1. ZHAW digitalcollection
  2. Life Sciences und Facility Management
  3. Publikationen
  4. Publikationen Life Sciences und Facility Management
Full metadata record
DC FieldValueLanguage
dc.contributor.authorZanin, Rodolfo Campos-
dc.contributor.authorSmrke, Samo-
dc.contributor.authorKurozawa, Louise Emy-
dc.contributor.authorYamashita, Fabio-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2020-10-15T13:01:53Z-
dc.date.available2020-10-15T13:01:53Z-
dc.date.issued2020-
dc.identifier.issn0308-8146de_CH
dc.identifier.issn1873-7072de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/20646-
dc.description.abstractThis 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectInstant coffeede_CH
dc.subjectAromade_CH
dc.subjectBurstde_CH
dc.subjectReal time analysisde_CH
dc.subjectPTR-ToF-MSde_CH
dc.subjectOn-linede_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleNovel experimental approach to study aroma release upon reconstitution of instant coffee productsde_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.2020.126455de_CH
zhaw.funding.euNode_CH
zhaw.issue126455de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume317de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
There are no files associated with this item.
Show simple item record
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.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.