Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Abstract"Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin"    Next AbstractHuman biomonitoring: state of the art »

Molecules


Title:Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee
Author(s):Angeloni S; Mustafa AM; Abouelenein D; Alessandroni L; Acquaticci L; Nzekoue FK; Petrelli R; Sagratini G; Vittori S; Torregiani E; Caprioli G;
Address:"School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy. RICH-Research and Innovation Coffee Hub, via E. Betti 1, 62020 Belforte del Chienti, Italy. Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt"
Journal Title:Molecules
Year:2021
Volume:20210624
Issue:13
Page Number: -
DOI: 10.3390/molecules26133856
ISSN/ISBN:1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:"Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product"
Keywords:Coffee/*chemistry *Hot Temperature Odorants/*analysis Volatile Organic Compounds/*analysis Gc-o Spme-gc-ms aroma compounds espresso coffee espresso coffee machine key-odorants;
Notes:"MedlineAngeloni, Simone Mustafa, Ahmed M Abouelenein, Doaa Alessandroni, Laura Acquaticci, Laura Nzekoue, Franks Kamgang Petrelli, Riccardo Sagratini, Gianni Vittori, Sauro Torregiani, Elisabetta Caprioli, Giovanni eng Review Switzerland 2021/07/03 Molecules. 2021 Jun 24; 26(13):3856. doi: 10.3390/molecules26133856"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 04-12-2024