Abstract
Due to the dynamic growth of the cold brew coffee market, the aim of this study was to identify and characterize main bioactive and aromatic compounds that may be helpful for quality control during the production of popular beverages. Using headspace solid-phase microextraction and GC-MS and LC-MS analysis, prepared cold brew coffee extracts were investigated and compared with different green bean roasting profiles and varying extraction temperature and time parameters. In terms of quantitative composition, the study showed that cold brew coffees are an exceptional source of chlorogenic acid. Therefore, they may change consumers purchasing decisions on the beverage market and establish a new and natural substitute for controversial energy drinks. The analyses confirm the possibility of producing a beverage with increased chlorogenic acid content above 900 mg/L or at a similar level of 400–500 mg/L with caffeine, which may be important on an industrial scale due to the possibility of diversifying beverage production. Furthermore, aroma compounds were presented as markers responsible for fruity or caramel–roasted-almond notes and changes in their concentrations according to the recipe were also presented. The best option for cold brew coffee production appears to be beans roasted in the 210–220 °C temperature range.
Highlights
This study demonstrated that caffeine and chlorogenic acid can be one of the basic analytical parameters in cold brew
In the case of caffeine, the results indicate that the type of bean to obtain cold brew coffee with the highest concentration of this compound is coffee whose final roasting temperature reached 220 ◦ C
Our results provide the first quantitative comparison of the bioactive compounds of cold brew coffee with the artificial matrix beans of roasted coffee
Summary
Coffee is one of the basic agricultural commodities sold in the world and one of the most consumed beverages—mainly due to its pleasant taste, aroma and stimulating properties—and, recently, due to its antioxidant properties [1]. Due to the characteristic way of production, cold brew coffee is clearly a new commodity category in the segment of coffee. The popularity of this handcrafted and premium product opened up lucrative growth opportunities for the global market. The global cold brew coffee market size was valued at USD 339.7 million in 2018 and is expected to register a CAGR of 25.1%. It is claimed that the slow brewing process brings out only the best flavor compounds and a relatively small amount of hydroxy carboxylic acids compared to phenolic acids, which belong to antioxidants [2]
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