Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee

TLDR

Odorants were quantified in roasted Arabica coffee and evaluated via duo and triangle tests comparing models with and without specific odorants. A model containing 27 odorants in an oil/water mixture reproduced the real coffee flavor, and omission experiments identified 2‑furfurylthiol, 4‑vinylguaiacol, alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, and 2‑ and 3‑methylbutanal as the most impactful odorants. Keywords: aroma model, coffee, flavor, flavor profile, key odorants, omission experiments.

Abstract

The potent odorants were quantified in a sample of roasted Arabica coffee. On the basis of the results, 27 odorants were dissolved in an oil/water mixture. The flavor profile of the model obtained was very close to that of the real sample. In duo and triangle tests, the model was compared with models missing one or more odorants. These experiments indicated that 2-furfurylthiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, and 2- and 3-methylbutanal had the greatest impact on the coffee flavor. Keywords: Aroma model; coffee; flavor; flavor profile; key odorants; omission experiments