Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10℃

摘要

Changes in volatile compounds during early storage of an aseptic-cup (AC) coffee beverage without milk and sugar were examined. AC coffee samples were stored at 10℃ for 0, 1, and 2 weeks. Retronasal aroma (RA) compounds of the AC samples were collected using a retronasal aroma simulator (RAS) coupled to a solid-phase microextraction (SPME) fiber and then analyzed using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The GC-O analysis detected 17 odor compounds. Changes in the compounds during 2-week storage were quantitatively analyzed using selected ion monitoring GC/MS. Statistical analyses of the peak areas showed that eight compounds decreased significantly (p＜0.05) during early storage, and that trends of the decreases differed among the compounds. Furthermore, a duo-trio test using an analytical sensory panel confirmed that the aroma of the 2-week sample was similar to that of the 0-week sample upon addition of the model flavor (composed of the eight compounds) to the 2-week sample.