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Coffee Beverages and Their Aroma Compounds
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In hot coffee beverages, the compounds percolated in greatest abundance are those with higher polarity, such as carboxylic acids, alcohols, ketones, aldehydes, and pyrazines, all with smaller carbon chains.
“Therefore, in hot coffee beverages, the compounds percolated in the greatest abundance will be those with higher polarity, such as carboxylic acids, alcohols, ketones, aldehydes, and pyrazines, all with smaller carbon chains38.”
From Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee (2019) · cites this paper as [38]
Previous studies have indicated that the aroma of the filtered beverage is associated with the aromas of alkylpyrazines, phenols, furanones and some thiols.
“Previous studies have indicated that the aroma of the filtered beverage is associated with the aromas of the alkylpyrazines, phenols, furanones and some thiols.”
From Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee (2019) · cites this paper as [38]
These volatile compounds have been generally associated with sweet, caramel, herbal, fruity, malty, and nutty flavors.
“These volatile compounds have been generally associated with sweet, caramel, herbal, fruity, malty, and nutty flavors38.”
From Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee (2019) · cites this paper as [38]
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Córdoba, N., Moreno, F. L., Osorio, C., Velásquez, S., Fernandez-Alduenda, M., & Ruiz-Pardo, Y. (2021) · LWT · doi:10.1016/j.lwt.2021.111363 · Cited by 62
Metadata
- Authors
- Toci, A. T., & Boldrin, M. V. Z.
- Affiliations
- Universidade Federal da Integração Latino-Americana (BR)
- Universidade Estadual Paulista (Unesp) (BR)
- ORCID
- Toci, Aline T.
- Venue
- Natural and Artificial Flavoring Agents and Food Dyes
- Publisher
- Elsevier
- Published
- 2018
- Pages
- 397-425
- OpenAlex
- W2758940555
- Cited by
- 40
- References
- 44
- Citations by year
- 2026: 2 · 2025: 7 · 2024: 3 · 2023: 6 · 2022: 8 · 2021: 6 · 2020: 3 · 2019: 5
- FWCI
- 4.57
- Type
- book chapter
- Language
- en
- Open access
- green
- doi.org
- Licence
- Locations
- Elsevier eBooks (publishedVersion)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, other-oa)
- Topics
- Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- coffee beverages, aroma compounds, coffee aroma, caffeine, sensory pleasure, coffee preparation methods, coffee quality
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