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Identifying aroma-active compounds in coffee-flavored dairy beverages

Citation

Chayan Mahmud, MM and Keast, R and Mohebbi, M and Shellie, RA, Identifying aroma-active compounds in coffee-flavored dairy beverages, Journal of Food Science, 87, (3) pp. 982-997. ISSN 1750-3841 (2022) [Refereed Article]


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Copyright Statement

2022 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 (CC BY-NC-ND 4.0) License https://creativecommons.org/licenses/by-nc/4.0/

DOI: doi:10.1111/1750-3841.16071

Abstract

Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma-active compounds associated with consumer liking in formulated coffee-flavored dairy beverages. Nine coffee-flavored dairy beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fat-medium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Regular coffee consumers, (n=231) used a nine-point hedonic scale to rate acceptance of aroma. Volatile compounds were extracted by head space-solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) using a modified frequency (MF) approach. Fifty-two aroma-active compounds were detected. Thirty-one aroma-active compounds were considered important compounds with MF-value>=50%. The total number of aroma-active compounds and their intensity were affected because of fat and coffee concentration. Partial least squares regression (PLSR) was performed to determine the relationship between aroma-active compounds and liking. PLSR analysis identified three groups of compounds regarding liking. Twenty-five compounds were associated with positive liking, for example, 2-(methylsulfanylmethyl) furan (coffee like). Sixteen compounds were negatively associated with liking, for example, 2-methoxyphenol (bacon, medicine like). Eleven detected compounds had no association with liking, for example, butane-2,3-dione (butter, fruit like).

Item Details

Item Type:Refereed Article
Keywords:aroma, coffee-flavored dairy beverage, GC-MS-O, HS-SPME, PLSR
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Beverage chemistry and beverage sensory science
Objective Division:Manufacturing
Objective Group:Processed food products and beverages (excl. dairy products)
Objective Field:Non-alcoholic beverages (excl. fruit juices and non-dairy milk)
UTAS Author:Shellie, RA (Professor Robert Shellie)
ID Code:153368
Year Published:2022
Web of Science® Times Cited:1
Deposited By:TIA - Research Institute
Deposited On:2022-09-15
Last Modified:2022-12-01
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