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

Increased Sensitivity in Proton Transfer Reaction Mass Spectrometry by Using a Novel Focusing Quadrupole Ion Funnel

Sensitivity enhancement in proton transfer reaction mass spectrometry (PTR-MS) is an important development direction. We developed a novel drift tube called a focusing quadrupole ion funnel (FQ-IF) for use in PTR-MS to improve the sensitivity. The FQ-IF consists of 20 layers of stainless steel electrodes, and each layer has 4 quarter rings. The first 6 layers have a constant inner hole diameter of 22 mm; the latter 14 layers taper the inner diameter down to 8 mm. The FQ-IF drift tube can also operate in the direct current (DC) mode (similar to a conventional drift tube) and ion funnel (IF) mode (similar to a conventional ion funnel drift tube) by changing the voltage loading method. The simulation results show that the transmission efficiency of the FQ-IF is significantly improved compared to that of the other two modes. Further experiments show that the product ions of limonene tend to convert into smaller m/z fragment ions at higher voltages for the DC and IF modes. However, unlike the DC and IF modes, the distribution of product ions is stable at higher voltages for the FQ-IF. In other words, a higher RF voltage for the FQ-IF will not increase the collision energy of ions. In addition, the improvements in sensitivity for the FQ-IF range from 13.8 to 87.9 times compared to the DC mode and from 1.7 to 4.8 times compared to the IF mode for the 12 test compounds. The improvements in the limit of detection (LOD) for the FQ-IF range from 2.7 to 35.7 times compared to the DC mode. The FQ-IF provides a valuable reference for improving the sensitivity of PTR-MS and other mass spectrometers.

Characterization of the volatile organic compounds produced from green coffee in different years by gas chromatography ion mobility spectrometry

The effect of storage time on green coffee volatile organic compounds (VOCs) was studied by their separation via head space solid-phase microextraction and identification via gas chromatography-ion mobility spectrometry. In total, 38 kinds of VOCs, mainly composed of alcohols, aldehydes, esters and ketones, were identified. The fingerprint showed that the VOCs produced by green coffee in different years had obvious differences, especially, acrolein, 3-methylbutyl acetate, butanoic acid, heptan-3-ol, and so on, that could be used to predict the storage time. In addition, with the increase of storage time, the contents of butanal, ethanol, dimethyl sulfide, propanal, butan-2-one had no obvious change, and could be considered as typical aroma characteristics of green coffee or special aroma components for variety identification. Meanwhile, principal component analysis (PCA) and "nearest neighbor" fingerprint analysis could also effectively distinguish green coffee with different storage times. Comprehensive analysis showed that GC-IMS technology could provide strong and favorable support for coffee storage.

How Coffee Capsules Affect the Volatilome in Espresso Coffee

Coffee capsules have become one of the most used methods to have a coffee in the last few years. In this work, coffee was prepared using a professional espresso coffee machine. We investigated the volatilome of four different polypropylene coffee capsule typologies (Biologico, Dolce, Deciso, Guatemala) with and without capsules in order to reveal the possible differences in the VOCs spectra. The volatilome of each one was singularly studied through an analysis by gas chromatography and mass spectrometry (GC–MS), checking the abundance of different VOCs in coffee extracted with and without a capsule protection and compared to its related sample. Furthermore, ANOVA and Tukey tests were applied to statistically identify and individuate the possible differences. As a result, it was found that coffee capsules, offer advantages of protecting coffee from oxidation or rancidity and, consequently extended shelf life as well as did not cause a reduction of volatile compounds intensity. Therefore, it is possible to conclude that the aroma of polypropylene coffee capsule extraction is not damaged compared to a traditional espresso.

SENSORY PROFILE OF 3 IN 1 INSTANT COFFEE USING EMOTIONAL-SENSORY MAPPING, FLASH PROFILE, AND CATA (CHECK-ALL-THAT-APPLY) METHODS

Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim. The project aimed to test three-in-one instant coffee sachets for their sensory characteristics. Two methods, CATA (Attributes and Emotional Mapping) and Flash Profile (extension of Free Choice Profiling) were employed to generate the attribute profiles and emotional dashboard. Sixty IPB University students were selected as panelists. Sensory attributes terminologies and their relation to emotion were generated using Focus Group Discussion among instant coffee heavy drinker. Profile of coffee D showed a creamy texture, while sweetness and milky was dominant when it came to coffee B and coffee C. The creaminess in coffee G was strongly related to feelings of happiness in a consumer. In addition, the sweet and milky taste and flavor in coffee B was seen as a relaxing and luxurious feeling. A Preference Mapping was constructed, and it showed that sweetness, milky, and creaminess improved the liking of the student consumers that make coffee C the most preferred brand among the panelists. In short, the use of flash profiles and check-all-it-dilute/CATA (attributes and emotional) equipped with preference mapping can provide emotional attributes and dashboards that will be important to understand products more than just consumer liking.

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

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.

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

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.