Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans
| Autor: | Mehmet Turan Ayseli, Serkan Selli, Hasim Kelebek |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Adult
Male Taste Turkey Flavour Color Coffea 01 natural sciences Sensory analysis Coffee Gas Chromatography-Mass Spectrometry Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Phenols Tandem Mass Spectrometry Olfactometry Humans Food science Aroma biology Chemistry Coffea arabica 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Middle Aged biology.organism_classification 040401 food science 0104 chemical sciences Odorants Female Guaiacol Chlorogenic Acid Food Science Chromatography Liquid |
| Zdroj: | Food chemistry. 338 |
| ISSN: | 1873-7072 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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