Influence of Foam Structure on the Release Kinetics of Volatiles from Espresso Coffee Prior to Consumption

Dold, Susanne; Lindinger, Christian; Kolodziejczyk, E.; Pollien, Philippe; Ali, Santo; Germain, Juan C.; Perin, S.; Pineau, Nicolas; Folmer, Britta; Engel, Karl‐Heinz; Barron, Denís; Hartmann, C.

doi:10.1021/jf201758h

Cited by 30 publications

(22 citation statements)

References 16 publications

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“…Dold et al. () also studied the impact of water composition, with special reference to crema formation and stability. They established the unique relationship of water quality (poorly to moderately mineralized water and highly mineralized water) with crema and the release pattern of volatiles from EC.…”

Section: Primary Processingmentioning

confidence: 99%

“…At t = 0, the insubstantial relationship of surface fraction to mineralization extent bespeaks the same thickness of the lamella film. But after 5 min, an abrupt decrease in lamella thickness, as seen in EC prepared from highly mineralized water, could be a reason for a small surface fraction in beverages made from highly mineralized water (Dold et al., ). It is believed that the high concentration of ions from highly mineralized water may influence the hydrophobic and electrostatic interactions in the surfactant–biopolymer complex which results in the instability/fading of the crema or lamella of films (Piazza, Gigli, & Bulbarello, ).…”

Section: Primary Processingmentioning

confidence: 99%

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Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

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Section: Primary Processingmentioning

confidence: 99%

Section: Primary Processingmentioning

confidence: 99%

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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“…Sucrose provides body to the sweetened beverage rather than only sweetness (Cardello et al, 2000;Minim, Ribeiro, Vidigal, Santos, & Gonçalves, 2009). The presence of foam is another factor that influences the body of espresso (Dold et al, 2011). The samples DEC exhibited a lower amount of foam and were more watery when compared to ECO.…”

Section: Penalty Analysismentioning

confidence: 99%

“…Several compounds present in coffee grains and the reactions that occur during roasting contribute to the beverage characteristics, such as acidity, sweetness, aroma profile, and especially bitterness (Charles et al., ; Dold et al., ; Encarnação et al., ; Lee, Cheong, Curran, Yu, & Liu, , ; Sunarharum, Williams, & Smyth, ). The preferences for coffee or other initially unpalatable foods/beverages can be facilitated by the addition of sweeteners that produce flavor consequence learning due to the delivery of energy and also suppress disliked bitter, sour, or irritant qualities.…”

Section: Introductionmentioning

confidence: 99%

Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso

Cusielo

Medeiros

Filho

et al. 2019

Journal of Food Science

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Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose‐sweetened product and the possible sensory changes of the product. The addition of stevia with different rebaudioside A concentrations and sucralose to traditional and decaffeinated espresso coffee was studied, using the just‐about‐right scale and magnitude estimation method, to determine the ideal sweetness and the acceptance of the samples. The effect of the intensity of sensory attributes sweet taste, bitter taste, coffee flavor, and body in the acceptance was evaluated by penalty analysis. Decaffeinated presented proportionally lower sucrose concentration and sweetness equivalence than the traditional samples. Stevia concentrations were similar, despite the different rebaudioside A concentrations, for both traditional and decaffeinated samples, and rebaudioside A levels from stevia in espresso have no differences in sweetness intensity. Sucralose was the most intense sweetener in espresso. Although no differences were observed in the acceptance test in relation to appearance, aroma, and texture among the samples, the internal preference map showed segmentation of consumers with respect to the acceptability. This segmentation is more related to the type of sample than the added sweetener. Penalty analysis demonstrated that the most penalizing sensory characteristics were “coffee flavor” and “sweet,” leading to a significant decrease in the acceptability of the samples. Practical Application Conclusions obtained are important source of knowledge for the coffee industry, in the development and manufacture of beverages with coffee. The present findings can help to understand the behavior and the sensory properties of sweeteners. They provide knowledge about sensory perception of sweet and bitter tastes, and the factors that influence this perception and the sensory profile of the samples, once the behavior of sweeteners varies according to the product to which they are added.

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“…1 Coffee is introduced inside sealed capsules made from aluminum, stainless steel and/or plastic materials. The pressure during the extraction is determined by the particle size and packaging of the coffee and the membrane of the capsule that provides a back-pressure before its final rupture, being claimed by the manufacturer that this pressure could be as high as 19 bars (1.9 MPa).…”

Section: Introductionmentioning

confidence: 99%

Hard Cap Espresso Machines in Analytical Chemistry: What Else?

2016

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A hard cap espresso machine has been used in combination with liquid chromatography with molecular fluorescence detection for the determination of polycyclic aromatic hydrocarbons (PAHs) from contaminated soils and sediments providing appropriate extraction efficiencies and quantitative results. Naphthalene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benz[a]anthracene, chrysene, benz[b]fluoranthene, benz[k]fluoranthene, benz[a]pyrene, dibenz[a,h]anthracene, benz[ghi]perylene, and indeno[1,2,3-cd]pyrene were used as target compounds. It should be mentioned that the pairs benz[a]anthracene-chrysene and dibenz[a,h]anthracene-benz[ghi]perylene peaks coelute under the employed chromatographic conditions; thus, those compounds were determined together. PAHs were extracted from 5.0 g of soil, previously homogenized, freeze-dried, and sieved to 250 μm, with 50 mL of 40% (v/v) acetonitrile in water at a temperature of 72 ± 3 °C. The proposed procedure is really fast, with an extraction time of 11 s, and it reduces the required amount of organic solvent to do the sample preparation. The obtained limit of detection for the evaluated PAHs was from 1 to 38 μg kg(-1). Recoveries were calculated using clean soils spiked with 100, 500, 1000, and 2000 μg kg(-1) PAHs with values ranging from 81 to 121% and good precision with relative standard deviation values lower than 30%. The method was validated using soil and sediment certified reference materials and also using real samples by comparison with ultrasound-assisted extraction, as reference methodology, obtaining statistically comparable results. Thus, the use of hard cap espresso machines in the analytical laboratories offers tremendous possibilities as low cost extraction units for the extraction of solid samples.

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Influence of Foam Structure on the Release Kinetics of Volatiles from Espresso Coffee Prior to Consumption

Cited by 30 publications

References 16 publications

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso

Hard Cap Espresso Machines in Analytical Chemistry: What Else?

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