Effects of Water Quality Factors on the Main Components and Flavor of Cold Brew Coffee

CHEN Shiyu; XIAO Ying; JIANG Feng; JIANG Tianning; HE Xiaocong; ZHU Jing; TANG Wenxiao; ZHOU Yiming

doi:10.13386/j.issn1002-0306.2023050076

Volume 45 Issue 5

Feb. 2024

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Science and Technology of Food Industry > 2024 > 45(5): 70-80. > DOI: 10.13386/j.issn1002-0306.2023050076

CHEN Shiyu, XIAO Ying, JIANG Feng, et al. Effects of Water Quality Factors on the Main Components and Flavor of Cold Brew Coffee[J]. Science and Technology of Food Industry, 2024, 45(5): 70−80. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050076.

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Effects of Water Quality Factors on the Main Components and Flavor of Cold Brew Coffee

1.
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
2.
School of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China
3.
Coffee Professional Committee, Shanghai Technician Association, Shanghai 200050, China
4.
Shanghai Trade School, Shanghai 200092, China
5.
Shanghai Acme Academic School, Shanghai 200062, China

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Received Date: May 09, 2023
Available Online: January 02, 2024

Graphical Abstract

Abstract

Abstract

In this study, six types of commercially available water were selected for preparing cold brew coffee to explore the influence of water quality factors on the main components and sensory flavor of the coffee. High-performance liquid chromatography (HPLC) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used for analysis of the coffee. Physical and chemical indices, volatile and non-volatile components, and sensory evaluation were analyzed and compared, and correlations and principal component analysis (PCA) were performed. It was found that the different types of water had significantly different compositions of major ions. The contents of total phenol, chlorogenic acid, and caffeic acid, as well as antioxidant activity in the cold brew coffee were not significantly affected by the water ions, but they were significantly affected by the extraction concentration, extraction rate, pH, and titratable acid, caffeine, trigonelline, and furan volatile chemical components. The Ca²⁺, Mg²⁺, and HCO₃⁻ ions in the water were positively correlated with the extraction concentration, extraction rate, and caffeine and trigonelline concentrations in the cold brew coffee (P<0.05), and negatively correlated with titratable acid (P<0.05). The ions in the water had significant effects on volatile compounds such as furfuryl alcohol, 5-methylfurfural, 1-furfurylpyrrole, furfuryl methyl sulfide, 2-isobutyl-3-methoxy-pyrazine, and furfuryl acetate. PCA showed that lower ion concentrations in the water promoted fruit and flower flavors in the coffee, and higher concentrations of Ca²⁺, Mg²⁺, and HCO₃⁻ reduced the fruit and flower flavor, as well as sweet and sour taste in different degrees. Higher ion contents (especially Na⁺ and K⁺) enhanced caramel flavors and bitterness in the coffee. Na⁺ and K⁺ significantly affected the furfuryl alcohol content, while Ca²⁺, Mg²⁺, and HCO₃⁻ influenced 1-furfuryl pyrrole, 5-methylfurfural, and furfuryl methyl sulfide. Cold brew coffee brewed in water with moderate ion contents showed better nutty, roasted, and sweet flavors, as well as better overall sensory evaluation. These results could provide a theoretical basis for further understanding the effects of water quality factors on the physicochemical properties and main components of coffee.
- cold brew coffee,
- water quality factors,
- physicochemical indexes,
- volatile components,
- correlation analysis,
- principal component analysis (PCA)

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