Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Comparison of nine common coffee extraction methods : instrumental and sensory analysis
Authors: Gloess, Alexia
Schönbächler, Barbara
Klopprogge, Babette
D`Ambrosio, Lucio
Chatelain, Karin
Bongartz, Annette
Strittmatter, André
Rast, Markus
Yeretzian, Chahan
DOI: 10.1007/s00217-013-1917-x
Published in: European Food Research and Technology
Volume(Issue): 236
Issue: 4
Pages: 607
Pages to: 627
Issue Date: Apr-2013
Publisher / Ed. Institution: Springer
ISSN: 1438-2377
1438-2385
Language: English
Subjects: Coffee; Extraction; Headspace analysis; Sensory analysis
Subject (DDC): 663: Beverage technology
Abstract: The preparation of a cup of coffee may vary between countries, cultures and individuals. Here, an analysis of nine different extraction methods is presented regarding analytical and sensory aspects for four espressi and five lunghi. This comprised espresso and lungo from a semi-automatic coffee machine, espresso and lungo from a fully automatic coffee machine, espresso from a singleserve capsule system, mocha made with a percolator, lungo prepared with French Press extraction, filter coffee and lungo extracted with a Bayreuth coffee machine. Analytical measurements included headspace analysis with HS SPME GC/MS, acidity (pH), titratable acidity, content of fatty acids, total solids, refractive indices (expressed in Brix), caffeine and chlorogenic acids content with HPLC. Sensory analysis included visual, aroma, flavor and textural attributes as well as aftersensation. The technical differences in the extraction methods led to a higher concentration of the respective quantities in the espressi than in the lunghi. Regarding the contents per cup of coffee, the lunghi generally had a higher content than the espressi. The extraction efficiency of the respective compounds was mainly driven by their solubility in water. A higher amount of water, as in the extraction of a lungo, generally led to higher extraction efficiency. Comparing analytical data with sensory profiles, the following positive correlations were found total solids - texture/body, headspace intensity – aroma intensity, concentrations of caffeine/chlorogenic acids – bitterness and astringency.
URI: https://digitalcollection.zhaw.ch/handle/11475/4251
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Appears in Collections:Publikationen Life Sciences und Facility Management

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