| Title: | Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS |
| Author(s): | Lolli V; Acharjee A; Angelino D; Tassotti M; Del Rio D; Mena P; Caligiani A; |
| Address: | "Department of Food and Drug, University of Parma, 43124 Parma, Italy. Institute of Cancer and Genomic Sciences, Centre for Computational Biology, University of Birmingham, B15 2TT, UK. Institute of Translational Medicine, University of Birmingham, B15 2TT, UK. NIHR Surgical Reconstruction and Microbiology Research Centre, University Hospital Birmingham, Birmingham B15 2WB, UK. Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy. School of Advanced Studies on Food and Nutrition, University of Parma, 43124 Parma, Italy. Department of Veterinary Science, University of Parma, 43124 Parma, Italy" |
| DOI: | 10.3390/molecules25051166 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages" |
| Keywords: | Coffee/*chemistry *Gas Chromatography-Mass Spectrometry/methods Italy Odorants/*analysis Pyrazines/analysis *Solid Phase Microextraction/methods Taste Volatile Organic Compounds/analysis Hs-spme/gc-ms aroma capsules espresso coffee; |
| Notes: | "MedlineLolli, Veronica Acharjee, Animesh Angelino, Donato Tassotti, Michele Del Rio, Daniele Mena, Pedro Caligiani, Augusta eng Switzerland 2020/03/11 Molecules. 2020 Mar 5; 25(5):1166. doi: 10.3390/molecules25051166" |
