Abstract
Ji-Sook Min, Hye-Min Kwon, and Seung-Kook Park*Department of Food Science and Biotechnology/Graduate School of Biotechnology, Kyung Hee UniversityAbstract Although instant coffee is less palatable than freshly brewed coffee, it is widely consumed primarily due to itsconvenience. Frequently, instant coffee is consumed in the form of a coffee-mix. It contains coffee creamer or dried skimmilk, and sugar in addition to soluble coffee. The aim of this study was to investigate the volatile aroma compounds(VACs) of instant black coffee mixed with coffee creamer or dried skim milk by Gas Chromatography-Headspace-SolidPhase Microextraction (GC-HS-SPME) and sensory evaluation. A total of 16 different coffee samples including instantblack coffee and coffee mixes with coffee creamer or dried skim milk, were chosen for this study. The coffee samplescontained several common VACs such as pyrazine, pyridine, and pyrrole. Sensory evaluation indicated that the flavorintensity of coffee mix was less pronounced than that of instant black coffee alone. Coffee creamer and skim milk hadlittle distinctive aroma per se; however, they significantly contributed to the flavor profile of coffee mixes, suggesting thatcoffee creamer and skim milk acted as flavor modifiers in coffee mix.Keywords: instant coffee, coffee mix, coffee creamer, dried skim milk, volatile aroma compounds, HS-GC-SPME analysis,sensory evaluation
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