Changes in Headspace Volatile Concentrations of Coffee Brews Caused by the Roasting Process and the Brewing Procedure
Abstract
Headspace-solid-phase microextraction technique (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to characterize the aroma compounds of coffee brews from commercial conventional and torrefacto roasted coffee prepared by filter coffeemaker and espresso machine. A total of 47 volatile compounds were identified and quantified. Principal component analysis (PCA) was applied to differentiate coffee brew samples by volatile compounds. Conventional and torrefacto roasted coffee brews were separated successfully by principal component 1 (68.5% of variance), and filter and espresso ones were separated by principal component 2 (19.5% of variance). By GC olfactometry, a total of 34 aroma compounds have been perceived at least in half of the coffee extracts and among them 28 were identified, among which octanal was identified for the first time as a contributor to coffee brew aroma.
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Self-citation
- Authors
- López-Galilea, I., Fournier, N., Cid, C., & Guichard, E.
- Affiliations
- Institut National de la Recherche Agronomique (FR)
- Department of Food Science and Technology, and Toxicology, School of Pharmacy, University of Navarra, E-31080 Pamplona, Spain, and Unité Mixte de Recherche FLAVIC, INRA, 17 rue Sully, BP 86510, 21065 Dijon, France
- ORCID
- Cid, Concepción
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2006-09-29
- Volume
- 54
- Issue
- 22
- Pages
- 8560-8566
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2053329037
- Cited by
- 162
- References
- 1
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 10 · 2023: 10 · 2022: 15 · 2021: 18 · 2020: 8 · 2019: 8 · 2018: 17 · 2017: 6 · 2016: 8 · 2015: 9 · 2014: 9 · 2013: 8 · 2012: 4
- FWCI
- 2.72
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- HAL (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 › Fermentation and Sensory Analysis
- Keywords
- coffee roasting, conventional coffee, brewing technology, filter coffee, espresso, volatile compounds, aroma compounds, octanal, headspace solid-phase microextraction, gas chromatography-olfactometry
- MeSH terms
- Coffee, Cooking, Hot Temperature, Gas Chromatography-Mass Spectrometry, Volatilization
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