Flavour of coffee. A review

Grosch, Werner

doi:10.1002/(sici)1521-3803(199812)42:06<344::aid-food344>3.0.co;2-v

Cited by 95 publications

(59 citation statements)

References 23 publications

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“…Some volatile compounds formation, which cannot be explained by the previous reactions, arise from the less volatile constituents of coffee beans, such as caffeic acid, quinic acid and chlorogenic acid that produce a great amount of volatiles (Illy & Viani, 1995;Moon & Shibamoto, 2010). Although the volatile fraction in coffee is very complex, only some compounds (called key odorants) are responsible for coffee flavour (Grosch, 1998;Rocha, Maeztu, Barros, Cid, & Coimbra, 2003;Semmelroch & Grosch, 1995) and they increase sharply during roasting process.…”

Section: Introductionmentioning

confidence: 97%

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

et al. 2012

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Section: Introductionmentioning

confidence: 97%

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

et al. 2012

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“…Coffee is well known for complex sensory characteristics and is consumed mainly for the sensory experience it provides (Illy, 2002;Grosch, 1998;. It is one of the few food products that has specialized experts or "cuppers" to ensure sensory properties are up to standard (International Coffee Organization© -Cup tasting, 2010).…”

Section: Introductionmentioning

confidence: 99%

The development of an emotion lexicon for the coffee drinking experience

Bhumiratana

Adhikari

Chambers

2014

Food Research International

127

114

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Coffee is the most consumed beverage after water and the second widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the coffee drinking experience. The list of terms was further refined by check-all-thatapply method, resulting in 86 emotions, which included 39 terms from a recently published emotion lexicon for food. In the second part of the study, this lexicon of 86 emotions was used to evaluate six coffee samples of various origins and degrees of roasting with 94 consumers. The emotion intensities before and during drinking were assessed. Consumers were clustered into six clusters based on the acceptability scores, and the appropriate emotions for distinguishing the coffee samples were determined by Stepwise Regression Analysis, which resulted in 44 emotions. Emotion maps for each consumer cluster constructed using Principal Components Analysis revealed that each sample generated distinctive emotional responses, which varied across each cluster. The last part focused on identifying the sensory drivers of emotions to understand the consumer"s perceptions because emotional and sensory experiences determine acceptability and consumption of coffee. Two separate highly-trained panels (a general panel and a coffee panel) performed descriptive analysis of the six coffee samples. After comparing the two panels, the coffee-specific panel data was used to identify the sensory attributes that might be responsible for eliciting certain emotions in the consumers. For instance, darker roasts seem to elicit positive-high energy emotions. Overall, this study is a stepping stone for more in-depth product-specific emotion studies in future. AbstractCoffee is the most consumed beverage after water and the second most widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the c...

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“…Thus, volatile organic compounds (VOCs) involved in food metabolic pathways (carboxylic acids, alcohols, carbonyl compounds, lactones) or food ripening (terpenes, esters, ethers) contribute significantly to agreeable flavors. 4 These compounds are not only typical for any raw food product, but also they make possible to detect alterations, to classify food products by their botanical or geographical origin and even to distinguish their different stocks, thus allowing food traceability to be accomplished. [5][6][7][8][9][10][11] Several amperometric sensors were proposed for VOC monitoring, in that they make possible to perform multicomponent analyses with wide linearity ranges and good selectivity, which can be suitably tuned resorting to convenient modifications of electrode surfaces.…”

Section: ■ Introductionmentioning

confidence: 99%

Room Temperature Ionic Liquids As Useful Overlayers for Estimating Food Quality from Their Odor Analysis by Quartz Crystal Microbalance Measurements

et al. 2013

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An array of quartz crystals coated with different room-temperature ionic liquids (RTILs) is proposed for the analysis of flavors by quartz crystal microbalance (QCM) measurements. Seven RTILs were adopted as sensing layers, all containing imidazolium or phosphonium cations, differing from one another in the length and branching of alkyl groups and neutralized by different anions. The array was at first applied to the analysis of 31 volatile organic compounds (VOCs), such as alcohols, phenols, aldehydes, esters, ketones, acids, amines, hydrocarbons and terpenes, chosen as representative components of a wide variety of food flavors. Multivariate data analysis by the principal component analysis (PCA) approach of the set of the corresponding responses led to separated clusters for these different chemical categories. To further prove the good performance of the RTIL-coated quartz crystal array as an "electronic nose", it was applied to the analysis of headspaces from cinnamon samples belonging to different botanical varieties (Cinnamon zeylanicum and Cinnamon cassia). PCA applied to responses recorded on different stocks of samples of both varieties showed that they could be fully discriminated.

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Flavour of coffee. A review

Cited by 95 publications

References 23 publications

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

The development of an emotion lexicon for the coffee drinking experience

Room Temperature Ionic Liquids As Useful Overlayers for Estimating Food Quality from Their Odor Analysis by Quartz Crystal Microbalance Measurements

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