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dc.contributor.authorRoutray, Jyotishree
dc.contributor.authorDu, Xiaofen
dc.date.accessioned2022-05-12T22:08:29Z
dc.date.available2022-05-12T22:08:29Z
dc.date.issued2022
dc.identifier.urihttps://hdl.handle.net/11274/13705
dc.description.abstractPeople appreciate coffee for its enjoyable sensory quality, including aroma, taste, and mouthfeel. This study aimed to compare the flavor profile between a premium and low-quality coffee brew. Approximately 150 aroma volatiles were identified using SPME-GC- MS, and the premium quality coffee brew consisted of a higher concentration of volatiles. Premium quality coffee also had a higher °Brix & Total Dissolved Solids (1.2% & 1.02%) than low quality (0.8% & 0.68%), whereas TA was observed to be higher for low-quality (0.28g/L) than premium (0.17g/L). In contrast, HPLC-UV resulted in a significantly higher nucleotide content (umami taste) such as IMP, GMP, AMP, and CMP in low-quality coffee except for 5'UMP. Mouthfeel related compounds such as total protein was higher in premium, while total lipids and total polyphenols were higher in the low- quality brew. This study contributes significantly to understanding coffee’s flavor (aroma, mouthfeel, acidity, flavors, or aftertaste). (Faculty Sponsor: Dr. Xiaofen Du)en_US
dc.language.isoen_USen_US
dc.titleA Qualitative and Quantitative Flavor Profile Comparison between Premium vs. Low-Quality Coffee Brewsen_US
dc.typePosteren_US


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