Abstract
The aroma profile and the extraction of bioactive compounds of espresso coffee (EC) are influenced by different EC machines working via different mechanisms and by such technical conditions as the machine extraction temperature and pressure used. The obtained data concerning the analysis by headspace solid phase micro extraction–gas chromatography–mass spectrometry of key odorants provide important information on espresso-making technique, suggesting that 92°C temperature and 9bar pressure are very close to those needed to obtain the best-quality espresso. Also, the extraction of chlorogenic acids, important antioxidant compounds, is influenced by the EC machine used. The concentrations of three chlorogenic acids (5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, and 3,5-di-O-caffeoylquinic acid) in a cup of coffee ranged from 1522.5 to 2223.4mg/kg. The concentration of total chlorogenic acids is higher in EC prepared with an Aurelia machine rather than with a Leva EC machine.
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