The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew

Abstract

Roasting is the most important coffee processing stage that affects coffee flavour. Coffee brew is prepared by various methods and Turkish coffee brewing technique is one of the oldest methods among other coffee preparation techniques. In this study, volatile compounds of light, medium, dark roasted ground coffee and Turkish coffee brews prepared from light, medium, dark roasted coffees were evaluated and the effect of roasting process was determined. The volatile compounds from acid (2), alcohol (1), aldehyde (2), furan (8), furanone (3), ketone (1), lactone (1), phenol (3), pyrazine (19), pyridine (1), pyrrole (6), and thiophene (1) chemical group was detected in all roasted ground coffee samples. However, volatiles compounds from acid, alcohol and furanone group were not detected in any Turkish coffee brew. Pyrazines were main volatile compounds of light roasted ground coffee and Turkish coffee brew of light roasted coffee. On the other hand, furans were main volatile compounds of medium, dark roasted ground coffee and Turkish coffee brew prepared from medium, dark roasted coffees followed by pyrazines.

Keywords

• ground coffee
• roasting
• turkish coffee brew
• volatile compound
• spme