Investigation of the change in the flavor of a coffee drink during heat processing
Abstract
Heat processing is responsible for the change in the flavor of a coffee drink. In this study, the application of gas chromatography-olfactometry of headspace samples (GCO-H) using the vapor fraction before and after heat processing of the coffee samples resulted in the detection of 12 odor-active peaks for which the flavor dilution (FD) factors changed. Eight potent odorants were identified from these peaks by gas chromatography-mass spectrometry (GC-MS). Among these components, methanethiol (putrid), acetic acid (sour), 3-methylbutanoic acid (sour), 2-furfuryl methyl disulfide (meaty), and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like) increased after heating of the coffee sample, whereas 2-furfurylthiol (roasty), methional (potato-like), and 3-mercapto-3-methylbutyl formate (roasty) decreased compared with the coffee sample before heat treatment. In addition, extensive studies have been carried out on the pH effects on the change in the concentration of 2-furfurylthiol during heat processing and in the pH range of 5-7; it was found that the concentration of this compound in the model solutions had significantly changed.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Heat treatment for sterilization could affect the sensory aspect of canned coffee.
“Kumazawa and Masuda [34] suggested that heat treatment for sterilization could affect the sensory aspect of canned coffee.”
After heat treatment, 3-methylbutanoic acid, and another "unknown" compound related to sour odor were identified by gas chromatography-olfactometry (GC-O).
“Furthermore, after heat treatment, 3-methylbutanoic acid, and another “unknown” compound related to sour odor were identified by gas chromatography-olfactometry (GC-O).”
The results of sensory evaluation showed significant differences between heated coffee and non-heated coffee samples.
“The results of sensory evaluation showed significant differences between heated coffee and non-heated coffee samples.”
Cites
Detection of potent odorants in foods by aroma extract dilution analysis
Grosch, W. (1993) · Trends in Food Science & Technology · doi:10.1016/0924-2244(93)90187-f · Cited by 527 · see citing works
An introduction to organosulfur chemistry
Cremlyn, R. J. W. (1996) · Medical Entomology and Zoology · Cited by 495 · see citing works
Clarke, R., & Vitzthum, O. G. (2001) · Medical Entomology and Zoology · Cited by 354 · see citing works
Volatile compounds in food : qualitative and quantitative data
Maarse, H., & Visscher, C. A. (1990) · Cited by 319 · see citing works
Potent odorants of the roasted powder and brew of Arabica coffee
Blank, I., Sen, A., & Grosch, W. (1992) · European Food Research and Technology · doi:10.1007/bf01202802 · Cited by 280 · see citing works
Nippon Shokuhin Kagaku Kogaku Kaishi
T.-A., L., J.-H., H., Y.-N., Y., & C.-F., C. (2012) · Cited by 181 · see citing works
Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples
Semmelroch, P., & Grosch, W. (1995) · LWT · doi:10.1016/s0023-6438(95)94411-7 · Cited by 173 · see citing works
Hofmann, T. F., & Schieberle, P. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010823n · Cited by 131 · see citing works
Model Studies on the Influence of Coffee Melanoidins on Flavor Volatiles of Coffee Beverages
Hofmann, T. F., Czerny, M., Calligaris, S., & Schieberle, P. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0012042 · Cited by 120 · see citing works
Investigation of roasted coffee freshness with an improved headspace technique
Holscher, W., & Steinhart, H. (1992) · European Food Research and Technology · doi:10.1007/bf01197836 · Cited by 110 · see citing works
Model Studies on the Oxidative Stability of Odor-Active Thiols Occurring in Food Flavors
Hofmann, T. F., Schieberle, P., & Grosch, W. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9500703 · Cited by 105 · see citing works
Databases of complex carbohydrates
van Kuik, J. A., & Vliegenthart, J. F. G. (1993) · Trends in Food Science & Technology · doi:10.1016/0924-2244(93)90188-g · Cited by 54 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Coffee Melanoidins: Structures, Mechanisms of Formation and Potential Health Impacts
Moreira, A. S. P., Nunes, F. M., Domingues, M. R., & Coimbra, M. A. (2012) · Food & Function · doi:10.1039/c2fo30048f · Cited by 346 · see citing works
Heo, J., Adhikari, K., Choi, K. S., & Lee, J. (2020) · Foods · doi:10.3390/foods9121746 · Cited by 93 · see citing works
- Authors
- Kumazawa, K., & Masuda, H.
- Affiliations
- Ogawa & Co., Ltd. (Japan) (JP)
- Corresponding author
- Kumazawa, Kenji
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-03-21
- Volume
- 51
- Issue
- 9
- Pages
- 2674-2678
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2015667170
- Cited by
- 63
- References
- 12
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 3 · 2023: 7 · 2022: 3 · 2021: 3 · 2020: 3 · 2019: 6 · 2018: 5 · 2017: 2 · 2016: 3 · 2015: 2 · 2014: 2 · 2013: 2 · 2012: 5
- FWCI
- 1.50
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (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 beverages, thermal processing, flavor changes, aroma-active compounds, flavor dilution factor, 2-furfurylthiol, methanethiol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methional, pH effect, volatile compounds
- MeSH terms
- Beverages, Chromatography, Gas, Coffee, Food Handling, Hot Temperature, Hydrogen-Ion Concentration, Gas Chromatography-Mass Spectrometry, Odorants, Taste, Volatilization
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
