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

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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-dimethyl-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 F0 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.
社団法人　日本食品科学工学会の論文
2010-03-01

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

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