Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63565298" target="_blank" >RIV/70883521:28110/23:63565298 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61989592:15310/23:73620482

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/12/22/4125" target="_blank" >https://www.mdpi.com/2304-8158/12/22/4125</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12224125" target="_blank" >10.3390/foods12224125</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews

Popis výsledku v původním jazyce

Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their anti-oxidant activity, as determined by the DPPH assay, and total polyphenol content (TPC) measured through the Folin–Ciocalteu reducing-capacity assay. The Columbia (C) espresso coffee type (om-ni-roasting) exhibited the highest antioxidant activity (86.31 ± 0.70) μmol/100 mL, with a TPC value of (44.41 ± 0.35) mg GAE/g. Quantitative analyses of caffeine and chlorogenic acid were conducted using high-performance liquid chromatography (HPLC). The evaluation of coffee aroma profiles involved the application of headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and was complemented by sensory analysis following the Spe-cialty Coffee Association (SCA) standard protocol. The predominant volatile compounds found in all samples included furans, phenols, pyrazines, and terpenes. The EY espresso type (medium dark roasting) had the highest levels of most coffee volatiles. The C cold brew type (omni-roasting) was rated as the preferred coffee in terms of its sensory characteristics and flavour. In summary, ES and CB were found to be more effective extraction methods for the parameters assessed.

Název v anglickém jazyce

Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews

Popis výsledku anglicky

Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their anti-oxidant activity, as determined by the DPPH assay, and total polyphenol content (TPC) measured through the Folin–Ciocalteu reducing-capacity assay. The Columbia (C) espresso coffee type (om-ni-roasting) exhibited the highest antioxidant activity (86.31 ± 0.70) μmol/100 mL, with a TPC value of (44.41 ± 0.35) mg GAE/g. Quantitative analyses of caffeine and chlorogenic acid were conducted using high-performance liquid chromatography (HPLC). The evaluation of coffee aroma profiles involved the application of headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and was complemented by sensory analysis following the Spe-cialty Coffee Association (SCA) standard protocol. The predominant volatile compounds found in all samples included furans, phenols, pyrazines, and terpenes. The EY espresso type (medium dark roasting) had the highest levels of most coffee volatiles. The C cold brew type (omni-roasting) was rated as the preferred coffee in terms of its sensory characteristics and flavour. In summary, ES and CB were found to be more effective extraction methods for the parameters assessed.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

12

Číslo periodika v rámci svazku

22

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

16

Strana od-do

4125-4141

Kód UT WoS článku

001107934900001

EID výsledku v databázi Scopus

2-s2.0-85178343210