Chen Shiyu, Xiao Ying, Tang Wenxiao, Jiang Feng, Zhu Jing, Zhou Yiming, Ye Lin
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
School of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China.
Foods. 2023 Oct 21;12(20):3857. doi: 10.3390/foods12203857.
Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew coffee. The effects of pressure and holding time on the physicochemical characteristics and sensory evaluation of UHP-assisted cold brew coffee were also determined. The extraction yield; total dissolved solid, total phenol, and melanoid content; antioxidant capacity; and trigonelline and chlorogenic acid contents of UHP-assisted cold brew coffee increased as the pressure increased. The extraction yield and the total dissolved solid, total phenol, total sugar, and chlorogenic acid and trigonelline contents were higher when the holding time was longer. The HS-SPME-GC/MS analysis demonstrated that the furan, aldehyde, and pyrazine contents in coffee increased as the pressure and holding time increased. The pressure did not significantly impact the concentrations of volatile components of esters and ketones in coffee samples. However, the increase in holding time significantly increased the ester and ketone contents. The sensory evaluation results revealed that as pressure rose, the intensities of nutty, fruity, floral, caramel, and sourness flavors increased, whereas bitterness and sweetness decreased. Longer holding time increased nutty, caramel, sour, bitter, sweet, and aftertaste flavors. Principal component analysis (PCA) results indicated that holding time is a more crucial factor affecting the physiochemical indices and flavor characteristics of coffee. UHP can shorten the preparation time of cold brew coffee. Pressure and holding time significantly affected the physiochemical indices and volatile components of UHP-assisted cold brew coffee. UHP-assisted cold brew coffee had lower bitterness, higher sweetness, and a softer taste than conventional cold brew coffee.
尽管冷萃咖啡在消费者中越来越受欢迎，但较长的咖啡萃取时间不利于市场的进一步发展。本研究探讨了超高压（UHP）缩短制备冷萃咖啡所需时间的可行性。还测定了压力和保压时间对超高压辅助冷萃咖啡理化特性和感官评价的影响。随着压力增加，超高压辅助冷萃咖啡的萃取率、总溶解固体、总酚和类黑素含量、抗氧化能力以及葫芦巴碱和绿原酸含量均增加。保压时间越长，萃取率以及总溶解固体、总酚、总糖、绿原酸和葫芦巴碱含量越高。HS-SPME-GC/MS分析表明，咖啡中的呋喃、醛和吡嗪含量随着压力和保压时间的增加而增加。压力对咖啡样品中酯类和酮类挥发性成分的浓度没有显著影响。然而，保压时间的增加显著提高了酯类和酮类含量。感官评价结果显示，随着压力升高，坚果味、果味、花香、焦糖味和酸味的强度增加，而苦味和甜味降低。保压时间越长，坚果味、焦糖味、酸味、苦味、甜味和余味越明显。主成分分析（PCA）结果表明，保压时间是影响咖啡理化指标和风味特征的更关键因素。超高压可以缩短冷萃咖啡的制备时间。压力和保压时间显著影响超高压辅助冷萃咖啡的理化指标和挥发性成分。与传统冷萃咖啡相比，超高压辅助冷萃咖啡苦味更低、甜度更高、口感更柔和。
