Modulation of aroma release of instant coffees through microparticles of roasted coffee oil

Zanin, Rodolfo Campos; Smrke, Samo; Kurozawa, Louise Emy; Yamashita, Fábio; Yeretzian, Chahan

doi:10.1016/j.foodchem.2020.128193

Cited by 15 publications

(12 citation statements)

References 35 publications

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“…Zanin et al [108] proposed a PTR-ToF-MS method to assess the release of aroma-active compounds during instant coffee reconstitution. This method allowed to monitor the kinetics of VOCs generated (time-intensity) during reconstitution in order to develop new coffee formulations with enhanced flavor intensity and release quality [109].…”

Section: Proton Transfer Reaction-ms (Ptr-ms) Techniquesmentioning

confidence: 99%

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

et al. 2021

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Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product.

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Section: Proton Transfer Reaction-ms (Ptr-ms) Techniquesmentioning

confidence: 99%

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

et al. 2021

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“…They differ in both chemical composition and flavor parameters, which calls for a description of these distinctive features (Hoffmann, 2018). There are new approaches to forming the taste and aroma of coffee and coffee products that produce unique aroma release parameters for various varieties and types of coffee (Ayseli et al, 2021;Zanin et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Modern Approach To Assessing Competitive Abilities Of Products

Vershinina¹,

Степулева²

2021

European Proceedings of Social and Behavioural Sciences

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“…Specifically, roasted coffee oil was encapsulated in a modified food starch derived from waxy maize, and the resultant microcapsules were added to the formula of soluble coffee and instant cappuccino products with the aim of modulating the release of volatile organic compounds (VOC). The addition of microparticles improved the quality of the products in terms of aroma intensity, and the authors demonstrated how the composition of the product can affect the aroma release profile [149]. Among all fragrances and aromas, EOs obtained from a large botanical variety of plants are the most encapsulated substances in food [40,150].…”

Section: Food Applicationsmentioning

confidence: 99%

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

2020

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Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.

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Modulation of aroma release of instant coffees through microparticles of roasted coffee oil

Cited by 15 publications

References 35 publications

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

Modern Approach To Assessing Competitive Abilities Of Products

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

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