Abstract
Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.
Highlights
Coffee is the second most popular beverage in modern society after water, and its consumption is continually increasing with a market value close to 21 billion USD [1,2,3]
The chemical aroma profile of espresso coffees (ECs) prepared from capsules from the five most representative brands in Italy were used for classification based on their commercial brands and selected key odorants, by the application of multivariate statistical methods
ECs brewed from capsules, especially within the same brand, with some exceptions discussed in detail in the following subsections
Summary
Coffee is the second most popular beverage in modern society after water, and its consumption is continually increasing with a market value close to 21 billion USD [1,2,3]. EC is prepared in a clear and basic way, where a jet of a limited amount of hot water under high pressure passes in a very brief time through a ground and tamped coffee cake [6]. This process produces a concentrated and intensely flavored brew covered by a dense foam creamy layer. Being so easy to prepare and enjoy, the popularity of espresso capsules has exponentially grown, together with the number of private label players entering the market and the interest of consumers for the quality of the final product [8]. There are few studies in the literature concerning the analysis of capsule-brewed EC with respect to chemical characterization of the aroma
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