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Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics

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  • NSTL
  • Elsevier
The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot) on the sensory profile and physicochemical characteristics of coffee beverages was studied. Cold brew was prepared by immersion and hot brew coffee by French Press. Total dissolved solids (TDS), titratable acidity (TA), caffeine, trigonelline, 4 and 5- caffeoylquinic acids were quantified by instrumental methods, volatile compounds by GC-MS, and the coffee flavor was through quantitative sensory evaluation. Coffee beverages were more differentiated by brewing method than by the coffee bean quality used in the preparation. Cold brew coffees were mainly associated with volatile 2-methyl-butanal, 5-methyl furfural, and dihydro-2-methyl- 3 (2H) -furanone. Hot brew coffee beverages were identified with some specific furans and 2-methoxy-4-vinylphenol. No significant differences were found in TDS, caffeine, trigonelline, 4 and 5 caffeoylquinic acids. A higher TA was observed in hot coffee beverages than in cold brew coffees. Regular bean quality promoted undesirable sensory attributes in both cold and hot brew beverages. However, these attributes were perceived in higher intensity in hot brew coffee beverages. Thus, differences in brewing methods affect the extraction of the chemical compounds present in different coffee bean quality, translating into variations in the sensory profile.

Coffee qualitySpecialty coffeeTitratable acidityBrewing temperatureCoffee flavor

Cordoba, Nancy、Moreno, Fabian L.、Osorio, Coralia、Velasquez, Sebastian、Fernandez-Alduenda, Mario、Ruiz-Pardo, Yolanda

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Univ La Sabana, Fac Engn, Doctoral Program Biosci, Campus Univ Puente Comun,Km 7 Autopista Norte, Bogota 25001, Colombia

Univ La Sabana, Grp Invest Proc Agroind, Campus Univ Puente Comun,Km 7 Autopista Norte, Bogota 25001, Colombia

Univ Nacl Colombia, Dept Quim, Bogota 14490, Colombia

Ind Colombiana Cafe, Res & Dev Dept, Medellin, Antioquia, Colombia

Specialty Coffee Assoc, Santa Ana, CA USA

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2021

10.1016/j.lwt.2021.111363

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.145
  • 9
  • 49