Comparative Chemical and Sensory Profiling of coffee beverages prepared by Traditional Moka, Espresso and a Novel Italian Brewing Device. Oral Communication I11th Edition of Innovations in Food Science and Human Nutrition (IFHN-2026)” during July 01-02, 2026, at Rome, Italy

Coffee composition and sensory quality are markedly influenced by extraction conditions, including pressure, temperature, contact time, and the technological characteristics of the brewing apparatus. These parameters modulate the transfer of chemical constituents from roasted coffee grounds into the final beverage, thereby affecting both its physicochemical profile and sensory perception. The present study aimed to comparatively investigate the chemical composition and sensory attributes of coffee beverages prepared using three distinct extraction systems: a traditional moka pot, a conventional espresso machine, and a novel Italian brewing device (Kamira®). Volatile organic compounds were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–flame ionization detection (GC–FID), enabling the identification of several aroma-active molecules, including derivatives of furans, pyrroles, and pyrazines, which are known to contribute significantly to coffee aroma complexity. The fatty acid profile was determined by GC–FID, with palmitic, linoleic, and oleic acids identified as the predominant lipid constituents. Caffeine and chlorogenic acids, two major bioactive compounds influencing both physiological properties and sensory perception, were quantified by high-performance liquid chromatography with photodiode array detection (HPLC-PDA). Variations in the concentration of chlorogenic acids and volatile compounds were associated with differences in relevant sensory attributes, particularly bitterness, acidity, astringency, and aroma intensity. In addition, several physicochemical parameters, including total dissolved solids, pH, and refractive index, were determined in order to further characterize the beverages. Sensory evaluation was conducted by a trained panel using descriptive analysis to assess olfactory and gustatory attributes. Statistically significant differences were observed among the extraction systems. Espresso exhibited the highest concentrations of caffeine and total dissolved solids, together with a stable crema and the most intense sensory profile. Moka coffee showed a complex aromatic profile but limited crema formation, whereas the Kamira device generated abundant crema and displayed a chemical composition partially comparable to that of espresso. Overall, the results demonstrate that extraction technology plays a critical role in determining the chemical composition and sensory characteristics of coffee beverages, highlighting the strong relationship between extraction dynamics and perceived beverage quality.