CHAPTER 33. Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup
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Coffee is a relatively young caffeinated beverage, known in Western Europe since the 17th century. Initially consumed in Europe by the aristocracy, coffee has developed into one of the world's most popular beverages. The unique aroma is without doubt one of the key drivers for its rise in consumption. Over the past two decades, research on coffee aroma has mostly focused on two areas. (1) Identification and quantification of aroma relevant volatile compounds. This led to the publication of lists of sensory relevant (impact/key) compounds, together with their chemical and sensory properties. (2) Elucidation of the formation and degradation mechanisms of coffee aroma compound. After a period of consolidation of all these insights, the focus is shifting to new areas: (i) time-resolved studies of coffee aroma formation, release and degradation; (ii) study of different types of interactions and the development of an increasingly holistic approach to aroma perception; (iii) prediction of sensory profiles from instrumental data.
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Floral flavor potentially comes from compounds such as phenylacetaldehyde, 4-(4′-hydroxyphenyl)-2-butanone, (E)-β-damascenone, linalool, geraniol, or other volatile compounds that have been identified in coffee.
“The final attribute, floral flavor, potentially comes from compounds such as phenylacetaldehyde, 4-(4′-hydroxyphenyl)-2-butanone, (E)-β-damascenone, linalool, geraniol, or other volatile compounds [45] that have been identified in coffee.”
From Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew (2022) · cites this paper as [45]
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- Authors
- Yeretzian, C., Opitz, S., Smrke, S., & Wellinger, M.
- Venue
- Coffee
- Publisher
- Royal Society of Chemistry
- Published
- 2019
- Pages
- 726-770
- OpenAlex
- W2909399252
- Cited by
- 29
- References
- 63
- Citations by year
- 2026: 2 · 2025: 5 · 2024: 7 · 2023: 5 · 2022: 5 · 2021: 4 · 2020: 1
- FWCI
- 4.24
- Type
- book chapter
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- cc-by-nc-nd
- Locations
- Royal Society of Chemistry eBooks (publishedVersion)
- Zürcher Hochschule für Angewandte Wissenschaften digital collection (Zurich University of Applied Sciences) (submittedVersion, cc-by-nc-nd)
- 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, volatile compounds, green coffee beans, coffee brewing, aroma formation, aroma perception
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