Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass

Headspace GC-MS을 이용한 더치커피의 향기성분분석

  • Received : 2014.07.28
  • Accepted : 2014.09.19
  • Published : 2014.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Dutch coffee is extracted in low temperature for a longer time than espresso and drip coffee. This study was conducted to investigate changes in the flavor compounds in Dutch coffee resulting from different extraction times and storage days. The fifty six flavor compounds in Dutch coffee were identified using a headspace mass-spectrometer. Major flavor compounds were 2-furfuryl acetate, 5-methylfurfural, pyridine, furfural, 2-acetylfuran, pyridine, 2-methoxyphenol, furfuryl alcohol and some compounds varied with espresso and drip coffee. It was worthy of notice that more diverse compounds were composed of total flavor in Dutch coffee. There were more kinds of flavor compounds in early extracts than in latter ones. The duration of storage didn't significantly affected the peak area percentage of flavor compounds in Dutch coffee except with 2-furfuryl acetate.

Keywords

References

  1. Baik HJ, Ko YS. 1996. Studies on the aroma componnts of roasted and ground coffee. Kor J Food Sci Technol 28(1):15-18
  2. Clarke R, Macrae R. 1987. Coffee chemistry. Elsevier applied science publishers. pp 236-257
  3. Flament I. 2002. The individual constituents; structure, nomenclature, origin, chemical and organoleptic properties. In Coffee Flavor Chemistry. Wiley. Chichester. UK pp 23-28
  4. Grosch W. 1995. Instrumental and sensory analysis of coffee volatiles. ASIC 16:147-156
  5. Ha BS, Cho MR. 2012. All about coffee. Openspace. pp 28-132
  6. Hwang SH, Kim KS, Kang HJ and Kim MJ. 2013. Phenolic Compound Contents and Antioxidative Effects on Dutch Coffee by Extraction Time. Korean Public Health Res 39(2):21-29
  7. Holscher W. 1996. Comparison of some aroma impact compounds in roasted coffee and coffee surrogates. Flavour Science. pp 239-244
  8. Holscher W, Steinhart H. 1993. Formation pathways for primary roasted coffee aroma compounds. ACS symposium Series 543:206-217
  9. Jang SM, Hur GT, Lee JK, Kim YH. 2006. Coffee Science. Kwangmoonkag. Seoul Korea pp 222-230
  10. Korhonova M, Hron K, Klimcikova D, Muller L, Bedbai P and Bartak P. 2009. Coffee aroma-statistical analysis of compositional data. Talanta 80:710-715 https://doi.org/10.1016/j.talanta.2009.07.054
  11. Lee JS, Kim MS, Shin HJ and Park KH. 2011. Analysis of Off-flavor Compounds from Over-extracted Coffee. Kor J Food Sci Technol 43(3):348-360 https://doi.org/10.9721/KJFST.2011.43.3.348
  12. Lee MJ, Kim SE, Kim JH, Lee SW, Yeum DM. 2013. A study of coffee bean characteristics and coffee flavors in relation to roasting. J Korean Soc Food Sci Nutr 42(2):255-261 https://doi.org/10.3746/jkfn.2013.42.2.255
  13. Leinoa M, Lapveteläinena A, Mencherob P, Malma H, Kaitarantac J, Kallioa H. 1992. Characterisation of stored Arabica and Robusta coffees by headspace-GC and sensory analyses. Food Quality and Preference 3(2):115-125
  14. Lindinger C, Pollien P, Labbe D, Rytz A, Juillerat M, Blank I. 2006. Prediction of the overall sensory profile of espresso coffee by on-line headspace measurement using proton transfer reaction-mass spectrometry. Developments in Food Science 43:497-500 https://doi.org/10.1016/S0167-4501(06)80117-2
  15. Maeztu L, Sanz C, Andueza S, Pena M, Bello J, Cidet C. 2001. Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile. J Agric Food Chem 49(11):5437-5444 https://doi.org/10.1021/jf0107959
  16. Mayer F, Czerny M, Grosch W. 1999. Influence of provenance and roast degree on the composition of potent odorants in arabica coffees. Eur Food Res Technol 209(3-4):242-250 https://doi.org/10.1007/s002170050487
  17. Moon JW, Cho JS. 1999. Changes in flavor characteristics and shelf-life of roasted coffee in different packaging conditions during storage. Korean J Food Sci Technol 31(2):441-447
  18. Petisca C, Perez-Palacios T, Farah A, Pinho O, Ferreira, I. 2013. Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed. Food And Bioproducts Processing 91(3):233-241 https://doi.org/10.1016/j.fbp.2012.10.003
  19. Sanz C, Czerny M, Cid C, Schieberle P. 2002. Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA). Eur Food Res Technol 214(4):299-302 https://doi.org/10.1007/s00217-001-0459-9
  20. Semmelroch P and Grosch W. 1995. Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples. Food Sci. Technol 28(3):310-313
  21. Wiley B. 2013. Wiley Registry 10th Edition / NIST 2012 Mass Spectral Library (software)

Cited by

  1. RTD (Ready-to-drink) 콜드브루커피의 이화학 및 감각특성 분석 vol.51, pp.1, 2019, https://doi.org/10.9721/kjfst.2019.51.1.35
  2. Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees vol.29, pp.1, 2014, https://doi.org/10.1007/s10068-019-00644-2