Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

Abstract

Volatile compositions of coffee obtained from two different coffee brewing methods, Turkish coffee (TC) and French press coffee (FPC), were analyzed by the gas chromatography-mass spectrometry technique. Liquid-liquid extraction with dichloromethane was used for extraction of volatile compounds. A total of 60 and 58 volatile compounds comprising furans, lactones, phenolic compounds, pyridines, pyrazines, acids, cyclopentenes, pyrroles, furanones, ketones, alcohols, aldehydes and thiols were identified and quantified in TC and FPC, respectively. Among the detected compounds, furans were present in the highest levels, followed by lactones. Furfuryl alcohol followed by ɣ-butyrolactone, pyridine, hexadecanoic acid, maltol, 2-methyl pyrazine and furfuryl acetate were found in large amounts in both coffee brews. It was observed that the volatile profiles of both samples were quite similar. Based on the odor activity values (OAVs), 13 volatile compounds presented OAVs greater than 1 and guaiacol, 2,3-butanedione and furfuryl acetate were the highest OAVs in both coffee samples. PRACTICAL APPLICATIONSCoffee is one of the most widely consumed beverages in the world. The results of this first study provide valuable information for understanding the aroma and odor activity value differences between Turkish coffee and French press coffee. The liquid-liquid extraction technique for isolation followed by analysis and identification of those compounds by gas chromatography-mass spectrometry is an effective practical application tool for volatile description in coffee samples. It was observed that the volatile profiles of both samples were quite similar.

Identification of volatile compounds and selection of discriminant markers for elephant dung coffee using static headspace gas chromatography–mass spectrometry and chemometrics

“…Thirteen chemical classes were observed, including 6 alcohols, 5 aldehydes, one carboxylic acid, 3 esters, 17 furans, one furanone, 13 ketones, 2 oxazoles, 4 phenolic compounds, 14 pyrazines, one pyridine, 8 pyrroles and 3 sulfur-containing compounds. These compounds have also been reported by several research groups that analyzed coffee with HS GCMS [11,17,[19][20][21]. The major compounds found in both sets of coffee samples were acetone, methylpyrazine, furfural, 5-methylfurfural and 2-furanmethanol.…”

“…Gas chromatographymass spectrometry (GCMS) is a powerful analytical technique that is widely used to profile volatile compounds in coffee because it can efficiently separate and identify compounds [11,12,[18][19][20][21]. Coffee samples can be prepared by a solvent extraction method followed by direct liquid injection into the GC column, allowing the detection of volatile and semi-volatile compounds in coffee [12,17,22,23]. However, some volatile compounds may be lost during the sample preparation step.…”

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

“…CV (%) coefficient of variation, LSD (P < 0.05) least significant difference at P value less than 0.05 a Summarized bySunarharum et al (2014) b Summarized byAmanpour et al (2015) c Summarized byPiccino et al (2014) d Summarized byBelitz et al (2009) …”

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

“…After boiling water (TC), immersion (FPC), and pressurized brewed coffees, there is another kind of beverage called lungho or lungo coffee, characterized as a mild beverage with a large volume (100 to 125 mL), which is usually consumed in combination with milk and/or cream. Whereas espresso coffees are intense coffee beverages with a low extract volume (25 to 30 mL) usually extracted from fine grinds, some lungo beverages can also be extracted in the espresso fashion, but their sensory and quality characteristics definitely differ from those of espresso (Amanpour & Selli, ).…”

“…Sensory evaluation of all extraction methods also found that SE and AE have the most desireable texture/body, aroma and flavor profile, astringency, and so on, whereas filter and KK coffee are poorest for all these quality attributes (Gloess et al., ). Recently, Amanpour and Selli () differentiated well between boiled (that is, TC) and immersion (that is, FPC) coffees which are different on the basis of their brewing/extraction techniques. These different extraction techniques not only bring about changes in the volatile profile of the 2 coffees but also bring about variations in the odor activity values (OAV) of 13 selected maker volatiles.…”