title: Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system.
abstract: The changes in chemical attributes and aromatic profile of espresso coffee (EC) were studied taking into account the extraction time and grinding level as independent variables. Particularly, using an electronic nose system, the changes of the global aromatic profile of EC were highlighted. The results shown as the major amounts of organic acids, solids, and caffeine were extracted in the first 8 s of percolation. The grinding grade significantly affected the quality of EC probably as an effect of the particle size distribution and the percolation pathways of water through the coffee cake. The use of an electronic nose system allowed us to discriminate the fractions of the brew as a function of the percolation time and also the regular coffee obtained from different grinding grades. Particularly, the aromatic profile of a regular coffee (25 mL) was significantly affected by the grinding level of the coffee grounds and percolation time, which are two variables under the control of the bar operator.
authors: Department of Science of Agricultural, Food and Environment (SAFE), University of Foggia , Via Napoli 25, 71122 Foggia, Italy.
authors: C
authors: C
authors: Severini
authors: I
authors: I
authors: Ricci
authors: M
authors: M
authors: Marone
authors: A
authors: A
authors: Derossi
authors: T
authors: T
authors: De Pilli
mesh_terms: D040503:Coffea / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry*; D062609:Electronic Nose; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D009812:Odorants / Q000032:analysis; D010316:Particle Size; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D003069:Coffee; D055549:Volatile Organic Compounds
keywords: aroma profile; electronic nose system; espresso coffee; extraction time; grinding grade