Representativeness of coffee aroma extracts: a comparison of different extraction methods

Analyses for the investigation of aroma components are routinely performed on coffee aromatic extracts. Various extraction methods exist. Ideally, the extraction method used should provide an extract with sensory characterist ics as close as possible to the complete product. This is particularly rele vant in the case of coffee, as no single key compound has been demonstrated as being responsible for the typical flavour of roasted and ground coffee. The purpose of this study was to compare various methods to see which prov ided an aromatic extract most representative of coffee. Five different extr action methods were compared: supercritical fluid extraction with carbon di oxide, simultaneous distillation extraction, oil recovery under pressure an d vacuum steam-stripping with water or with organic solvent. In addition, A rabica Colombia coffee was used at three different roasting levels, i.e. gr een coffee as well as the same coffee light-roasted and medium roasted. Sen sory testing of the extracts showed that vacuum steam-stripping with water provided the most representative aroma extract, for all three coffees. (C) 2000 Elsevier Science Ltd. All rights reserved.