Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties
Abstract Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our resear...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2021-11-01
|
| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-021-01001-2 |
| _version_ | 1818833577085763584 |
|---|---|
| author | Natalia Stanek Magdalena Zarębska Łukasz Biłos Krzysztof Barabosz Ewa Nowakowska-Bogdan Izabela Semeniuk Justyna Błaszkiewicz Renata Kulesza Rafał Matejuk Krzysztof Szkutnik |
| author_facet | Natalia Stanek Magdalena Zarębska Łukasz Biłos Krzysztof Barabosz Ewa Nowakowska-Bogdan Izabela Semeniuk Justyna Błaszkiewicz Renata Kulesza Rafał Matejuk Krzysztof Szkutnik |
| author_sort | Natalia Stanek |
| collection | DOAJ |
| description | Abstract Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our research was to compare coffee drinks obtained with an innovative device for a faster, dynamic cold coffee extraction process (Hardtank) to drinks prepared traditionally in 24 h and hot brewed drinks. This study investigated the differences in chemical composition (volatile, non-volatile and lipid compounds), sensory properties and antioxidant capacity of coffee drinks from various extraction processes carried out at variable brewing temperatures, times and percolation modes. The results showed that the new cold maceration technique using coffee bed percolation (Hardtank) improved the quality of cold coffee drinks, making them similar in taste to hot coffee drinks. Among the studied extractions, the combination of a lower temperature (19.3 °C) and percolation process appeared to be the ideal setting for the most efficient extraction of compounds such as chlorogenic acids, gallic acid, caffeine, trigonelline, 5-(hydroxymethyl)furfural and lipids and consequently for their intake. In addition, FTIR spectra indicated an even 4 times greater quantity of lipids in Hardtank drinks than in classic cold brew and up to 5 times more lipids than in hot brew coffee, which contribute to the formation of the aroma and flavour. The decreased extraction time and use of coffee bed percolation could be beneficial for the quality and taste of cold brew products. |
| first_indexed | 2024-12-19T02:21:08Z |
| format | Article |
| id | doaj.art-644cd3de7c7c4fb4bf258466549abde7 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-12-19T02:21:08Z |
| publishDate | 2021-11-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-644cd3de7c7c4fb4bf258466549abde72022-12-21T20:40:11ZengNature PortfolioScientific Reports2045-23222021-11-0111111310.1038/s41598-021-01001-2Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory propertiesNatalia Stanek0Magdalena Zarębska1Łukasz Biłos2Krzysztof Barabosz3Ewa Nowakowska-Bogdan4Izabela Semeniuk5Justyna Błaszkiewicz6Renata Kulesza7Rafał Matejuk8Krzysztof Szkutnik9Łukasiewicz Research Network- Institute of Heavy Organic Synthesis “Blachownia”Łukasiewicz Research Network- Institute of Heavy Organic Synthesis “Blachownia”Faculty of Production Engineering and Logistics, Opole University of TechnologyHard Beans Coffee RoastersŁukasiewicz Research Network- Institute of Heavy Organic Synthesis “Blachownia”Łukasiewicz Research Network- Institute of Heavy Organic Synthesis “Blachownia”Łukasiewicz Research Network- Institute of Heavy Organic Synthesis “Blachownia”Łukasiewicz Research Network- Institute of Heavy Organic Synthesis “Blachownia”Hard Beans Coffee RoastersHard Beans Coffee RoastersAbstract Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our research was to compare coffee drinks obtained with an innovative device for a faster, dynamic cold coffee extraction process (Hardtank) to drinks prepared traditionally in 24 h and hot brewed drinks. This study investigated the differences in chemical composition (volatile, non-volatile and lipid compounds), sensory properties and antioxidant capacity of coffee drinks from various extraction processes carried out at variable brewing temperatures, times and percolation modes. The results showed that the new cold maceration technique using coffee bed percolation (Hardtank) improved the quality of cold coffee drinks, making them similar in taste to hot coffee drinks. Among the studied extractions, the combination of a lower temperature (19.3 °C) and percolation process appeared to be the ideal setting for the most efficient extraction of compounds such as chlorogenic acids, gallic acid, caffeine, trigonelline, 5-(hydroxymethyl)furfural and lipids and consequently for their intake. In addition, FTIR spectra indicated an even 4 times greater quantity of lipids in Hardtank drinks than in classic cold brew and up to 5 times more lipids than in hot brew coffee, which contribute to the formation of the aroma and flavour. The decreased extraction time and use of coffee bed percolation could be beneficial for the quality and taste of cold brew products.https://doi.org/10.1038/s41598-021-01001-2 |
| spellingShingle | Natalia Stanek Magdalena Zarębska Łukasz Biłos Krzysztof Barabosz Ewa Nowakowska-Bogdan Izabela Semeniuk Justyna Błaszkiewicz Renata Kulesza Rafał Matejuk Krzysztof Szkutnik Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties Scientific Reports |
| title | Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties |
| title_full | Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties |
| title_fullStr | Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties |
| title_full_unstemmed | Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties |
| title_short | Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties |
| title_sort | influence of coffee brewing methods on the chromatographic and spectroscopic profiles antioxidant and sensory properties |
| url | https://doi.org/10.1038/s41598-021-01001-2 |
| work_keys_str_mv | AT nataliastanek influenceofcoffeebrewingmethodsonthechromatographicandspectroscopicprofilesantioxidantandsensoryproperties AT magdalenazarebska influenceofcoffeebrewingmethodsonthechromatographicandspectroscopicprofilesantioxidantandsensoryproperties AT łukaszbiłos influenceofcoffeebrewingmethodsonthechromatographicandspectroscopicprofilesantioxidantandsensoryproperties AT krzysztofbarabosz influenceofcoffeebrewingmethodsonthechromatographicandspectroscopicprofilesantioxidantandsensoryproperties AT ewanowakowskabogdan influenceofcoffeebrewingmethodsonthechromatographicandspectroscopicprofilesantioxidantandsensoryproperties AT izabelasemeniuk influenceofcoffeebrewingmethodsonthechromatographicandspectroscopicprofilesantioxidantandsensoryproperties AT justynabłaszkiewicz influenceofcoffeebrewingmethodsonthechromatographicandspectroscopicprofilesantioxidantandsensoryproperties AT renatakulesza influenceofcoffeebrewingmethodsonthechromatographicandspectroscopicprofilesantioxidantandsensoryproperties AT rafałmatejuk influenceofcoffeebrewingmethodsonthechromatographicandspectroscopicprofilesantioxidantandsensoryproperties AT krzysztofszkutnik influenceofcoffeebrewingmethodsonthechromatographicandspectroscopicprofilesantioxidantandsensoryproperties |