Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridayseli, mehmet turan/0000-0002-4196-1348
dc.contributor.authorAyseli, Mehmet Turan
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:40Z
dc.date.available2025-01-06T17:44:40Z
dc.date.issued2021
dc.description.abstractTurkish 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.
dc.description.sponsorshipCukurova University Research Fund [F2013YL40]
dc.description.sponsorshipThis research was funded by the Cukurova University Research Fund (Grant number: F2013YL40). We also wish to thank Assoc. Prof. Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Turkey for his outstanding editing and proof reading. The authors have no conflict of interest to declare.
dc.identifier.doi10.1016/j.foodchem.2020.127821
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid32798819
dc.identifier.scopus2-s2.0-85089338207
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.127821
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3145
dc.identifier.volume338
dc.identifier.wosWOS:000580559700105
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectTurkish coffee
dc.subjectKey odorants
dc.subjectOlfactometry
dc.subjectSAFE
dc.subjectPhenolics
dc.titleElucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans
dc.typeArticle

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