Coffee and Turkish Coffee Culture

Küçükkömürler, Saime; Özgen, Leyla

doi:10.3923/pjn.2009.1693.1700

Cited by 30 publications

(15 citation statements)

References 2 publications

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“…Similar coffee beverage is prepared, served, and consumed in Turkey (known as "Turkish coffee"), and it is also found in the Middle East, North Africa, the Caucasus, the Balkans and various locations within Eastern Europe (Abraham-Barna, 2013;Küçükkömürler & Ozgen, 2009;Ozdestan, 2014;Yilmaz, Acar-Tek, & Sozlu, 2017). Research studies show that the consumption of this type of coffee beverage in a regular basis (more specifically, two to four cups of Turkish coffee per day) is related to many health benefits (Higdon & Frei, 2006;Küçükkömürler &Özgen, 2009;Lopez-Garcia, Guallar-Castillon, Leon-Muñoz, Graciani, & Rodriguez-Artalejo, 2014;Ozdestan, 2014). It is also reported that the consumption of boiled Greek coffee beverage is associated with improved andothelial function in the elderly (Siasos et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity

Orfanou

Dermesonlouoglou

Taoukis

2019

Journal of Food Science

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The aim of this study was to monitor and characterize Greek coffee staling during home storage (secondary shelf life, SSL) using sensory evaluation techniques. Storage temperature (T) and product water activity (aw) are considered as the major factors affecting SSL. Water sorption isotherms fitted to Guggenheim Anderson–de Boer model were used to predict product stability; coffee samples were stable at aw < 0.52. Coffee samples equilibrated at aw = 0.15 (the fresh sample), 0.22, 0.33, and 0.52 were stored at T = 25 °C, 35 °C, and 45 °C under simulated home storage conditions. Samples were obtained at appropriate times for each T and aw condition and sensorially evaluated. Greek coffee brews were prepared and freshly served during sensory evaluation. The use of Weibull hazard analysis provided an effective approach to SSL determination as a function of T and aw. SSL values ranged from 20 (Τ = 45 °C, aw = 0.52) to 104 days (Τ = 25 °C, aw = 0.15). Quality loss based on coffee aroma changes (aroma quality, aroma intensity, aftertaste, off‐flavor) was also studied (Si, sensory scoring using 9‐point magnitude scale) and kinetically modeled. Quality loss rates (ki) were calculated and used to predict SSL values. Based on the results of both Weibull hazard analysis and sensory scoring of individual aroma characteristics, it was concluded that the lowest SSL was calculated for aw = 0.52 at T = 35 °C to 45 °C. The temperature dependence of aftertaste, aroma quality loss, and off‐flavor production was not statistically significant for 0.15 < aw < 0.33 (P > 0.05); the aroma intensity was the most sensitive parameter. Practical Applications Secondary shelf life (SSL) represents the time after pack opening during which a food maintains an acceptable quality level. During home/catering usage, coffee is not consumed immediately after pack opening. During consumption, quality degradation reactions proceed with higher rates due to variable storage conditions mainly related to atmosphere changes in the pack, leading to the entrance of oxygen/moisture and temperature. Therefore, SSL is important, and can be used as a tool for product management during consumption reducing food waste. There is a lack of studies dealing with SSL prediction of coffee, while no studies have been carried out on Greek coffee.

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Section: Introductionmentioning

confidence: 99%

Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity

Orfanou

Dermesonlouoglou

Taoukis

2019

Journal of Food Science

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“…[10,16] Turkish coffee is one of the traditional coffee drinks in Turkey and it has some differences like special brewing steps and coffee grounds. [17,18] The best traditional Turkish coffee is made freshly medium roasted coffee beans due to the strong aroma and flavor. The coffee beans are ground to obtain a fine coffee powder by pounding in a mortar or mill.…”

Section: Introductionmentioning

confidence: 99%

“…The traditional Turkish coffee is prepared with a brewing process consisting of stirring the coffee mix in a special coffee pot called a cezve, removing the spoon from it because the spoon makes much more foam, putting it on a low degree of fire, waiting for it to boil, removing the cezve from the fire, and, finally, to service with special Turkish coffee cups. [18] Technological development led to the introduction of instant Turkish coffee which is just mixing the instant powder with hot water because of its fast and simple preparation.…”

Section: Introductionmentioning

confidence: 99%

Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

Mortaş

Gül

Yazıcı

et al. 2016

International Journal of Food Properties

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The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or 8 g in 20 mL of coffee) were analyzed by high pressure liquid chromatography with diode array detector. The highest change at the levels of furfurals was observed in sample of traditional and instant Turkish coffee named T4 and S4 both of containing 8 g of sugar, respectively. The results showed that 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid concentrations in both traditionally prepared and instant Turkish coffee samples increased with increasing sugar concentration. The brewing method and sugar concentration had a significant effect on furfural contents of Turkish coffee (p < 0.05). Daily intakes of furfurals for Turkish population were calculated as 8.14-13.54 and 9.36-10.25 µg kg −1 body weight for traditionally prepared and instant Turkish coffee samples, respectively, and daily intakes of furfurals were lower than the acceptable daily intake value of 0.5 mg kg −1 body weight.

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“…Especially in Turkey, they are more popular than any other brewed coffee, with the only exception of Turkish coffee [10].…”

Section: Introductionmentioning

confidence: 99%

Influence of honey addition on the bioaccessibility of phenolic contents and antioxidant capacities of different coffee types

Celep¹,

Yeşilada²

2017

mpj

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Coffee and Turkish Coffee Culture

Cited by 30 publications

References 2 publications

Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity

Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity

Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

Influence of honey addition on the bioaccessibility of phenolic contents and antioxidant capacities of different coffee types

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