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首页> 外文期刊>Journal of mass spectrometry: JMS >Effect of sugars on liquid-vapour partition of volatile compounds in ready-to-drink coffee beverages
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Effect of sugars on liquid-vapour partition of volatile compounds in ready-to-drink coffee beverages

机译：糖对即饮咖啡饮料中挥发性化合物在液体中的蒸汽分配的影响

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摘要

The effect of sugars (sucrose, lactose, glucose, fructose, 10%w/v) on the liquid-vapour partition of selected volatile compounds of coffee beverages has been investigated in espresso coffee and ready-to-drink (RTD) canned coffee prepared and obtained by using the same Arabica roasted coffee beans blend. Aroma composition of coffee beverages has been preliminary investigated by headspace-gas chromatography (HS-GC) and solid phase microextraction-HS-GC-mass spectrometry to characterize the volatile pattern of the systems and to evaluate the effects of sugars on the aroma release/retention. Then, the liquid-vapour partition coefficient (k) of 4 selected key aroma compounds (diacetyl, 2,3-pentanedione, ethylpyrazine, hexanal) was determined in water, sugars solutions as well as RTD coffee brews added with the same sugars (10%w/v). Sugars added in coffee beverages affected the release of the volatiles and thus its aroma profile with differences due to the type of added sugar and coffee brew type. The k values of the selected volatile compounds resulted different depending on the model system composition (water, coffee brew) and sugar type added. In particular, melanoidins as well as other non-volatile components (lipids, acids, carbohydrates) in the RTD coffee brews could be implied in the change of k of the volatile compounds in respect to that observed in water. The effects of the sugar type on the release/retention of the four key coffee aroma compounds were partly explained in terms of 'salting out' especially for the more polar volatile compounds and in the sucrose-added model systems. The change of chemical and physico-chemical properties of the water and brews induced by the sugars as well as the occurrence of interactions between volatile compounds and non-volatile components may be implied in the reduction of the vapour partition of the aroma compounds.
机译：在浓缩咖啡和即饮（RTD）罐装咖啡中，已经研究了糖（蔗糖，乳糖，葡萄糖，果糖，10％w / v）对选定的咖啡饮料挥发性化合物的液-汽分配的影响。并使用相同的阿拉比卡咖啡烘焙咖啡豆混合物制得。咖啡饮料的香气成分已通过顶空气相色谱（HS-GC）和固相微萃取-HS-GC-质谱进行了初步研究，以表征系统的挥发性模式并评估糖对香气释放/的影响。保留。然后，在水，糖溶液以及添加了相同糖（10的RTD咖啡）中测定4种选定的关键香气化合物（二乙酰基，2,3-戊二酮，乙基吡嗪，己醛）的液汽分配系数（k） ％w / v）。咖啡饮料中添加的糖会影响挥发物的释放，因此其香气特征会因添加的糖类型和咖啡冲泡类型而有所不同。根据模型系统组成（水，咖啡冲泡剂）和添加的糖类型，所选挥发性化合物的k值会有所不同。尤其是，相对于在水中观察到的挥发性化合物的k值的变化，可能暗示了RTD咖啡冲调剂中的类黑素以及其他非挥发性成分（脂质，酸，碳水化合物）。糖类型对四种主要咖啡香气化合物释放/保留的影响部分是通过“盐析”来解释的，特别是对于极性更大的挥发性化合物和添加蔗糖的模型系统而言。由糖引起的水和啤酒的化学和物理化学性质的变化，以及挥发性化合物和非挥发性组分之间相互作用的发生可能暗示着芳香化合物蒸汽分配的减少。

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