Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

Abstract Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our resear...

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Autores principales:	Natalia Stanek, Magdalena Zarębska, Łukasz Biłos, Krzysztof Barabosz, Ewa Nowakowska-Bogdan, Izabela Semeniuk, Justyna Błaszkiewicz, Renata Kulesza, Rafał Matejuk, Krzysztof Szkutnik
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/644cd3de7c7c4fb4bf258466549abde7
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spelling	oai:doaj.org-article:644cd3de7c7c4fb4bf258466549abde72021-11-08T10:54:09ZInfluence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties10.1038/s41598-021-01001-22045-2322https://doaj.org/article/644cd3de7c7c4fb4bf258466549abde72021-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-01001-2https://doaj.org/toc/2045-2322Abstract Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our research was to compare coffee drinks obtained with an innovative device for a faster, dynamic cold coffee extraction process (Hardtank) to drinks prepared traditionally in 24 h and hot brewed drinks. This study investigated the differences in chemical composition (volatile, non-volatile and lipid compounds), sensory properties and antioxidant capacity of coffee drinks from various extraction processes carried out at variable brewing temperatures, times and percolation modes. The results showed that the new cold maceration technique using coffee bed percolation (Hardtank) improved the quality of cold coffee drinks, making them similar in taste to hot coffee drinks. Among the studied extractions, the combination of a lower temperature (19.3 °C) and percolation process appeared to be the ideal setting for the most efficient extraction of compounds such as chlorogenic acids, gallic acid, caffeine, trigonelline, 5-(hydroxymethyl)furfural and lipids and consequently for their intake. In addition, FTIR spectra indicated an even 4 times greater quantity of lipids in Hardtank drinks than in classic cold brew and up to 5 times more lipids than in hot brew coffee, which contribute to the formation of the aroma and flavour. The decreased extraction time and use of coffee bed percolation could be beneficial for the quality and taste of cold brew products.Natalia StanekMagdalena ZarębskaŁukasz BiłosKrzysztof BaraboszEwa Nowakowska-BogdanIzabela SemeniukJustyna BłaszkiewiczRenata KuleszaRafał MatejukKrzysztof SzkutnikNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Natalia Stanek Magdalena Zarębska Łukasz Biłos Krzysztof Barabosz Ewa Nowakowska-Bogdan Izabela Semeniuk Justyna Błaszkiewicz Renata Kulesza Rafał Matejuk Krzysztof Szkutnik Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties
description	Abstract Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our research was to compare coffee drinks obtained with an innovative device for a faster, dynamic cold coffee extraction process (Hardtank) to drinks prepared traditionally in 24 h and hot brewed drinks. This study investigated the differences in chemical composition (volatile, non-volatile and lipid compounds), sensory properties and antioxidant capacity of coffee drinks from various extraction processes carried out at variable brewing temperatures, times and percolation modes. The results showed that the new cold maceration technique using coffee bed percolation (Hardtank) improved the quality of cold coffee drinks, making them similar in taste to hot coffee drinks. Among the studied extractions, the combination of a lower temperature (19.3 °C) and percolation process appeared to be the ideal setting for the most efficient extraction of compounds such as chlorogenic acids, gallic acid, caffeine, trigonelline, 5-(hydroxymethyl)furfural and lipids and consequently for their intake. In addition, FTIR spectra indicated an even 4 times greater quantity of lipids in Hardtank drinks than in classic cold brew and up to 5 times more lipids than in hot brew coffee, which contribute to the formation of the aroma and flavour. The decreased extraction time and use of coffee bed percolation could be beneficial for the quality and taste of cold brew products.
format	article
author	Natalia Stanek Magdalena Zarębska Łukasz Biłos Krzysztof Barabosz Ewa Nowakowska-Bogdan Izabela Semeniuk Justyna Błaszkiewicz Renata Kulesza Rafał Matejuk Krzysztof Szkutnik
author_facet	Natalia Stanek Magdalena Zarębska Łukasz Biłos Krzysztof Barabosz Ewa Nowakowska-Bogdan Izabela Semeniuk Justyna Błaszkiewicz Renata Kulesza Rafał Matejuk Krzysztof Szkutnik
author_sort	Natalia Stanek
title	Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties
title_short	Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties
title_full	Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties
title_fullStr	Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties
title_full_unstemmed	Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties
title_sort	influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/644cd3de7c7c4fb4bf258466549abde7
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Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

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