Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques


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Kıvanclı J., Elmacı Y.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.19, ss.1671-1686, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 19
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/10942912.2015.1080726
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Sayfa Sayıları: ss.1671-1686

Özet

The characteristic volatiles of light, medium, and dark roasted Turkish-style boiled coffee brews were studied by headspace solid-phase micro extraction/gas chromatography-mass spectrometry and sensory flavor profile analysis. Sixty-five volatile compounds, including furans, pyrazines, pyrroles, phenols, pyridines, ketones, oximes, alcohols, aldehydes, thiophenes, benzenes, and terpenes, were isolated from Turkish-style boiled coffee samples. The flavor profile analysis showed Turkish coffee brews as roasted/burnt, spicy, bitter, acidic, sweet, salty, astringent (dry), woody, fermented, earthy, and tobacco-like flavor characteristics. It was concluded that Turkish coffee was rich in furans, pyrazines, pyrroles, and phenols giving its roasted/burnt, spicy, woody, and fermented flavor characteristics.