Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists

Abstract

Coffee beverages consumed hot or cold are one of the important beverages throughout the world because of their unique taste and aroma, physiological effects, and health benefits. Roasted and grounded coffee beans are brewed with different extraction techniques. The aroma and flavor of coffee beverages are influenced by complex reactions formed during processing. Studies showed that the roasting process is effective on the aroma, taste, and color of coffee beverages (Kitzberger et al., 2014). The time and temperature of the roasting process are used to categorize light, medium, and dark roast coffees (Vignoli et al., 2014). Various complex chemical reactions comprising Strecker degradation, Maillard reactions, oxidation, carbohydrate caramelization, degradation of polyphenols, and development of aroma compounds formed during the roasting of coffee beans (Wongsa et al., 2019). Roasting time and temperature of coffee beans are effective in the production of phenols with

Profiling flavor characteristics of cold brew coffee withGC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying

“…6 Lightly roasted coffees tend to have a predominantly sour taste, with bitter, burnt and acrid notes gradually dominating the sensory panel as the roast level increases. 7 It should be noted that the above findings are mainly derived from studies on hot brew coffee, and studies on the effect of roasting degree on the flavor profile of cold brew coffee are limited. Although the difference between hot and cold brew coffee is mainly in the temperature of the water, the impact of the difference in water temperature is huge.…”

“…A poor Maillard reaction will also lead to insufficient production of aroma compounds, especially volatile organic compounds with the characteristics of nuts, coconut and chocolate, thus reducing the aroma quality of coffee 6 . Lightly roasted coffees tend to have a predominantly sour taste, with bitter, burnt and acrid notes gradually dominating the sensory panel as the roast level increases 7 . It should be noted that the above findings are mainly derived from studies on hot brew coffee, and studies on the effect of roasting degree on the flavor profile of cold brew coffee are limited.…”