Analyzing Aroma-Active Compounds in Coffee-Flavoured Dairy Beverages

Insights for Product Development and Flavour Optimisation


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.


Through sensory evaluation, the trained panelists identified several aroma attributes present in the coffee-flavoured dairy beverages, such as roasted, nutty, chocolate, and caramel notes. These attributes provided important insights into the sensory profile of the beverages.


The GC-MS analysis revealed the presence of various volatile compounds that contributed to the overall aroma. Some of the key aroma-active compounds identified included 2-furfurylthiol, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, furaneol, and vanillin. These compounds are known to be associated with roasted coffee aroma and contributed significantly to the sensory perception of the coffee flavour in the dairy beverages.



The identification of the aroma-active compounds in the coffee-flavoured dairy beverages provided valuable information for the beverage industry. This knowledge can be utilized in product development, flavour optimization, and quality control processes. By understanding the specific compounds responsible for the coffee aroma, manufacturers can make informed decisions about ingredient selection, processing methods, and formulation adjustments to enhance the desired sensory experience for consumers.


Additionally, the knowledge gained contributes to the scientific understanding of the aroma chemistry in coffee-flavoured dairy beverages. It expands the existing knowledge of the volatile compounds involved in the coffee flavour and provides a foundation for further research and exploration in this field.

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