Studies on the aroma of coffe. Part V. Effects of blending and addition of ethanol, milk or sugar on aroma of coffee brews.

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  • SAKANE Yasunobu
    Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
  • NITANDA Takahiro
    Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
  • SHIMODA Mitsuya
    Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
  • OSAJIMA Yutaka
    Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

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Other Title
  • ブレンド及びエチルアルコール,ミルク,蔗糖の添加のコーヒー抽出液香気への影響
  • ブレンド及びエチルアルコール,ミルク,蔗糖の添加のコーヒー抽出液香気への影響〔英文〕
  • ブレンド オヨビ エチルアルコール,ミルク,ショトウ ノ テンカ ノ コーヒー

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Abstract

On the blending of fresh coffee and stale one, an additional effect was observed regarding the concentration of each component and fresh coffee could not improve the aroma of stale coffee. The mutual interaction of volatile components was observed in the case of blending two varieties of fresh coffees, but there was no additional effect. The addition of ethanol, milk and sucrose reduced the total concentration of volatile components in the headspace. In the addition of ethanol and milk, peaks 2(unknown), 4(n-hexane), 7(propionaldehyde) and 9(2-methylfuran) decreased but the mechanisms of the action were different. In the case of sucrose, all volatile components decreased with different decreasing percentages. Incidentally, when 1.0ml of ethanol was added to 100ml of coffee brew, the total amount of aroma decreased by 10.0% and 5.0ml of milk, 3.2%; 10.0g of sucrose, 18.4%, respectively.

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