Discrimination of roast and ground coffee aroma

Fisk, Ian D. and Kettle, Alec and Hofmeister, Sonja and Virdie, Amarjeet and Kenny, Javier Silanes (2012) Discrimination of roast and ground coffee aroma. Flavour, 1 . 14/1-14/8. ISSN 2044-7248

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Abstract

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.

Item Type: Article
Schools/Departments: University of Nottingham UK Campus > Faculty of Science > School of Biosciences > Division of Food Sciences
Depositing User: Snowden, Ms Diane
Date Deposited: 31 Mar 2014 09:55
Last Modified: 16 May 2016 01:32
URI: http://eprints.nottingham.ac.uk/id/eprint/2624

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