Coffee, cocoa, and tea

Abstract

This review deals with the chemistry of the odoriferous constituents of the volatile part of the flavors of coffee, cocoa, and tea. A general survey of the analytical studies which have been conducted on these aromas is presented. A list of identified compounds mentions the year of their first discovery and the reference of the corresponding publication. Comments are given on the structure, the origin, and the organoleptic properties of some typical constituents. In the last section the organoleptic characteristics of the three beverages are discussed on the basis of their distribution among the various functional classes.

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

“…From over 800 volatile compounds found in roasted coffee aroma, only 42 have been identified as phenolics (Flament, 1989(Flament, , 1995Nijssen, Visscher, Maarse, Willemsens, & Boelens, 1996). Catechol is the predominant volatile phenolic compound found in coffee aroma, followed by 4-ethylguaiacol, 4-ethylcatechol, pyrogallol, quinol and 4-vinylcatechol (Smith, 1985).…”

A Dairy-Based Espresso Beverage Manufactured Using Three Different Coffee Bean Roasts

“…Roasting of coffee beans results in a number of color and flavor compounds (Schenker et al 2000). More than 800 flavor compounds have been identified in roasted coffee (Flament 1989). The objective of roasting was to produce beans of the desired taste and aroma in a brewed coffee, and to generate the beans in a dark color and a dry brittle texture (Schenker et al 2002).…”

Flavour of coffee. A review

“…In numerous papers reviewed by Flament [4,5] as well as by Nijssen et al [6] more than eight hundred volatile compounds with a wide variety of functional groups have been reported. It should be noted that in most of the studies, only the list of volatiles was extended, although flavour is caused by bioactive substances which must be evaluated by sensory tests.…”