| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Modulation of aroma release of instant coffees through microparticles of roasted coffee oil |
| Authors: | Zanin, Rodolfo Campos Smrke, Samo Kurozawa, Louise Emy Yamashita, Fabio Yeretzian, Chahan |
| et. al: | No |
| DOI: | 10.1016/j.foodchem.2020.128193 |
| Published in: | Food Chemistry |
| Volume(Issue): | 341, Part 1 |
| Issue: | 128193 |
| Issue Date: | 2021 |
| Publisher / Ed. Institution: | Elsevier |
| ISSN: | 0308-8146 1873-7072 |
| Language: | English |
| Subjects: | Burst-effect; Instant cappuccino; Microencapsulation; PTR-ToF-MS; Soluble coffee; Spray drying; Coffee; Mass spectrometry; Odorant; Plant oil; Proton; Volatile organic compound; Volatilization |
| Subject (DDC): | 663: Beverage technology |
| 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. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/21924 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Chemistry and Biotechnology (ICBT) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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Zanin, R. C., Smrke, S., Kurozawa, L. E., Yamashita, F., & Yeretzian, C. (2021). Modulation of aroma release of instant coffees through microparticles of roasted coffee oil. Food Chemistry, 341, Part 1(128193). https://doi.org/10.1016/j.foodchem.2020.128193
Zanin, R.C. et al. (2021) ‘Modulation of aroma release of instant coffees through microparticles of roasted coffee oil’, Food Chemistry, 341, Part 1(128193). Available at: https://doi.org/10.1016/j.foodchem.2020.128193.
R. C. Zanin, S. Smrke, L. E. Kurozawa, F. Yamashita, and C. Yeretzian, “Modulation of aroma release of instant coffees through microparticles of roasted coffee oil,” Food Chemistry, vol. 341, Part 1, no. 128193, 2021, doi: 10.1016/j.foodchem.2020.128193.
ZANIN, Rodolfo Campos, Samo SMRKE, Louise Emy KUROZAWA, Fabio YAMASHITA und Chahan YERETZIAN, 2021. Modulation of aroma release of instant coffees through microparticles of roasted coffee oil. Food Chemistry. 2021. Bd. 341, Part 1, Nr. 128193. DOI 10.1016/j.foodchem.2020.128193
Zanin, Rodolfo Campos, Samo Smrke, Louise Emy Kurozawa, Fabio Yamashita, and Chahan Yeretzian. 2021. “Modulation of Aroma Release of Instant Coffees through Microparticles of Roasted Coffee Oil.” Food Chemistry 341, Part 1 (128193). https://doi.org/10.1016/j.foodchem.2020.128193.
Zanin, Rodolfo Campos, et al. “Modulation of Aroma Release of Instant Coffees through Microparticles of Roasted Coffee Oil.” Food Chemistry, vol. 341, Part 1, no. 128193, 2021, https://doi.org/10.1016/j.foodchem.2020.128193.
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