Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions

Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions

Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew coffee. The effe...

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Bibliographic Details
Main Authors: Shiyu Chen, Ying Xiao, Wenxiao Tang, Feng Jiang, Jing Zhu, Yiming Zhou, Lin Ye
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
cold brew
ultrahigh pressure
physicochemical characteristics
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/12/20/3857

Internet

https://www.mdpi.com/2304-8158/12/20/3857

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