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Food Chem

Title:		Modulation of aroma release of instant coffees through microparticles of roasted coffee oil
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. Electronic address: rodolfoczanin@gmail.com. Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, Coffee Excellence Center 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, Coffee Excellence Center 8820 Wadenswil, Switzerland. Electronic address: yere@zhaw.ch"
Journal Title:		Food Chem
Year:		2021
Volume:		20200925
Issue:		Pt 1
Page Number:		128193 -
DOI:		10.1016/j.foodchem.2020.128193
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Coffee/*chemistry Mass Spectrometry/methods Odorants/*analysis Plant Oils/*chemistry Protons Volatile Organic Compounds/analysis/chemistry Volatilization Burst-effect Instant cappuccino Microencapsulation PTR-ToF-MS Soluble coffee Spray drying;
Notes:		"MedlineZanin, Rodolfo Campos Smrke, Samo Kurozawa, Louise Emy Yamashita, Fabio Yeretzian, Chahan eng England 2020/10/08 Food Chem. 2021 Mar 30; 341(Pt 1):128193. doi: 10.1016/j.foodchem.2020.128193. Epub 2020 Sep 25"