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dc.contributor.authorZanin, Rodolfo Campos-
dc.contributor.authorSmrke, Samo-
dc.contributor.authorKurozawa, Louise Emy-
dc.contributor.authorYamashita, Fabio-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2021-03-04T10:29:42Z-
dc.date.available2021-03-04T10:29:42Z-
dc.date.issued2021-
dc.identifier.issn0308-8146de_CH
dc.identifier.issn1873-7072de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/21924-
dc.description.abstractWe 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectBurst-effectde_CH
dc.subjectInstant cappuccinode_CH
dc.subjectMicroencapsulationde_CH
dc.subjectPTR-ToF-MSde_CH
dc.subjectSoluble coffeede_CH
dc.subjectSpray dryingde_CH
dc.subjectCoffeede_CH
dc.subjectMass spectrometryde_CH
dc.subjectOdorantde_CH
dc.subjectPlant oilde_CH
dc.subjectProtonde_CH
dc.subjectVolatile organic compoundde_CH
dc.subjectVolatilizationde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleModulation of aroma release of instant coffees through microparticles of roasted coffee oilde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1016/j.foodchem.2020.128193de_CH
dc.identifier.pmid33027753de_CH
zhaw.funding.euNode_CH
zhaw.issue128193de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume341, Part 1de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
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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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