Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee

References

• Brazilian Coffee Industry Association. 2017 [Online]. http://abic.com.br/estatisticas/pesquisas/pesquisa-tendencias-deconsumo/ (accessed Jan, 2018).
   Google Scholar
• Risticevic, S.; Carasek, E.; Pawliszyn, J. Headspace Solid-Phase Microextraction–Gas Chromatographic–Time-of-Flight Mass Spectrometric Methodology for Geographical Origin Verification of Coffee. Anal. Chim. Acta 2008, 617, 72–84. DOI: 10.1016/j.aca.2008.04.009.
   PubMed Web of Science ®Google Scholar
• Mussatto, S. I.; Machado, E. M. S.; Martins, S.; Teixeira, J. A. Production, Composition, and Application of Coffee and Its Industrial Residues. Food Bioprocess Technol. 2011, 4, 661–672. DOI: 10.1007/s11947-011-0565-z.
   Web of Science ®Google Scholar
• Yeretzian, C.; Jordan, A.; Badoud, R.; Lindinger, W. From the Green Bean to the Cup of Coffee: Investigating Coffee Roasting by on-Line Monitoring of Volatiles. Eur. Food Res. Technol. 2002, 214, 92–104. DOI: 10.1007/s00217-001-0424-7.
   Web of Science ®Google Scholar
• Viegas, M. C.; Bassoli, D. G. Linear Retention for Characterization of Volatile Compounds in Soluble Coffee Using CG-MS and HP-INNOWAX Column. Quim. Nova 2007, 30, 1–7. DOI: 10.1590/S0100-404220007000800040.
   Web of Science ®Google Scholar
• CEPEA. Center for Advanced Studies on Applied Economics. Agribusiness Export Index. 2018 [Online]. https://www.cepea.esalq.usp.br/en/agribusiness-export-index.aspx (accessed May, 2018)
   Google Scholar
• CECAFE. Brazilian Coffee Exporters Council. Monthly exports report [Online]. http://www.cecafe.com.br/en/publications/monthly-exports-report/ (accessed May, 2018).
   Google Scholar
• Bassoli, D. G.; Sumi, A. P.; Akashi, Y.; Uchida, H.; De Castro, A. S.; Ohtani, N.; Obayashi, T.; Nakayama, M.; Shigekane, A.; Tamura, Y.; et al. Instant Coffee with Natural Aroma by Spray-drying. Paper presented at the Proceedings by conference of the 15th International Scientific Colloquium on Coffee, Montpellier, France, Jun 6–11, 1993; pp. 712–718.
   Google Scholar
• Sagara, Y.; Kaminishi, K.; Goto, E.; Watanabe, T.; Imayoshi, Y.; Iwabuchi, H. Characteristic Evaluation for Volatile Components of Soluble Coffee Depending on Freeze-Drying Conditions. Drying Technol. 2005, 23, 9–11.
   Web of Science ®Google Scholar
• Mayer, F.; Czerny, M.; Grosch, W. Sensory Study of the Character Impact Aroma Compounds of a Coffee Beverage. Eur. Food Res. Technol. 2000, 211, 272–276. DOI: 10.1007/s002170000169.
   Web of Science ®Google Scholar
• Nascimento, E. A. d.; Morais, S. A. L. d.; Rocha, R. S. Volatile Constituents of Soft and Special Arabian Coffees from Brazilian “Cerrado” in Function of the Roasting Grade. Ciênc. Tecnol. Aliment 2003, 23, 282–284.
   Google Scholar
• Franca, A. S.; Oliveira, L. S.; Oliveira, R. C. S.; Agresti, P. C. M.; Augusti, R. A. Preliminary Evaluation of the Effect of Processing Temperature on Coffee Roasting Degree Assessment. J. Food Eng. 2009, 92, 345–352. DOI: 10.1016/j.jfoodeng.2008.12.012.
   Web of Science ®Google Scholar
• Sunarharum, W.; Williams, D. J.; Smyth, H. E. Complexity of Coffee Flavor: A Compositional and Sensory Perspective. Food Res. Int. 2014, 62, 315–325. DOI: 10.1016/j.foodres.2014.02.030.
   Web of Science ®Google Scholar
• Hogekamp, S.; Schubert, H.; Wolf, S. Steam Jet Agglomeration of Water Soluble Material. Powder Technol. 1996, 86, 49–57. DOI: 10.1016/0032-5910(95)03037-9.
   Web of Science ®Google Scholar
• Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P. Comparison of Potent Odorants in a Filtered Coffee Brew and in an Instant Coffee Beverage by Aroma Extract Dilution Analysis (AEDA). Eur. Food Res. Technol. 2002, 214, 299–302. DOI: 10.1007/s00217-001-0459-9.
   Web of Science ®Google Scholar
• Buffo, R. A.; Cardelli-Freire, C. Coffe Flavor: An Overview. Flavour Fragr. J. 2004, 19, 99–104. DOI: 10.1002/ffj.1325.
   Web of Science ®Google Scholar
• Czerny, M.; Grosch, W. Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting. J. Agric. Food Chem. 2000, 48, 868–872. DOI: 10.1021/jf990609n.
   PubMed Web of Science ®Google Scholar
• Maetzu, L.; Sanz, C.; Andueza, S.; Peña, M. P.; Bello, J.; Cid, C. Characterization of Espresso Coffee Aroma by Static Headspace GC-MS and Sensory Flavor Profile. J. Agric. Food Chem. 2001, 49, 5437–5444. DOI: 10.1021/jf0107959.
   PubMed Web of Science ®Google Scholar
• Ribeiro, J. S.; Augusto, F.; Salva, T. J. G.; Thomaziello, R. A.; Ferreira, M. M. C. Prediction of Sensory Properties of Brazilian Arabica Roasted Coffees by Headspace Solid Phase Microextraction-Gas Chromatography and Partial Least Squares. Anal. Chim. Acta 2009, 634, 172–179. DOI: 10.1016/j.aca.2008.12.028.
   PubMed Web of Science ®Google Scholar
• Caprioli, G.; Cortese, M.; Cristalli, G.; Maggi, F.; Odello, L.; Ricciutelli, M.; Sagratini, G.; Sirocchi, V.; Tomassoni, G.; Vittori, S. Optimization of Espresso Machine Parameters through the Analysis of Coffee Odorants by HS-SPME-GC/MS. Food Chem. 2012, 135, 1127–1133. DOI: 10.1016/j.foodchem.2012.06.024.
   PubMed Web of Science ®Google Scholar
• Elmore, J. S.; Nursten, H. R. The Effect of 2-Furanmethanethiol upon the Flavour of Instant Coffee. Int. J. Food Sci. Technol. 2007, 28, 531–536. DOI: 10.1111/j.1365-2621.1993.tb01302.x.
   Google Scholar
• Calviño, A. M.; Zamora, M. C.; Sarchi, M. I. Principal Components and Cluster Analysis for Descriptive Sensory Assessment of Instant Coffee. J. Sens. Stud. 1996, 11, 191–210. DOI: 10.1111/j.1745-459X.1996.tb00041.x.
   Web of Science ®Google Scholar
• Oliveira, A. L.; Cabral, F. A.; Eberlin, M. N.; Cordello, H. M. A. B. Sensory Evaluation of Black Instant Coffee Beverage with Some Volatile Compounds Present in Aromatic Oil from Roasted Coffee. Ciênc. Tecnol. Aliment 2009, 29, 76–80. DOI: 10.1590/S0101-20612009000100012.
   Google Scholar
• Ishwarya, S. P.; Anandharamakrishnan, C. Spray-Freeze-Drying Approach for Soluble Coffee Processing and Its Effect on Quality Characteristics. J. Food Eng. 2015, 149, 171–180. DOI: 10.1016/j.jfoodeng.2014.10.011.
   Web of Science ®Google Scholar
• De Maria, C. A. B.; Moreira, R. F. A.; Trugo, L. C. Volatile Components in Roasted Coffee. Part I: Heterocyclic Compounds. Quim. Nova 1999, 22, 209–217.
   Web of Science ®Google Scholar
• Kalschne, D. L.; Viegas, M. C.; De Conti, A. J.; Corso, M. P.; Benassi, M. T. Steam Pressure Treatment of Defective Coffea canephora Beans Improves the Volatile Profile and Sensory Acceptance of Roasted Coffee Blends. Food Res. Int. 2018, 105, 393–402. DOI: 10.1016/j.foodres.2017.11.017.
   PubMed Web of Science ®Google Scholar
• ISO-8586. Sensory Analysis - General guidance for the Selection, Training and Monitoring of Selected Assessors and Expert Sensory Assessors - Part 2. Expert Sensory Assessors. International Organization for Standardization: Geneva, 2012.
   Google Scholar
• Rodrigues, M. I.; Iemma, A. F. Planning Experiments and Optimization of Processes, 2nd ed.; Casa do Espírito Amigo Fraternidade Fé e Amor: Campinas, 2009.
   Google Scholar
• Cheong, M. W.; Tong, K. H.; Ong, J. J. M.; Liu, S. Q.; Curran, P.; Yu, B. Volatile Composition and Antioxidant Capacity of Arabica Coffee. Food Res. Int. 2013, 51, 388–396. DOI: 10.1016/j.foodres.2012.12.058.
   Web of Science ®Google Scholar
• Majcher, M. A.; Klensporf-Pawlik, D.; Dziadas, M.; Jeleń, H. H. Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients. J. Agric. Food Chem. 2013, 61, 2648–2654. DOI: 10.1021/jf304651b.
   PubMed Web of Science ®Google Scholar
• Bressanello, D.; Liberto, E.; Cordero, C.; Rubiolo, P.; Pellegrino, G.; Ruosi, M. R.; Bicchi, C. Coffee Aroma: Chemometric Comparison of the Chemical Information Provided by Three Different Samplings Combined with GC-MS to Describe the Sensory Properties in Cup. Food Chem. 2017, 214, 218–226. DOI: 10.1016/j.foodchem.2016.07.088.
   PubMed Web of Science ®Google Scholar
• Bassoli, D. G. Key Volatile Components of Soluble Coffee Aroma: An Analytical and Sensorial approach. PhD Thesis, State University of Londrina, Londrina, Brazil, 2006.
   Google Scholar
• Agresti, P. D. C. M.; Franca, A. S.; Oliveira, L. S.; Augusti, R. Discrimination between Defective and Non-Defective Brazilian Coffee Beans by Their Volatile Profile. Food Chem. 2008, 106, 787–796. DOI: 10.1016/j.foodchem.2007.06.019.
   Web of Science ®Google Scholar
• Toci, A. T.; Farah, A. Volatile Compounds as Potential Defective Coffee Beans’ Markers. Anal. Methods 2008, 108, 1133–1141. DOI: 10.1016/j.foodchem.2007.11.064.
   Google Scholar
• Montogomery, D. C. Introduction to Statistical Quality Control. 4th ed.; LTC: Rio de Janeiro, 2009.
   Google Scholar
• Toledo, P. R. A. B.; Pezza, L.; Pezza, H. R.; Toci, A. T. Relationship between the Different Aspects Related to Coffee Quality and Their Volatile Compounds. Compr. Rev. Food Sci. Food Saf. 2016, 15, 705–719. DOI: 10.1111/1541-4337.12205.
   Web of Science ®Google Scholar
• Evangelista, S. R.; Silva, C. F.; Miguel, M. G. P. C.; Cordeiro, C. S.; Pinheiro, A. C. M.; Duarte, W. F.; Schwan, R. F. Improvement of Coffee Beverage Quality by Using Selected Yeast Strains during Fermentation in Dry Process. Food Res. Int. 2014, 61, 183–195. DOI: 10.1016/j.foodres.2013.11.033.
   Web of Science ®Google Scholar
• Caporaso, N.; Whitworth, M. B.; Cui, C.; Fisk, D. Variability of Single Bean Coffee Volatile Compounds of Arabica and Robusta Roasted Coffees Analysed by SPME-GC-MS. Food Res. Int. 2018, 108, 628–640. DOI: 10.1016/j.foodres.2018.03.077.
   PubMed Web of Science ®Google Scholar
• Burmester, K.; Fehr, H.; Eggers, R. A Comprehensive Study on Thermophysical Material Properties for an Innovative Coffee Drying Process. Drying Technol. 2011, 29, 1562–1570. DOI: 10.1080/07373937.2011.582595.
   Web of Science ®Google Scholar
• Somporn, C.; Kamtuo, A.; Theerakulpisut, P.; Siriamornpun, S. Effects of Roasting Degree on Radical Scavenging Activity, Phenolics and Volatile Compounds of Arabica Coffee Beans (Coffea arabica L. cv. Catimor). Int. J. Food Sci. Technol. 2011, 46, 2287–2296. DOI: 10.1111/j.1365-2621.2011.02748.x.
   Web of Science ®Google Scholar
• Dhanalakshmi, K.; Ghosal, S.; Bhattacharya, S. Agglomeration of Food Powder and Applications. Crit. Rev. Food Sci. Nutr. 2011, 51, 432–441. DOI: 10.1080/10408391003646270.
   PubMed Web of Science ®Google Scholar
• Uman, E.; Colonna-Dashwood, M.; Colonna-Dashwood, L.; Perger, M.; Klaft, C.; Leighton, S.; Miller, B.; Butler, K. T.; Melot, B. C.; Speirs, R. W.; Hendon, C. H. The Effect of Bean Origin and Temperature on Grinding Roasted Coffee. Nature 2016, 6, 24483–24491.
   Google Scholar
• Semmelroch, P.; Grosch, W. Studies on Character Impact Odorants of Coffee Brews. J. Agric. Food Chem. 1996, 44, 537–543. DOI: 10.1021/jf9505988.
   Web of Science ®Google Scholar
• Schenker, S.; Heinemann, C.; Huber, M.; Pompizzi, R.; Perren, R.; Escher, R. Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans. J. Food Sci. 2002, 67, 60–66. DOI: 10.1111/j.1365-2621.2002.tb11359.x.
   Web of Science ®Google Scholar
• Chin, S.-T.; Nazimah, S. A. H.; Quek, S. Y.; Man, Y. B.; Rahman, R. A.; Hashim, D. M. Effect of Thermal Processing and Storage Condition on the Flavour Stability of Spray-Dried Durian Powder. LWT Food Sci. Technol. 2010, 43, 856–861. DOI: 10.1016/j.lwt.2010.01.001.
   Web of Science ®Google Scholar
• Weschenfelder, T. A.; Lantin, P.; Viegas, M. C.; Castilhos, F.; Scheer, A. P. Concentration of Aroma Compounds from an Industrial Solution of Soluble Coffee by Pervaporation Process. J. Food Eng. 2015, 159, 57–65. DOI: 10.1016/j.jfoodeng.2015.03.018.
   Web of Science ®Google Scholar
• Baggenstoss, J.; Thomann, D.; Perren, R.; Escher, F. Aroma Recovery from Roasted Coffee by Wet Grinding. J. Food Sci. 2010, 75, 697–702.
   PubMed Web of Science ®Google Scholar
• Cheong, M.-W.; Tan, A. A.-A.; Liu, S.-Q.; Curran, P.; Yu, B. Pressurised Liquid Extraction of Volatile Compounds in Coffee Bean. Talanta 2013, 115, 300–307. DOI: 10.1016/j.talanta.2013.04.034.
   PubMed Web of Science ®Google Scholar
• Yang, N.; Liu, C.; Liu, X.; Degn, T. K.; Munchow, M.; Fisk, I. Determination of Volatile Marker Compounds of Common Coffee Roast Defects. Food Chem. 2016, 211, 206–214. DOI: 10.1016/j.foodchem.2016.04.124.
   PubMed Web of Science ®Google Scholar
• Wang, X.; Lim, L.-T. A Kinetics and Modeling Study of Coffee Roasting under Isothermal Conditions. Food Bioprocess Technol. 2014, 7, 621–632. DOI: 10.1007/s11947-013-1159-8.
   Web of Science ®Google Scholar
• Toci, A. T.; Farah, A. Volatile Fingerprint of Brazilian Defective Coffee Seeds: Corroboration of Potential Marker Compounds and Identification of New Low Quality Indicators. Food Chem. 2014, 153, 298–314. DOI: 10.1016/j.foodchem.2013.12.040.
   PubMed Web of Science ®Google Scholar
• Bertrand, B.; Boulanger, R.; Dussert, S.; Ribeyre, F.; Berthiot, L.; Descroix, F.; Joët, T. Climatic Factors Directly Impact the Volatile Organic Compound Fingerprint in Green Arabica Coffee Bean as Well as Coffee Beverage Quality. Food Chem. 2012, 135, 2575–2583. DOI: 10.1016/j.foodchem.2012.06.060.
   PubMed Web of Science ®Google Scholar
• Hečimović, I.; Cvitanović, A.-B.; Horžić, D.; Komes, D. Comparative Study of Polyphenols and Caffeine in Different Coffee Varieties Affected by the Degree of Roasting. Food Chem. 2011, 129, 991–1000. DOI: 10.1016/j.foodchem.2011.05.059.
   PubMed Web of Science ®Google Scholar
• Toci, A. T.; Boldrin, M. V. Z. Coffee Beverages and Their Aroma Compounds. In Natural and Artificial Flavoring Agents and Food Dyes, Grumezescu, A. M., Holban, A. M., Eds.; Academic Press: London, 2018, pp. 397–425.
   Google Scholar
• Bona, E.; Silva, R. S. S. F. Coffee and the Electronic Nose. In Electronic Noses and Tongues in Food Science, Mendes, M. R.; Preedy, V., Eds.; Academic Press: London, 2016, pp. 31–38.
   Google Scholar
• Amanpour, A.; Selli, S. Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee. J. Food Process. Preserv. 2016, 40, 1116–1124. DOI: 10.1111/jfpp.12692.
   Web of Science ®Google Scholar
• Bhumiratana, N.; Adhikari, K.; Chambers, I. V. E. Evolution of Sensory Aroma Attributes from Coffee Beans to Brewed Coffee. LWT Food Sci. Technol. 2011, 44, 2185–2192. DOI: 10.1016/j.lwt.2011.07.001.
   Web of Science ®Google Scholar