The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of coffee filter holders

Abstract

The Italian espresso coffee is the most aromatic coffee brew. Among the several variables affecting the physicochemical and sensorial attributes of the beverage, the use of different types of coffee filter holders was never studied. Electronic nose is a useful technique for the control of food and beverages because it combines the advantages of both instrumental and sensorial analyses. In this work, the influence of two filter holders, 1-cup or 2-cups, on the main chemical attributes and global aromatic profile of the espresso coffee samples, obtained in different extraction conditions, was studied. Any significant differences were not observed in the overall aromatic profile of espresso coffee brews by using the two types of filter holders, whereas the pH, titratable acidity, total solids and caffeine content were greatly affected by the type of filter holder.