Woody Aroma Research Articles

Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action

Moist-heat action and microbial action are essential to the formation of Pu-erh tea’s quality. To explore the impact of piling fermentation (PF) environment on Pu-erh tea quality, samples subjected to spontaneous PF (SPPF) and sterile PF (STPF) from the same batch of raw material were processed, and their sensory quality and metabolic profile dynamics were determined. Sensory evaluation indicated that infusions of the SPPF samples were mainly brownish-red, stale-mellow taste, and stale aroma, whereas infusions of the STPF samples were mainly orange-red, sweet-mellow taste, and woody aroma. Metabolomics analysis identified 465 key metabolites, including 33 microbial markers and 39 moist-heat activity markers. Enzyme and pathway analyses revealed that the production of microbial enzymes accelerates the degradation of flavonoids, flavonols, and lipids and also indicated an exclusive influence of microorganisms on the lipid metabolite pathway. This study elucidated the mechanism underlying the formation of Pu-erh tea’s stale flavour.

Metabolomics analysis reveals the patterns and mechanisms of volatile metabolite in oolong tea during storage

Oolong tea is famous for its rich floral and fruity aroma which further develops into a distinct aged aroma over time. Storage plays an important role in the quality of the aroma. However, the precise aroma characteristics and profile components of long-term stored oolong tea have not been fully elucidated. In this study, we adopted gas chromatography-mass spectrometry (GC-MS) in combination with multivariate statistical analysis to investigate the dynamic changes in volatile metabolites of oolong tea during different storage periods. Our findings revealed 14 aroma components that served as markers distinguishing aged oolong tea from new tea. With storage years increased, the characteristic woody aroma components of (6,6-dimethyl-2-bicyclo[3.1.1]hept-2-enyl)methanol, 3,5,5-trimethylcyclohex-2-en-1-one gradually increased. Additionally, specific floral and fruity aroma components, such as 2-(4-methylcyclohex-3-en-1-yl)propan-2-yl acetate, 2-[(1S)-4-methylcyclohex-3-en-1-yl]propan-2-ol, ethyl 3-(furan-2-yl)propanoate were also found to be accumulated year by year, contributing to the woody, floral, and fruity character observed in aged tea. 5-Methyl-6,7-dihydro-5H-cyclopentapyrazine decreased regularly during storage. KEGG enrichment analysis demonstrated that the significant enrichment pathways of differential volatile metabolites were primarily related to metabolic pathways and the biosynthesis of secondary metabolites. This study provided a comprehensive understanding of the changes in volatile metabolites and aroma quality of oolong tea during storage, thereby providing guidance for the optimal storage conditions of oolong tea.

Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status.

Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavour persistence) during wine tasting, also considering the effect of the individual PROP (6-n-propylthiouracil) taster status (PTS). To do so, white and red wines with two oenotannins (ellagitannin and gallotannin) and a commercial yeast mannoprotein were prepared. A control wine of each type was also made without additives. All the wines were spiked with a mixture of aromatic compounds responsible for the "fruity" and "woody" notes. Retronasal aroma and astringency were evaluated at the same time using time-intensity (TI) methodology and a trained panel (n = 40), including PROP non-tasters (NTs) and tasters (Ts). The results showed a significant effect of PTS on the long-lasting perception of astringency, being Ts who showed higher values than NTs for most TI parameters. However, PTS did not affect aroma persistence. In addition, the three oenological additives had an effect on astringency and retronasal aroma perception. They significantly increased the long-lasting perception of astringency compared to the control, while gallotannin also increased the persistence of the woody aroma.

Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. Woody vectors imitated a highly toasted American oak (HAO—elevated levels of whiskylactones and furaneol), a highly toasted French oak (HFO—low levels of whiskylactone and vanillin levels, high levels of eugenol and guaiacol) and a medium toasted French oak (MFO—low levels of whiskylactones, eugenol, guaiacol and furaneol and high levels of vanilla). Models were sensorily assessed by a sorting task and by descriptive analysis. The increase in woody notes causes a concomitant decrease in fruity notes by a competitive perceptual interaction. HAO models are richest in coconut and woody notes and poorest in fruity notes, while HFO models keep strawberry and apple notes. At certain specific fruity-woody vector ratios, particularly in the MFO model, blackcurrant notes emerge, which can be considered a creative perceptual interaction.

Cocoa volatile compounds affect aroma but not taste

Flavor is one of the most essential indicators for determining the quality of cocoa beans, especially fine flavor cocoa. The volatile compound in the beans affect the mechanism the flavor emergence. Therefore, this study aimed to identify the volatile compound in the aromatic and non-aromatic cocoa groups as one of FFCs indicator. It was conducted at the Indonesian Coffee and Cocoa Research Institute, Jember, East Java, Indonesia. Furthermore, the genetic material used consisted of six aromatic cocoa genotypes, such as DR 2, ICCRI 03, ICCRI 07, ICCRI 09, MCC 02, and TSH 858 as well as four non-aromatic genotypes such as Sulawesi1, Sulawesi 2, KW 516, and KEE 2. A completely randomized block design (RCBD) was used with three repetitions. The fermented bean samples of each genotype were analyzed of volatile compound at the Food and Science Laboratory, Jember Polytechnic, East Java and sensory test was conducted by three certified panelists from ICCRI. Data were analyzed by orthogonal contrast analysis with IRRI's STAR 2.0.1 software. While the Microsoft Excel 2019 and R Studio were used for correlation analysis and heatmaps. The results showed aldehydes, acids, esters, pyrroles, and pyrazines of aromatic cocoa bean group higher than the non-aromatic. The alanine and terpenoid compounds was only found in clones DR 2 and ICCRI 03, while the alcohol and phenol compounds dominated in the non-aromatic group. Genotypes were grouped into six groups, based on flavor and volatile compound. ICCRI 09 characterized by strong acidity with a fresh fruit, spicy and sweet aroma as well as containsed aldehydes. Furthermore, ICCRI 03, MCC 02, and TSH 858 bean had weaker acidity and aroma than ICCRI 09 and contain terpenoids. ICCRI 07 had a nutty and woody aroma and was dominated by furan and pyrazine compounds. While Sulawesi 1 had a putrid aroma and alkaloids. The genotype groups of KW 516, KEE2, and Sulawesi 2 had astringent taste, dirty/dusty and moldy aroma as well as contained alcohol and phenol. Keywords: Aromatic; Flavor; Non-aromatic; Theobroma cacao L; Volatile compounds

Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea.

Fermentation is extremely important for the formation of the special flavor of Wuyi rock tea. This study determined volatile metabolite contents using GC-MS technique and futher analyzed their odor characteristics during the traditional deep fermentation technology of Wuyi rock tea. The results showed that 17 characteristic compounds significantly changed during the first stage of the preliminary processing, namely fresh leaves, withering and fermentation. The key to the formation of floral aroma lied in dihydromyrcenol, and the woody aroma derived from six terpenoids, and their synthesis depended on dihydromyrcenol content. The fruity aroma was dominated by six esters, and the fruity aroma mainly came from (Z) -3-hexen-1-yl butyrate, (E) -3-hexen-1-yl butyrate and 5-Hexenyl butyrate. This study provided an important theoretical and practical basis for improving the preliminary processing of Wuyi rock tea.

Formation of aroma characteristics driven by volatile components during long-term storage of An tea

The aim of this study was to reveal the molecular basis of aroma changes during storage of An tea (AT). The key volatile compounds in AT were screened using SPME-GC–MS and SPE-GC–MS analytical techniques in combination with odor activity value (OAV) and flavor dilution factor (FD). The results showed that with the increase of storage time the stale and woody aromas were revealed. Esters, acids and hydrocarbons are the main types of volatile compounds in AT, and their content accounts for 52.69 %–61.29 % of the total volatile compounds. The key volatile compounds with stale and woody aromas during AT storage were obtained by OAV value and FD value, namely ketoisophorone (flavor dilution factor, FD = 64), linalool oxide C (FD = 64), 1-octen-3-ol (OAV > 1, FD = 32), 1,2-dimethoxybenzene (FD = 16), naphthalene (OAV > 1, FD = 32), 3,4-dimethoxytoluene (FD = 16), and 1,2,3-trimethoxybenzene (FD = 8). Our research provides a scientific basis and insights for the improvement of quality during the storage of dark tea.

Application of yeast in plant-derived aroma formation from cigar filler leaves.

Introduction: There are various degrees of defects of cigar filler leaves after air drying. Methods: In order to improve the quality and plant-derived aroma content of cigar filler leaves, nine aroma-producing yeasts were applied in artificially solid-state fermentation of cigar filler leaves in this study. The differences with various yeasts application were compared by chemical composition and GC-MS analysis. Results and discussion: The results showed that 120 volatile components were identified and quantified in cigar filler leaves after fermentation, including aldehydes (25 types), alcohols (24 types), ketones (20 types), esters (11 types), hydrocarbons (12 types), acids (4 types) and other substances (23 types). Based on the analysis of odor activity value (OAV), the OVA of fruity and floral aroma components were higher. It was found that floral aroma are the representative aroma types of cigar filler leaves treated with Clavispora lusitaniae, Cyberlindera fabianii, Saccharomycosis fibuligera and Zygosaccharomyces bailii R6. After being inoculated with Hanseniaspora uvarum J1, Hanseniaspora uvarum J4 and Pichia pastoris P3, the OAV of fruity aroma in cigar filler leaves was the highest, followed by tobacco aroma and woody aroma. The correlation between volatile components of cigar filler leaves with different yeasts was revealed after PCA analysis. It was concluded that the quality of cigar filler leaves was improved, and cigar filler leaves fermented with different yeasts showed different flavor.

Effect of microwave pretreatment of sunflower kernels on the aroma-active composition, sensory quality, lipid oxidation, tocopherols, heterocyclic amines and polycyclic aromatic hydrocarbons of sunflower oil

The application of microwaves on sunflower kernels, as a new flavour generation technique, to produce sunflower oil was investigated. Using solvent-assisted flavour evaporation (SAFE), HS-SPME and GC-O-MS, 75 odourants were identified in sunflower oils, where 44 were newly found. With the increasing microwave time, aroma-active terpenes decreased from 74 to 33 mg/kg, aroma-active heterocyclics increased from 0 to 196 mg/kg, and aroma-active carbonyls increased from 2 to 28 mg/kg in sunflower oils (p < 0.05). Meanwhile, the perceived intensities of roasted and smoky aromas enhanced, while the intensities of raw sunflower seed and woody aromas decreased in sunflower oils (p < 0.05). Microwaves did not cause surface rupture but increased the interior porosity of sunflower kernel. The tocopherol loss in sunflower oils was less than 7.2% and the oil yield increased from 19.45% to 35.10% after microwaves. The temperature rise by microwaves was responsible for the gradually decreased protein solubility and increased HCAs (7.3–820.6 ng/g) and PAHs (7.78–109.76 ng/g) in oils. Microwave technology, when being applied at appropriate power and duration, is promising for producing sunflower oil, however, process temperature needs to be controlled to balance between sufficient flavour formation and denaturation of protein as the by-product.

Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu

Honeys produced by stingless bees Cephalotrigona capitata and Scutellaris Latrelle in the Caatinga and Atlantic Forest biomes were characterized in terms of chemical composition, antioxidant activity and phenolic, volatile and sensory profile. ‘Mombucão’ honey showed higher water activity, acidity, % sucrose and % organic acids, while ‘uruçu’ honey showed the highest % fructose and glucose. Nineteen phenolic compounds and flavonoids were quantified, with emphasis on epicatechin gallate, myricetin, quercetin and procyanidin A2. 'Mombucão' honey stood out with the highest to antioxidant activity. A total of 133 volatile compounds were identified in honeys, with emphasis on terpenes (41) and esters (26). ‘Mombucão’ honey presented a differentiated sensory profile and was characterized by the prevalence of acid and citrus aroma and flavor, while ‘uruçu’ honey presented a more characteristic sweet and woody aroma and flavor. The variability in the composition of honeys probably resulted from bee species, floral species and geographic origins.

Variability and genetic determinants of cocoa aromas in trees native to South Ecuadorian Amazonia

Societal Impact StatementRecent surveys conducted on Amazonian cocoa trees in their home range are a unique opportunity to assess the aromas, diversity and potential of the Ecuadorian Amazon to create new aromatic cocoa varieties. Our results reveal informations about the diversity and genesis of aromas in Ecuadorian fine cocoa. The great aromatic diversity could enrich cocoa flavour selection programmes and provide Amazonian populations with new income linked to aromatic varieties, which could lead to a ‘grand cru’ chocolate. Until now, breeding programmes have been mainly focused on improving characteristics for production, but in recent years cocoa quality has been increasingly examined to meet market expectations.Summary Ecuador is known worldwide for its fine or flavour cocoa from the Nacional variety. Currently, farmers mainly grow the modern Nacional variety of cocoa trees (hybrids between the ancestral Nacional and Trinitario) while the ancestral Nacional variety tends to be neglected. In order to enlarge the genetic resources related to this ancestral variety, several surveys were carried out in its area of origin located in the South Ecuadorian Amazonia. The 202 trees resulting from these surveys were genotyped using GBS (Genotyping By Sequencing) markers and their dried‐fermented beans were characterised for both their aromatic volatile compounds and sensorial quality. A genome wide association study (GWAS) was carried out with the aim to study the genetic and biochemical bases of the aroma traits of this population and to better exploit them in breeding programmes. Some association areas and candidate genes related to spicy and woody aromas were found for the first time in Theobroma cacao. Some association areas and candidate genes related to floral and fruity aromas common to other studies were identified. Our results support the hypothesis that aroma formation may be related to a defence reaction to biotic and abiotic stresses generated by the fermentation process.

Physicochemical and sensory analysis of honeys from eastern Formosa province (Argentina) and its relationship with their botanical origin

This study aimed to analyze honeys from eastern Formosa province, Argentina. Honey samples (n = 96) were collected between 2009 and 2012 and stored in plastic jars until analysis. Pollen and physicochemical analyses were performed taking into account the methodology of Louveaux et al. (1978) and AOAC (1990). A sensory analysis was also carried out by a group of semitrained panelists. The predominant color of the honeys evaluated was amber and light amber, associated with the pollen diversity of the native flora. Honeys from pollen of Schinopsis balansae and Copernicia alba presented high levels of mineral cations. Dark honeys presented higher intensity of the floral fresh fruity and woody aromas, whereas amber honeys presented higher intensity of the vegetal aroma. Honeys from pollen of Eugenia uniflora, Schinopsis balansae, Astronium balansae and Prosopis sp. presented fresh aroma with the licorice descriptor.

Sensory profiles of cocoa genotypes in Indonesia

Abstract. Sari IA, Murti RH, Misnawi, Putra ETS, Susilo AW. 2021. Sensory profiles of cocoa genotypes in Indonesia. Biodiversitas 23: 648-654. The Cocoa flavor is influenced by genetic factors and has an important role in increasing the added value of beans as specialty products. For this reason, superior genotypes with specific and unique flavors should be identified as fine flavor cocoa (FFC) products. This study was conducted to obtain genotypes with sensory quality and specific profiles. Ten clones under three groups were used: Forastero (KW 516 and KEE 2), Trinitario with purple beans (ICCRI 03, ICCRI 07, ICCRI 09, MCC 02, Sulawesi 1, Sulawesi 2, and TSH 858), and Trinitario with white beans (DR 2). Genotypes were assigned using a completely randomized block design with three replications. A sensory test was performed by three trained and certified panelists using the Indonesian Coffee and Cocoa Research Institute (ICCRI) and Guittard Chocolate Company standards. The attributes, acidity, bitterness, astringency, fresh fruit, browned fruit, floral aroma, woody aroma, spicy, nutty taste, and browned/roasted appearance of cocoa were evaluated on a scale of 1-10. Data were examined through ANOVA, flavor character profiling, PCA Biplot, and dendrogram analysis in STAR 2.0.1, Microsoft Excel 2019, and R Studio. Results showed that the genotypes significantly influenced the chemical content of the beans, and each genotype had a specific flavor character. The genotypes were classified into three groups based on flavor characters via PCA biplot and dendrogram analysis. Two groups of aromatic genotypes had the potential to develop FFC products with weak (DR 2) and strong cocoa taste (ICCRI 09, ICCRI 03, ICCRI 07, MCC 02, and TSH 858). Conversely, the nonaromatic cocoa groups with strong taste were KEE 02, KW 516, Sulawesi 1, and Sulawesi 2. Therefore, the intensity of floral and nutty aromas significantly affected the overall quality of cocoa flavor.

Integrated multi-omics analysis of developing ‘Newhall’ orange and its glossy mutant provide insights into citrus fragrance formation

Sesquiterpene valencene is dominant in flavedo tissues of sweet oranges and imparts a unique woody aroma. However, the interaction between the biosynthetic pathways of valencene and other nutritional compounds is less studied. Sesquiterpenoids were significantly accumulated in a previously reported glossy mutant of orange (MT) than the wild type (WT), especially valencene and caryophyllene. In addition, we identified several other pathways with variations at both the transcriptional and metabolic levels in MT. It's interesting to found those up-regulated metabolites in MT, such as eukaryotic lipids, kaempferol and proline also showed strong positive correlation with valencene along with fruit maturation while those down-regulated metabolites, such as phenylpropanoid coumarins and most of the modified flavonoids exhibited negative correlation. We then categorized these shifted pathways into the ‘sesquitepenoid-identical shunt’ and the sesquitepenoid-opposite shunt’ and confirmed the classification result at transcriptional level. Our results provide important insights into the connections between various fruit quality-related properties.

Oak wood offers a wide range of tools for wine aging, which one to choose?

The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was evaluated. Neither phenolic nor fruity aromatic contents and profiles were impacted by the aging container or the derived oak products used. Meanwhile, a different woody aroma content was observed depending on the exposed wood area to wine volume ratio. From a sensory point of view, higher smoky, vanilla and/or spicy flavours were identified for all oak-aged wines when compared to the control (stainless steel tank), but they were all perceived as being as fruity as the control.

Chemical Composition of Agarwood Essential Oil (Aquilaria malaccensis) Upon Exposure Towards Heat Condition

Agarwood (Gaharu) is highly valued due to extensive usage in industries including perfumery, pharmaceutical and traditional medicine. The strong and unique woody aroma of agarwood oil is dependent on the abundance of sesquiterpenoid or oxygenated sesquiterpene. Post-treatment of agarwood oil such as exposure towards heat, UV light and oxygen under certain period of time are practiced by the industry to induce the formation of sesquiterpenoid content through the oxidation process, thus enhancing the woody aroma of the oil. In this study, agarwood oil (Aquilaria malaccensis) from Pahang, Malaysia was subjected to exposure of heat at 40 oC for periods of 3, 7, 14, 20 and 30 days. Gas chromatography analysis identified the major compounds in the oils as 9-hydroxyselina-4,11-dien-14-oic acid (6.94-8.06 %), epi-α-cadinol (6.38-7.88 %), selina-3,11-dien-9-al (5.20-6.72 %), β-eudesmol (3.95-5.22 %), 10-epi-γ-eudesmol (3.95-3.87 %), selina-4,11-dien-14-oic acid (4.21-4.85 %), and α-eudesmol (3.25-3.79 %), kusunol (1.77-3.02 %) and kessane (2.42-2.90 %). The classification of compounds of treated oil (Day 3 to Day 30) showed that the sesquiterpenoid group dominated the aromatic compounds of agarwood oil in the range of 62.82 to 66.25 % with the highest content on Day 14. However, further investigation showed a decrease in total sesquiterpenoid content from 70.85 % (Day 0) to 66.25 % (Day 14) suggesting that the heating process did not increase the quantity of sesquiterpenoids as intended. Thus, further study with other parameters such as oxygen and UV light is recommended to be done together with headspace analysis of the samples.

Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines

During fermentation or ageing of wines, oak wood is commonly used in form of barrels, casks or derived oak products (chips, winewoods, tankstaves, among others). It is well known that aroma, structure, astringency, bitterness, aromatic persistence and colour may change as a result of wine‒wood contact. A full-scale experimentation was performed under different oak ageing conditions in order to evaluate colour, phenolic, aromatic and sensory differences among final red wines (9‒months ageing). Oenological parameters and wine colour were not impacted by ageing modality. At the end of ageing, no differences were found in total phenolic and tannin contents. Regardless of the ageing modality, total content and profile of fruity volatiles were globally maintained with regard to control (≥ 86 %). In contrast, the higher the surface of wine‒wood contact per unit of wine volume, the greater the extraction of woody aromas. Thus, barrels led to wines with the highest level of woody aromas (515‒864 µg/L), followed by cask modalities (430‒470 µg/L). From a sensory point of view, descriptors highlighting the woody character of wine (vanilla, spicy) were enhanced in all oak‒aged wines when compared to control. However, our results indicate that a masking effect of fruity aroma by oak wood did not occur, since all modalities were perceived as fruity as the control. Thus, each oak ageing modality may lead to wines with a different woody character, without no impact on fruity perception, allowing wineries to achieve the targeted aromatic profile, good structure and just the right balance between fruity and woody aromas.

Modulating a wine profileModulating a wine profile via an innovative use of vine-shoots

The chemical composition of vine-shoots is characterised by oenological compounds with high added value, which could contribute to the sensory profile of wines. In this study, toasted vine-shoots from two varieties were used in two different formats, granules and chips, and added to wine at different winemaking stages. The results show that oenological additives in the form of vine-shoots can modulate the chemical composition of wines, and therefore their quality, by enhancing their varietal and woody aromas; thus connecting viticulture and oenology and creating a new concept: circular viticulture.

Hayıt (Vitex agnus-castus L.) Ballarının Uçucu Bileşenlerinin ve Duyusal Özelliklerinin Tanımlanması

Bu çalışmada Aydın, Çanakkale, İzmir ve Muğla illerinde üretilen hayıt ballarının bazı fiziksel ve kimyasal özellikleri ile uçucu bileşenlerinin ve duyusal özelliklerinin tanımlanması amaçlanmıştır. Değerlendirilen hayıt ballarında toplam 16 farklı uçucu bileşen belirlenmiştir (4 aldehit, 3 furan, 2 alkol, 2 sülfürlü bileşik, 2 terpen, 1 alkan, 1 benzenik bileşik ve 1 keton). Hayıt ballarının ortak uçucu bileşenlerinin dimetil sülfit, oktan, nonanal, 2-furankarboksaldehit, 2-etil-1-hegzanol, 1-(2-furanil)-etanon, benzaldehit, 5-metil-2-furankarboksaldehit ve benzenasetaldehit olduğu belirlenmiştir. Bütün hayıt ballarında benzenasetaldehit en fazla bulunan uçucu bileşen olup ardından benzaldehit ve 2-furankarboksaldehit gelmektedir. Duyusal değerlendirme sonucunda hayıt ballarında çiçeğimsi, meyvemsi, karamelimsi, acı badem, fermente, hayvanımsı, baharatımsı, vaksımsı ve odunumsu koku karakteri, tatlı ve ekşi tat karakterleri ile burukluk ağız hissi algılanmıştır. Bütün örneklerde çiçeğimsi, meyvemsi, karamelimsi, tatlı ve ekşi karakter yoğun olarak algılanmıştır.

Advanced instrumental characterization of the coffee extracts produced by pilot scale instant coffee process

Coffee, with production exceeding 10.3 million tonnes in 2018, is one of the most widespread commodities consumed world-wide. One of the increasingly popular coffee products is instant coffee, with consumption exceeding 1.6 million tonnes in 2017. In this work, we present how the combination of 1H NMR and GC–MS allows the characterization of samples from the small pilot-scale instant coffee process. Results were compared with measurements for filter coffee made from the same coffee beans to better evaluate the effects of processing. In the coffee extracted at lower temperatures, a higher concentration of aroma compounds can be detected. This is particularly the case for compounds responsible for earthy (pyrazines) and woody (guaiacols) aroma notes. Also, for the coffee extracted at the highest temperature, a higher level of cyclotene giving undesired burnt and bready aroma is seen. The caffeine content in instant coffees was lower than in the filter coffee (49 ± 13 up to 62 ± 5 mg/100 mL brew for instant compared with 84 ± 15 mg/100 mL brew for filter coffee). The same was observed for acetic acid, while the concentrations of citric and quinic acids are lower in the filter coffee than in the reconstituted instant coffee.