COFFEE TASTE ANALYSIS OF AN ESPRESSO COFFEE USING NUCLEAR MAGNETIC SPECROSCOPY
Taba, Julienne (2012)
Taba, Julienne
Keski-Pohjanmaan ammattikorkeakoulu
2012
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-201204275380
https://urn.fi/URN:NBN:fi:amk-201204275380
Tiivistelmä
This thesis was done within a project dedicated to a better understanding of the chemistry occurring during the brewing process of espresso coffee.
This study aims to study the correlation of the 1H-NMR spectrum of an espresso coffee with the taste assessment of a trained coffee tasted in order to establish a relationship between the concentration of compounds present in coffee and the appreciation of the flavor of the espresso coffee. The study focuses on the concentration of some compounds: caffeine, acetate, formic acid, lipids and trigonelline.
The study has shown that the concentration of these compounds does not impact in a significant manner on the taste appreciation of the espresso coffees brewed.
This study aims to study the correlation of the 1H-NMR spectrum of an espresso coffee with the taste assessment of a trained coffee tasted in order to establish a relationship between the concentration of compounds present in coffee and the appreciation of the flavor of the espresso coffee. The study focuses on the concentration of some compounds: caffeine, acetate, formic acid, lipids and trigonelline.
The study has shown that the concentration of these compounds does not impact in a significant manner on the taste appreciation of the espresso coffees brewed.