Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
Abstract
The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31°C to 62°C. Coffee samples were analysed by dynamic headspace sampling gas chromatography-mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van't Hoff principle and was exuberated at temperatures above 40°C. Aliphatic ketones, alkylpyrazines, some furans and pyridines increased most notably at temperatures ⩾50°C. The changes in volatile release profiles could explain some of the sensory differences observed. The flavour notes of 'sour', 'tobacco' and 'sweet' were mostly associated with the coffees served at 31-44°C, whereas coffees served between 50°C and 62°C exhibited stronger 'overall intensity', 'roasted' flavour and 'bitter' notes.
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Coffees served at higher temperature were reportedly perceived as more roasty and bitter than those served at lower temperatures, while most other attributes decreased in perceived intensity at higher serving temperatures.
“Coffees served at higher temperature were reportedly perceived as more roasty and bitter than those served at lower temperatures, while most other attributes decreased in perceived intensity at higher serving temperatures29,30.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [29]
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- Authors
- Steen, I., Waehrens, S. S., Petersen, M. A., Münchow, M., & Bredie, W. L. P.
- Affiliations
- University of Copenhagen (DK)
- Corresponding author
- Bredie, Wender L.P.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2017-03
- Volume
- 219
- Pages
- 61-68
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2519300906
- Cited by
- 102
- References
- 34
- Citations by year
- 2026: 5 · 2025: 11 · 2024: 10 · 2023: 8 · 2022: 15 · 2021: 9 · 2020: 15 · 2019: 11 · 2018: 10 · 2017: 8
- FWCI
- 7.82
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Research at the University of Copenhagen (University of Copenhagen) (submittedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › 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 › Sensory Analysis and Statistical Methods
- Keywords
- volatile release, aroma compounds, aliphatic ketones, alkylpyrazines, furan, pyridine, sensory evaluation, specialty coffee
- MeSH terms
- Coffee, Gas Chromatography-Mass Spectrometry, Temperature, Maillard Reaction, Taste Perception
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