ISBN 978-3-8439-4085-6

978-3-8439-4085-6, Reihe Lebensmittelchemie

Lara Kirsch
Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma

187 Seiten, Dissertation Technische Universität München (2018), Softcover, A5

Zusammenfassung / Abstract

Different yields of single odorants during hot water extraction can significantly affect the aroma of coffee beverages. However, the knowledge about it is still incomplete. By applying the sensomics concept, the key odorants of a filter coffee from Arabica beans were successfully determined. Deviations in the aroma profile of three brews prepared by different brewing methods were pointed out by quantitative data and the time coarse of the extraction process during filter coffee brewing was systematically investigated. The characterization of the odorants in a coffee surrogate allowed spiking experiments which contribute to elucidate the significance of single key odorants in the overall flavor profile.