Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

TY - JOUR

T1 - Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

AU - Steen, Ida

AU - Wæhrens, Sandra Stolzenbach

AU - Petersen, Mikael Agerlin

AU - Münchow, Morten

AU - Bredie, Wender

PY - 2017

Y1 - 2017

N2 - The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31 °C to 62 °C. Coffee samples were analysed by dynamic headspace sampling gas chromatography–mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van't Hoff principle and was exuberated at temperatures above 40 °C. Aliphatic ketones, alkylpyrazines, some furans and pyridines increased most notably at temperatures ⩾50 °C. The changes in volatile release profiles could explain some of the sensory differences observed. The flavour notes of ‘sour’, ‘tobacco’ and ‘sweet’ were mostly associated with the coffees served at 31–44 °C, whereas coffees served between 50 °C and 62 °C exhibited stronger ‘overall intensity’, ‘roasted’ flavour and ‘bitter’ notes.

AB - The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31 °C to 62 °C. Coffee samples were analysed by dynamic headspace sampling gas chromatography–mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van't Hoff principle and was exuberated at temperatures above 40 °C. Aliphatic ketones, alkylpyrazines, some furans and pyridines increased most notably at temperatures ⩾50 °C. The changes in volatile release profiles could explain some of the sensory differences observed. The flavour notes of ‘sour’, ‘tobacco’ and ‘sweet’ were mostly associated with the coffees served at 31–44 °C, whereas coffees served between 50 °C and 62 °C exhibited stronger ‘overall intensity’, ‘roasted’ flavour and ‘bitter’ notes.

KW - Flavour release

KW - Maillard

KW - Sensory perception

KW - Serving temperature

KW - Specialty coffee

U2 - 10.1016/j.foodchem.2016.09.113

DO - 10.1016/j.foodchem.2016.09.113

M3 - Journal article

C2 - 27765259

AN - SCOPUS:84988579152

SN - 0308-8146

VL - 219

SP - 61

EP - 68

JO - Food Chemistry

JF - Food Chemistry

ER -