The objective of this study was to identify the aroma-active compounds present in coffee-flavoured dairy beverages. Coffee-flavoured dairy beverages are gaining popularity as a convenient and enjoyable alternative to traditional coffee drinks. Understanding the key aroma compounds responsible for the coffee flavour in these beverages is essential for product development.
A combination of sensory analysis and analytical techniques was used to achieve the objectives of the research. First, a panel of trained sensory evaluators was assembled to identify and describe the aroma attributes of the coffee-flavoured dairy beverages. The evaluators were guided by a descriptive sensory analysis method and were asked to identify specific aroma notes associated with the beverages.
Subsequently, gas chromatography-mass spectrometry (GC-MS) was used to analyse the volatile compounds present in the samples. This technique allowed for separation and identification of individual compounds. By comparing the identified compounds with a reference library and using a combination of qualitative and quantitative analyses, the aroma-active compounds were determined.