ArticleFoods (Basel, Switzerland)2021
Insights on Single-Dose Espresso Coffee Capsules' Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Analytical Methods for the Characterisation of Aroma Compounds in Milk.Foods (Basel, Switzerland) · 2026Review
- New comprehensive two-dimensional gas chromatography with sulfur and mass selective detection setup- expanding analytical capabilities for detection of odor active sulfur compounds in food.Analytical and bioanalytical chemistry · 2026Article
- Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee.BMC plant biology · 2024Article
- Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews.Foods (Basel, Switzerland) · 2023Article
- Article
- Distinguishing between Decaffeinated and Regular Coffee by HS-SPME-GC×GC-TOFMS, Chemometrics, and Machine Learning.Molecules (Basel, Switzerland) · 2022Article
- The effect of roasting on capsaicinoids, volatile compounds, and fatty acids inFood science and biotechnology · 2022Article
- Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC.Frontiers in chemistry · 2022Review
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Authors and funding
10 authors.
Funding
Abstract
Single-dose coffee capsules have revolutionized the coffee market, fueling espresso coffee popularity and offering access to a wide selection of coffee blends. Nevertheless, scarce information related to coffee powder and brew's combined volatile characterization is available. In this study, it is hypothesized that coffee brew aroma characteristics can be predicted based on coffee powder's volatile composition. For this, headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection (GC × GC-ToFMS) was used. The data were combined via chemometric tools to characterize in depth the volatile composition of eight blends of capsule-coffee powder and respective espresso brews, simulating the consumer's perception. A total of 390 volatile compounds were putatively identified, 100 reported for the first time in roasted coffee or brews. Although the same chemical families were determined among the coffee powders and espresso brews, a different volatile profile was determined for each matrix. The Pearson correlation of coffee powders and respective brews allowed to identify 15 volatile compounds, mainly terpenic and esters recognized by their pleasant notes, with a strong relationship between the amounts present in both matrices. These compounds can be key markers to predict the volatile aroma potential of an espresso brew when analyzing the coffee powder.
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