title: Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee.
abstract: The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31°C to 62°C. Coffee samples were analysed by dynamic headspace sampling gas chromatography-mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van't Hoff principle and was exuberated at temperatures above 40°C. Aliphatic ketones, alkylpyrazines, some furans and pyridines increased most notably at temperatures ⩾50°C. The changes in volatile release profiles could explain some of the sensory differences observed. The flavour notes of 'sour', 'tobacco' and 'sweet' were mostly associated with the coffees served at 31-44°C, whereas coffees served between 50°C and 62°C exhibited stronger 'overall intensity', 'roasted' flavour and 'bitter' notes.
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Speciality Coffee Association of Europe, SCAE, United Kingdom; CoffeeMind, coffee-mind.com, Hansstedvej 35, 2500 Valby, Denmark. Electronic address: ida@coffee-mind.com.
authors.forename: Ida
authors.initials: I
authors.lastname: Steen
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: sandrasn@food.ku.dk.
authors.forename: Sandra S
authors.initials: SS
authors.lastname: Waehrens
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: map@food.ku.dk.
authors.forename: Mikael A
authors.initials: MA
authors.lastname: Petersen
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Speciality Coffee Association of Europe, SCAE, United Kingdom; CoffeeMind, coffee-mind.com, Hansstedvej 35, 2500 Valby, Denmark. Electronic address: morten@coffee-mind.com.
authors.forename: Morten
authors.initials: M
authors.lastname: Münchow
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: wb@food.ku.dk.
authors.forename: Wender L P
authors.initials: WL
authors.lastname: Bredie
mesh_terms: D003069:Coffee / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D015416:Maillard Reaction; D055697:Taste Perception; D013696:Temperature
chemical_list: D003069:Coffee
keywords: Flavour release; Maillard; Sensory perception; Serving temperature; Specialty coffee