Effect of edible coating on the aromatic attributes of roasted coffee beans

Rattan, Supriya; Parande, A.K.; Ramalakshmi, K.; Nagaraju, V. D.

doi:10.1007/s13197-014-1707-x

Cited by 9 publications

(8 citation statements)

References 21 publications

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“…"2-methylbutanal (almond, cocoa, malt, pungent, fer-mented like)" "1-(furan-2-yl) ethanone (balsamic, cocoa, coffee, smoke, tobacco like)" "2-phenylacetaldehyde (pungent, fermented, earthy like)" "pentane-2,3-dione (butter, caramel, fruit, and sweet like)," and "3-ethyl-2,5-dimethylpyrazine (earth, potato, roast like)" had the highest intensity values and were associated with liking. All the above-mentioned compounds were presented 3 in HC and MC level samples (LF-HC, MF-HC, HF-HC, LF-MC, MF-MC, and HF-MC) and have been previously reported as potent aroma-active compounds for coffee-beverages (Blank et al, 1992;Czerny et al, 1999;Rattan et al, 2015;Toledo et al, 2016). Therefore, the coffee concentration is important for the aroma-active compounds release and aroma-liking of coffee-flavored dairy beverages.…”

Section: Correlation Of Gc-o and Sensory Results Using Plsrmentioning

confidence: 87%

“…"2, 5-Dimethylpyrazine" reached the highest MFvalue (90%) in HF-HC. The compounds, "1-(furan-2-yl) ethenone" and "2-(methylsulfanylmethyl) furan" reached MF-value above 50% in most of the samples and they have been reported as an important aroma-active compound in roasted or brewed coffee (Rattan et al, 2015;Blank et al, 1992;Czerny et al, 1999;Flament, 2002;Kıvançlı & Elmacı, 2016).…”

Section: Most Important Aroma-active Compoundsmentioning

confidence: 95%

“…Coffee has been consumed for over 1000 years and is an important beverage that plays a major role in the economy of coffee-producing countries (de Toledo et al, 2017). Worldwide, more than 400 billion cups of coffee are consumed each year (Poole et al, 2019;Rattan et al, 2015) and demand for coffee beverages is expected to continue increasing.…”

Section: Introductionmentioning

confidence: 99%

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Identifying aroma‐active compounds in coffee‐flavored dairy beverages

Mahmud

Keast

Mohebbi

et al. 2022

Journal of Food Science

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Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma-active compounds associated with consumer liking in formulated coffee-flavored dairy beverages. Nine coffee-flavored dairy beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fatmedium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Regular coffee consumers, (n = 231) used a nine-point hedonic scale to rate acceptance of aroma. Volatile compounds were extracted by head spacesolid phase micro-extraction (HS-SPME) and analyzed by gas chromatographymass spectrometry-olfactometry (GC-MS-O) using a modified frequency (MF) approach. Fifty-two aroma-active compounds were detected. Thirty-one aromaactive compounds were considered important compounds with MF-value ≥ 50%.The total number of aroma-active compounds and their intensity were affected because of fat and coffee concentration. Partial least squares regression (PLSR) was performed to determine the relationship between aroma-active compounds and liking. PLSR analysis identified three groups of compounds regarding liking. Twenty-five compounds were associated with positive liking, for example, 2-(methylsulfanylmethyl) furan (coffee like). Sixteen compounds were negatively associated with liking, for example, 2-methoxyphenol (bacon, medicine like). Eleven detected compounds had no association with liking, for example, butane-2,3-dione (butter, fruit like). Practical Application:The result of this study may be applied to formulate coffee-flavored dairy beverages to maximize consumer acceptance and aromaliking. This study suggested too low coffee concentration is not desirable. Too much fat affects aroma release and/or alters the characteristic coffee flavor which negatively affects consumer acceptance.

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Section: Correlation Of Gc-o and Sensory Results Using Plsrmentioning

confidence: 87%

Section: Most Important Aroma-active Compoundsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Identifying aroma‐active compounds in coffee‐flavored dairy beverages

Mahmud

Keast

Mohebbi

et al. 2022

Journal of Food Science

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“…The coffee beans were cut by hand with a razor blade [30], and the pieces of coffee beans were mounted on carbon tape placed onto support stubs, then sputter covered with a layer of gold for better conductivity, allowing surface and section imaging with a Quanta 200 system (FEI Company-Thermo Fisher Scientific, Oregon, USA; 30 nm as resolution) with secondary electron detector. All samples were examined in Low-Vacuum mode using an accelerating voltage (HV) of 15 kV [31] and 10 nm as working distance (WD). Several microphotographs were obtained at different magnifications, but only the images at a 2000x magnification were analyzed for structural differences between the green and roasted Arabica coffee beans.…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

Effect of Ground and Roasted Parameters on Both the Microstructure of Arabica Coffee Beans and Coffee Infusion – An Imagistic Study

et al. 2020

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Coffee is one of the most widely consumed beverages. Roasting is a baseline step in coffee processing, being involved in the development of color, flavor and taste for which coffee is appreciated. In addition, the roasting treatment triggers several complex physical changes inside the coffee bean, resulting in density decrease owing to volume increase, increase of beans brittleness, changes in coffee color, loss of bean mass and water, porosity increase, and governs coffee bean behavior during storage, grinding, and brewing. It is essential to examine physical changes, as coffee production is seasonal, and a long-term coffee storage is required. In the present study, the visual and microstructural differences between green and roasted Arabica coffee beans were investigated. The study of microstructural differences was performed using scanning electron microscopy, and clearly showed significant structural differences between green Arabica coffee beans and roasted Arabica coffee beans. The physical and structural modifications of infused coffee with water were explained through chromatic evaluation and microscopic analysis, respectively as function of ground size of roasted coffee beans and infusion time.

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“…The annual value of coffee is around US$200 billion and more than 60 million people are associated with coffee industries (Samper et al., 2017). Worldwide, around two billion cups of coffee are consumed every day (Poole et al., 2019; Rattan et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

The effect of fat and coffee concentration on the consumer acceptance of iced‐coffee beverages

Mahmud

Shellie

Mohebbi

et al. 2021

Journal of Food Science

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The fat content of a product has the potential to influence consumer liking via mouthfeel, taste, and aroma modification. This study aims to determine the effects of fat and coffee concentration on sensory attributes and consumer liking of iced‐coffee beverages. Nine iced‐coffee beverages were formulated: low fat–low coffee; medium fat–low coffee; high fat–low coffee; low fat–medium coffee; medium fat–medium coffee; high fat–medium coffee; low fat–high coffee; medium fat–high coffee; and high fat–high coffee. Fat content was adjusted using different concentrations of cream, and coffee using different concentrations of Nescafé Blend 43. Regular coffee consumers (n = 231) rated their overall liking using a 9‐point hedonic scale and completed a ranked preference based on degree of liking of all samples. Consumers also rated liking for sensory attributes: appearance, aroma, sweetness, coffee intensity, mouthfeel, and aftertaste. There were significant relationships between 1/ fat and 2/ coffee and liking of iced‐coffee beverages (p < 0.001). There were three clusters of consumers based on iced‐coffee preferences. Response surface curve indicated that overall liking of iced‐coffee beverages increased with the increase of fat and coffee concentration to a certain level, then continuing to increase the fat and coffee concentration decreases overall liking. The finding of this study provides valuable information on how fat and coffee concentrations can be adjusted to modify consumer acceptance of iced‐coffee beverages. Practical Application The results of this research could be applied to reformulate iced‐coffee beverages, while ensuring consumer acceptance. In addition, this research provides evidence that sweetness, aftertaste, coffee‐intensity, and mouthfeel are important sensory attributes associated with consumer liking of iced‐coffee beverages.

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Effect of edible coating on the aromatic attributes of roasted coffee beans

Cited by 9 publications

References 21 publications

Identifying aroma‐active compounds in coffee‐flavored dairy beverages

Identifying aroma‐active compounds in coffee‐flavored dairy beverages

Effect of Ground and Roasted Parameters on Both the Microstructure of Arabica Coffee Beans and Coffee Infusion – An Imagistic Study

The effect of fat and coffee concentration on the consumer acceptance of iced‐coffee beverages

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