Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages.
Previous investigations of coffee flavor have been confined to the analysis of the aroma substances. These investigations showed that about 30 volatile compounds were substantially responsible for the coffee flavor. The aim of this study was to investigate the influence of different milk additives and one coffee whitener on the release of flavor impact compounds from coffee beverages. For the investigation of these effects an external static headspace technique was developed. With this technique the most potent odorants of the coffee beverage were determined. Analyses were performed by gas chromatography/olfactometry, flame ionization detection, and mass spectrometric detection. In addition, sensory studies of the odor profiles were performed. Milk and vegetable products as additives for coffee beverages affected the release of aroma substances in the brew through their lipid, protein, and carbohydrate components. All beverages with an additive showed reduced, but typical, odor profiles for each additive.
Bücking
Mark
M
Institute of Biochemistry and Food Chemistry, Department of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany.
Steinhart
Hans
H
D000818:Animals; D002241:Carbohydrates / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods*; D003069:Coffee / Q000737:chemistry*; D005421:Flavoring Agents; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008055:Lipids / Q000032:analysis; D008892:Milk; D009812:Odorants / Q000032:analysis*; D011506:Proteins / Q000032:analysis; D013395:Sucrose; D013649:Taste
D002241:Carbohydrates; D003069:Coffee; D005421:Flavoring Agents; D008055:Lipids; D011506:Proteins; D013395:Sucrose