Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

ABSTRACT: In this study, the odour-active volatile compounds present in a coffee aroma concentrate obtained from a soluble coffee extract in an industrial aroma recovery system based on distillation and evaporation were characterized by solid-phase microextraction coupled to gas chromatography with mass spectrometry and olfactometric detection technique. This analysis allowed the identification of 58 compounds, of which 15 pyrazines, 9 furans, 6 aldehydes, 4 ketones, 4 esters, 4 pyrroles, 4 sulphur compounds, 3 pyridines, 3 phenols, 3 alcohols, an oxazole, and a pyran are highlighted. From these families, the following compounds presented the highest sensory activities (%MF = 100): 2-methylbutanal, 2-methyl-2-butenal, 2-furancarboxaldehyde, furfural, and methyl phenyl acetate. These compounds can be considered as quality markers in the process control on the aroma recovery system.

• Autores: Zapata Ochoa, Julián Andrés; Londoño Zapata, Viviana; Naranjo Cano, Mauricio; Osorio Monsalve, Jennyfer Jazmín; López Córdoba, Carlos Alberto; Quintero Ortíz, Mónica María
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2018
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/20071
• Acceso en línea: http://hdl.handle.net/10495/20071
• Palabra clave: Recuperación del aroma; Aroma recovery; Compuestos del sabor; Flavour compounds; Café instantáneo; Instant coffee; coffee; Café; Instant coffee; Café instantáneo; http://aims.fao.org/aos/agrovoc/c_28537; http://aims.fao.org/aos/agrovoc/c_28309; http://aims.fao.org/aos/agrovoc/c_16495; http://aims.fao.org/aos/agrovoc/c_1731
• Rights: openAccess
• License: https://creativecommons.org/licenses/by-nc/4.0/