2016
DOI: 10.1080/10942912.2015.1080726
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Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques

Abstract: The characteristic volatiles of light, medium and dark roasted Turkish-style boiled coffee brews were studied by head space solid-phase micro extraction/gas chromatography-mass spectrometry and sensory flavour 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 flavour profile analysis showed Turkish coffee brews as roasted/… Show more

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Cited by 11 publications
(16 citation statements)
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“…In this study, participants performed time–intensity evaluation of bitterness and retronasal aroma after swallowing coffee beverages, but we were also interested in time–intensity evaluation of sourness and astringency. Furthermore, in some studies of sensory evaluation using coffee, participants evaluated not only bitterness and sourness, but also sweetness and saltiness (Kıvançlı & Elmacıa, ; Kreuml et al, ; Morales, ). In the near future, we will investigate whether the effect of a warm‐up sample is observed when participants continuously evaluate perceived intensity of gustatory component other than bitterness following evaluation of an olfactory component.…”
Section: Discussionmentioning
confidence: 99%
“…In this study, participants performed time–intensity evaluation of bitterness and retronasal aroma after swallowing coffee beverages, but we were also interested in time–intensity evaluation of sourness and astringency. Furthermore, in some studies of sensory evaluation using coffee, participants evaluated not only bitterness and sourness, but also sweetness and saltiness (Kıvançlı & Elmacıa, ; Kreuml et al, ; Morales, ). In the near future, we will investigate whether the effect of a warm‐up sample is observed when participants continuously evaluate perceived intensity of gustatory component other than bitterness following evaluation of an olfactory component.…”
Section: Discussionmentioning
confidence: 99%
“…However, acidity and bitter were the most representative descriptors in the gustatory analysis of fermented beverages (61% and 60% of GM respectively). The flavor profile of Turkish coffee brews showed as roasted/burnt, spicy, bitter, acidic, sweet, salty, astringent (dry), woody, fermented, earthy, and tobacco-like flavor characteristics [38]. On the other hand, the global value of samples was higher for distillate (D) in intensity and frequency than for the fermented sample (F).…”
Section: Sensory Analysis Of Fermented and Spirit Beveragesmentioning
confidence: 99%
“…37,38 A terminology and reference standard for Turkish coffee was compiled in harmony with previous research studies. 6,18,[31][32][33]36,37,39 The basis for the choice of term list developed from trained assessors during training sessions and the list of flavor and taste attributes for the Turkish coffee were generated at the end of the descriptive panels. The 20 descriptors and their definitions as flavor (aromatics) and taste attributes are listed in Table 1.…”
Section: Descriptive Analysismentioning
confidence: 99%
“…44 Akiyama et al further explained this theory that even though the origins of arabica coffee beans were different, they represented similar odor characteristics when they were roasted to the same degree. 45 Kıvançlı and Elmacı 18 found that roasting degree significantly affected volatile compounds, as degree of roasting increased furans, pyrroles, phenolic compounds, and pyridines, whereas pyrazines, oximes, alcohols, and aldehydes decreased. Furans were the main group, followed by pyrazines, pyrroles and phenols at high roasting degree due to the Maillard reaction.…”
Section: Effects Of Roasting Degreementioning
confidence: 99%
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