How Coffee Capsules Affect the Volatilome in Espresso Coffee

Coffee capsules have become one of the most used methods to a coffee in last few years. In this work, was prepared using professional espresso machine. We investigated volatilome four different polypropylene capsule typologies (Biologico, Dolce, Deciso, Guatemala) with and without order reveal possible differences VOCs spectra. The each singularly studied through an analysis by gas chromatography mass spectrometry (GC–MS), checking abundance extracted protection compared its related sample. Furthermore, ANOVA Tukey tests were applied statistically identify individuate differences. As result, it found that capsules, offer advantages protecting from oxidation or rancidity and, consequently extended shelf life as well did not cause reduction volatile compounds intensity. Therefore, is conclude aroma extraction damaged traditional espresso.