Cited by 102Coffee research and impactsFood Chemistry and Fat AnalysisSensory Analysis and Statistical Methods

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

Steen, Ida, Waehrens, Sandra S., Petersen, Mikael A., Münchow, Morten, Bredie, Wender L.P.·2017·Food Chemistry

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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Crossref · 10.1016/j.foodchem.2016.09.113

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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.”

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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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