Discrimination of roast and ground coffee aroma

Flavour

Javier Silanes Kenny²  Amarjeet Virdie²  Sonja Hofmeister³  Alec Kettle³  Ian Denis Fisk¹ 

[1] Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Near Loughborough, Leicestershire, LE12 5RD, UK;Kraft Foods R&D UK Ltd, Ruscote Avenue, Banbury, Oxon, OX16 2QU, UK;Leco Life Science and Chemical Analysis Centre, Monchengladbach, Germany

关键词: Multivariate factor analysis;    TOF-MS;    GC-MS;    Coffee brew;    Flavour;    Aroma;    Coffee;   

Others  :  813941
DOI  :  10.1186/2044-7248-1-14

 received in 2011-12-22, accepted in 2012-03-19,  发布年份 2012

【 摘 要 】

Background

Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of the roast and ground coffee and respective brew). Each method was evaluated by the analysis of 15 diverse key aroma compounds that were predefined by odour port analysis.

Results

Different methods offered complimentary results for the discrimination of products; the concentration in the coffee brew was found to be the least discriminatory and concentration in the headspace above the roast and ground coffee was shown to be most discriminatory.

Conclusions

All approaches should be taken into consideration when classifying roast and ground coffee especially for alignment to sensory perception and consumer insight data as all offer markedly different discrimination abilities due to the variation in volatility, hydrophobicity, air-water partition coefficient and other physicochemical parameters of the key aroma compounds present.

【 授权许可】

   
2012 Fisk et al.; licensee BioMed Central Ltd.

【 图 表 】

Figure 1.

Figure 2.

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