| Full text | |
| Author(s): |
de Oliveira, Alessandra Lopes
[1]
;
Cabral, Fernando Antonio
[2]
;
Eberlin, Marcos Nogueira
[3]
;
Andre Bolini Cordello, Helena Maria
[4]
Total Authors: 4
|
| Affiliation: | [1] Univ Sao Paulo, Fac Anim Sci & Food Engn FZEA, Dept Food Engn ZEA, BR-13635900 Pirassununga, SP - Brazil
[2] State Univ Campinas UNICAMP, Fac Food Engn FEA, Dept Food Engn DEA, BR-13083970 Campinas, SP - Brazil
[3] State Univ Campinas UNICAMP, Inst Chem IQ, BR-13083970 Campinas, SP - Brazil
[4] State Univ Campinas UNICAMP, Fac Food Engn FEA, Dept Nutr DEPAN, BR-13083970 Campinas, SP - Brazil
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | FOOD SCIENCE AND TECHNOLOGY; v. 29, n. 1, p. 76-80, JAN-MAR 2009. |
| Web of Science Citations: | 6 |
| Abstract | |
The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4) were not significantly different from the freeze-dried instant coffee in which the aromatic coffee oil was added (sample 5) and from the sample prepared with freeze-dried coffee in which the mixture of the five volatile was added (sample 3), coincidentally from the same drying process. Therefore, sample (3) did not differ from samples prepared with spray dried instant coffee without (sample 1) and to which (sample 2) the mixture of volatile was added. Therefore, with respect to this attribute, the addition of this mixture did not interfere in this drink acceptance. Taking into consideration the flavor, samples prepared with freeze-dried instant coffee in which the aromatic coffee oil was added (5) and the samples with (3) and without (4) the mixture of the five volatile was added did not differ significantly, however sample (4) did not differ from samples (1) and (2). Regarding this attribute, the addition of the aromatic oil of roasted coffee or a mixture of volatile in samples of freeze-dried instant coffee had a better acceptance than those dried by spray dryer (1) and (2). Thus, the enrichment of drinks with the aromatic oil of roasted coffee, or even with the mixture of the five components did not influence the consumer acceptance with respect to the aroma, but exerts influence with respect to flavour. (AU) | |