Instant coffee is a widespread product, generally related to a high consumer acceptability, also due to its ease of preparation. The consumer-product interaction articulates itself into various stages: from buying the coffee jar to eventually consuming the product. 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 ten coffees, including three one-component blends, seven two-component, and three-component blends, obtained by mixing the former three. 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.

Romano, A.; Gaysinsky, S.; Czepa, A.; Sanchez del Pulgar Rico, J.; Cappellin, L.; Biasioli, F. (2015). Static and dynamic headspace analysis of instant coffee blends by proton-transfer-reaction mass spectrometry. JOURNAL OF MASS SPECTROMETRY, 50 (9): 1057-1062. doi: 10.1002/jms.3619 handle: http://hdl.handle.net/10449/25497

Static and dynamic headspace analysis of instant coffee blends by proton-transfer-reaction mass spectrometry

Romano, Andrea;Sanchez del Pulgar Rico, Jose;Cappellin, Luca;Biasioli, Franco
2015-01-01

Abstract

Instant coffee is a widespread product, generally related to a high consumer acceptability, also due to its ease of preparation. The consumer-product interaction articulates itself into various stages: from buying the coffee jar to eventually consuming the product. 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 ten coffees, including three one-component blends, seven two-component, and three-component blends, obtained by mixing the former three. 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.
Instant coffee
PTR-MS
Static headspace
Dynamic headspace
Volatile release
Caffè
PTR-MS
Settore CHIM/01 - CHIMICA ANALITICA
2015
Romano, A.; Gaysinsky, S.; Czepa, A.; Sanchez del Pulgar Rico, J.; Cappellin, L.; Biasioli, F. (2015). Static and dynamic headspace analysis of instant coffee blends by proton-transfer-reaction mass spectrometry. JOURNAL OF MASS SPECTROMETRY, 50 (9): 1057-1062. doi: 10.1002/jms.3619 handle: http://hdl.handle.net/10449/25497
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