Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.
Key odorants
Olfactometry
Phenolics
SAFE
Turkish coffee
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2021
15 Feb 2021
Historique:
received:
17
03
2020
revised:
07
08
2020
accepted:
09
08
2020
pubmed:
18
8
2020
medline:
15
12
2020
entrez:
18
8
2020
Statut:
ppublish
Résumé
Turkish coffee is a popular hot beverage owing to its delicious taste and pleasant aroma in Turkey. In the present study, key odorants of medium (MRC) and dark roasted Turkish coffee (DRC) brews were studied using GC-MS-Olfactometry. A total of 26 and 28 key odorants were detected in the MRC and DRC samples, respectively, with flavour dilution (FD) factors varying between 4 and 2048. The highest FD factor (2048) was found for 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methyl pyrazine in the MRC and DRC brew samples, respectively. One of the main differences between the two brew samples was the guaiacol with phenolic-burnt odour. A higher amount of chlorogenic acids (CGAs) was determined in the MRC as compared to the DRC using LC-DAD-ESI-MS/MS. According to the sensory analysis, the Turkish coffee sample brewed from the MRC beans had a higher score of general impression and pleasant coffee sensory descriptors as compared to the DRC.
Identifiants
pubmed: 32798819
pii: S0308-8146(20)31683-6
doi: 10.1016/j.foodchem.2020.127821
pii:
doi:
Substances chimiques
Coffee
0
Phenols
0
Chlorogenic Acid
318ADP12RI
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127821Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.