Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components.

ABSTRACT: The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee. Therefore, this study investigated the effects of three different degrees of roasting (light, medium, and dark) on the physicochemical characteristics, volatile and non-volatile components, and sensory evaluation of UHP coffee. Orthogonal partial least-squares-discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used to assess the effects of different roasting degrees. The results showed that most physicochemical characteristics, including total dissolved solids (TDSs), extraction yield (EY), total titratable acidity (TTA), total sugars (TSs), and total phenolic content (TP

SUBMITTER: Shi Q 

PROVIDER: S-EPMC11475540 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature