Cold brew coffee was prepared by ultra-high pressure assisted technology,and its effects on the physicochemical properties,active ingredients,and volatile components of cold brew coffee were studied compared with comentional cold brew.The results showed that pressure and pressure holding time had certain effects on the content of total soluble solids,extraction rate,total phenols,total sugar,trigo-nelline and chlorogenic acid,but had little effect on the amount of titratable acid and the content of caffe-ine.The results of volatile component analysis showed that more than 50 volatile components were detec-ted in the cold brew coffee samples,including furan,pyrazine,ketone,and pyrrole compounds,mainly caramel,almond,and nut flavors.The results of principal component analysis showed that the cold brew coffee samples with pressure of 400 MPa and holding time of 25 min was closer to conventional cold brew coffee.
cold brew coffeeultra high pressurephysicochemical indicatorvolatile componentprincipal component analysis
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