ArticleFoods (Basel, Switzerland)2024
Effect of Temperature and Storage on Coffee's Volatile Compound Profile and Sensory Characteristics.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Text Mining Analysis of Q-Grader Sensory Descriptors in Specialty Coffee Under Accelerated Storage Conditions.Foods (Basel, Switzerland) · 2026Article
- Flavor modulation of fermented degummed coffee beans by ultrasound and ultra-high pressure: metabolomic and volatile profiles.Ultrasonics sonochemistry · 2026Article
- Rapid Classification of Coffee Varieties Using Single-Bean Hot Gas Extraction Ion-Mobility Spectrometry with Machine Learning.ACS measurement science au · 2026Article
- Climate variability shapes volatile composition and sensory quality in Coffea arabica cultivars.Scientific reports · 2026Article
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Authors and funding
4 authors.
Funding
Abstract
The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee's volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend. Samples were stored at 5 °C and 20 °C for one month, after which the changes in the composition of volatile compounds were analysed and the sensory quality of espresso and cold brew coffee was assessed. The results showed that storing coffee at a lower temperature slows the changes in the profile of volatile compounds such as aldehydes, alcohols, pyrazines, and furans, helping preserve the desired aroma and flavour characteristics. Storage at higher temperatures resulted in greater changes in the volatile profile and sensory quality, with higher perceptions of earthy, sharp, and smoky notes and lower chocolatey and sweet notes. The brewing method also had a significant effect on the sensory quality. The espresso coffee had a higher intensity of coffee aroma, chocolate flavour, smoky aroma, and roasted notes. In contrast, cold brew coffee was perceived as sweeter, fruitier, and had more pronounced rum notes. The coffee type also significantly influenced the aroma and flavour profile. Arabica had a more harmonious and mild aromatic profile, while Robusta had a sharper aroma. The blend of Arabica and Robusta combined the characteristics of both coffees and offered a balanced aromatic profile.
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