Wang Zihang, Zhou Yixuan, Zong Yinquan, Wu Jihong, Lao Fei
National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Foods. 2025 Aug 16;14(16):2840. doi: 10.3390/foods14162840.
High-pressure carbon dioxide (HPCD) has been widely used in the extraction of high-quality bioactive compounds. The flavor profiles of cold brew coffee (CBC) prepared by HPCD, traditional cold brew (TCB), and ice drip (ID) were comprehensively evaluated by chromatographic approaches, and their variations were investigated by multivariate statistical methods. ID produced the lightest coffee color while HPCD produced the darkest. No significant difference was found in pH among the three coffee processes. The concentrations of chlorogenic acids and caffeine were the highest in ID but the lowest in HPCD. Seventeen of the forty-eight volatiles were identified as key aroma compounds, contributing nutty, cocoa, caramel, baked, and other coffee flavors to all CBCs. Among them, linalool (OAV = 100.50) was found only in ID and provided ID with unique floral and fruity notes; 2-methyl-5-propylpyrazine (OAV = 17.70) was found only in TCB and gave a roasted aroma. With significantly lower levels of medicine-like and plastic off-flavors, HPCD had a refined aroma experience featuring nutty, cocoa, and caramel notes, though their contents were not the highest. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 36 aromas that could differentiate three cold brew methods, with TCB and HPCD being the most similar. Aroma sensory tests showed that no significant difference was perceived between TCB and HPCD. These findings provide a profound understanding of CBC flavor produced by cold brew methods from the aspect of composition, indicating that HPCD has great potential to realize TCB-like flavor characteristics in a shorter time.
高压二氧化碳（HPCD）已被广泛应用于高品质生物活性化合物的提取。采用色谱方法综合评价了HPCD法、传统冷酿法（TCB）和冰滴法（ID）制备的冷酿咖啡（CBC）的风味特征，并运用多元统计方法研究了它们的变化。ID法制备的咖啡颜色最浅，而HPCD法制备的咖啡颜色最深。三种咖啡制作工艺的pH值没有显著差异。绿原酸和咖啡因的浓度在ID法制备的咖啡中最高，而在HPCD法制备的咖啡中最低。48种挥发性成分中有17种被鉴定为关键香气化合物，为所有CBC咖啡带来坚果、可可、焦糖、烘焙和其他咖啡风味。其中，芳樟醇（气味活度值OAV = 100.50）仅在ID法制备的咖啡中发现，赋予其独特的花香和果香；2-甲基-5-丙基吡嗪（OAV = 17.70）仅在TCB法制备的咖啡中发现，带来烘焙香气。HPCD法制备的咖啡中类似药物和塑料的异味水平显著较低，尽管其含量不是最高，但具有以坚果、可可和焦糖味为主的精致香气体验。正交偏最小二乘法判别分析（OPLS-DA）确定了36种能够区分三种冷酿方法的香气，其中TCB法和HPCD法最为相似。香气感官测试表明，TCB法和HPCD法之间没有显著差异。这些研究结果从成分方面深入了解了冷酿方法制备的CBC咖啡的风味，表明HPCD法在更短时间内实现类似TCB法风味特征具有巨大潜力。
