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Food Funct

Title:		Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee
Author(s):		Barron D; Pineau N; Matthey-Doret W; Ali S; Sudre J; Germain JC; Kolodziejczyk E; Pollien P; Labbe D; Jarisch C; Dugas V; Hartmann C; Folmer B;
Address:		"Nestle Research Center, Lausanne, Switzerland. Denis.Barron@rd.nestle.com"
Journal Title:		Food Funct
Year:		2012
Volume:		20120618
Issue:		9
Page Number:		923 - 930
DOI:		10.1039/c2fo30046j
ISSN/ISBN:		2042-650X (Electronic) 2042-6496 (Linking)
Abstract:		"A set of six espresso coffees with different foam characteristics and similar above cup and in-mouth flavour sensory profiles was produced by combination of two varying parameters, the extraction pressure and the filtration of the coffee beverage. The coffees were subsequently evaluated in a comparative manner by a set of analytical (headspace, nose-space) and sensory (Temporal Dominance of Sensations) techniques. The presence of espresso crema in its standard quantity was demonstrated to be associated with the optimum release of pleasant high volatiles, both in the above cup headspace and in-mouth. On the other hand, the TDS study demonstrated that increasing amount of crema was associated with increasing roasted dominance along coffee consumption. Furthermore, a parallel was established between the roasted sensory dominance and the dominant release of 2-methylfuran in the nose-space. This was, however, an indirect link as 2-methylfuran was indeed a chemical marker of roasting but does not contribute to the roasted aroma. Lowering the standard amount of crema by filtration clearly decreased the release of pleasant high volatiles and the in-mouth roasted sensory dominance. On the other hand, increasing the usual crema volume by increasing the extraction pressure did not bring any added value concerning the above cup and in-mouth release of pleasant high volatiles"
Keywords:		Coffee/*chemistry Food Technology Furans/analysis Mouth/*metabolism *Odorants *Taste Taste Perception/*physiology Volatile Organic Compounds/analysis;
Notes:		"MedlineBarron, D Pineau, N Matthey-Doret, W Ali, S Sudre, J Germain, J C Kolodziejczyk, E Pollien, P Labbe, D Jarisch, C Dugas, V Hartmann, C Folmer, B eng England 2012/06/19 Food Funct. 2012 Sep; 3(9):923-30. doi: 10.1039/c2fo30046j. Epub 2012 Jun 18"