Analysis of off-flavor compounds from over-extracted coffee
- Authors
- Lee, J.S.; Kim, M.S.; Shin, H.J.; Park, K.-H.
- Issue Date
- Jun-2011
- Publisher
- Korean Society of Food Science and Technology
- Keywords
- 4-ethylguaiacol; Coffee; Guaiacols; Off-flavor; Over-extraction
- Citation
- Korean Journal of Food Science and Technology, v.43, no.3, pp 348 - 360
- Pages
- 13
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 43
- Number
- 3
- Start Page
- 348
- End Page
- 360
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/21861
- DOI
- 10.9721/KJFST.2011.43.3.348
- ISSN
- 0367-6293
- Abstract
- To verify the volatile compounds contributing to coffee off-flavor, medium roasted Colombian, Sumatra, Ethiopian and light and dark roasted Colombian bean coffees were sequentially and studiously over extracted. Eight espresso samples and eight filter-dripped samples were analyzed by gas chromatography/mass spectrometry with the solidphase microextraction method and evaluated by sensory tests. In total, 67 compounds were detected, and desirable aroma decreased sharply, while off-flavors increased rapidly after 30 mL of espresso and 200 mL of drip coffee. Percent peak area of 4-ethylguaiacol revealed a linear increase during extraction and was highly correlated with increasing off-flavor, suggesting that it could be an indicator of over extraction. Considering the odor activity value, guaiacol and 4-vinylguaiacol were also contributory compounds to off-flavors. © The Korean Society of Food Science and Technology.
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