Sulfur aroma compounds in coffee: Origin and degradation

Abstract

Flavor is a physiological sensation with the contribution from many of our senses. Taste and aroma are determinant in food and beverages and can lead consumers to reject or accept a product. The beverage obtained from roasted and ground coffee is one of the most popular in the world. In roasted coffee over 100 sulfur compounds have been identified, and its origin is only partially understood. The attractive aroma of a freshly prepared coffee beverage is not persistent and, in particular, the intensity of the roasted-sulfur aroma decreases rapidly. This loss impacts on beverage consumption and its mechanism is still poorly understood. This article is focused in a compilation of scientific literature, regarding formation and degradation mechanisms proposed for sulfur compounds in coffee beverage, in order to contribute to a better comprehension of the phenomena.