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Akademický článek

Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits

Autor: Agnese Santanatoglia, Laura Alessandroni, Lauro Fioretti, Gianni Sagratini, Sauro Vittori, Filippo Maggi, Giovanni Caprioli

Publikováno v: Foods, Vol 12, Iss 17, p 3199 (2023)

An untargeted gas chromatography-mass spectrometry (GC-MS) approach combined with sensory analysis was used to present the effects of different extraction methods (i.e., Pure Brew, V60, AeroPress, and French Press) on specialty graded Coffea arabica

Externí odkaz: https://doaj.org/article/bcf7bfc87c43403b84c314511c33a239

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Akademický článek

Effects of Total Dissolved Solids, Extraction Yield, Grinding, and Method of Preparation on Antioxidant Activity in Fermented Specialty Coffee

Autor: Matúš Várady, Jan Tauchen, Pavel Klouček, Peter Popelka

Publikováno v: Fermentation, Vol 8, Iss 8, p 375 (2022)

The aim of this study was to determine the effect of total dissolved solids (TDS), extraction yield (EY), and grinding on total polyphenols (TP), total flavonoids (TF), and total antioxidant capacity (TAC) in a fermented specialty coffee prepared usi

Externí odkaz: https://doaj.org/article/dab509ea2d08464cbd7f23c212260324

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