DIFFERENTIATION OF VOLATILE PROFILES AND ODOR ACTIVITY VALUES OF TURKISH COFFEE AND FRENCH PRESS COFFEE

摘要

Volatile compositions of coffee obtained from two different coffee brewing methods, Turkish coffee (TC) and French press coffee (FPC), were analyzed by the gas chromatography-mass spectrometry technique. Liquid–liquid extraction with dichloromethane was used for extraction of volatile compounds. A total of 60 and 58 volatile compounds comprising furans, lactones, phenolic compounds, pyridines, pyrazines, acids, cyclopentenes, pyrroles, furanones, ketones, alcohols, aldehydes and thiols were identified and quantified in TC and FPC, respectively. Among the detected compounds, furans were present in the highest levels, followed by lactones. Furfuryl alcohol followed by -butyrolactone, pyridine, hexadecanoic acid, maltol, 2-methyl pyrazine and furfuryl acetate were found in large amounts in both coffee brews. It was observed that the volatile profiles of both samples were quite similar. Based on the odor activity values (OAVs), 13 volatile compounds presented OAVs greater than 1 and guaiacol, 2,3-butanedione and furfuryl acetate were the highest OAVs in both coffee samples.