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coffea_canephora_pierre_ex_froehner [2016/05/11 13:54] andreas |
coffea_canephora_pierre_ex_froehner [2016/05/12 10:47] (aktuell) andreas |
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Shrub or small tree, 4-8m tall, native to tropical Africa, naturalized and commonly cultivated win tropics; leaves elliptic, elliptic-oblong, | Shrub or small tree, 4-8m tall, native to tropical Africa, naturalized and commonly cultivated win tropics; leaves elliptic, elliptic-oblong, | ||
- | In various roasted Robusta coffee samples, 2-methylisoborneol was found from 120-430 ng/kg dry matter and assigned as earthy smelling character impact compound. \\ | + | „The volatile components of roasted Arabica and Robusta coffees (powder and brew) were analysed by gas chromatography-olfactometry (GC/O) which revealed the odorants having the highest odor-activity values (ratio of concentration to odor threshold). This procedure resulted in 38 odorants of which 32 were identified. The powders of the two coffee varieties differed in the concentration levels of these compounds. The results indicate that the flavor difference between Arabica and Robusta coffee (powder and brew) are mainly due to the predominance of enoloxo compounds (sotolon, abhexon, furaneol, 3, |
- | [Flavor chemistry: | + | [Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations. Blank, I., Sen, A.,Grosch, W., In Quatorzieme colloque scientifique international sur le cafe, San Francisco, 14-19 juillet 1991, 117-129)] |
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+ | In various roasted Robusta coffee samples, 2-methylisoborneol was found at 120-430 ng/kg (dry matter) and assigned as earthy smelling character impact compound. \\ | ||
+ | [Flavor chemistry: | ||
"The role of 2-methylisoborneol (MIB) in coffee aroma is controversially discussed in the literature. MIB is known as an off-flavor compound in drinking water and food, but it has also been suggested as a key flavor component of Robusta coffee, discriminating Robusta from Arabica coffee. To check this hypothesis the role of MIB in coffee brews was studied. Two reference samples containing pure Arabica and Robusta coffee brews were compared with five samples of Arabica coffee brews containing increasing amounts of MIB. The sensory panel consisting of 12 assessors perceived a distinct difference in the Arabica coffee odor and flavor in the presence of 10−25 ng/kg MIB, which is close to its threshold value in water. The sensory impression was described as musty, mold-like, and earthy. The intensity increased with increasing concentration of MIB. The panelists agreed that there was no similarity with the Robusta reference sample. The Arabica coffee brew spiked with MIB was no longer palatable due to the odor and flavor defect formed. " \\ | "The role of 2-methylisoborneol (MIB) in coffee aroma is controversially discussed in the literature. MIB is known as an off-flavor compound in drinking water and food, but it has also been suggested as a key flavor component of Robusta coffee, discriminating Robusta from Arabica coffee. To check this hypothesis the role of MIB in coffee brews was studied. Two reference samples containing pure Arabica and Robusta coffee brews were compared with five samples of Arabica coffee brews containing increasing amounts of MIB. The sensory panel consisting of 12 assessors perceived a distinct difference in the Arabica coffee odor and flavor in the presence of 10−25 ng/kg MIB, which is close to its threshold value in water. The sensory impression was described as musty, mold-like, and earthy. The intensity increased with increasing concentration of MIB. The panelists agreed that there was no similarity with the Robusta reference sample. The Arabica coffee brew spiked with MIB was no longer palatable due to the odor and flavor defect formed. " \\ | ||
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- | Coffea canephora 2 at Aanakkulam, Author: Jeevan Jose, Kerala, India (2010), [[https:// | + | Coffea canephora 2 at Aanakkulam, Author: Jeevan Jose, Kerala, India (2010) |