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Compr Rev Food Sci Food Saf

Title:		Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example
Author(s):		Mahmud MMC; Shellie RA; Keast R;
Address:		"CASS Food Research Center, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia"
Journal Title:		Compr Rev Food Sci Food Saf
Year:		2020
Volume:		20200707
Issue:		5
Page Number:		2380 - 2420
DOI:		10.1111/1541-4337.12595
ISSN/ISBN:		1541-4337 (Electronic) 1541-4337 (Linking)
Abstract:		"Sensory 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"
Keywords:		Coffee/*chemistry *Consumer Behavior Flavoring Agents Humans *Odorants Taste Volatile Organic Compounds coffee flavor gas chromatography-olfactometry-mass spectrometry sensory volatile compounds;
Notes:		"MedlineMahmud, M M Chayan Shellie, Robert A Keast, Russell eng Review 2020/12/19 Compr Rev Food Sci Food Saf. 2020 Sep; 19(5):2380-2420. doi: 10.1111/1541-4337.12595. Epub 2020 Jul 7"