Dadalı, Ceyda2023-01-122023-01-1220211309-6273https://doi.org/10.15237/gida.GD21087https://search.trdizin.gov.tr/yayin/detay/1139347https://hdl.handle.net/11454/80259Water 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.en10.15237/gida.GD21087info:eu-repo/semantics/openAccesswater hardnessTurkish coffeesensory propertyvolatile compound Su sertliğiTürk kahvesiduyusal özellikuçucu bileşenArticle465118311941139347