Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)

Sanz, Cristina; Czerny, Martin; Cid, Concepción; Schieberle, Peter

doi:10.1007/s00217-001-0459-9

Cited by 94 publications

(78 citation statements)

References 2 publications

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“…All of the measurements were performed in triplicate. Structural assignments of volatile compounds were performed by comparison of analytical (retention index and mass spectra) data of each analyte with the commercial mass spectral databases WILEY and EPA/NIH and by comparison with published data by Sanz et al (2002). Linear retention indices were calculated according to the Kovats method using a mixture of normal paraffin C 6 -C 28 as external references.…”

Section: Volatile Compound Analysismentioning

confidence: 99%

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

Moreno

Quintanilla-Carvajal

Sotelo

et al. 2015

Journal of Food Engineering

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Please cite this article as: Moreno, F.L., Quintanilla-Carvajal, M.X., Sotelo, L.I., Osorio, C., Raventós, M., Hernández, E., Ruiz, Y., Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract, Journal of Food Engineering (2015), doi: http://dx.doi.org/10.1016/j.jfoodeng. 2015.05.018 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ruth.ruiz@unisabana.edu.co AbstractCoffee extract was freeze-concentrated through block and falling-film techniques.Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through image analysis.Preservation of volatile compounds was determined through GC-MS. The effect of coffee extract on flavour was determined after freeze concentration through sensory evaluation. Solute occlusion was higher for falling-film than for block freeze-concentration, with an average distribution coefficient of 0.45 and 0.29, respectively. The ice crystal size was lower for the falling-film technique; this explains the higher solute occlusion. The dewatering capacity was higher for the falling-film technique, as this process is faster than block freeze-concentration. The most abundant volatile compounds of the coffee extracts were preserved after freeze concentration with both techniques. In the same way, no differences were found in most of the sensory attributes of the freeze-concentrated extract obtained using both techniques. Our results confirm the benefits of the block and falling-film freeze concentration techniques in preserving the quality of coffee extracts.

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Section: Volatile Compound Analysismentioning

confidence: 99%

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

Moreno

Quintanilla-Carvajal

Sotelo

et al. 2015

Journal of Food Engineering

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“…However, not all the volatile compounds present in coffee contribute to its aromatic quality. Compounds considered as coffee aroma impact compounds by different authors (Holscher, Vitzthum, & Steinhart, 1990;Blank, Sen, & Grosch, 1991;Blank, Sen, & Grosch, 1992;Semmelroch, & Grosch, 1995;Semmelroch, & Grosch, 1996;Sanz, Czerny, Cid, & Schieberle, 2002;López-Galilea, Fournier, Cid, & Guichard, 2006) were studied. The changes of these compounds in reference and UHT treated coffee brews throughout storage is shown in Table 1.…”

Section: Study Of the Influence Of The Uht Treatment On The Coffee Brmentioning

confidence: 99%

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Sopelana

Pérez-Martínez

López-Galilea

et al. 2013

Food Research International

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In this work, the influence of an Ultra High Temperature (UHT) treatment on chemical and sensory composition of Arabica coffee brews for a longer shelf-life has been studied. A temperature of 120 ºC for 2 s allows to obtain a microbiologically safe coffee brew, good valued from the sensory point of view. The behavior of the UHT vs non UHT treated coffee brew was followed throughout 120 days of storage at 4 ºC. The UHT treatment keeps longer the typical acidity of the brews, delaying and softening the pH decrease and the development of sourness, which is one of the main causes for the rejection of stored coffee brews. The UHT treatment hardly affects the concentrations of caffeine and trigonelline, and of some phenolic compounds such as 5-caffeoylquinic (5-CQA), caffeic or ferulic acids. Sixteen key odorants and staling volatiles were analyzed by HS-GC-MS and lower changes were observed in the UHT treated coffee brew throughout storage. Higher DPPH · scavenging activity was observed in the UHT treated coffee brew from days 60 to 120. In conclusion, the application of an UHT treatment is proposed to extend the shelf-life (up to 60 days) of stored coffee brews.

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“…For this reason, the influence of the sodium carbonate and bicarbonate on the most frequently reported coffee aroma impact compounds (13,(23)(24)(25)(26)(27)(28)(29). One sulfur compound, 6 aldehydes, 4 ketones, 3 pyrazines, 1 acid and 1 phenolic compound were analyzed and the results are shown in Table 5.…”

Section: Influence Of Sodium Carbonate and Bicarbonate On The Coffee mentioning

confidence: 99%

Application of Multivariate Analysis to the Effects of Additives on Chemical and Sensory Quality of Stored Coffee Brew

Pérez-Martínez

Sopelana

Peña

et al. 2008

J. Agric. Food Chem.

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The aim of this work was to obtain a black coffee brew to be consumed hot by extension of its shelf-life, by addition of additives. Four pH-regulator agents (sodium and potassium carbonates and bicarbonates), one pH-regulator and antioxidant (sodium citrate), three antioxidants (sodium ascorbate, ethylenediaminetetracetic acid (EDTA), and sodium sulfite), and lactoserum were tested by sensory analysis. Sodium carbonate and bicarbonate were selected for a study of the physico-chemical (soluble and volatile compounds related to the sensory properties) and sensorial quality of coffee brew stored during 90 days at 4ºC.Although both additives extended the shelf-life of the coffee brew up to 60 days, sodium carbonate was the chosen additive because it was the most useful in limiting the pH decrease and perception of sourness, which are some of the main factors involved in the rejection of stored coffee brews, and maintain better the aroma and taste/flavor. Moreover, the application of multivariate analysis facilitated, firstly the description of the global changes of the coffee brews with or without additives throughout the storage using the Principal Component Analysis (PCA), and secondly, to obtain a simple equation only with pH and caffeic acid parameters to discriminate the three types of coffee brews and simplify the analytical process, by means of the Stepwise Discriminant Analysis (SDA).

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Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)

Cited by 94 publications

References 2 publications

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Application of Multivariate Analysis to the Effects of Additives on Chemical and Sensory Quality of Stored Coffee Brew

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