Sensory study of the character impact aroma compounds of a coffee beverage

Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS

“…Recently, a number of additional aromatic compounds have been identified and studied with the main focus on identifying which aromatic compounds could be considered individually as important and powerful constituents of coffee aroma [9,13,22,23]. In the present work, it was possible to identify compounds with functional class characteristics of the coffee aroma in the Brazilian roasted coffee oil.…”

HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews

“…13, P < 0.05). 2,3-butanedione present in roasted and ground coffee beans, with its odour activity of 160, is extractable with water to 80% (Semmelroch & Grosch 1996;Mayer et al 2000). Benzene derivatives were also important odourants of the coffee brews accounting for 13, 12, and 9% of the headspace for CMR, MR, and CR coffee beans, respectively.…”

“…112, P < 0.05), and these brews were also scored as the sweetest (Nebesny & Budryn 2006). According to Mayer et al (2000), the extractability of this substance is above 90% and Semmerloch and Grosch (1996) reported that its odour activity value is 250 (this index ranges from less than 1 to almost 4000 for the known compounds).…”

“…Both of them are unique and significant contributors to the aroma of a cup of coffee (Clarke 1990;Hofmann et al 2001). According to Mayer et al (2000) the extractability of guaiacol and ethylguaiacol is 65% and 50% and their odour activities are 490 and 13, respectively. The headspace analysis revealed also a relatively high content of 2-amino-5-methylphenol, particularly in CMR coffee brews (Table 1, No.…”

“…The flavour of coffee brews is different from the aroma of roasted coffee beans. According to Mayer et al (2000), this difference is the result of different polarities of the volatile compounds. The aroma of brews is more caramel-like, buttery and spicy (Grosch 1998).…”