Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques

Kıvançlı, Jülide; Elmacı, Yeşim

doi:10.1080/10942912.2015.1080726

Cited by 9 publications

(16 citation statements)

References 38 publications

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“…In this study, participants performed time–intensity evaluation of bitterness and retronasal aroma after swallowing coffee beverages, but we were also interested in time–intensity evaluation of sourness and astringency. Furthermore, in some studies of sensory evaluation using coffee, participants evaluated not only bitterness and sourness, but also sweetness and saltiness (Kıvançlı & Elmacıa, ; Kreuml et al, ; Morales, ). In the near future, we will investigate whether the effect of a warm‐up sample is observed when participants continuously evaluate perceived intensity of gustatory component other than bitterness following evaluation of an olfactory component.…”

Section: Discussionmentioning

confidence: 99%

Effect of a warm‐up sample on stabilizing the performance of untrained panelists in time–intensity evaluation

Gotow

Moritani

Hayakawa

et al. 2017

Journal of Sensory Studies

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To improve the reliability of sensory evaluation, it is necessary to minimize response bias. In this study, we investigated the effect of a warm‐up sample on time–intensity evaluation of after‐flavor. Untrained panelists evaluated continuously perceived intensity of bitterness and retronasal aroma, using four types of samples (two brands of coffee beverages × two types of lids). Half of participants evaluated bitterness intensity in the first session and retronasal aroma intensity in the second session, whereas the other half evaluated them in the opposite order. Each session consisted of four trials, and we regarded the first trial sample of each session as a warm‐up. Results revealed that perceived intensity was significantly lower in the first trial than in the following trials, and that the time courses of the second, third, and fourth trials were similar except when participants evaluated bitterness intensity in the second session. In other words, the use of a warm‐up sample stabilized the performance of time–intensity evaluation of bitterness and retronasal aroma in the first session. Furthermore, no warm‐up sample was needed in the second session when participants evaluated bitterness intensity, but a warm‐up was needed when they evaluated retronasal aroma intensity. Practical application Based on the results of this study, we concluded that the use of a warm‐up sample stabilized performance in time–intensity evaluation of after‐flavor by untrained panelists. We proposed that in order to obtain reliable performance in time–intensity evaluation of after‐flavor, untrained panelists should be provided a training trial using warm‐up sample before staring the test trials.

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Section: Discussionmentioning

confidence: 99%

Effect of a warm‐up sample on stabilizing the performance of untrained panelists in time–intensity evaluation

Gotow

Moritani

Hayakawa

et al. 2017

Journal of Sensory Studies

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“…However, acidity and bitter were the most representative descriptors in the gustatory analysis of fermented beverages (61% and 60% of GM respectively). The flavor profile of Turkish coffee brews showed as roasted/burnt, spicy, bitter, acidic, sweet, salty, astringent (dry), woody, fermented, earthy, and tobacco-like flavor characteristics [38]. On the other hand, the global value of samples was higher for distillate (D) in intensity and frequency than for the fermented sample (F).…”

Section: Sensory Analysis Of Fermented and Spirit Beveragesmentioning

confidence: 99%

Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages

et al. 2018

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This work describes a new process for the production of beverages from spent coffee grounds (SCG), as well as the chemical and sensory profiles. The process consisted of the extraction of antioxidant phenolic compounds of SCG, followed by the fermentation of this extract supplemented with sucrose and fermented broth distillation. Thus, two fermented (10.4% and 10.0% of ethanol, by volume) and two distillated (38.1% and 40.2% of ethanol, by volume) beverages were obtained. A total of 45 and 59 volatile compounds (alcohols, esters, aldehydes, terpenes, lactones, pyrazines, norisoprenoids, volatile phenols and acids) identified and quantified by GC-MS characterized the aroma and flavor of the fermented and distilled beverages, respectively. Twenty sensory descriptors define the sensory profile of the two beverages which corroborated the pleasant smell and taste of coffee in the distillate beverage. Therefore, this work demonstrates that the fermented and distilled beverages obtained from spent coffee grounds have acceptable organoleptic qualities that make them suitable for human consumption.

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“…37,38 A terminology and reference standard for Turkish coffee was compiled in harmony with previous research studies. 6,18,[31][32][33]36,37,39 The basis for the choice of term list developed from trained assessors during training sessions and the list of flavor and taste attributes for the Turkish coffee were generated at the end of the descriptive panels. The 20 descriptors and their definitions as flavor (aromatics) and taste attributes are listed in Table 1.…”

Section: Descriptive Analysismentioning

confidence: 99%

“…44 Akiyama et al further explained this theory that even though the origins of arabica coffee beans were different, they represented similar odor characteristics when they were roasted to the same degree. 45 Kıvançlı and Elmacı 18 found that roasting degree significantly affected volatile compounds, as degree of roasting increased furans, pyrroles, phenolic compounds, and pyridines, whereas pyrazines, oximes, alcohols, and aldehydes decreased. Furans were the main group, followed by pyrazines, pyrroles and phenols at high roasting degree due to the Maillard reaction.…”

Section: Effects Of Roasting Degreementioning

confidence: 99%

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Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists

Elmacı

Gök

2021

J Sci Food Agric

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BACKGROUND: This study was carried out in order to investigate the role of post-harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of Arabica coffee beans processed by three different post-harvest methods (natural, pulped natural and fully washed) and roasted at three different roasting degrees (light, medium and dark).RESULTS: Ground coffee in powder size was heated with cold water and prepared in a Turkish coffee machine. Twenty assessorsten Turkish and ten Brazilianwere selected and trained to assess 20 flavor attributes of nine Turkish coffee samples. Sensory evaluation results showed that the effects of roasting method on flavor development were perceived more dominantly than effects of post-harvest methods. For the first time, this study highlighted the sensory analysis of Turkish coffees assessed by Turkish and Brazilian assessors. CONCLUSION: Turkish coffee flavor profiles were significantly influenced by roasting method and no significant effects of postharvest method were observed. Sensorial properties of Turkish coffee were affected by several factors, such as geographical origin and techniques used for preparation of coffee beans, cultural tradition, lifestyle, social behavior and habit.

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Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques

Cited by 9 publications

References 38 publications

Effect of a warm‐up sample on stabilizing the performance of untrained panelists in time–intensity evaluation

Effect of a warm‐up sample on stabilizing the performance of untrained panelists in time–intensity evaluation

Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages

Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists

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