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- W2252686921 abstract "Among the speciality coffees,flavoured coffees are becoming popularthroughout the world. Of theseveral compatible flavours, spiceflavours offer a good potential forexploitation. Although flavours areadded to coffee according to GoodManufacturing Practice (GMP) andkeeping the consumer acceptance inview, it is equally important toquantify the added flavour in theproduct. This paper presents a simple,reproducible method for the determinationof added flavours in roastedand ground coffee. The method consistsof isolation of the flavour bysteam distillation, solvent extractionand GC examination of the flavourconcentrate. Quantification is achievedby comparing the peak areas of themarker peaks (cineole for cardamomand eugenol for clove) with those ofthe standard (pure oils). The encapsulatedflavours containing 4.5% cardamomoil and 5.4% clove oil wereincorporated into R & G coffee at0.5% to 4% levels. There was a goodagreement between the value of addedflavour (as volatile oil content) andthat determined by the method. Themethod can be extended to determinethe flavour content in other flavouredcoffees." @default.
- W2252686921 created "2016-06-24" @default.
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- W2252686921 date "1995-01-01" @default.
- W2252686921 modified "2023-09-27" @default.
- W2252686921 title "Detection and quantification of added flavours in flavouredroasted and ground coffee." @default.
- W2252686921 hasPublicationYear "1995" @default.
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