Journal
FOOD CHEMISTRY
Volume 341, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128193
Keywords
Soluble coffee; Instant cappuccino; Spray drying; PTR-ToF-MS; Microencapsulation; Burst-effect
Funding
- Zurich University of Applied Sciences (ZHAW)
- CNPq [142329/2015-0]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brazil (CAPES) [001, 88881.132235/2016-01]
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This study successfully added spray-dried microparticles containing roasted coffee oil to soluble coffee and instant cappuccino to enhance aroma release. Analysis using PTR-ToF-MS revealed that different products showed variations in aroma release performance based on volatile organic compounds.
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.
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