SU SERTLİĞİNİN TÜRK KAHVESİNİN UÇUCU BİLEŞENLERİNE VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Abstract

Kahve hazırlamada kullanılan su, kahvenin lezzetinde büyük önem taşımaktadır. Bu çalışmada, suyun (yumuşak, orta sert ve sert) Türk kahvesinin uçucu bileşenleri ve duyusal özellikleri üzerindeki etkisinin belirlenmesi amaçlanmıştır. Orta sertlikte suyla hazırlanan Türk kahvesinin uçucu bileşen sayısının yumuşak ve sert su ile hazırlanan Türk kahvesine göre daha fazla olduğu belirlenmiştir. Orta sertlikte kullanılan Türk kahvesi, aldehit (2), furan (13), furanon (1), keton (2), pirazin (7), piridin (1), pirol (3) ve tiyofen (1) grubundan 30 uçucu bileşen içermektedir. Yumuşak su kullanılan Türk kahvesi örneklerinin tatlılığı ve ekşiliği daha fazla algılanırken, orta sertlikte su kullanılan Türk kahvesi örneklerinde kavrulmuş kahve ve kavrulmuş fındık karakterleri yoğun bir şekilde algılanmıştır. Sert su kullanılan Türk kahvesi örneklerinde acılık yoğun hissedilirken, kavrulmuş kahve, kavrulmuş fındık, kavrulmuş badem, baharatlı, narenciye, tatlı ve ekşi karakterler daha az algılanmıştır.

Keywords

• su sertliği
• Türk kahvesi
• duyusal özellik
• uçucu bileşen

INFLUENCE OF WATER HARDNESS ON VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF TURKISH COFFEE

Abstract

Water used in coffee preparation has essential importance on coffee flavour. In this study, it was aimed to determine effect of water (soft, medium hard and hard) on volatile compounds and sensory properties of Turkish coffee. It was revealed that number of volatile compounds of Turkish coffee prepared with medium hard water higher than Turkish coffee prepared with soft and hard water. Medium hard water used Turkish coffee contain 30 volatile compounds from aldehyde (2), furan (13), furanone (1), ketone (2), pyrazine (7), pyridine (1), pyrrole (3), and thiophene (1) class. The sweetness and sourness of soft water used Turkish coffee samples were high. Roasted coffee and roasted hazelnut characteristics were perceived intensely in medium hard water used Turkish coffee samples. While bitterness was perceived intensely in hard water used Turkish coffee samples; the intensity of roasted coffee, roasted hazelnut, roasted almond, spicy, citrus, sweet, and sour characteristics were low.

Keywords

• water hardness
• Turkish coffee
• sensory property
• volatile compound

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