Coffee capsules have become one of the most used methods to have a coffee in the last few years. In this work, coffee was prepared using a professional espresso coffee machine. We investigated the volatilome of four different polypropylene coffee capsule typologies (Biologico, Dolce, Deciso, Guatemala) with and without capsules in order to reveal the possible differences in the VOCs spectra. The volatilome of each one was singularly studied through an analysis by gas chromatography and mass spectrometry (GC–MS), checking the abundance of different VOCs in coffee extracted with and without a capsule protection and compared to its related sample. Furthermore, ANOVA and Tukey tests were applied to statistically identify and individuate the possible differences. As a result, it was found that coffee capsules, offer advantages of protecting coffee from oxidation or rancidity and, consequently extended shelf life as well as did not cause a reduction of volatile compounds intensity. Therefore, it is possible to conclude that the aroma of polypropylene coffee capsule extraction is not damaged compared to a traditional espresso.

How coffee capsules affect the volatilome in espresso coffee / Greco, G.; Nunez-Carmona, E.; Abbatangelo, M.; Fava, P.; Sberveglieri, V.. - In: SEPARATIONS. - ISSN 2297-8739. - 8:12(2021), pp. N/A-N/A. [10.3390/separations8120248]

How coffee capsules affect the volatilome in espresso coffee

Fava P.;
2021

Abstract

Coffee capsules have become one of the most used methods to have a coffee in the last few years. In this work, coffee was prepared using a professional espresso coffee machine. We investigated the volatilome of four different polypropylene coffee capsule typologies (Biologico, Dolce, Deciso, Guatemala) with and without capsules in order to reveal the possible differences in the VOCs spectra. The volatilome of each one was singularly studied through an analysis by gas chromatography and mass spectrometry (GC–MS), checking the abundance of different VOCs in coffee extracted with and without a capsule protection and compared to its related sample. Furthermore, ANOVA and Tukey tests were applied to statistically identify and individuate the possible differences. As a result, it was found that coffee capsules, offer advantages of protecting coffee from oxidation or rancidity and, consequently extended shelf life as well as did not cause a reduction of volatile compounds intensity. Therefore, it is possible to conclude that the aroma of polypropylene coffee capsule extraction is not damaged compared to a traditional espresso.
2021
8
12
N/A
N/A
How coffee capsules affect the volatilome in espresso coffee / Greco, G.; Nunez-Carmona, E.; Abbatangelo, M.; Fava, P.; Sberveglieri, V.. - In: SEPARATIONS. - ISSN 2297-8739. - 8:12(2021), pp. N/A-N/A. [10.3390/separations8120248]
Greco, G.; Nunez-Carmona, E.; Abbatangelo, M.; Fava, P.; Sberveglieri, V.
File in questo prodotto:
File Dimensione Formato  
separations-08-00248.pdf

Open access

Tipologia: Versione pubblicata dall'editore
Dimensione 4.78 MB
Formato Adobe PDF
4.78 MB Adobe PDF Visualizza/Apri
Pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1287645
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 13
  • ???jsp.display-item.citation.isi??? 11
social impact