Abstract
<p>Coffee prepared via gravity-drip filtration is an alternative to obtain varied sensorial profiles and determine the acidity, bitterness, and body thereof. In the present study, the retention of certain bioactive components was determined, as was the antioxidant activity and cup profiles for coffee beverages prepared by way of seven different gravity-drip filtration methods. The methods which registered the greatest bioactive metabolite retention were the Vietnamese, Clever, and RS 16 methods. The greatest hydroxycinnamic acid content was obtained with the Clever, Yama, Vietnamese, and V60 methods, in descending order. Antioxidant capacity was proportional to the retention of bioactive components, by way of ABTS and ORAC techniques, in the beverages prepared. The V60 and V60 Kalita methods retained the lowest amounts these compounds and their activity. The most predominant hydroxycinnamic acid in the seven evaluated preparations was chlorogenic acid. In accordance with consumer preferences, which seek functional food, it is recommended that coffee be consumed using the Clever or Vietnamese preparation methods, which present fuller body and enhanced bitter notes. In their absence, the RS 16 method is suggested, which presents a sensorial profile identical to that of the U.G.Q. pattern, with less intensity of bitterness.</p>
Highlights
Coffee is among the most often sold stimulating beverages in the world, and is recognized and appreciated by adults for its sensorial attributes (LIANG et al, 2016)
Coffee processing lovers and connoisseurs have proven that a good cup depends on a variety of factors, which include climatic factors, operation variables applied in the milling, fermentation, and roasting processes, as well as aspects related to origin, variety, and coffee composition (FNCC, 2018; ARANGO, 1999)
Obtention of the same degree of thermic degradation was of great importance, as the same roasting conditions were applied to all samples prior to antioxidant concentration and antioxidant capacity evaluations (NARANJO et al, 2011)
Summary
Coffee is among the most often sold stimulating beverages in the world, and is recognized and appreciated by adults for its sensorial attributes (LIANG et al, 2016). Coffee is one of the best-solidified agricultural chains in countries such as Brazil, Vietnam, Colombia, Indonesia, and Uganda, among others. Various studies have reported the functional aspects of certain coffee varieties, based on chemical analyses, and recommend their continuous consumption to exploit the health benefits thereof (AGUIAR et al, 2016; CANOMARQUINA et al, 2013). The simultaneous roasting process produces Maillard reactions and countless secondary products with antioxidant and free-radical-trapping properties, which are attributed principally to their proportion of phenolic components (LIU AND KITTS, 2011; MOREIRA et al, 2017). Components with phenolic acid and tannintype antioxidant activity contribute sensoriality and functionality to the coffee beverage. While polyphenols and Coffee Science, Lavras, v. 14, n. 3, p. 415 - 426, jul./sep. 2019
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