Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans

•The aroma and key odorants of Turkish coffee samples were investigated.•SAFE was the most representative of coffee matrices for aroma extraction.•Data contributed to understanding the profile of key odorants in the MRC and DRC samples.•The most powerful key odorants in the coffee samples were pyraz...

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Bibliographic Details
Published in:Food chemistry 2021-02, Vol.338, p.127821-127821, Article 127821
Main Authors: Turan Ayseli, Mehmet, Kelebek, Hasim, Selli, Serkan
Format: Article
Language:English
Subjects:
Adult
Chlorogenic Acid - analysis
Chromatography, Liquid
Coffea - chemistry
Coffee - chemistry
Color
Female
Gas Chromatography-Mass Spectrometry
Humans
Key odorants
Male
Middle Aged
Odorants - analysis
Olfactometry
Phenolics
Phenols - analysis
SAFE
Tandem Mass Spectrometry
Taste
Turkey
Turkish coffee
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Summary:•The aroma and key odorants of Turkish coffee samples were investigated.•SAFE was the most representative of coffee matrices for aroma extraction.•Data contributed to understanding the profile of key odorants in the MRC and DRC samples.•The most powerful key odorants in the coffee samples were pyrazines.•The higher content of CGAs was determined in the MRC sample rather than the DRC. Turkish coffee is a popular hot beverage owing to its delicious taste and pleasant aroma in Turkey. In the present study, key odorants of medium (MRC) and dark roasted Turkish coffee (DRC) brews were studied using GC-MS-Olfactometry. A total of 26 and 28 key odorants were detected in the MRC and DRC samples, respectively, with flavour dilution (FD) factors varying between 4 and 2048. The highest FD factor (2048) was found for 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methyl pyrazine in the MRC and DRC brew samples, respectively. One of the main differences between the two brew samples was the guaiacol with phenolic-burnt odour. A higher amount of chlorogenic acids (CGAs) was determined in the MRC as compared to the DRC using LC-DAD-ESI-MS/MS. According to the sensory analysis, the Turkish coffee sample brewed from the MRC beans had a higher score of general impression and pleasant coffee sensory descriptors as compared to the DRC.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.127821