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Food Chem

Title:		Novel experimental approach to study aroma release upon reconstitution of instant coffee products
Author(s):		Zanin RC; Smrke S; Kurozawa LE; Yamashita F; Yeretzian C;
Address:		"Departamento de Ciencia e Tecnologia de Alimentos, Centro de Ciencias Agrarias, Universidade Estadual de Londrina, P O Box 10011, 86057-970 Londrina, PR, Brazil. Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, 8820 Wadenswil, Switzerland. Electronic address: smrk@zhaw.ch. Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP 13083-862, Brazil. Electronic address: louisek@unicamp.br. Departamento de Ciencia e Tecnologia de Alimentos, Centro de Ciencias Agrarias, Universidade Estadual de Londrina, P O Box 10011, 86057-970 Londrina, PR, Brazil. Electronic address: fabioy@uel.br. Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, 8820 Wadenswil, Switzerland. Electronic address: yere@zhaw.ch"
Journal Title:		Food Chem
Year:		2020
Volume:		20200220
Issue:
Page Number:		126455 -
DOI:		10.1016/j.foodchem.2020.126455
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study presents an experimental approach to study the kinetics and fast release of volatile organic compounds (VOCs) upon reconstitution of instant coffee products. A sampling setup coupled to PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry) for the automated and reproducible reconstitution of instant coffee products was developed to monitor the dynamic release of VOCs. A rapid release of aroma compounds was observed in the first seconds upon hot water addition ('aroma burst'), followed by subsequent decrease in headspace (HS) intensities over the course of analysis. Differences in time-intensity release profiles of individual VOCs were correlated to their Henry's Law constant, vapor pressure and water solubility. The setup and approach proposed here have shown to be sensitive and to respond to fast dynamic changes in aroma release. It allows studying VOCs release upon reconstitution and supports the development of novel technologies and formulations for instant products with improved aroma release properties"
Keywords:		Coffee/*chemistry Food Analysis/instrumentation/*methods Kinetics Mass Spectrometry/instrumentation/methods Odorants/*analysis Protons Solubility Volatile Organic Compounds/*analysis Water Aroma Burst Instant coffee On-line PTR-ToF-MS Real time analysis;
Notes:		"MedlineZanin, Rodolfo Campos Smrke, Samo Kurozawa, Louise Emy Yamashita, Fabio Yeretzian, Chahan eng England 2020/02/29 Food Chem. 2020 Jul 1; 317:126455. doi: 10.1016/j.foodchem.2020.126455. Epub 2020 Feb 20"