Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition

Autor:	Yasuyuki Sagara, Akira Wada, Kazuya Murakami, Katsuya Tokuno, Masanobu Onishi, Michio Ikeda, Keiji Iwatsuki, Masayuki Akiyama, Hisakatsu Iwabuchi
Rok vydání:	2009
Předmět:	Marketing Chromatography Fiber type biology Chemistry General Chemical Engineering food and beverages biology.organism_classification Industrial and Manufacturing Engineering Espresso Odor Olfactometry Gas chromatography Food science Aroma Simulation Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 15:233-244
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.15.233
Popis:	A quick (headspace: 1 min and retronasal aroma simulator (RAS): 2 min) sampling method for capturing volatiles released from coffee drinks by solid-phase microextraction (SPME) (fiber type; divinylbenzene (DVB)/carboxen/polydimethylsiloxane (PDMS)) has been applied to freshly brewed espresso and cafe latte (espresso and milk). Headspace volatiles and volatiles in the RAS effluent were collected from espresso and cafe latte, and examined by gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O, CharmAnalysis™). When milk was added to espresso in 60% by weight, aroma release (odor activities) was generally suppressed, both in headspace and RAS aromas. The relative charm value of sweet-caramel odor increased in the headspace aroma, while the phenolic odor increased markedly and the smoke-roast odor decreased in the RAS aroma. These results suggested that milk addition had different effects on the headspace and RAS aromas.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d48a7fbf4f47a881ab34fea131422952 https://doi.org/10.3136/fstr.15.233 Zobrazit plný text záznamu