shellie-unravellingtherelationship-2020.pdf (1.29 MB)
Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example
journal contribution
posted on 2020-09-01, 00:00 authored by M M Chayan Mahmud, Robert ShellieRobert Shellie, Russell KeastRussell KeastSensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.
History
Journal
Comprehensive Reviews in Food Science and Food SafetyVolume
19Issue
5Pagination
2380 - 2420Publisher
Institute of Food TechnologistsLocation
Chicago, Ill.Publisher DOI
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ISSN
1541-4337eISSN
1541-4337Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2020, Institute of Food TechnologistsUsage metrics
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No categories selectedKeywords
Science & TechnologyLife Sciences & BiomedicineFood Science & Technologycoffeeflavorgas chromatography-olfactometry-mass spectrometrysensoryvolatile compoundsSOLID-PHASE MICROEXTRACTION2-DIMENSIONAL GAS-CHROMATOGRAPHYBAR SORPTIVE EXTRACTIONASSISTED FLAVOR EVAPORATIONSIMULTANEOUS DISTILLATION-EXTRACTIONDESCRIPTIVE SENSORY ANALYSISSUPERCRITICAL-FLUID EXTRACTIONVOLATILE ORGANIC-COMPOUNDSFLAME PHOTOMETER DETECTORCHARACTER IMPACT ODORANTS
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