Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351959
Type: Artigo
Title: Novel experimental approach to study aroma release upon reconstitution of instant coffee products
Author: Zanin, Rodolfo Campos
Smrke, Samo
Kurozawa, Louise Emy
Yamashita, Fabio
Yeretzian, Chahan
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
Subject: Aroma
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodchem.2020.126455
Address: https://www.sciencedirect.com/science/article/pii/S0308814620303174
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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