Differences in Flavor Characteristics of Coffee Drinks Originating from Thermal Sterilization Process

被引：18

作者：

Murakami, Kazuya ^{[1
]}

Akiyama, Masayuki ^{[1
]}

Sumi, Masahiro ^{[1
]}

Ikeda, Michio ^{[1
]}

Iwatsuki, Keiji ^{[1
]}

Nishimura, Osamu ^{[2
]}

Kumazawa, Kenji ^{[2
]}

机构：

[1] Morinaga Milk Ind Co Ltd, Kanagawa 2528583, Japan

[2] Ogawa & Co Ltd, Chiba 2790032, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2010年 / 16卷 / 02期

关键词：

coffee; ultra-high temperature sterilization; retort; sensory evaluation; gas chromatography/olfactometry; electronic nose; taste sensor;

D O I：

10.3136/fstr.16.99

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Differences in flavor characteristics of coffee drinks originating from different thermal sterilization processes (ultra-high temperature (UHT) and retort sterilization) were investigated. The sensory evaluation by an analytical panel revealed that the sensory characteristics of a retort-sterilized product were significantly different from those of unsterilized and UHT-sterilized products, suggesting that the sensory characteristics of the UHT-sterilized product are more similar to those of the unsterilized product. The results of gas chromatography/olfactometry analysis revealed three odorants (2-furanemethanethiol, 3-(methylthio)propanal, and 3-mercapto-3-methylbutyl formate) whose flavor dilution (FD) factors decreased in the unsterilized, UHT-sterilized, and retort sterilized products in this order and eight odorants (2-((methylthio)methyl)furan, 3-mercapto-3-methyl-1-butanol, 3-methylbutyric acid, 4-hydroxy-2,5-dimethy1-3(2H)-furanone, 4-methylphenol, and three unidentified odorants) whose FD factors increased in the unsterilized, UHT-sterilized, and retort sterilized products in this order. Changes in these odorants, which decrease or increase with an increase in the F, value (sterilization value), which serves as an indicator of heating, supported the sensory evaluation results that the retort-sterilized product is significantly dissimilar to the unsterilized and UHT-sterilized products. Electronic nose and taste-sensing measurements further supported the sensory evaluation results.

引用

页码：99 / 110

页数：12

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