Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics
The use of vacuum cycles for the cold extraction of coffee is a new process that leads to a significant reduction in process time of Cold Brew compared to conventional methods. This research aimed at specifying the necessary parameters for producing a consumer-accepted cold brew coffee by applying v...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/9/2971 |
| _version_ | 1827672044143116288 |
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| author | Smaro Kyroglou Rafailia Laskari Patroklos Vareltzis |
| author_facet | Smaro Kyroglou Rafailia Laskari Patroklos Vareltzis |
| author_sort | Smaro Kyroglou |
| collection | DOAJ |
| description | The use of vacuum cycles for the cold extraction of coffee is a new process that leads to a significant reduction in process time of Cold Brew compared to conventional methods. This research aimed at specifying the necessary parameters for producing a consumer-accepted cold brew coffee by applying vacuum cycles. This was achieved by investigating the effect of the number of cycles and of the applied pressure (vacuum) on the physicochemical characteristics of the cold brew coffee, i.e., total dissolved solids (TDS%), pH, acidity, phenol and caffeine content and color. Furthermore, sensory evaluation took place by members of the Specialty Coffee Association of America (SCAA) to specify parameters such as coffee blend, coffee/water ratio, total water hardness and grind size and secondly to determine the optimal pressure and number of cycles for a tasty final beverage. The sensory and physiochemical characteristics of cold extraction coffee were investigated by Principal Component Analysis (PCA). It became evident that coffee extraction by applying two vacuum cycles at 205 mbar pressure produced the lowest intensity of physiochemical properties (caffeine, phenols, acidity, TDS% and pH), and the highest score of sensory characteristics (fragrance, body, acidity, flavor, balance, and aftertaste). Caffeine and phenol concentration of the optimal beverage were 26.66 ± 1.56 mg/g coffee and 23.36 ± 0.79 mg gallic acid/g coffee respectively. The physiochemical characteristics were also compared to a beverage of hot extraction of the same blend and ratio of coffee to water. |
| first_indexed | 2024-03-10T03:53:14Z |
| format | Article |
| id | doaj.art-f5c709abc6b640e9b2f7075eb5b11b80 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:53:14Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-f5c709abc6b640e9b2f7075eb5b11b802023-11-23T08:52:24ZengMDPI AGMolecules1420-30492022-05-01279297110.3390/molecules27092971Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical CharacteristicsSmaro Kyroglou0Rafailia Laskari1Patroklos Vareltzis2Chemical Engineering Department, Laboratory of Food and Agricultural Industries Technologies, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceChemical Engineering Department, Laboratory of Food and Agricultural Industries Technologies, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceChemical Engineering Department, Laboratory of Food and Agricultural Industries Technologies, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceThe use of vacuum cycles for the cold extraction of coffee is a new process that leads to a significant reduction in process time of Cold Brew compared to conventional methods. This research aimed at specifying the necessary parameters for producing a consumer-accepted cold brew coffee by applying vacuum cycles. This was achieved by investigating the effect of the number of cycles and of the applied pressure (vacuum) on the physicochemical characteristics of the cold brew coffee, i.e., total dissolved solids (TDS%), pH, acidity, phenol and caffeine content and color. Furthermore, sensory evaluation took place by members of the Specialty Coffee Association of America (SCAA) to specify parameters such as coffee blend, coffee/water ratio, total water hardness and grind size and secondly to determine the optimal pressure and number of cycles for a tasty final beverage. The sensory and physiochemical characteristics of cold extraction coffee were investigated by Principal Component Analysis (PCA). It became evident that coffee extraction by applying two vacuum cycles at 205 mbar pressure produced the lowest intensity of physiochemical properties (caffeine, phenols, acidity, TDS% and pH), and the highest score of sensory characteristics (fragrance, body, acidity, flavor, balance, and aftertaste). Caffeine and phenol concentration of the optimal beverage were 26.66 ± 1.56 mg/g coffee and 23.36 ± 0.79 mg gallic acid/g coffee respectively. The physiochemical characteristics were also compared to a beverage of hot extraction of the same blend and ratio of coffee to water.https://www.mdpi.com/1420-3049/27/9/2971cold brewcoffeevacuumsensory evaluationprincipal component analysis |
| spellingShingle | Smaro Kyroglou Rafailia Laskari Patroklos Vareltzis Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics Molecules cold brew coffee vacuum sensory evaluation principal component analysis |
| title | Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics |
| title_full | Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics |
| title_fullStr | Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics |
| title_full_unstemmed | Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics |
| title_short | Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics |
| title_sort | optimization of sensory properties of cold brew coffee produced by reduced pressure cycles and its physicochemical characteristics |
| topic | cold brew coffee vacuum sensory evaluation principal component analysis |
| url | https://www.mdpi.com/1420-3049/27/9/2971 |
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