The kinetics of coffee aroma extraction
Abstract
To obtain a cup of coffee with a balanced aroma, every step in the coffee production chain is crucial, including the final brew preparation, in order to achieve the optimal result in-cup. In this study, the role of the physico-chemical properties (volatility and polarity) of coffee odorants during extraction was investigated. The extraction kinetics of 20 key coffee odorants from a coffee bed were measured using quantitative in-cup aroma analysis. The kinetics differed depending on the coffee odorants' properties. The extraction speed could be correlated with the odorants' polarity. Higher polar components, such as 2,3-butanedione, were released much faster from the coffee bed as compared to lower polar ones such as β-damascenone. In contrast, the odorants' volatility did not seem to play a major role. Due to the different kinetics of extraction of the coffee odorants, the in-cup aroma balance changed continuously as more water passed through the coffee bed.
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In the scientific literature, it is accepted that temperature impacts the solubility, volatility, and extraction kinetics of various coffee components.
“In the scientific literature, it is accepted that temperature impacts the solubility, volatility, and extraction kinetics of various coffee components12,20, but there is only a small amount of existing scientific literature on the direct impact of brewing temperature on coffee sensory quality.”
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 [12]
Mestdagh et al. investigated the kinetics of aroma extraction, showing a correlation between polarity of aroma compounds and extraction speed.
“Mestdagh et al. investigated the kinetics of aroma extraction, showing a correlation between polarity of aroma compounds and extraction speed12.”
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 [12]
β-damascenone has been shown in kinetic studies to extract more slowly.
“This molecule has been shown in kinetic studies to extract more slowly12”
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 [12]
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- Authors
- Mestdagh, F., Davidek, T., Chaumonteuil, M., Folmer, B., & Blank, I.
- Affiliations
- Nestlé (Switzerland) (CH)
- Nestlé (United Kingdom) (GB)
- Corresponding author
- Mestdagh, Frédéric
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2014-09
- Volume
- 63
- Pages
- 271-274
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2053993191
- Cited by
- 64
- References
- 10
- Citations by year
- 2026: 3 · 2025: 1 · 2024: 4 · 2023: 4 · 2022: 5 · 2021: 6 · 2020: 10 · 2019: 8 · 2018: 5 · 2017: 7 · 2016: 3 · 2015: 5 · 2014: 3
- FWCI
- 4.36
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- 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 › Fermentation and Sensory Analysis
- Keywords
- coffee aroma, extraction kinetics, diacetyl, β-damascenone, coffee brewing
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