Identifying aroma‐active compounds in coffee‐flavored dairy beverages

Abstract

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.

Repeated exposure to kairomone-containing coffee odor improves abnormal olfactory behaviors in heterozygous oxytocin receptor knock-in mice

“…However, it is yet to be determined which pleasant coffee bean compounds would be the key determinant for inducing the positive coffee odor valence in mice. A possible antagonistic effect between the three kairomone compounds and some pleasant compounds, such as 2-methylbutanal (almond), 2,4,5-trymethyl-1,3-oxazole (aged cheeses), heptan-2-ol (coconut), 2,5-dimethylpyrazine (roasted nut), 5-methylfuran-2-carbaldehyde (almond, caramel), octanoic acid (cheese), 2-methylsulfanylfuran (coffee), and others ( Mahmud et al, 2022 ) remains unresolved. Repeated exposure to such a mixed odor of antagonistic kairomone and pleasant food compounds would result in the increase of specific receptor cells in mice in a lineage-specific manner, as observed in the increased peripheral olfactory sensitivity to the same odorant but not the other odor in the anosmic mouse strain for androsterone or isovaleric acid ( Wang et al, 1993 ).…”

“…The repeated exposure of heterozygous OXTR (±) mice to a preferable food odor for 2–4 weeks was hypothesized to induce OXTR expression, then alter brain function and rescue abnormal olfactory behaviors. As a food odor, a deeply roasted coffee odor was chosen, which contained three kairomone compounds of the common gray wolf ( Canis lupus ): 2,6-dimethylpyrazine; 2,3,5-trimethylpyrazine; and 3-ethyl-2,5-dimethylpyrazine ( Osada et al, 2013 ) and many preferable compounds, such as 2-methylbutanal (almond); 2,4,5-trymethyl-1,3-oxazole (aged cheeses); heptan-2-ol (coconut); 2,5-dimethylpyrazine (roasted nut); 5-methylfuran-2-carbaldehyde (almond and caramel); octanoic acid (cheese); 2-methylsulfanylfuran (coffee); and others ( Mahmud et al, 2022 ). Although robust odors of kairomones are normally perceived as aversive and/or unpleasant odors ( Osada et al, 2015 ), weak kairomone odors are expected to induce moderate facilitation of avoidance signaling without marked stress responses that would be alleviated by the other ingredients’ preferable odors, as observed in a previous study that used a mixture of rose odor and fox-characteristic 2,5-dihydro-2,4,5-trimethylthiazoline (TMT) odor ( Matsukawa et al, 2011 ).…”

Modified Atmospheric Packaging and Its Effect on Postharvest Cannabis Quality

“…Retention of these high value compounds of dried cannabis inflorescence during storage has seen industry adoption of N 2 modified atmosphere packaging (MAP) technologies. Literature demonstrating the efficacy of MAP for the preservation of quality, aroma, and flavour, spans numerous agricultural products such as coffee (Coffea arabica), where aroma is important for customer satisfaction [17]. High N 2 conditions improve preservation of several volatile aromatic compounds over storage with atmospheric air [18].…”

Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design

“…The COVID‐19 pandemic has also boosted the alternative protein market for sustainable food production (Rzymski et al., 2021). Besides the development of novel foods, some conventional products are also reformulated to enhance their processing adaptability or in response to market forces and consumer concerns about health, taking the examples of dairy beverages with various caffeine contents (Mahmud et al., 2022), reduced‐fat Prato cheese (Domingos et al., 2019), and defatting treatments on oat protein (Yue et al., 2021).…”

“…For flavor compounds perpetually bound to food ingredients, they can hardly be released from the food matrices and thus are no longer available for perception, leading to a weaker or altered food sensory profile. As demonstrated by the modified detection frequency test, the significant aroma‐active compounds contributing to the sensory profile either vanished as the prolonged aging process of Zhengrong vinegar, such as ethyl hexanoate, 2‐acetoxy‐3‐butanone, 1,2‐dimethoxybenzene, 2‐methylbutanoic acid, and isoamyl acetate (Al‐Dalali et al., 2022), or were kept consistent in high‐coffee beverages with various fat contents, noted for volatile compounds positive to consumer liking, such as 2‐butanone, 2‐methylbutanal, 2‐heptanol, 2‐ethyl‐3‐methylpyrazine, 2‐ethylpyrazine, and 2‐(methylthio)‐furan (Mahmud et al., 2022). Overall, flavor–food ingredient interactions directly affect the quantity of released aromas and the resulting sensorial perception.…”