The effect of water pH and brewing technique on the aroma composition of turkish coffee

In this study, the changes in aroma compounds of Turkish coffee samples obtained by using water at four different pH values and using 3 different brewing methods were investigated. Extraction of aroma compounds was carried out by liquid-liquid method. GC-MS technique was used to calculate and identify the amounts of aroma compounds in Turkish coffee. In all of the Turkish coffee samples obtained by cold brewing, 79 aroma compounds were identified, and in the samples of Turkish coffee brewed both by traditional method and by machine, 75 aroma compounds were identified. The increase in the pH values of the waters used in the production of Turkish coffee caused an increase in the amounts of all other aroma groups except esters, volatile phenols, and volatile sulfur compounds. In the sensory evaluation of Turkish coffee samples, Turkish coffee samples obtained by traditional method and by cooking in the machine were more appreciated in terms of both aroma profile properties and flavor profile properties. As a result of the principal component analysis on the aroma compounds data, the effects of both the change in pH value and different brewing methods on Turkish coffee samples were found to be significant.