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Issue 9, 2012
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Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee

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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.

Graphical abstract: Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee

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Publication details

The article was received on 28 Feb 2012, accepted on 11 May 2012 and first published on 14 May 2012


Article type: Paper
DOI: 10.1039/C2FO30046J
Citation: Food Funct., 2012,3, 923-930
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    Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee

    D. Barron, N. Pineau, W. Matthey-Doret, S. Ali, J. Sudre, J. C. Germain, E. Kolodziejczyk, P. Pollien, D. Labbe, C. Jarisch, V. Dugas, C. Hartmann and B. Folmer, Food Funct., 2012, 3, 923
    DOI: 10.1039/C2FO30046J

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