew were quantified. Large amounts (> 75 %) of acetald ehyde, 2,3-butanedione. 2,3-pentanedione, vanillin and some furanones were extracted from the coffee brew, whereas the yields of the more unpolar comp ounds: such as 3-isobutyl-2-methoxypyrazine, (E)-beta-damascenone and the u nstable 2-furfurylthiol were low (< 25 %). On the basis of quantitative dat a an aroma model was prepared for the brew. In triangle tests, models conta ining the complete set of 24 odorants were compared with a model missing on e or more odorants. These experiments indicated that the aroma of the brew was mainly caused by some alkylpyrazines, furanones and phenols, and by 2-f urfurylthiol, methional and 3-mercapto-3-methylbutyl formate. The higher im pact of both methional and the formate on the aroma of the brew and the low er aroma activity of 4-vinylguaiacol were in contrast to results obtained i n a previous study for ground coffee of the same provenance and roast degre e.