title: Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC-MS to describe the sensory properties in cup.
abstract: This study is part of a wider project aiming to correlate the chemical composition of the coffee volatile fraction to its sensory properties with the end-goal of developing an instrumental analysis approach complementary to human sensory profiling. The proposed investigation strategy compares the chemical information concerning coffee aroma and flavor obtained with HS-SPME of the ground coffee and in-solution SBSE/SPME sampling combined with GC-MS to evaluate their compatibility with the cupping evaluation for quality control purposes. Roasted coffee samples with specific sensory properties were analyzed. The chemical results obtained by the three samplings were compared through multivariate analysis, and related to the samples' sensory attributes. Despite the differences between the three sampling approaches, data processing showed that the three methods provide the same kind of chemical information useful for sample discrimination, and that they could be used interchangeably to sample the coffee aroma and flavor.
authors: Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, I-9 10125 Torino, Italy.
authors: Davide
authors: D
authors: Bressanello
authors: Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, I-9 10125 Torino, Italy. Electronic address: erica.liberto@unito.it.
authors: Erica
authors: E
authors: Liberto
authors: Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, I-9 10125 Torino, Italy.
authors: Chiara
authors: C
authors: Cordero
authors: Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, I-9 10125 Torino, Italy.
authors: Patrizia
authors: P
authors: Rubiolo
authors: Lavazza spa, strada Settimo 410, 10156 Torino, Italy.
authors: Gloria
authors: G
authors: Pellegrino
authors: Lavazza spa, strada Settimo 410, 10156 Torino, Italy.
authors: Manuela R
authors: MR
authors: Ruosi
authors: Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, I-9 10125 Torino, Italy.
authors: Carlo
authors: C
authors: Bicchi
mesh_terms: D003069:Coffee / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D009812:Odorants; D012903:Smell / Q000502:physiology*; D013649:Taste / Q000502:physiology*
chemical_list: D003069:Coffee
keywords: Aroma and flavor; Chemometric; Coffee; GC–MS; HS-SPME; SBSE; Sensory properties