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Open Access Open Badges Research

Discrimination of roast and ground coffee aroma

Ian Denis Fisk1*, Alec Kettle2, Sonja Hofmeister2, Amarjeet Virdie3 and Javier Silanes Kenny3

Author Affiliations

1 Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Near Loughborough, Leicestershire, LE12 5RD, UK

2 Leco Life Science and Chemical Analysis Centre, Monchengladbach, Germany

3 Kraft Foods R&D UK Ltd, Ruscote Avenue, Banbury, Oxon, OX16 2QU, UK

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Flavour 2012, 1:14  doi:10.1186/2044-7248-1-14

Published: 1 August 2012



Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of the roast and ground coffee and respective brew). Each method was evaluated by the analysis of 15 diverse key aroma compounds that were predefined by odour port analysis.


Different methods offered complimentary results for the discrimination of products; the concentration in the coffee brew was found to be the least discriminatory and concentration in the headspace above the roast and ground coffee was shown to be most discriminatory.


All approaches should be taken into consideration when classifying roast and ground coffee especially for alignment to sensory perception and consumer insight data as all offer markedly different discrimination abilities due to the variation in volatility, hydrophobicity, air-water partition coefficient and other physicochemical parameters of the key aroma compounds present.

Coffee; Aroma; Flavour; Coffee brew; GC-MS; TOF-MS; Multivariate factor analysis