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KMID : 0380620150470020137
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 2 p.137 ~ p.144
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Impacts of Coffee Creamer, Dried Skim Milk and Sugar on the Volatile Aroma Compounds and Sensory Characteristics in Instant Coffee
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Min Ji-Sook
Kwon Hye-Min
Park Seung-Kook
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Abstract
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Although instant coffee is less palatable than freshly brewed coffee, it is widely consumed primarily due to its convenience. Frequently, instant coffee is consumed in the form of a coffee-mix. It contains coffee creamer or dried skim milk, and sugar in addition to soluble coffee. The aim of this study was to investigate the volatile aroma compounds (VACs) of instant black coffee mixed with coffee creamer or dried skim milk by Gas Chromatography-Headspace-Solid Phase Microextraction (GC-HS-SPME) and sensory evaluation. A total of 16 different coffee samples including instant black coffee and coffee mixes with coffee creamer or dried skim milk, were chosen for this study. The coffee samples contained several common VACs such as pyrazine, pyridine, and pyrrole. Sensory evaluation indicated that the flavor intensity of coffee mix was less pronounced than that of instant black coffee alone. Coffee creamer and skim milk had little distinctive aroma per se; however, they significantly contributed to the flavor profile of coffee mixes, suggesting that coffee creamer and skim milk acted as flavor modifiers in coffee mix.
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KEYWORD
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instant coffee, coffee mix, coffee creamer, dried skim milk, volatile aroma compounds, HS-GC-SPME analysis, sensory evaluation
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