Modulation of aroma release of instant coffees through microparticles of roasted coffee oil
| Autor: | Rodolfo Campos Zanin, Samo Smrke, Fabio Yamashita, Louise Emy Kurozawa, Chahan Yeretzian |
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| Rok vydání: | 2020 |
| Předmět: |
01 natural sciences
Coffee Mass Spectrometry Analytical Chemistry Instant cappuccino Ptr tof ms 0404 agricultural biotechnology Plant Oils Volatile organic compound Food science Microencapsulation Aroma PTR-ToF-MS chemistry.chemical_classification Volatile Organic Compounds biology 010401 analytical chemistry Spray drying food and beverages Soluble coffee 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Plant oil 0104 chemical sciences Odorant chemistry 663: Getränketechnologie Odorants Burst-effect Proton Signal intensity Protons Volatilization Volatility (chemistry) Intensity (heat transfer) Food Science Instant |
| Zdroj: | Food chemistry. 341(Pt 1) |
| ISSN: | 1873-7072 |
| Popis: | We report, on the successful addition of spray-dried microparticles containing roasted coffee oil, to soluble coffee (SC) and instant cappuccino (IC), to increase and tailor aroma release. Using PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry), five parameters were defined from time series intensity for each VOC, to compare the performance of different products: total area under the curve (AUC), area under the curve of burst (AUC-burst), maximum signal intensity, final intensity (5 min), and ratio AUC-burst/AUC. Microparticles with higher loads of roasted coffee oil were effective in increasing aroma intensity in SC while, for IC, all loads of microparticles improved aroma intensity. Volatility drove the VOC release in SC, and volatility and polarity for IC. Most compounds reached maximum headspace concentration in < 16 s upon start of reconstitution. These results open new perspectives for the development of instant coffee products and demonstrate their unique aroma release characteristics. |
| Databáze: | OpenAIRE |
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