Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches
Coffee brewing is a complex process from roasted coffee bean to beverage, playing an important role in coffee flavor quality. In this study, the effects of hot and cold brewing on the flavor profile of coffee were comprehensively investigated on the basis of chromatographic and sensory approaches. B...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/19/2968 |
| _version_ | 1827654548329594880 |
|---|---|
| author | Yanpei Cai Zhenzhen Xu Xin Pan Min Gao Mengting Wu Jihong Wu Fei Lao |
| author_facet | Yanpei Cai Zhenzhen Xu Xin Pan Min Gao Mengting Wu Jihong Wu Fei Lao |
| author_sort | Yanpei Cai |
| collection | DOAJ |
| description | Coffee brewing is a complex process from roasted coffee bean to beverage, playing an important role in coffee flavor quality. In this study, the effects of hot and cold brewing on the flavor profile of coffee were comprehensively investigated on the basis of chromatographic and sensory approaches. By applying gas chromatography–mass spectrometry and odor activity value calculation, most pyrazines showed higher contribution to the aroma profile of cold brew coffee over hot brew coffee. Using liquid chromatography, 18 differential non-volatiles were identified, most of which possessed lower levels in cold brew coffee than hot brew coffee. The sensory evaluation found higher fruitiness and lower bitterness and astringent notes in cold brew coffee than hot brew coffee, which was attributed by linalool, furfural acetate, and quercetin-3-O-(6″-O-p-coumaroyl) galactoside. This work suggested coffee brewing significantly affected its flavor profile and sensory properties. |
| first_indexed | 2024-03-09T21:45:37Z |
| format | Article |
| id | doaj.art-ff78a68259b64258bf6325d15a5593ed |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:45:37Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ff78a68259b64258bf6325d15a5593ed2023-11-23T20:19:57ZengMDPI AGFoods2304-81582022-09-011119296810.3390/foods11192968Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory ApproachesYanpei Cai0Zhenzhen Xu1Xin Pan2Min Gao3Mengting Wu4Jihong Wu5Fei Lao6National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing Key Laboratory for Food Non-thermal Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaInstitute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing Key Laboratory for Food Non-thermal Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing Key Laboratory for Food Non-thermal Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing Key Laboratory for Food Non-thermal Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing Key Laboratory for Food Non-thermal Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing Key Laboratory for Food Non-thermal Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCoffee brewing is a complex process from roasted coffee bean to beverage, playing an important role in coffee flavor quality. In this study, the effects of hot and cold brewing on the flavor profile of coffee were comprehensively investigated on the basis of chromatographic and sensory approaches. By applying gas chromatography–mass spectrometry and odor activity value calculation, most pyrazines showed higher contribution to the aroma profile of cold brew coffee over hot brew coffee. Using liquid chromatography, 18 differential non-volatiles were identified, most of which possessed lower levels in cold brew coffee than hot brew coffee. The sensory evaluation found higher fruitiness and lower bitterness and astringent notes in cold brew coffee than hot brew coffee, which was attributed by linalool, furfural acetate, and quercetin-3-O-(6″-O-p-coumaroyl) galactoside. This work suggested coffee brewing significantly affected its flavor profile and sensory properties.https://www.mdpi.com/2304-8158/11/19/2968coffeearomanon-volatilechromatographysensory profile |
| spellingShingle | Yanpei Cai Zhenzhen Xu Xin Pan Min Gao Mengting Wu Jihong Wu Fei Lao Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches Foods coffee aroma non-volatile chromatography sensory profile |
| title | Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches |
| title_full | Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches |
| title_fullStr | Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches |
| title_full_unstemmed | Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches |
| title_short | Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches |
| title_sort | comparative profiling of hot and cold brew coffee flavor using chromatographic and sensory approaches |
| topic | coffee aroma non-volatile chromatography sensory profile |
| url | https://www.mdpi.com/2304-8158/11/19/2968 |
| work_keys_str_mv | AT yanpeicai comparativeprofilingofhotandcoldbrewcoffeeflavorusingchromatographicandsensoryapproaches AT zhenzhenxu comparativeprofilingofhotandcoldbrewcoffeeflavorusingchromatographicandsensoryapproaches AT xinpan comparativeprofilingofhotandcoldbrewcoffeeflavorusingchromatographicandsensoryapproaches AT mingao comparativeprofilingofhotandcoldbrewcoffeeflavorusingchromatographicandsensoryapproaches AT mengtingwu comparativeprofilingofhotandcoldbrewcoffeeflavorusingchromatographicandsensoryapproaches AT jihongwu comparativeprofilingofhotandcoldbrewcoffeeflavorusingchromatographicandsensoryapproaches AT feilao comparativeprofilingofhotandcoldbrewcoffeeflavorusingchromatographicandsensoryapproaches |