Analysis of Off-flavor Compounds from Over-extracted Coffee
2011
Lee, J.S., Chung-Ang University, Anseong, Republic of Korea | Kim, M.S., Chung-Ang University, Anseong, Republic of Korea | Shin, H.J., RnD Center Maeil Dairies Co., Ltd., Pyungtaek, Republic of Korea | Park, K.H., Chung-Ang University, Anseong, Republic of Korea
To verify the volatile compounds contributing to coffee off-flavor, medium roasted Colombian, Sumatra, Ethiopian and light and dark roasted Colombian bean coffees were sequentially and studiously over extracted. Eight espresso samples and eight filter-dripped samples were analyzed by gas chromatography/mass spectrometry with the solidphase microextraction method and evaluated by sensory tests. In total, 67 compounds were detected, and desirable aroma decreased sharply, while off-flavors increased rapidly after 30 mL of espresso and 200 mL of drip coffee. Percent peak area of 4-ethylguaiacol revealed a linear increase during extraction and was highly correlated with increasing off-flavor, suggesting that it could be an indicator of over extraction. Considering the odor activity value, guaiacol and 4- vinylguaiacol were also contributory compounds to off-flavors.
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