Comparative Evaluation of Volatile Aroma Compounds Content of Freeze-Dried and Spray-Dried Instant Coffees
Keywords:
instant coffee , freeze drying , spray drying , volatile aroma compoundAbstract
Background and Objectives: Nowadays, freeze-dried instant coffee is more popular with Thai consumers. This is probably because industrial-scale production results in lower prices. Also, it was claimed that its aroma is superior to spray-dried instant coffee; however, no comprehensive studies have been done using reliable analytical methods. This work aimed to compare the volatile aroma compounds content of freeze-dried and spray-dried instant coffees produced from a laboratory and industrial dryer produced from Robusta coffee beans.
Methodology: In the study, volatile compounds in coffee brew prepared on a laboratory scale, coffee brew and concentrated coffee brew prepared on an industrial scale, and instant coffee dried using a freeze dryer and spay dryer, either laboratory or industrial scale, were separated, identified, and analyzed using HS-SPME/GC-MS techniques.
Main Results: From the results, a total of 144 volatile compounds were detected, but only 106 compounds were identified. Considering their odor activity values (OAVs) in coffee brew used as a material for production of instant coffee, a total of 53 volatile aroma compounds (OAV ³ 1) were verified, of which 15 pyrazines, 8 furans, 5 acids, 5 aldehydes, 3 ketones, 3 pyrroles, 2 esters, 2 pyridines, 2 thiazoles, 2 alcohols, 2 phenols, 1 oxazole,1 furanone, 1 hydrocarbon and 1 pyran. After concentration, the concentrated coffee brew remained total volatile aroma compounds of around 43.94% of its content in the coffee brew, with a loss in all classes of volatiles except for furans. Once drying, the instant coffee dried using the freeze dryer on both laboratory and industrial scales retained total volatile aroma compounds by 75.98% and 73.39% of their contents in the concentrated coffee brew. In comparison, the instant coffee dried using the spray dryer, either laboratory or industrial scale, maintained total volatile aroma compounds by 50.11% and 45.13% of their content in the concentrated coffee brew, respectively. Moreover, the instant coffee dried using the freeze dryer had higher pyrazines and furans contents than the instant coffee dried using the spray dryer, either laboratory or industrial scale.
Conclusions: It can be concluded that the freeze-dried instant coffee had significantly higher total volatile aroma compounds than the spray-dried instant coffee by 1.52 times (25.87%) for the laboratory scale and 1.63 times (28.26%) for the industrial scale (p < 0.05). Also, the production scales did not significantly affect the total volatile aroma compounds in the instant coffees (p ³ 0.05).
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