Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS
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- 作者：Giovanni Caprioli ; Manuela Cortese ; Gloria Cristalli ; Filippo Maggi ; Luigi Odello ; Massimo Ricciutelli ; Gianni Sagratini ; Veronica Sirocchi ; Giacomo Tomassoni ; Sauro Vittori
- 关键词：Espresso coffee ; Espresso coffee machine ; Extraction temperature and pressure ; HS-SPME&ndash ; GC/MS ; Arabica and Robusta coffee
- 刊名：Food Chemistry
- 出版年：2012
- 出版时间：1 December, 2012
- 年：2012
- 卷：135
- 期：3
- 页码：1127-1133
- 全文大小：488 K
文摘
The aroma profile and the final quality of espresso coffee (EC) are influenced by such technical conditions as the EC machine extraction temperature and the pressure used. The effect of these two parameters on EC quality were studied in combination by headspace solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS) and sensory profile. Moreover, 10 key odorants at the best EC machine settings were examined to compare the two coffee cultivars (Arabica and Robusta) and two EC machines [Aurelia Competizione (A) and Leva Arduino (B)]. The data obtained provides important information about espresso making technique, suggesting that the usual espresso machine temperature and pressure settings (i.e. 92 ¡ãC and 9 bar) are very close to those needed to obtain the best quality espresso. This confirms the traditional wisdom of coffee making, which judges 25 ml, the typical volume of a certified Italian EC, to be ideal for very strong aroma intensity.