CITED BY VERIFIED CLAIMPrimary study
Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee
M. Czerny, F. Mayer & W. Grosch
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf980759iVERIFIED CLAIM
Odorants with the greatest impact on roasted Arabica coffee flavour
In a sensory study of one roasted Arabica coffee, a model of 27 odorants, chosen on the basis of the quantified potent odorants and dissolved in an oil/water mixture, had a flavour profile very close to that of the real sample, and duo and triangle tests against models missing one or more odorants indicated that 2-furfurylthiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, 2-methylbutanal and 3-methylbutanal had the greatest impact on the coffee flavour.
Scope
One sample of roasted Arabica coffee and a model of its potent odorants in an oil/water mixture. The source reports impact on the coffee's flavour, not specifically on its smell; no ranking among the named compounds; not every coffee, roast or brew.
How this was found
Odour analysis with human assessors. People smelled the separated compounds or the material itself (for example gas chromatography–olfactometry, dilution analysis, recombination or a sensory panel).
Source: primary study; sensory or perception work.
Studied: one roasted Arabica coffee and a model of its potent odorants, tested by leaving odorants out.
This describes how the source's evidence was produced. What the claim itself covers is its scope, above; how SmellBook checked the claim, where it could, is the next section.
How this claim was checked
SmellBook checked this claim against the source's own words, so that the claim says no more than the source supports. This does not repeat or re-test the study itself.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
Smell entries this claim is about
1Molecules named by this claim
5Reported volatile: The study included it in a model of the coffee's flavour and compared models with odorants left out. From the claim's scope: The source reports impact on the coffee's flavour, not specifically on its smell; no ranking among the named compounds; not every coffee, roast or brew.
The claim says “2-furfurylthiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, 2-methylbutanal and 3-methylbutanal had the greatest impact on the coffee flavour”
Also named in the claim, with no molecule record linked:
- propanal: This is one known compound, but SmellBook has no molecule page for it yet, so it is not linked.
- methylpropanal: SmellBook's record of this compound is named 2-methylpropanal; the claim's spelling is not yet confirmed as one of that record's names, so it is not linked.
- several alkyl pyrazines: Names a class of compounds, not a single molecule.
- furanones: Names a class of compounds, not a single molecule.
The claim does not say these molecules shape the smell. Each molecule page shows the other entries whose evidence names it.
Sources
1Claim record
- Status
- Active
- Reviewed
- 25 October 2026
- Corrections
- None
- Claim code
- CLM-COFFEE-003
Permanent identifier smellbook:claim:odorants-with-the-greatest-impact-on-roasted-arabica-coffee-flavour · Graph record (JSON)
Dataset history In the SmellBook dataset since the dataset release of 2026-10-25.