Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans
[ X ]
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Turkish coffee is a popular hot beverage owing to its delicious taste and pleasant aroma in Turkey. In the present study, key odorants of medium (MRC) and dark roasted Turkish coffee (DRC) brews were studied using GC-MS-Olfactometry. A total of 26 and 28 key odorants were detected in the MRC and DRC samples, respectively, with flavour dilution (FD) factors varying between 4 and 2048. The highest FD factor (2048) was found for 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methyl pyrazine in the MRC and DRC brew samples, respectively. One of the main differences between the two brew samples was the guaiacol with phenolic-burnt odour. A higher amount of chlorogenic acids (CGAs) was determined in the MRC as compared to the DRC using LC-DAD-ESI-MS/MS. According to the sensory analysis, the Turkish coffee sample brewed from the MRC beans had a higher score of general impression and pleasant coffee sensory descriptors as compared to the DRC.
Açıklama
Anahtar Kelimeler
Turkish coffee, Key odorants, Olfactometry, SAFE, Phenolics
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
338
