ISSN 0101-2061Cincia e Tecnologia de Alimentos

Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee Anlise sensorial de bebida preparada com caf instantneo
Alessandra Lopes de OLIVEIRA1*, Fernando Antonio CABRAL2, Marcos Nogueira EBERLIN3, Helena Maria Andr Bolini CORDELLO4

com alguns compostos volteis presentes no leo aromtico de caf torrado

Resumo
O leo do caf torrado Brasileiro obtido atravs de extrao com CO2 supercrtico mostrou considerveis propriedades aromticas, constitudo compostos aromticos: 2-metilpirazina; 2-furfuril lcool, 2,5-dimetilpirazina; -butirolactona e 2principalmente por cinco furfuril acetato. Anlises sensoriais foram usadas para verifcar a infuncia da mistura destas importantes classes de compostos aromticos de caf (pirazinas, furanos e lactonas) e do leo aromtico de caf torrado no aroma e sabor de bebidas preparadas com caf solvel instantneo lioflizado anlise da aceitao do aroma, a amostra preparada com caf lioflizado sem a mistura de compostos e seco por spray dryer . Na volteis (amostra 4) no diferiu da amostra de caf lioflizados com adio de leo (amostra 5) nem to pouco da amostra de caf lioflizado com adio da mistura dos cinco volteis (amostra 3), coincidentemente oriundas do mesmo processo de secagem. Entretanto a amostra 3 no diferiu das amostras preparadas com caf seco por spray dryer sem (amostra 1) e com (amostra 2) a mistura de volteis. Indicando adio desta mistura, com relao a este atributo no que a interfere na aceitao desta bebida. Na avaliao do sabor, as amostras preparadas com caf solvel lioflizado enriquecida com leo aromtico (5) e as amostras com (3) e sem (4) a mistura dos cinco volteis no diferiram signifcativamente, entretanto a amostra (4) no diferiu das amostras (1) e (2). Para este atributo, a adio do leo aromtico de da mistura de volteis nas amostras de caf lioflizado fez com que tivessem uma melhor aceitao que spray dryer ou caf torrado (1) aquelas secas por o enriquecimento das bebidas com o leo aromtico de caf torrado, ou mesmo com a mistura dos cinco e (2). Desta forma, componentes a aceitao do consumidor com relao ao aroma, mas exerce infuncia com relao no infuenciou ao sabor. Palavras-chave: caf; oleo de caf; aroma; pirazina; lactona.

Abstract
Te oil obtained from Brazilian roasted cofee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by fve aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; -butyrolactone and 2-furfurylacetate. Sensory were used to verify the infuence of a mixture of these important classes of aromatic cofee compounds (pyrazines, analyses furans and lactones) and of the roasted cofee aromatic oil on the cofee aroma and favour of black instant spray-dried cofee beverages. In freeze and the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant cofee without the mixture of volatile compoundswere not signifcantly diferent from the freeze-dried instant cofee in which the aromatic cofee oil was added (sample 4) (sample 5) and prepared with freeze-dried cofee in which the mixture of the fve volatile was added (sample 3), coincidentally from the sample from the same drying process. Terefore, sample (3) did not difer from samples prepared dried spray instant cofee without (sample 1) and to with (sample 2) the mixture of volatile was added. Terefore, with respect to this attribute, the addition of this mixture did not which interfere in this drink acceptance. Taking into consideration the favor, samples prepared with freeze-dried instant cofee in which the aromatic cofee and the samples with (3) and without (4) the mixture of the fve volatile was added did not difer signifcantly, oil was added (5) however did not difer from samples (1) and (2). Regarding this attribute, the addition of the aromatic oil of roasted cofee or a sample (4) mixture in samples of freeze-dried instant cofee had a better acceptance than those dryer and (2). Tus, the enrichment of volatile of spray (1) dried by drinks with the aromatic oil of roasted cofee, or even with the mixture of the fve components did not infuence the consumer acceptance to the aroma, but exerts infuence with respect to with respect favour. Keywords: cofee; cofee oil; aroma; pirazyne; lactone.
Depart ment of Food Institut Enginee e of ring Chemist DEA, ry IQ, Faculty Recebido para publicao em 2/7/2007 State of Food Aceito Universi Enginee paraof Department of Food Engineering ZEA, Faculty of Animal Science and Food Engineering FZEA, University of So Paulo USP, Av. Duque de Caxias Norte, ty ring public CP 23, 225, CEP Campin FEA, ao 13635as State em 900, UNICAM Universi 28/10/ Pirassu P, of ty CP Department of Nutrition DEPAN, Faculty of Food Engineering FEA, State University of Campinas UNICAMP, CEP 13083-970, Campinas 2008 nunga 6154, Campin SP, *A quem a (0026Brazil correspondncia deve ser enviada SP, Baro as 45)1 Brazil, Geraldo UNICAM E-mail: , CEP P, CEP alelope 13083Cinc. Tecnol. Aliment., Campinas, 29(1): 76-80, jan.-mar. s@usp. 970, 200976 br2 Campin as - SP, Brazil4 Brazil3

Oliveira et al.

spray drying processes are the losses of aroma and the favor imparted to the product (BASSOLI et al., caramel Te study of the aroma and favor of food generally 1993). the involves extract composition knowledge. Cofee aromatic Sensory evaluations of diferent commercial instant the aromatic extracts of and lipid fractions are normally called been carried out to assess the diferent quality of those cofee have roasted cofee aromatic oil. Cofee extracts are considered high market (CALVIO; ZAMORA; SARCHI, 1996; ZAMORA; the products in products for beverage and alcoholic beverage, bakery, value CALVINO, 1996; JONG; HEIDEMA; VAN DER KNAAP, 1998). instant cofee industries. Te quality of cofee extracts Te quality attribute is associated with the beans, storage and even obtained using diferent extraction methods were recently fermentation process, roasting, extraction of the soluble time, Sarrazin et al. compared by (2002), who studied which method solids, packaging material. Considering that the roasted and the extract with provided an sensory characteristics as close as possible obtained by extraction with supercritical CO2 has oil cofee to that Ramos et al. (1998) and Oliveira et al. (2001), also of cofee. consid-aromatic properties and that the sensory analysis erable to obtain roasted cofee aromatic oil with an aroma as is an trying important tool in the analysis of cofee aroma, the current similar as possible to that of the original brewed cofee, aimed work to measure the infuence of the addition of a operational variables of the supercritical CO2 extraction aromatic compounds to beverages prepared using optimised the mixture of fve on the based sensory analysis of the aromatic of spray samples and freeze-dried instant cofee. Tese compounds extract. were in high concentrations in the roasted cofee found The aromatic fraction of roasted coffee oil is complex aromatic by supercritical CO2 extraction (OLIVEIRA; obtained oil, involving more than 800 compounds with different funcEBERLIN, CABRAL; 2003). Tey were chosen to compose the tional groups (NIJSSEN et al., 1996). Various studies on aromatic mixture since they represent important classes of fee cof-aroma have tried to identify which aromatic of cofee aroma: pyrazines (2-methylpyrazine; 2,5compounds compounds could individually be considered as powerful constituents ylpyrazine), furans (2-furfurylalcohol; 2-furfurylacetate) of cofee aroma (HOLSCHER; VITZTHUM; STEINHART, dimethlactones ( -butyrolactone) (MAEZTU et al., 2001; WANG; and 1992; SEMMELROCH; GROSCH, 1995; POLLIEN; KREBSD; SHANFIELD; ZLATKIS, 1983; HASHIM; CHAVERON, 1996; CHAINTREAU, 1997; MAYER; CZERNY; GROSCH, 2000). Among these studies, Semmelroch and Grosch (1996)ROBERTS; POLLIEN; MILO, 2000). Tis mixture, by the three tried to the most important cofee odorants identify Cofea arabica and represented classes of compounds present in roasted not yet been investigated. In this work, sensory analysis Cofea canephora var. Robusta ) preparing and testing aromacofee, has ( used was to verify if this mixture could enhance the lutions in sensory experiments. Tose studies have socofee aroma contributed studying the infuence of the key odorants characteristicand favor of black instant cofee beverages to research and in cofee consequently increase consumer preference for present beverages (MAEZTU, 2001) or cofee beverages taining an increased amount of these compounds (BLANK; with prepared conbeverages instant cofee. GROSCH, 2002; BASSOLI et al., 1993).

1 Introduction

2 Materials and methods Elmore e Nursten (1993) studied the efect of 2-furanmethanethiol, which has an aroma of fresh cofee previous studies, and its ability to increase the favour 2.1 Raw material of according to instantFor both black and white cofee, they found a cofee. Instant cofee was prepared as a blend of Arabica and preference signifcant for samples containing 2-furanmethanethiol Robusta cofee varieties dried using two diferent with concentrations above 100 p.p.b. when compared to a methods, spray drying and freeze-drying. Tey were processed by ence refer-sample. Blank e Grosch (2002) studied the infuence (Brazilian COCAM Company of Soluble Cofee and Derivatives) 2-methylisoborneol which has been reported as an ofof which donated the samples for the experiments. Before the favour compound in drinking water and foods but as a key favor lef the factory, roasted cofee aromatic oil was added to samples Robusta cofee. Te sensory results showed that there was in one freeze-dried samples. Tis aromatic oil was obtained of the similarity with the reference Robusta no by pressing roasted Arabica cofee beans which were also sample. Te cofee drying method has also proved to have a obtained from COCAM ( press extraction method). signifcant efect on the aroma and favor characteristics of cofee. instantFreeze-drying and spray drying are the most 2.2 Beverage preparation used methods to produce instant cofee. In the freezefrequently drying the concentrated cofee extract is initially frozen For the sensory analysis, fve black instant cofee method, beverages then and milled. Next, the frozen granules are sifed beforewere prepared adding 2 g of instant cofee to 150 mL of hot distilled water. Te samples were prepared in the same ensure uniform sizes. In this process, a few changes in drying to both the aroma are heating and oxidation since the moisture isway for triangle and acceptance tests (Table 1). Te caused by treated to in a vacuum chamber. Spray drying is another major water was avoid the infuence of some diferent solutes it sublimed contain might although Rivetti et al. 2001 showed no signifcant processing Concentrated cofee extract is atomised in a technique. ences chamber from which the water is removed due to the difer- between tap and treated water in percolated drying with air fee. Hot cofcontact at temperatures between 200 and 300 C. Tisespressodistilled water (approximately 70 C) was added soluble technique to allows large-scale production and provides products withthe cofee together with the aromatic solution at the time density and good fowability. Due to the relative simplicity of and each taster tasted the beverage as usual. Te serving, low equipment, the production costs are low. Te beverages were prepared fresh in a thermostatically of the cofee inconveniences of controlled
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Sensory evaluation of instant coffee beverage

Table 1. Samples order of presentation. Samples 1 spray-dried instant cofee without the mixture of compounds 2 spray-dried instant cofee to which the mixture of compounds was added 3 freeze-dried instant cofee to which the mixture of compounds was added 4 freeze-dried instant cofee without the mixture of compounds 5 freeze-dried instant cofee to which the aromatic roasted cofee oil was added

the tasters received three randomly coded samples and informed that two of them were the same and one was were Te tasters diferent. tested the samples from lef to right and identifed the diferent sample (MEILGAARD; CIVILLE; CARR, 1987).

Sample (A) was the black beverage prepared with dried instant cofee and sample (B) was the same freezebeverage to which the volatile solution (20 p.p.b. 0.3 mL of a 0.1% per 150 solution mL of instant cofee beverage) was added. Te samples were randomly coded with three- digit numbers and according presented to a complete block design in which the repeated for given number of times avoiding the negative positions were efects to sample presentation. Te tasters received the related together, samples all at the same temperature (70 C), in trays fask (70 C), and the temperature was kept constant until provided with a cookie, a glass of water, and a sensory analysis the sensory evaluation, but the time between the samples the following message: You are receiving three soluble sheet with tion and sensory testing was very short, less than 15 preparacofee samples; two are the same and one is diferent. Please minutes, to minimize aroma loss. the number corresponding to the diferent sample. Also, indicate in the sheet used in the triangle test, the tasters were score 2.3 Preparation of the volatile solution and to provide requested commentaries when preliminary examination of the detection threshold of the needed. Te analyses were carried out in the Sensory Analysis compounds mixture in the cofee beverage tory of the Food and Nutrition Department of the State LaboraTe volatile solution was prepared in ethyl alcohol at a University of Campinas (DEPAN UNICAMP) in individual booths centration of 0.1% for each of the fve high purity coning communication that could interfere with the avoidcompounds Milwaukee, WI, USA). Preliminary sensoryresults. (Aldrich Co., evalu- were carried out to verify whether the presence2.5 Acceptance test ations of solution (ethyl alcohol, 2-methylpyrazine; 2this Te acceptance test was used to verify whether the furfurylalcohol; 2,5-dimethylpyrazine; -butyrolactone and 2liked or disliked the product associated with the cofee furfurylacetate) could be detected in the black instant cofee beverage. consumer favor attributes. Te test was performed in fve sessions, in trained tasters were requested to verify the impact of aroma and this Eight unwhich one sample was tested once (mono presentation) in two mixtureit would not interfere negatively in the so that sions daily (STONE; SIDEL, 1993). Te sample (Table 1) was characteristic cofee the beverages. Aroma was considered sesaroma and favor of presented randomly and the order presentation was counterimpression obtained by orthonasal perception and favor the balanced across the tasters. Te time of the sessions was from 9-11:00 am was the efect of the aroma and taste combined 2-5:30 pm, and from and they were carried out according to the perceptions. In order to determine the impact of this solution intime that usually drink cofee. Samples to which the the tasters the cofee instant black beverage, the triangle test was used, as mixture of had been added (20 p.p.b.) were presented compounds in the following section. Te initial concentration of these to the tasters in trays containing one sensory analysis described individually com- in the beverage was 100 p.p.b., and it was pounds sugar sheet, or sweetener, and a glass of verifed that this concentration was easily noted by the tasters (100%) water. Fify consumers evaluated the cofee aroma and favor negatively interfering in the characteristic cofee aroma. attributes of the fve samples in diferent sessions using a Consequently, of the volatiles in the beverage was concentration the scale. Tey hedonic were also asked to state what they most liked reduced20 p.p.b. For the preliminary tests, a 30, and to 50, disliked and/or in each sample. Te acceptance tests were 20 p.p.b. was of concentration chosen because 50% of the tasters noticed performed the addi- mixture at this level, but no discrimination under the same conditions as the triangle tests tion of this location and booths. considering the occurred. Tis preliminary study was aimed at preparing a sample in the addition of the volatiles was not noticed as The results were evaluated by the analysis of which undesirable. variance (ANOVA) considering as main efects samples and tasters sources of variation) and the Tukeys test (p 0.5) (two 2.4 Confrmation of a compounds mixture (STEEL; 1980) using the SAS program (Statistical TORRIE, threshold of 20 p.p.b. in the cofee System Analysis Cary, NC, USA). beverage To confrm the results obtained in the preliminary examination of the mixture of compounds in the black instant Results and discussion 3 beverage, the triangle test was applied again. In this cofee case, a larger number of consumers were used. Te sensory 3.1 Examination for the detection threshold of the was now composed by sixty cofee consumers including team volatile compounds mixture in black instant cofee eight smokers. Te triangle test was used because it is simple to beverages apply and provides explicit results clearly showing whether Te triangle test was applied to examine the threshold signifcant the mixture added to the black instant cofee beverage there are diferences between the samples or not. For the of tests, both in
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