Analysis of Coffee
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Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
CRC Press
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aroma and taste, which make up the flavor, are undoubtedly the most important aspects of coffee quality and its acceptance by coffee drinkers. Increasing demand for coffee and its products together with consumer preference in coffee brewing and flavor has oriented significant research interest in food research centers to fully understand its aroma and odorant composition and complexity. The complication of coffee flavor arises from the physical and chemical composition of genotypes, cultivation practices, growing location, processing, roasting, and brewing technique. The volatile substances that influence the coffee flavor and impact consumer acceptance remain challenging to characterize and elucidate. The composition of non-volatiles, volatiles, and aroma-active compounds associated with coffee flavor has been fully investigated before. However, the analytical methods employed and the challenges associated with the volatile substances of coffee and its products and the recent trends in advanced instrumental methods to mitigate the errors in these analyses need to be evaluated in detail. The selection of volatile recovery methods and their optimization coupled with gas chromatography and data analysis is crucial to untangle an understanding of complex coffee datasets, especially the flavor and quality of coffee and its products. This chapter reviews the benefits of cutting-edge analytical techniques applied to the coffee aroma and taste components from cultivation to preparation, volatile extraction, identification, quantification, and data analysis using chemometric concepts. © 2024 selection and editorial matter, Leo M. L. Nollet and Matteo Bordiga; individual chapters, the contributors.
Açıklama
Anahtar Kelimeler
Kaynak
Flavoromics: An Integrated Approach to Flavor and Sensory Assessment
