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Complexity of coffee flavor: A compositional and sensory perspective

Sunarharum, Wenny B. and Williams, David J. and Smyth, Heather E. (2014) Complexity of coffee flavor: A compositional and sensory perspective. Food Research International, 62 . pp. 315-325.

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Article Link(s): http://dx.doi.org/10.1016/j.foodres.2014.02.030

Publisher URL: http://www.sciencedirect.com/science/article/pii/S0963996914001409

Abstract

For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee flavor is extremely complex and arises from numerous chemical, biological and physical influences of cultivar, coffee cherry maturity, geographical growing location, production, processing, roasting and cup preparation. Not surprisingly there is a large volume of research published detailing the volatile and non-volatile compounds in coffee and that are likely to be playing a role in coffee flavor. Further, there is much published on the sensory properties of coffee. Nevertheless, the link between flavor components and the sensory properties expressed in the complex matrix of coffee is yet to be fully understood. This paper provides an overview of the chemical components that are thought to be involved in the flavor and sensory quality of Arabica coffee.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Coffee Flavor Coffea arabica Aroma Sensory Review
Deposited On:06 Jul 2015 05:42
Last Modified:06 Jul 2015 05:42

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