Comparative evaluation of the volatile profiles and taste properties of commercial coffee products using electronic nose, electronic tongue, and GC/MSDopen access
- Boo, C.G.; Hong, S.J.; Shin, E.-C.
- Issue Date
- Korean Society of Food Science and Nutrition
- Commercial coffee; E-nose; E-tongue; GC-olfactometry; GC/MSD
- Journal of the Korean Society of Food Science and Nutrition, v.50, no.8, pp.810 - 822
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- Start Page
- End Page
- This study investigated taste and aroma characteristics of 10 commercial coffee samples using an electronic tongue (E-tongue), an electronic nose (E-nose), gas chromatography-mass spectrometry (GC/MSD), and GC-olfactometry (GC-O). In electronic tongue analysis, sourness, umami, and bitterness were high in the non-franchise#2 (N-FC#2), saltiness was high in the franchise#1 (FC#1), and sweetness was high in the non-franchise#4 (N-FC#4). In the electronic nose analysis, a total of 22 volatile compounds were identified in the 10 coffee samples, and 3-methyl- 1-butanol, 2-methyl furan, and propan-2-one were the dominant content in these samples. In GC/MSD with GC-O analysis, a total of 40 volatile active compounds were identified, which include 3 alcohols, 2 aldehydes, 3 esters, 3 furans, 5 hydrocarbons, 5 heterocyclics, 4 ketones, 6 pyrazines, 5 pyrroles, 2 pyridines, and 2 phenolic compounds. Pyrazines were the dominant volatiles in the samples. 1-(2-Furanylmethyl)-1H-pyrrole was detected in all samples and showed a relatively higher content compared to other pyrroles. Our results which included taste and aroma patterns in commercial coffee brands may provide basic research data for the chemosensory research field. Copyright ? 2021 by The Korean Society of Food Science and Nutrition.
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