Discrimination of roast and ground coffee aroma
Background: Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of the roast and ground coffee and respective brew)....
| Main Authors: | , , , , |
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| Format: | Article |
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BioMed Central
2012
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| Online Access: | https://eprints.nottingham.ac.uk/2624/ |
| _version_ | 1848790833119100928 |
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| author | Fisk, Ian D. Kettle, Alec Hofmeister, Sonja Virdie, Amarjeet Kenny, Javier Silanes |
| author_facet | Fisk, Ian D. Kettle, Alec Hofmeister, Sonja Virdie, Amarjeet Kenny, Javier Silanes |
| author_sort | Fisk, Ian D. |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Background: Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground
coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew;
concentration in the headspace of the roast and ground coffee and respective brew). Each method was evaluated
by the analysis of 15 diverse key aroma compounds that were predefined by odour port analysis.
Results: Different methods offered complimentary results for the discrimination of products; the concentration in
the coffee brew was found to be the least discriminatory and concentration in the headspace above the roast and
ground coffee was shown to be most discriminatory.
Conclusions: All approaches should be taken into consideration when classifying roast and ground coffee
especially for alignment to sensory perception and consumer insight data as all offer markedly different
discrimination abilities due to the variation in volatility, hydrophobicity, air-water partition coefficient and other physicochemical parameters of the key aroma compounds present. |
| first_indexed | 2025-11-14T18:18:53Z |
| format | Article |
| id | nottingham-2624 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T18:18:53Z |
| publishDate | 2012 |
| publisher | BioMed Central |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-26242020-05-04T16:33:26Z https://eprints.nottingham.ac.uk/2624/ Discrimination of roast and ground coffee aroma Fisk, Ian D. Kettle, Alec Hofmeister, Sonja Virdie, Amarjeet Kenny, Javier Silanes Background: Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of the roast and ground coffee and respective brew). Each method was evaluated by the analysis of 15 diverse key aroma compounds that were predefined by odour port analysis. Results: Different methods offered complimentary results for the discrimination of products; the concentration in the coffee brew was found to be the least discriminatory and concentration in the headspace above the roast and ground coffee was shown to be most discriminatory. Conclusions: All approaches should be taken into consideration when classifying roast and ground coffee especially for alignment to sensory perception and consumer insight data as all offer markedly different discrimination abilities due to the variation in volatility, hydrophobicity, air-water partition coefficient and other physicochemical parameters of the key aroma compounds present. BioMed Central 2012-08-01 Article PeerReviewed Fisk, Ian D., Kettle, Alec, Hofmeister, Sonja, Virdie, Amarjeet and Kenny, Javier Silanes (2012) Discrimination of roast and ground coffee aroma. Flavour, 1 . 14/1-14/8. ISSN 2044-7248 http://www.flavourjournal.com/content/1/1/14 doi:10.1186/2044-7248-1-14 doi:10.1186/2044-7248-1-14 |
| spellingShingle | Fisk, Ian D. Kettle, Alec Hofmeister, Sonja Virdie, Amarjeet Kenny, Javier Silanes Discrimination of roast and ground coffee aroma |
| title | Discrimination of roast and ground coffee aroma |
| title_full | Discrimination of roast and ground coffee aroma |
| title_fullStr | Discrimination of roast and ground coffee aroma |
| title_full_unstemmed | Discrimination of roast and ground coffee aroma |
| title_short | Discrimination of roast and ground coffee aroma |
| title_sort | discrimination of roast and ground coffee aroma |
| url | https://eprints.nottingham.ac.uk/2624/ https://eprints.nottingham.ac.uk/2624/ https://eprints.nottingham.ac.uk/2624/ |