A Qualitative and Quantitative Flavor Profile Comparison between Premium vs. Low-Quality Coffee Brews
| dc.contributor.author | Routray, Jyotishree | |
| dc.contributor.author | Du, Xiaofen | |
| dc.date.accessioned | 2022-05-12T22:08:29Z | |
| dc.date.available | 2022-05-12T22:08:29Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | People 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.identifier.uri | https://hdl.handle.net/11274/13705 | |
| dc.language.iso | en_US | en_US |
| dc.title | A Qualitative and Quantitative Flavor Profile Comparison between Premium vs. Low-Quality Coffee Brews | en_US |
| dc.type | Poster | en_US |
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