Coffee Roasting and Extraction as a Factor in Cold Brew Coffee Quality

Due to the dynamic growth of the cold brew coffee market, the aim of this study was to identify and characterize main bioactive and aromatic compounds that may be helpful for quality control during the production of popular beverages. Using headspace solid-phase microextraction and GC-MS and LC-MS a...

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Bibliographic Details
Published in:Applied sciences 2022-03, Vol.12 (5), p.2582
Main Authors: Maksimowski, Damian, Pachura, Natalia, Oziembłowski, Maciej, Nawirska-Olszańska, Agnieszka, Szumny, Antoni
Format: Article
Language:English
Subjects:
Agricultural commodities
Antioxidants
Aroma compounds
Aromatic compounds
Beans
Beverages
bioactive compounds
Caffeine
Caramel
Chlorogenic acid
Coffee
cold brew coffee
Food processing
Gas flow
Headspace
HS-SPME
LC-MS
Polyphenols
Quality control
Raw materials
Retention
Roasting
Solid phases
technology
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Summary:Due to the dynamic growth of the cold brew coffee market, the aim of this study was to identify and characterize main bioactive and aromatic compounds that may be helpful for quality control during the production of popular beverages. Using headspace solid-phase microextraction and GC-MS and LC-MS analysis, prepared cold brew coffee extracts were investigated and compared with different green bean roasting profiles and varying extraction temperature and time parameters. In terms of quantitative composition, the study showed that cold brew coffees are an exceptional source of chlorogenic acid. Therefore, they may change consumers purchasing decisions on the beverage market and establish a new and natural substitute for controversial energy drinks. The analyses confirm the possibility of producing a beverage with increased chlorogenic acid content above 900 mg/L or at a similar level of 400–500 mg/L with caffeine, which may be important on an industrial scale due to the possibility of diversifying beverage production. Furthermore, aroma compounds were presented as markers responsible for fruity or caramel–roasted-almond notes and changes in their concentrations according to the recipe were also presented. The best option for cold brew coffee production appears to be beans roasted in the 210–220 °C temperature range.
ISSN:2076-3417
2076-3417
DOI:10.3390/app12052582