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Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.

التفاصيل البيبلوغرافية
العنوان: Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.
المؤلفون: Zhang D; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Gao M; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China.; Office of Asset Management (Office of Laboratory Management), Beijing Technology and Business University, Beijing, China., Cai Y; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Wu J; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Lao F; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China.
المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 15; Vol. 104 (10), pp. 6139-6148. Date of Electronic Publication: 2024 Mar 21.
نوع المنشور: Journal Article; Evaluation Study
اللغة: English
بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
أسماء مطبوعة: Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
مواضيع طبية MeSH: Electronic Nose* , Taste* , Gas Chromatography-Mass Spectrometry* , Odorants*/analysis , Freeze Drying* , Coffea*/chemistry , Coffee*/chemistry , Flavoring Agents*/chemistry , Flavoring Agents*/analysis, Humans ; Volatile Organic Compounds/analysis ; Volatile Organic Compounds/chemistry ; Tongue/chemistry ; Cooking/methods ; Food Handling/methods ; Hot Temperature ; Seeds/chemistry ; Male ; Female ; Adult
مستخلص: Background: Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influence of roasting degree on the flavor characteristics of cold brew coffee has not been fully described.
Results: In the present study, the flavor characteristics of cold brew coffee with different roasting degrees were compared in detail by using chromatographic and electronic sensory approaches, and the flavor changes induced by freeze-drying were investigated. Pyrazine and heterocyclic compounds were the main aroma compounds in coffee, and gradually dominated with the increase of roasting. Pyridine was consistently present in cold brew coffees of different roasting degrees and showed significant gradient of quantity accumulation. Aroma compounds such as pyrazine, linalool and furfuryl acetate were the main contributors to coffee roasting, floral and fruity flavor. Freeze-drying preserved the fruity and floral aromas of medium-roasted cold brew coffee, whereas reducing the bitterness, astringency and acidity properties that are off-putting to consumers.
Conclusion: The higher consumer acceptance and enjoyment in medium roast cold brew coffee may be related to its stronger floral and fruity aroma. The aroma profile qualities of freeze-drying processed medium roasted cold brewed coffee were more dominant and more suitable for freeze-drying processing than medium dark roasting. Application of freeze-drying for cold brew coffee will promote the convenience of drinking. The present study provides valuable technical guidance in improving the flavor and quality of cold brew coffee, and also promotes its commercialization process. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)
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معلومات مُعتمدة: the Open Fund of Xinghua Industrial Research Centre for Food Science and Human Health; the 2115 Talent Development Program of China Agricultural University
فهرسة مساهمة: Keywords: OPLS‐DA; cold brew coffee; freeze‐drying; roasting degree; volatile compounds
المشرفين على المادة: 0 (Coffee)
0 (Flavoring Agents)
0 (Volatile Organic Compounds)
تواريخ الأحداث: Date Created: 20240305 Date Completed: 20240618 Latest Revision: 20240618
رمز التحديث: 20240618
DOI: 10.1002/jsfa.13437
PMID: 38442084
قاعدة البيانات: MEDLINE
الوصف
تدمد:1097-0010
DOI:10.1002/jsfa.13437