Differentiation of volatile profiles and odor activity values of Turkish coffee and French press coffee
Open accessAbstract
Abstract Volatile compositions of coffee obtained from two different coffee brewing methods, T urkish coffee ( TC ) and F rench press coffee ( FPC ), were analyzed by the gas chromatography‐mass spectrometry technique. Liquid–liquid extraction with dichloromethane was used for extraction of volatile compounds. A total of 60 and 58 volatile compounds comprising furans, lactones, phenolic compounds, pyridines, pyrazines, acids, cyclopentenes, pyrroles, furanones, ketones, alcohols, aldehydes and thiols were identified and quantified in TC and FPC , respectively. Among the detected compounds, furans were present in the highest levels, followed by lactones. Furfuryl alcohol followed by ɣ‐butyrolactone, pyridine, hexadecanoic acid, maltol, 2‐methyl pyrazine and furfuryl acetate were found in large amounts in both coffee brews. It was observed that the volatile profiles of both samples were quite similar. Based on the odor activity values ( OAVs ), 13 volatile compounds presented OAVs greater than 1 and guaiacol, 2,3‐butanedione and furfuryl acetate were the highest OAVs in both coffee samples. Practical Applications Coffee is one of the most widely consumed beverages in the world. The results of this first study provide valuable information for understanding the aroma and odor activity value differences between Turkish coffee and French press coffee. The liquid–liquid extraction technique for isolation followed by analysis and identification of those compounds by gas chromatography‐mass spectrometry is an effective practical application tool for volatile description in coffee samples. It was observed that the volatile profiles of both samples were quite similar.
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The brewing method could influence volatile profiles.
“This research suggests that the brewing method could influence volatile profiles.”
The volatile profiles of Turkish coffee and French press coffee were similar, but there were still a few differences in the volatile compounds and concentrations.
“The results showed that volatile profiles of both coffee samples were similar, but there were still a few differences in the volatile compounds and concentrations.”
Amanpour and Selli compared the concentrations of volatile compounds in Turkish coffee and French press coffee.
“Amanpour and Selli [35] compared the concentrations of volatile compounds in Turkish coffee and French press coffee.”
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BackgroundResultInfluential
- Authors
- Amanpour, A., & Selli, S.
- Affiliations
- Cukurova University (TR)
- Corresponding author
- Selli, Serkan
- Venue
- Journal of Food Processing and Preservation
- Publisher
- Wiley
- Published
- 2015-12-15
- Volume
- 40
- Issue
- 5
- Pages
- 1116-1124
- ISSN
- 0145-8892 (ISSN-L)
- OpenAlex
- W2219724073
- Cited by
- 101
- References
- 38
- Citations by year
- 2026: 9 · 2025: 20 · 2024: 7 · 2023: 10 · 2022: 25 · 2021: 9 · 2020: 8 · 2019: 5 · 2018: 6 · 2017: 2
- FWCI
- 1.92
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Processing and Preservation (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
- Turkish coffee, odor activity value, coffee aroma, brewing technology, furan, lactones, furfuryl alcohol, 2-methylpyrazine, guaiacol, diacetyl, furfuryl acetate, phenolic compounds
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