Abstract
Cold brew coffee is gaining popularity among consumers; however, its extraction is time consuming and it has a short shelf life. This study employed negative-pressure extraction to reduce the extraction time of cold brew coffee. Ninety-four volatile compounds, including furans, ketones, pyrazines, esters, aldehydes, azoles, pyrroles, phenols, pyridines, acids, and alcohols, were identified. The concentrations of these compounds varied with the extraction time. Sensory evaluation revealed the optimal extraction time to be 5 h, significantly enhancing the extraction efficiency of cold brew coffee. At this point, 9 key aroma compounds (OAV ≥1) were identified, with 2,3-diethyl-5-methyl-pyrazine and 3-ethyl-2,5-dimethyl-pyrazine predominant in the sample. We also investigated the changes in the physicochemical properties and key aroma compounds of cold brew coffee during refrigerated storage. The results showed a significant increase in acidity and total acid content, a notable decrease in antioxidant activity, and a decline in key aroma compounds with the extension of storage time. These findings indicated that the deterioration of cold brew coffee might be caused by the degradation of aroma compounds, leading to changes in the coffee's physicochemical properties. This study provides theoretical support for accelerating the extraction of cold brew coffee and extending its shelf life.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
