Static and dynamic headspace analysis of instant coffee blends by proton-transfer-reaction mass spectrometry.
Instant coffee is a widespread product, generally related to a high consumer acceptability, also because of its ease of preparation. The present work addresses the characterization of the headspace of freshly brewed instant coffees resulting from different blends, during and immediately after preparation. The sample set consisted of 10 coffees, obtained by mixing three different blends in different proportions. The employment of Proton Transfer Reaction-Mass Spectrometry (PTR-MS) allowed for direct and real-time sampling from the headspace, under conditions that mimic those that are encountered above the cup during and right after brewing. Different coffee brews were separated on the basis of the respective volatile profiles, and data showed good consistency with the respective blend compositions. When the headspace evolution was monitored during preparation, similar results were obtained in terms of blend separation; moreover, different blends displayed different and reproducible 'signatures' in terms of time evolution. A straightforward method for the prediction of headspace composition is proposed, allowing to predict the volatile profiles of two-component and three-component blends on the basis of the respective parent components. Overall, the results constitute a successful example of the applicability of PTR-MS as a tool for product development in food science. Copyright © 2015 John Wiley & Sons, Ltd.
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy.|Free University of Bolzano, Faculty of Science and Technology, Piazza Università 1, 39100, Bolzano, Italy.
Andrea
A
Romano
Coffee Analytical Science, Mondelez UK R&D, Ruscote Avenue, Banbury, OX16 2QU, United Kingdom.
Sylvia
S
Gaysinsky
Reading Science Centre, RSSL, Pepper Lane, Reading, RG6 6LA, United Kingdom.
Andreas
A
Czepa
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy.
José Sanchez
JS
Del Pulgar
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy.
Luca
L
Cappellin
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige (TN), Italy.
Franco
F
Biasioli
PTR-MS; dynamic headspace; instant coffee; static headspace; volatile release