Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil.
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil.
Food Res Int. 2022 Jan;151:110860. doi: 10.1016/j.foodres.2021.110860. Epub 2021 Dec 5.
The study aimed to assess the dominant sensory attributes and preference for cold brews prepared with different coffee species under different brewing conditions. Four beverages were brewed using Arabica and Robusta coffees with either a coarser coffee grind and extraction at 5 °C or a finer grind and extraction at 15 °C. Coffee flavor and bitter taste were dominant sensory attributes of all beverages, regardless of material and preparation. While there were no differences in preference, the composition and dominant sensory attributes differed among the cold brews. The use of different coffee species had a greater impact on the composition and the perception of the attributes of the cold brews than brewing conditions. Sourness and coffee flavor were more dominant in Arabica cold brews, which had higher trigonelline content and acidity, but bitter taste dominance was further reported. Meanwhile, bitterness and astringent sensation were more dominant in Robusta cold brews, with higher caffeine and total chlorogenic acid content; however, a high coffee flavor dominance was also observed.
本研究旨在评估不同咖啡品种在不同酿造条件下制备的冷萃咖啡的主要感官属性和偏好。使用阿拉比卡和罗布斯塔咖啡豆，分别采用较粗的研磨度和 5°C 的萃取温度，或较细的研磨度和 15°C 的萃取温度，共酿造了 4 种饮料。无论采用哪种材料和制备方法，咖啡的风味和苦味都是所有饮料的主要感官属性。虽然对冷萃咖啡的偏好没有差异，但冷萃咖啡的组成和主要感官属性存在差异。不同咖啡品种的使用对冷萃咖啡的组成和属性的感知的影响大于酿造条件。阿拉比卡冷萃咖啡的酸度和咖啡风味更为突出，其瓜氨酸和酸度较高，但苦味的主导地位也进一步增强。而罗布斯塔冷萃咖啡的苦味和涩味更为突出，其咖啡因和总绿原酸含量较高，但咖啡风味的主导地位也很高。
