Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

• Supplementation of food with chlorogenic acids increased volatiles content.
• Protein hydrolysates enhanced formation of aroma volatiles in supplemented food.
• Nanoencapsulation of chlorogenic acids limited aroma volatiles formation.

Between food polyphenols and proteinaceous compounds occur noncovalent interactions. The interactions can affect some properties of these compounds, such as nutritional value, bioactivity and organoleptic characteristics. When polyphenols are used as food additive, the changes can by limited by their encapsulation. The aim of the study was to determine, how the addition of polyphenols, i.e. chlorogenic acids, from green coffee in free form or nanoencapsulated by β-cyclodextrin and further the addition of hydrolysate of ovalbumin, whey proteins or soy proteins will affect the content and the profile of volatile aroma compounds of six food products: bread, cookies, caramel cottage cheese, nutty filling, and mushroom or meat stuffing. Considering the six food products a general trend of the content of volatile compounds caused by supplementing with the used additives was observed. The increase of aroma volatiles content in the headspace of the products increased in the following order: nanoencapsulated chlorogenic acids < control < protein hydrolysates < free chlorogenic acids < chlorogenic acids in free form with protein hydrolysates.