Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351969
Type: Artigo
Title: Modulation of aroma release of instant coffees through microparticles of roasted coffee oil
Author: Zanin, Rodolfo Campos
Smrke, Samo
Kurozawa, Louise Emy
Yamashita, Fabio
Yeretzian, Chahan
Abstract: We 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
Subject: Microencapsulação
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodchem.2020.128193
Address: https://www.sciencedirect.com/science/article/pii/S0308814620320550
Date Issue: 2021
Appears in Collections:FEA - Artigos e Outros Documentos

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