Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.
Headspace-solid-phase microextraction technique (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to characterize the aroma compounds of coffee brews from commercial conventional and torrefacto roasted coffee prepared by filter coffeemaker and espresso machine. A total of 47 volatile compounds were identified and quantified. Principal component analysis (PCA) was applied to differentiate coffee brew samples by volatile compounds. Conventional and torrefacto roasted coffee brews were separated successfully by principal component 1 (68.5% of variance), and filter and espresso ones were separated by principal component 2 (19.5% of variance). By GC olfactometry, a total of 34 aroma compounds have been perceived at least in half of the coffee extracts and among them 28 were identified, among which octanal was identified for the first time as a contributor to coffee brew aroma.
López-Galilea
Isabel
I
Department of Food Science and Technology, and Toxicology, School of Pharmacy, University of Navarra, E-31080 Pamplona, Spain.
Fournier
Nicole
N
Cid
Concepción
C
Guichard
Elisabeth
E
D003069:Coffee / Q000737:chemistry*; D003296:Cooking; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D014835:Volatilization
D003069:Coffee