skip to main content
Idioma:

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Gloess, Alexia N. ; Schönbächler, Barbara ; Klopprogge, Babette ; D`Ambrosio, Lucio ; Chatelain, Karin ; Bongartz, Annette ; Strittmatter, André ; Rast, Markus ; Yeretzian, Chahan

European food research & technology, 2013-04, Vol.236 (4), p.607-627 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

Texto completo disponível

Citações Citado por
  • Título:
    Comparison of nine common coffee extraction methods: instrumental and sensory analysis
  • Autor: Gloess, Alexia N. ; Schönbächler, Barbara ; Klopprogge, Babette ; D`Ambrosio, Lucio ; Chatelain, Karin ; Bongartz, Annette ; Strittmatter, André ; Rast, Markus ; Yeretzian, Chahan
  • Assuntos: Acidity ; Agriculture ; Analytical Chemistry ; Biotechnology ; Caffeine ; Chemistry ; Chemistry and Materials Science ; Coffee ; Extraction processes ; Fatty acids ; Food ; Food Science ; Forestry ; Life sciences ; Original Paper ; Popularity ; Studies ; VOCs ; Volatile organic compounds
  • É parte de: European food research & technology, 2013-04, Vol.236 (4), p.607-627
  • Notas: ObjectType-Article-2
    SourceType-Scholarly Journals-1
    ObjectType-Feature-1
    content type line 23
  • Descrição: The preparation of a cup of coffee may vary between countries, cultures and individuals. Here, an analysis of nine different extraction methods is presented regarding analytical and sensory aspects for four espressi and five lunghi. This comprised espresso and lungo from a semi-automatic coffee machine, espresso and lungo from a fully automatic coffee machine, espresso from a single-serve capsule system, mocha made with a percolator, lungo prepared with French Press extraction, filter coffee and lungo extracted with a Bayreuth coffee machine. Analytical measurements included headspace analysis with HS SPME GC/MS, acidity (pH), titratable acidity, content of fatty acids, total solids, refractive indices (expressed in °Brix), caffeine and chlorogenic acids content with HPLC. Sensory analysis included visual, aroma, flavor and textural attributes as well as aftersensation. The technical differences in the extraction methods led to a higher concentration of the respective quantities in the espressi than in the lunghi. Regarding the contents per cup of coffee, the lunghi generally had a higher content than the espressi. The extraction efficiency of the respective compounds was mainly driven by their solubility in water. A higher amount of water, as in the extraction of a lungo, generally led to higher extraction efficiency. Comparing analytical data with sensory profiles, the following positive correlations were found total solids ↔ texture/body, headspace intensity ↔ aroma intensity, concentrations of caffeine/chlorogenic acids ↔ bitterness and astringency.
  • Editor: Berlin/Heidelberg: Springer-Verlag
  • Idioma: Inglês;Alemão
Voltar para lista de resultados

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.