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J Food Sci

Title:		Identifying aroma-active compounds in coffee-flavored dairy beverages
Author(s):		Mahmud MMC; Keast R; Mohebbi M; Shellie RA;
Address:		"CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia. Biostatistics Unit, Faculty of Health, Deakin University, Geelong, Australia"
Journal Title:		J Food Sci
Year:		2022
Volume:		20220217
Issue:		3
Page Number:		982 - 997
DOI:		10.1111/1750-3841.16071
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Print) 0022-1147 (Linking)
Abstract:		"Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma-active compounds associated with consumer liking in formulated coffee-flavored dairy beverages. Nine coffee-flavored dairy beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fat-medium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Regular coffee consumers, (n = 231) used a nine-point hedonic scale to rate acceptance of aroma. Volatile compounds were extracted by head space-solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) using a modified frequency (MF) approach. Fifty-two aroma-active compounds were detected. Thirty-one aroma-active compounds were considered important compounds with MF-value >/= 50%. The total number of aroma-active compounds and their intensity were affected because of fat and coffee concentration. Partial least squares regression (PLSR) was performed to determine the relationship between aroma-active compounds and liking. PLSR analysis identified three groups of compounds regarding liking. Twenty-five compounds were associated with positive liking, for example, 2-(methylsulfanylmethyl) furan (coffee like). Sixteen compounds were negatively associated with liking, for example, 2-methoxyphenol (bacon, medicine like). Eleven detected compounds had no association with liking, for example, butane-2,3-dione (butter, fruit like). Practical Application: The result of this study may be applied to formulate coffee-flavored dairy beverages to maximize consumer acceptance and aroma-liking. This study suggested too low coffee concentration is not desirable. Too much fat affects aroma release and/or alters the characteristic coffee flavor which negatively affects consumer acceptance"
Keywords:		Beverages/analysis Coffee *Odorants/analysis Olfactometry Taste *Volatile Organic Compounds/analysis Gc-ms-o Hs-spme Plsr aroma coffee-flavored dairy beverage;
Notes:		"MedlineMahmud, M M Chayan Keast, Russell Mohebbi, Mohammadreza Shellie, Robert A eng 2022/02/18 J Food Sci. 2022 Mar; 87(3):982-997. doi: 10.1111/1750-3841.16071. Epub 2022 Feb 17"