Flavour of coffee. A review

The concept of flavour analysis developed in our laboratory during the last decade to evaluate the key odorants of foods and beverages, is demonstrate d in a review on coffee flavour. The results obtained by aroma extract dilu tion analysis (AEDA), gas chromatography/olfactometry of headspace samples and quantitation of potent odorants using corresponding stable isotopmers a s internal standards are discussed. Finally, some sensory experiments perfo rmed on the basis of data assessed by instrumental analyses of roasted coff ee samples are reported.