Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
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Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee. / Steen, Ida; Wæhrens, Sandra Stolzenbach; Petersen, Mikael Agerlin; Münchow, Morten; Bredie, Wender.
In: Food Chemistry, Vol. 219, 2017, p. 61-68.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
AU - Steen, Ida
AU - Wæhrens, Sandra Stolzenbach
AU - Petersen, Mikael Agerlin
AU - Münchow, Morten
AU - Bredie, Wender
PY - 2017
Y1 - 2017
N2 - 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.
AB - 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.
KW - Flavour release
KW - Maillard
KW - Sensory perception
KW - Serving temperature
KW - Specialty coffee
U2 - 10.1016/j.foodchem.2016.09.113
DO - 10.1016/j.foodchem.2016.09.113
M3 - Journal article
C2 - 27765259
AN - SCOPUS:84988579152
VL - 219
SP - 61
EP - 68
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
ID: 167219023