Sensory study on the character impact odorants of roasted Arabica coffee

被引：166

作者：

Czerny, M ^{[1
]}

Mayer, F ^{[1
]}

Grosch, W ^{[1
]}

机构：

[1] Deutsch Forsch Anstalt Lebensmittelchem, D-85748 Garching, Germany

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 02期

关键词：

aroma model; coffee; flavor; flavor profile; key odorants; omission experiments;

D O I：

10.1021/jf980759i

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

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.

引用

页码：695 / 699

页数：5

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