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
  • [51] PORTELA C D S, ALMEIDA I F D, REIS T A D D, Et al., Effects of brewing conditions and coffee species on the physico-chemical characteristics, preference and dynamics of sensory at-tributes perception in cold brews[J], Food Research International, 151, (2022)
  • [52] FULLER M, RAO N Z., The effect of time, roasting tempera-ture, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee[J], Scientific Reports, 7, 1, (2017)
  • [53] ZHANG L, WANG X, MANICKAVASAGAN A, Et al., Extraction and physicochemical characteristics of high pressure-assist-ed cold brew coffee[J], Future Foods, 5, (2022)
  • [54] XU L, LAO F, XU Z, Et al., Use of liquid chromatography quadrupole time-of-flight mass spectrometry and metabolomic ap-proach to discriminate coffee brewed by different methods[J], Food Chemistry, 286, (2019)
  • [55] LIU X Y, CHEN X L, DU L J, Et al., The interaction of various factors leads to rapid degradation of chlorogenic acid in roasted coffee beans during processing[J], Food Science, 42, 9, (2021)
  • [56] PREEDY V R., Coffee in health and disease prevention[M], pp. 247-254, (2015)
  • [57] GROSSO G, GODOS J, GALVANO F, Et al., Coffee, caf-feine, and health outcomes: An umbrella review[J], Annual Review of Nutrition, 37, 1, pp. 131-156, (2017)
  • [58] LIU Y, KITTS D D., Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews[J], Food Research International, 44, 8, pp. 2418-2424, (2011)
  • [59] RAO N Z, FULLER M, GRIM M D., Physiochemical characteristics of hot and cold brew coffee chemistry: The effects of roast level and brewing temperature on compound extraction[J], Foods, 9, 7, (2020)
  • [60] SHIN K., The chemical characteristics and immune-modulat-ing activity of polysaccharides isolated from cold-brew coffee[J], Preventive Nutrition and Food Science, 22, 2, (2017)
12345678