Soluble solid contents, color, pH, acidity, and antioxidant capacities were
measured to compare the physicochemical properties of cold brew coffee and
hot brew coffee. Caffeine, trigonelline, 3-CQA, 4-CQA, 5-CQA, ncotinic acid
and niacinamide contents were analyzed using HPLC, and QDA (q...
Soluble solid contents, color, pH, acidity, and antioxidant capacities were
measured to compare the physicochemical properties of cold brew coffee and
hot brew coffee. Caffeine, trigonelline, 3-CQA, 4-CQA, 5-CQA, ncotinic acid
and niacinamide contents were analyzed using HPLC, and QDA (quantitative
descriptive analysis) was performed to investigate sensory characteristics.
In order to establish the optimal extraction conditions of cold brew coffee,
the physicochemical characteristics according to the extraction time(1 ~
20h) were analyzed. As a result, Soluble solid contents (25.86±0.40 g/100
g), total phenolic contents (1.90±0.01 GAE mg/100 g), total flavonoid
contents (5.51±0.16 CE mg/100 g), DPPH radical scavenging activity
(22.05±0.55 mM GAE), FRAP activity (64.84±1.63 mM TE) were the highest at
6 hours extraction (P<0.05). When comparing optimized cold brew coffee and
hot brew coffee, cold brew coffee was the highest in soluble solid contents,
pH, acidity, total phenolic contents, total flavonoid contents, and DPPH
radical scavenging activity (P<0.05). HPLC analysis showed that caffeine,
trigonelline, 3-CQA, 4-CQA and 5-CQA contents were the highest in cold brew
coffee, and ncotinic acid and niacinamide were not found anywhere.
As a result of QDA, At cold intake (0~10℃), espresso was the highest in
turbidity, astringent, body and residual sense, earth and burnt aroma, sour
and bitter taste (P<0.05). Hand drip was the highest in dark chocolate aroma
and grain taste (P<0.05). Also, cold brew coffee was the higher darkness,
fruit aroma and sweet taste than hot brew coffee (P<0.05).
At hot intake (80~90℃), espresso was the highest in turbidity, astringent,
body and residual sense, earth and burnt aroma, sour and bitter taste
(P<0.05). Hand drip was the highest in nutty aroma, grain and roasted sweet
potato taste (P<0.05). Also, cold brew coffee was the higher darkness, fruit
and dark chocolate aroma, sweet taste than hot brew coffee (P<0.05).
Compared to cold brew coffee and hot brew coffee, regardless of the intake
temperature, espresso was significantly different from cold brew and hand
drip, but cold brew and hand drip showed a similar trend.
The overall preference was the highest in cold brew coffee regardless of the
intake temperature (P<0.05).
Soluble solid contents, color, pH, acidity, and antioxidant capacities were
measured to compare the physicochemical properties of cold brew coffee and
hot brew coffee. Caffeine, trigonelline, 3-CQA, 4-CQA, 5-CQA, ncotinic acid
and niacinamide contents were analyzed using HPLC, and QDA (quantitative
descriptive analysis) was performed to investigate sensory characteristics.
In order to establish the optimal extraction conditions of cold brew coffee,
the physicochemical characteristics according to the extraction time(1 ~
20h) were analyzed. As a result, Soluble solid contents (25.86±0.40 g/100
g), total phenolic contents (1.90±0.01 GAE mg/100 g), total flavonoid
contents (5.51±0.16 CE mg/100 g), DPPH radical scavenging activity
(22.05±0.55 mM GAE), FRAP activity (64.84±1.63 mM TE) were the highest at
6 hours extraction (P<0.05). When comparing optimized cold brew coffee and
hot brew coffee, cold brew coffee was the highest in soluble solid contents,
pH, acidity, total phenolic contents, total flavonoid contents, and DPPH
radical scavenging activity (P<0.05). HPLC analysis showed that caffeine,
trigonelline, 3-CQA, 4-CQA and 5-CQA contents were the highest in cold brew
coffee, and ncotinic acid and niacinamide were not found anywhere.
As a result of QDA, At cold intake (0~10℃), espresso was the highest in
turbidity, astringent, body and residual sense, earth and burnt aroma, sour
and bitter taste (P<0.05). Hand drip was the highest in dark chocolate aroma
and grain taste (P<0.05). Also, cold brew coffee was the higher darkness,
fruit aroma and sweet taste than hot brew coffee (P<0.05).
At hot intake (80~90℃), espresso was the highest in turbidity, astringent,
body and residual sense, earth and burnt aroma, sour and bitter taste
(P<0.05). Hand drip was the highest in nutty aroma, grain and roasted sweet
potato taste (P<0.05). Also, cold brew coffee was the higher darkness, fruit
and dark chocolate aroma, sweet taste than hot brew coffee (P<0.05).
Compared to cold brew coffee and hot brew coffee, regardless of the intake
temperature, espresso was significantly different from cold brew and hand
drip, but cold brew and hand drip showed a similar trend.
The overall preference was the highest in cold brew coffee regardless of the
intake temperature (P<0.05).
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