Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee

被引：0
|
作者：
Gao M. [1 ,2 ,3 ]
Cai Y. [1 ,2 ]
Wu J. [1 ,2 ]
Wang Y. [4 ]
Huang C. [4 ]
Lao F. [1 ,2 ,3 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
[2] 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, Beijing
[3] Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua
[4] Topower Technology Limited, Xinghua
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 03期
关键词：
cold brew coffee; difference; flavor compounds; influencing factors; sensory quality;
D O I：
10.13386/j.issn1002-0306.2022040063
中图分类号：
学科分类号：
摘要：
Cold brew coffee refers to coffee-flavored liquid obtained by steeping or dripping roasted coffee bean grounds with cold or iced water. Cold brew coffee is in trend and highly favored by the young generation, with its online sales bloomed in the past two years. Compared to traditional hot brew coffee, cold brew coffee is claimed to have a smoother mouth feel and less bitter taste. The scientific research on cold brew coffee preparation technology, chemical composition and sensory property has gradually sprung up in recent years. Basic types of cold brew coffee are introduced from the three above mentioned perspectives. Technical patents in relevant to cold brew coffee preparation and flavor enhancement, as well as the commonly used quality indicators and process parameters of cold brew coffee are comprehensively summarized. The sensory description and characteristic flavor compounds of cold brew coffee are reviewed. Valuable theoretical reference and practical guidance for large-scale cold brew coffee production and further promotion will be provided. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
引用
收藏
页码：508 / 521
页数：13
相关论文
共 73 条
  • [1] SHEN X J, ZI C T, HUI S L, Et al., Advances on chemical components and biological activities of coffee[J], Journal of Tropical and Subtropi-cal Botany, 29, 1, (2021)
  • [2] LIU C J, HUANG X Y, LIU L M, Et al., Advance on processing technology of coffee products[J], Science and Technology of Food Industry, 42, 4, (2021)
  • [3] ESQUIVEL P, JIMENEZ V M., Functional properties of coffee and coffee by-products[J], Food Research International, 46, 2SI, pp. 488-495, (2012)
  • [4] iMedia Consulting| 2021 China coffee industry development research report
  • [5] SENINDE D R, CHAMBERS E, CHAMBERS D., Determin-ing the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee [J], Food Research International, 137, (2020)
  • [6] RAO N Z, FULLER M., Acidity and antioxidant activity of cold brew coffee[J], Scientific Reports, 8, 1, (2018)
  • [7] CORDOBA N, PATAQUIVA L, OSORIO C, Et al., Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee[J], Scientific Re-ports, 9, 1, pp. 1-12, (2019)
  • [8] A-nalysis of the market status and development trend of China's coffee industry in 2019
  • [9] BELLUMORI M, ANGELONI G, GUERRINI L, Et al., Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis[J], LWT-Food Science and Technology, 142, (2021)
  • [10] PARK S H, JO A, LEE K G., Effect of various roasting, extraction and drinking conditions on furan and 5-hydroxymethylfur-fural levels in coffee[J], Food Chemistry, 358, (2021)
12345678