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INFLUENCE OF FREEZE‐DRYING PARAMETERS ON THE RETENTION OF FLAVOR COMPOUNDS OF COFFEE
Author(s) -
PETERSEN E. ETTRUP,
LORENTZEN J.,
FLINK J.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02792.x
Subject(s) - flavor , chemistry , aroma , chromatography , retention time , freeze drying , food science
Freeze‐dried coffee powders were evaluated to determine the effect of freezing method and chamber pressure during drying on the retention of coffee flavor components. Headspace gas chromatography revealed at least 14 components of coffee aroma, but minor chromatograph peaks were re moved from consideration, and evaluation was based on the total area of the eight remaining peaks. The results showed that volatile retention was greatest when slowly frozen samples were dried at low chamber pressure. Samples that were foamed prior to slow freezing showed sizably reduced retentions. Slowly frozen samples showed gradually decreasing volatile retention as the pressure increased up to 0.7 torr, and drying at 0.8 torr resulted in a large reduction. Samples which were processed at different chamber pressures so as to give the same powder color showed significant differences in their flavor retention. Almost all the test samples had higher volatile contents than the commercial samples which were tested, though it cannot be sure that this does not reflect differences in coffee extracts.