| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Novel experimental approach to study aroma release upon reconstitution of instant coffee products |
| Autor/-in: | Zanin, Rodolfo Campos Smrke, Samo Kurozawa, Louise Emy Yamashita, Fabio Yeretzian, Chahan |
| et. al: | No |
| DOI: | 10.1016/j.foodchem.2020.126455 |
| Erschienen in: | Food Chemistry |
| Band(Heft): | 317 |
| Heft: | 126455 |
| Erscheinungsdatum: | 2020 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 0308-8146 1873-7072 |
| Sprache: | Englisch |
| Schlagwörter: | Instant coffee; Aroma; Burst; Real time analysis; PTR-ToF-MS; On-line |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | 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. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/20646 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Zanin, R. C., Smrke, S., Kurozawa, L. E., Yamashita, F., & Yeretzian, C. (2020). Novel experimental approach to study aroma release upon reconstitution of instant coffee products. Food Chemistry, 317(126455). https://doi.org/10.1016/j.foodchem.2020.126455
Zanin, R.C. et al. (2020) ‘Novel experimental approach to study aroma release upon reconstitution of instant coffee products’, Food Chemistry, 317(126455). Available at: https://doi.org/10.1016/j.foodchem.2020.126455.
R. C. Zanin, S. Smrke, L. E. Kurozawa, F. Yamashita, and C. Yeretzian, “Novel experimental approach to study aroma release upon reconstitution of instant coffee products,” Food Chemistry, vol. 317, no. 126455, 2020, doi: 10.1016/j.foodchem.2020.126455.
ZANIN, Rodolfo Campos, Samo SMRKE, Louise Emy KUROZAWA, Fabio YAMASHITA und Chahan YERETZIAN, 2020. Novel experimental approach to study aroma release upon reconstitution of instant coffee products. Food Chemistry. 2020. Bd. 317, Nr. 126455. DOI 10.1016/j.foodchem.2020.126455
Zanin, Rodolfo Campos, Samo Smrke, Louise Emy Kurozawa, Fabio Yamashita, and Chahan Yeretzian. 2020. “Novel Experimental Approach to Study Aroma Release upon Reconstitution of Instant Coffee Products.” Food Chemistry 317 (126455). https://doi.org/10.1016/j.foodchem.2020.126455.
Zanin, Rodolfo Campos, et al. “Novel Experimental Approach to Study Aroma Release upon Reconstitution of Instant Coffee Products.” Food Chemistry, vol. 317, no. 126455, 2020, https://doi.org/10.1016/j.foodchem.2020.126455.
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