INFLUENCE OF WATER HARDNESS ON VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF TURKISH COFFEE

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dc.contributor.authorDadalı, Ceyda
dc.date.accessioned2023-01-12T20:27:23Z
dc.date.available2023-01-12T20:27:23Z
dc.date.issued2021
dc.departmentN/A/Departmenten_US
dc.description.abstractWater used in coffee preparation has essential importance on coffee flavour. In this study, it was aimed to determine effect of water (soft, medium hard and hard) on volatile compounds and sensory properties of Turkish coffee. It was revealed that number of volatile compounds of Turkish coffee prepared with medium hard water higher than Turkish coffee prepared with soft and hard water. Medium hard water used Turkish coffee contain 30 volatile compounds from aldehyde (2), furan (13), furanone (1), ketone (2), pyrazine (7), pyridine (1), pyrrole (3), and thiophene (1) class. The sweetness and sourness of soft water used Turkish coffee samples were high. Roasted coffee and roasted hazelnut characteristics were perceived intensely in medium hard water used Turkish coffee samples. While bitterness was perceived intensely in hard water used Turkish coffee samples; the intensity of roasted coffee, roasted hazelnut, roasted almond, spicy, citrus, sweet, and sour characteristics were low.en_US
dc.identifier.doi10.15237/gida.GD21087
dc.identifier.endpage1194en_US
dc.identifier.issn1309-6273
dc.identifier.issue5en_US
dc.identifier.startpage1183en_US
dc.identifier.trdizinid1139347en_US
dc.identifier.urihttps://doi.org/10.15237/gida.GD21087
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1139347
dc.identifier.urihttps://hdl.handle.net/11454/80259
dc.identifier.volume46en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofGIDAen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectwater hardnessen_US
dc.subjectTurkish coffeeen_US
dc.subjectsensory propertyen_US
dc.subjectvolatile compound Su sertliğien_US
dc.subjectTürk kahvesien_US
dc.subjectduyusal özelliken_US
dc.subjectuçucu bileşenen_US
dc.titleINFLUENCE OF WATER HARDNESS ON VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF TURKISH COFFEEen_US
dc.typeArticleen_US

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