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European Food Research and Technology

, Volume 211, Issue 4, pp 272–276 | Cite as

Sensory study of the character impact aroma compounds of a coffee beverage

  • Florian Mayer
  • Michael Czerny
  • W. Grosch
ORIGINAL PAPER

Abstract

The more potent odorants in a sample of medium-roasted Arabica coffee and in the corresponding brew were quantified. Large amounts ( >75%) of acetaldehyde, 2,3-butanedione, 2,3-pentanedione, vanillin and some furanones were extracted from the coffee brew, whereas the yields of the more unpolar compounds, such as 3-isobutyl-2-methoxypyrazine, (E)-β-damascenone and the unstable 2-furfurylthiol were low (<25%). On the basis of quantitative data an aroma model was prepared for the brew. In triangle tests, models containing the complete set of 24 odorants were compared with a model missing one or more odorants. These experiments indicated that the aroma of the brew was mainly caused by some alkylpyrazines, furanones and phenols, and by 2-furfurylthiol, methional and 3-mercapto-3-methylbutyl formate. The higher impact of both methional and the formate on the aroma of the brew and the lower aroma activity of 4-vinylguaiacol were in contrast to results obtained in a previous study for ground coffee of the same provenance and roast degree.

Key words Coffee brew Aroma compounds Quantification Extraction yield Aroma model Omission experiments 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • Florian Mayer
    • 1
  • Michael Czerny
    • 1
  • W. Grosch
    • 1
  1. 1.Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, 85748 Garching, Germany e-mail: Werner.Grosch@Lrz.tu-muenchen.de Tel.: +49-89-28914170 Fax: +49-89-28914183DE

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