Detection and quantification of added flavours in flavoured roasted and ground coffee
Among the speciality coffees, flavoured coffees are becoming popular throughout the world: Of the several compatible flavours, spice flavours offer a good potential for exploitation. Although flavours are added to coffee according to Good Manufacturing Practice (GMP) and keeping the consumer acceptance in view, it is equally important to quantify the added flavours in the product. This paper presents a simple, reproducible method for the determination of added flavours in roasted and ground coffee. The method consists of isolation of the flavour by steam distillation, solvent extraction and GC examination of the flavour concentrate. Quantification is achieved by comparing the peak areas of the marker peaks (cineole for cardamom and eugenol for clove) with those of the standard (pure oils). The encapsulated flavours containing 4.5 percent cardamom oil and 5.4 percent clove oil were incorporated into R & G coffee at 0.5 percent to 4 percent levels. There was a good agreement between the value of added flavour (as volatile oil content) and that determined by the method. The method can be extended to determine the flavour content in other flavoured coffees.
| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
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| Subjects: | CAFE TOSTADO, AROMA, ADITIVOS, |
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