Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee
Cold brew coffee refers to coffee-flavored liquid obtained by steeping or dripping roasted coffee bean grounds with cold or iced water. Cold brew coffee is in trend and highly favored by the young generation, with its online sales bloomed in the past two years. Compared to traditional hot brew coffe...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040063 |
| _version_ | 1797951255694278656 |
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| author | Min GAO Yanpei CAI Jihong WU Yisheng WANG Chun HUANG Fei LAO |
| author_facet | Min GAO Yanpei CAI Jihong WU Yisheng WANG Chun HUANG Fei LAO |
| author_sort | Min GAO |
| collection | DOAJ |
| description | Cold brew coffee refers to coffee-flavored liquid obtained by steeping or dripping roasted coffee bean grounds with cold or iced water. Cold brew coffee is in trend and highly favored by the young generation, with its online sales bloomed in the past two years. Compared to traditional hot brew coffee, cold brew coffee is claimed to have a smoother mouth feel and less bitter taste. The scientific research on cold brew coffee preparation technology, chemical composition and sensory property has gradually sprung up in recent years. Basic types of cold brew coffee are introduced from the three above mentioned perspectives. Technical patents in relevant to cold brew coffee preparation and flavor enhancement, as well as the commonly used quality indicators and process parameters of cold brew coffee are comprehensively summarized. The sensory description and characteristic flavor compounds of cold brew coffee are reviewed. Valuable theoretical reference and practical guidance for large-scale cold brew coffee production and further promotion will be provided. |
| first_indexed | 2024-04-10T22:28:53Z |
| format | Article |
| id | doaj.art-b2b5ffa1f8bc445dabe544727b8615f8 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T22:28:53Z |
| publishDate | 2023-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-b2b5ffa1f8bc445dabe544727b8615f82023-01-17T08:07:44ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-02-0144350852110.13386/j.issn1002-0306.20220400632022040063-3Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew CoffeeMin GAO0Yanpei CAI1Jihong WU2Yisheng WANG3Chun HUANG4Fei LAO5College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaTopower Technology Limited, Xinghua 225700, ChinaTopower Technology Limited, Xinghua 225700, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCold brew coffee refers to coffee-flavored liquid obtained by steeping or dripping roasted coffee bean grounds with cold or iced water. Cold brew coffee is in trend and highly favored by the young generation, with its online sales bloomed in the past two years. Compared to traditional hot brew coffee, cold brew coffee is claimed to have a smoother mouth feel and less bitter taste. The scientific research on cold brew coffee preparation technology, chemical composition and sensory property has gradually sprung up in recent years. Basic types of cold brew coffee are introduced from the three above mentioned perspectives. Technical patents in relevant to cold brew coffee preparation and flavor enhancement, as well as the commonly used quality indicators and process parameters of cold brew coffee are comprehensively summarized. The sensory description and characteristic flavor compounds of cold brew coffee are reviewed. Valuable theoretical reference and practical guidance for large-scale cold brew coffee production and further promotion will be provided.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040063cold brew coffeesensory qualityinfluencing factorsflavor compoundsdifference |
| spellingShingle | Min GAO Yanpei CAI Jihong WU Yisheng WANG Chun HUANG Fei LAO Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee Shipin gongye ke-ji cold brew coffee sensory quality influencing factors flavor compounds difference |
| title | Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee |
| title_full | Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee |
| title_fullStr | Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee |
| title_full_unstemmed | Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee |
| title_short | Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee |
| title_sort | research progress on preparation technology and flavor characteristics of cold brew coffee |
| topic | cold brew coffee sensory quality influencing factors flavor compounds difference |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040063 |
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