Changing Ready-to-Drink Coffee Aroma Using Dielectric Barrier Discharge Plasma

Coffee is one of the world’s most consumed beverages, and its aroma plays an essential role in consumer acceptance. Ready-to-drink coffee popular many countries can be bought with different flavoring agents. In this work, we evaluated changes that made to ready-to-drink by applying cold plasma convert volatiles, modulating chemically. To achieve goal, dielectric-barrier discharge (DBD) was applied at excitation frequencies processing times. Several chemical reactions were observed, their routes proposed. DBD technology increased relevance desirable nutty descriptor from 2.9 27.7%. The also increase significance fruity green descriptors, which modulated produce specialty or gourmet coffees.