Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The characteristic volatiles of light, medium, and dark roasted Turkish-style boiled coffee brews were studied by headspace solid-phase micro extraction/gas chromatography-mass spectrometry and sensory flavor 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 flavor profile analysis showed Turkish coffee brews as roasted/burnt, spicy, bitter, acidic, sweet, salty, astringent (dry), woody, fermented, earthy, and tobacco-like flavor characteristics. It was concluded that Turkish coffee was rich in furans, pyrazines, pyrroles, and phenols giving its roasted/burnt, spicy, woody, and fermented flavor characteristics.
Açıklama
Anahtar Kelimeler
Turkish-style boiled coffee, Turkish coffee aroma, Volatile compounds of Turkish coffee, Descriptive analysis of Turkish coffee, Flavor descriptives of Turkish coffee
Kaynak
International Journal of Food Properties
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
19
Sayı
8
