Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques
Makaleler > Tam Makale · 2015
Yazarlar: Julide Kıvanclı, Yeşim ELMACI
International Journal of Food Properties, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2015, cilt 19, ss 1671-1686
DOI: 10.1080/10942912.2015.1080726
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.