title: Sensory study on the character impact odorants of roasted arabica coffee.
abstract: The potent odorants were quantified in a sample of roasted Arabica coffee. On the basis of the results, 27 odorants were dissolved in an oil/water mixture. The flavor profile of the model obtained was very close to that of the real sample. In duo and triangle tests, the model was compared with models missing one or more odorants. These experiments indicated that 2-furfurylthiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, and 2- and 3-methylbutanal had the greatest impact on the coffee flavor.
authors.affiliation: Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany.
authors.forename: M
authors.initials: M
authors.lastname: Czerny
authors.forename: F
authors.initials: F
authors.lastname: Mayer
authors.forename: W
authors.initials: W
authors.lastname: Grosch
mesh_terms: D000328:Adult; D003069:Coffee / Q000737:chemistry*; D005260:Female; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D012903:Smell
chemical_list: D003069:Coffee