Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics
The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee’s volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend. Samples were stored at 5 °C and 20 °C for one month, aft...
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| Language: | English |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/24/3995 |
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| author | Magdalena Gantner Eliza Kostyra Elżbieta Górska-Horczyczak Anna Piotrowska |
| author_facet | Magdalena Gantner Eliza Kostyra Elżbieta Górska-Horczyczak Anna Piotrowska |
| author_sort | Magdalena Gantner |
| collection | DOAJ |
| description | The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee’s volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend. Samples were stored at 5 °C and 20 °C for one month, after which the changes in the composition of volatile compounds were analysed and the sensory quality of espresso and cold brew coffee was assessed. The results showed that storing coffee at a lower temperature slows the changes in the profile of volatile compounds such as aldehydes, alcohols, pyrazines, and furans, helping preserve the desired aroma and flavour characteristics. Storage at higher temperatures resulted in greater changes in the volatile profile and sensory quality, with higher perceptions of earthy, sharp, and smoky notes and lower chocolatey and sweet notes. The brewing method also had a significant effect on the sensory quality. The espresso coffee had a higher intensity of coffee aroma, chocolate flavour, smoky aroma, and roasted notes. In contrast, cold brew coffee was perceived as sweeter, fruitier, and had more pronounced rum notes. The coffee type also significantly influenced the aroma and flavour profile. Arabica had a more harmonious and mild aromatic profile, while Robusta had a sharper aroma. The blend of Arabica and Robusta combined the characteristics of both coffees and offered a balanced aromatic profile. |
| format | Article |
| id | doaj-art-a587f001bd23471d9f94219b0e18bdff |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-a587f001bd23471d9f94219b0e18bdff2024-12-27T14:26:12ZengMDPI AGFoods2304-81582024-12-011324399510.3390/foods13243995Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory CharacteristicsMagdalena Gantner0Eliza Kostyra1Elżbieta Górska-Horczyczak2Anna Piotrowska3Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandThe study investigated the effects of storage temperature, type of coffee, and brewing method on coffee’s volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend. Samples were stored at 5 °C and 20 °C for one month, after which the changes in the composition of volatile compounds were analysed and the sensory quality of espresso and cold brew coffee was assessed. The results showed that storing coffee at a lower temperature slows the changes in the profile of volatile compounds such as aldehydes, alcohols, pyrazines, and furans, helping preserve the desired aroma and flavour characteristics. Storage at higher temperatures resulted in greater changes in the volatile profile and sensory quality, with higher perceptions of earthy, sharp, and smoky notes and lower chocolatey and sweet notes. The brewing method also had a significant effect on the sensory quality. The espresso coffee had a higher intensity of coffee aroma, chocolate flavour, smoky aroma, and roasted notes. In contrast, cold brew coffee was perceived as sweeter, fruitier, and had more pronounced rum notes. The coffee type also significantly influenced the aroma and flavour profile. Arabica had a more harmonious and mild aromatic profile, while Robusta had a sharper aroma. The blend of Arabica and Robusta combined the characteristics of both coffees and offered a balanced aromatic profile.https://www.mdpi.com/2304-8158/13/24/3995roasted coffeestoragevolatile compoundssensory profileespressocold brew |
| spellingShingle | Magdalena Gantner Eliza Kostyra Elżbieta Górska-Horczyczak Anna Piotrowska Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics Foods roasted coffee storage volatile compounds sensory profile espresso cold brew |
| title | Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics |
| title_full | Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics |
| title_fullStr | Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics |
| title_full_unstemmed | Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics |
| title_short | Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics |
| title_sort | effect of temperature and storage on coffee s volatile compound profile and sensory characteristics |
| topic | roasted coffee storage volatile compounds sensory profile espresso cold brew |
| url | https://www.mdpi.com/2304-8158/13/24/3995 |
| work_keys_str_mv | AT magdalenagantner effectoftemperatureandstorageoncoffeesvolatilecompoundprofileandsensorycharacteristics AT elizakostyra effectoftemperatureandstorageoncoffeesvolatilecompoundprofileandsensorycharacteristics AT elzbietagorskahorczyczak effectoftemperatureandstorageoncoffeesvolatilecompoundprofileandsensorycharacteristics AT annapiotrowska effectoftemperatureandstorageoncoffeesvolatilecompoundprofileandsensorycharacteristics |