Effects of Water Quality Factors on the Main Components and Flavor of Cold Brew Coffee
| Autor: | Shiyu CHEN, Ying XIAO, Feng JIANG, Tianning JIANG, Xiaocong HE, Jing ZHU, Wenxiao TANG, Yiming ZHOU |
|---|---|
| Jazyk: | čínština |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Shipin gongye ke-ji, Vol 45, Iss 5, Pp 70-80 (2024) |
| Druh dokumentu: | article |
| ISSN: | 1002-0306 55395929 |
| DOI: | 10.13386/j.issn1002-0306.2023050076 |
| Popis: | In this study, six types of commercially available water were selected for preparing cold brew coffee to explore the influence of water quality factors on the main components and sensory flavor of the coffee. High-performance liquid chromatography (HPLC) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used for analysis of the coffee. Physical and chemical indices, volatile and non-volatile components, and sensory evaluation were analyzed and compared, and correlations and principal component analysis (PCA) were performed. It was found that the different types of water had significantly different compositions of major ions. The contents of total phenol, chlorogenic acid, and caffeic acid, as well as antioxidant activity in the cold brew coffee were not significantly affected by the water ions, but they were significantly affected by the extraction concentration, extraction rate, pH, and titratable acid, caffeine, trigonelline, and furan volatile chemical components. The Ca2+, Mg2+, and HCO3− ions in the water were positively correlated with the extraction concentration, extraction rate, and caffeine and trigonelline concentrations in the cold brew coffee (P |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|