Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee

• Published in: Journal of agricultural and food chemistry Vol. 47; no. 2; pp. 695 - 699
• Main Authors: Czerny, M, Mayer, F, Grosch, W
• Format: Journal Article
• Language: English
• Published: WASHINGTON American Chemical Society 01.02.1999; Amer Chemical Soc
• Subjects: Adult; Agriculture; Agriculture, Multidisciplinary; Biological and medical sciences; Chemistry; Chemistry, Applied; Coffee - chemistry; Coffee, tea and other stimulative beverage industries; Female; Food industries; Food Science & Technology; Fundamental and applied biological sciences. Psychology; Humans; Life Sciences & Biomedicine; Male; Odorants - analysis; Physical Sciences; Science & Technology; Smell; flavor; FLAVOR COMPOUNDS; flavor profile; coffee; aroma model; JUICE; key odorants; BEEF; IDENTIFICATION; omission experiments; Property composition relationship; Organoleptic properties; Reconstituted system; Qualitative analysis; Chemical composition; Volatile organic compound; Models; Aroma; Flavor; Roasted coffee; Quantitative analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf980759i

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 mixture. The flavor profile of the model obtained was very close to that of the real sample. In duo and triangle tests, the model was compared with models missing one or more odorants. These experiments indicated that 2-furfurylthiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, and 2- and 3-methylbutanal had the greatest impact on the coffee flavor. Keywords: Aroma model; coffee; flavor; flavor profile; key odorants; omission experiments