Characterization of Espresso Coffee Aroma by Static Headspace GC−MS and Sensory Flavor Profile

Abstract

The aromas of three espresso coffee (EC) samples from different botanical varieties and types of roast (Arabica coffee, Robusta natural blend, and Robusta Torrefacto blend (special roast by adding sugar)) were studied by static headspace GC-MS and sensory flavor profile analysis. Seventy-seven compounds were identified in all of the EC samples. Among them, 13 key odorants have been quantified and correlated with their flavor notes by applying multivariate statistical methods. Some correlations have been found in the EC samples: some aldehydes with fruity flavors, diones with buttery flavors, and pyrazines with earthy/musty, roasty/burnt, and woody/papery flavors. By applying principal component analysis (PCA), Arabica and Robusta samples were separated successfully by principal component 1 (60.7% of variance), and Torrefacto and Natural Robusta EC samples were separated by principal component 2 (28.1% of total variance). With PCA, the aroma characterization of each EC sample could be observed. A very simple discriminant function using some key odorants was obtained by discriminant analysis, allowing the classification of each EC sample into its respective group with a success rate of 100%.

HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews

“…The fibre exposure was conducted at 60°C for 30 minutes. The temperature of the headspace formation enabled comparing the results of the headspace analysis and sensory evaluation (Ramos et al 1998;Maeztu et al 2001;Mondello et al 2005).…”

“…Tests on the application of SPME for the analysis of brews were also conducted (Bicchi et al 1997). Semmelroch and Grosch (1996) and Maeztu et al (2001) found correlations between the intensity of sensory determinants, overall acceptance of brews, and headspace composition.…”

Chromatographic Methods for Coffee Analysis: A Review

“…Table 6. Identified classes of compounds which determine aroma of roasted coffee (Morton & MacLeod, 1986) No In one study (Maeztu et al, 2001), aroma of espresso coffee from different botanical varieties and types of roast were investigated. Aroma components were determined by gas chromatography with mass spectrometry, volatile components were extracted by static headspace.…”

“…Seventy-seven compounds were identified in all samples (Table 8). Among them, 13 key odorants have the greatest effect on coffee aroma (Maeztu et al, 2001) (Table 9). Chromatographic analyses were comparable with the sensory flavor profile.…”

“…The chemical information concerning coffee aroma and flavor obtained with HS-SPEM of the ground coffee and in-solution Table 8. Volatile compounds identified in aroma of coffee espresso (Maeztu et al, 2001) No.…”