Kahve Lezzetine Bakış; İşleme, Bileşim ve Duyusal Özelliklerin Etkisi

Year 2024, Volume: 3 Issue: 2, 217 - 229, 31.12.2024

Yeşim Elmacı

https://doi.org/10.58625/jfng-2672

Abstract

Dünyada yaygın olarak tüketilen içeceklerden biri olan kahve ekonomik olarak petrolden sonra en önemli tarımsal üründür. Dünyada günde ortalama 2.5 milyar fincan kahve tüketilmektedir. Kahve tüketiminin en önemli nedenlerinden biri kahvenin lezzetidir. İyi kalite kahve lezzeti, lezzet, gövde, aromanın dengeli karışımı ve kusur içermeyen hoş bir duygu olarak tanımlanmaktadır. Kahve lezzetine etki eden birçok faktör olması nedeniyle kahve lezzeti karmaşık bir olgu olarak nitelendirilmektedir. Kahve lezzeti ile ilgili bugüne kadar birçok çalışma yapılmış olmakla birlikte, lezzet oluşumuna etki eden faktörlerin değerlendirilmesi önem taşımaktadır. Kahve lezzetine etki eden faktörlerden biyokimyasal etkiler kahve bitkisi ve kahve tanesinin gelişimi ile başlamakta, kahvenin işleme aşamaları ve hazırlama teknikleri ile devam etmektedir. Kahvenin bileşiminden kaynaklanan etkiler ise kavrulmuş tanedeki uçucu olmayan bileşenler ve uçucu bileşenler nedeniyle oluşmaktadır. Kahvenin bileşimi ile ilgili kimyasal veriler, lezzete etkisi olan temel bileşenlerin kahve lezzetine katkısını tam olarak açıklamaya yeterli değildir. Kahve lezzetine katkısı olduğu düşünülen bileşenlerin neden olduğu duyusal özelliklerin belirlenmesi duyusal değerlendirme ile mümkündür. Kahvenin duyusal özellikleri ve kahve bileşenleri ile ilgili verilerin birlikte değerlendirilmesi kahve lezzetinin tanımlanması açısından ve hangi bileşenin nasıl bir lezzet özelliğine neden olduğunun belirlenmesi açısından önem taşımaktadır. Kahve çekirdeği, işleme koşulları ve kahvenin bileşimi farklı duyusal karakteristiklere neden olmakta, hepsi birlikte kahve lezzetini oluşturmaktadır. Bu çalışmada, kahve lezzetine etkisi olan işleme, bileşim ve duyusal özelliklere genel bir bakış sağlanması amaçlanmıştır.

Keywords

kahve, lezzet, aroma, kahve uçucu bileşenleri, duyusal

An overview of coffee flavour: Influence of process, composition and sensory properties

Abstract

Coffee, one of the most consumed beverages in the world, is economically the most important agricultural product after oil. An average of 2.5 billion cups of coffee are consumed daily in the world. One of the most important reasons for coffee consumption is the taste of coffee. Good quality coffee flavour is defined as a balanced mixture of flavour, body, aroma, and a pleasant feeling without defects. Coffee taste is described as a complex phenomenon because there are many factors that affect coffee taste. Although many studies have been conducted on coffee flavour, it is important to evaluate the factors affecting flavour formation. Biochemical effects, which are among the factors affecting coffee flavour, begin with the development of the coffee plant and coffee grain and continue with the coffee processing and preparation techniques. Effects arising from the composition of coffee occur due to the non-volatile components and volatile components in the roasted grain. Chemical data regarding the composition of coffee is not sufficient to fully explain the contribution of the basic components that affect the taste to the coffee flavour. Determining the sensory properties caused by the components thought to contribute to coffee flavour is possible with sensory evaluation. Evaluating the sensory properties of coffee and data on coffee components together is important in terms of defining coffee flavour and determining which component causes which flavour characteristic. The coffee bean, processing conditions and the composition of the coffee cause different sensory characteristics, all together creating the coffee flavour. This study aimed to provide an overview of the processing, composition and sensory properties that affect coffee flavour.

Keywords

coffee, flavour, aroma, volatile compounds of coffee, sensory

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