Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Novel experimental approach to study aroma release upon reconstitution of instant coffee products
Authors: Zanin, Rodolfo Campos
Smrke, Samo
Kurozawa, Louise Emy
Yamashita, Fabio
Yeretzian, Chahan
et. al: No
DOI: 10.1016/j.foodchem.2020.126455
Published in: Food Chemistry
Volume(Issue): 317
Issue: 126455
Issue Date: 2020
Publisher / Ed. Institution: Elsevier
ISSN: 0308-8146
Language: English
Subjects: Instant coffee; Aroma; Burst; Real time analysis; PTR-ToF-MS; On-line
Subject (DDC): 663: Beverage technology
Abstract: 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.
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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