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https://doi.org/10.21256/zhaw-4251| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Comparison of nine common coffee extraction methods : instrumental and sensory analysis |
| Autor/-in: | 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 10.21256/zhaw-4251 |
| Erschienen in: | European Food Research and Technology |
| Band(Heft): | 236 |
| Heft: | 4 |
| Seite(n): | 607 |
| Seiten bis: | 627 |
| Erscheinungsdatum: | Apr-2013 |
| Verlag / Hrsg. Institution: | Springer |
| ISSN: | 1438-2377 1438-2385 |
| Sprache: | Englisch |
| Schlagwörter: | Coffee; Extraction; Headspace analysis; Sensory analysis |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | 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. |
| Weitere Angaben: | Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch) |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/4251 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2013_Gloess-etal_Comparison-of-nine-common-coffee-extraction-methods.pdf | 1.16 MB | Adobe PDF |  Öffnen/Anzeigen |
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Gloess, A., Schönbächler, B., Klopprogge, B., D`Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2013). Comparison of nine common coffee extraction methods : instrumental and sensory analysis. European Food Research and Technology, 236(4), 607–627. https://doi.org/10.1007/s00217-013-1917-x
Gloess, A. et al. (2013) ‘Comparison of nine common coffee extraction methods : instrumental and sensory analysis’, European Food Research and Technology, 236(4), pp. 607–627. Available at: https://doi.org/10.1007/s00217-013-1917-x.
A. Gloess et al., “Comparison of nine common coffee extraction methods : instrumental and sensory analysis,” European Food Research and Technology, vol. 236, no. 4, pp. 607–627, Apr. 2013, doi: 10.1007/s00217-013-1917-x.
GLOESS, Alexia, Barbara SCHÖNBÄCHLER, Babette KLOPPROGGE, Lucio D`AMBROSIO, Karin CHATELAIN, Annette BONGARTZ, André STRITTMATTER, Markus RAST und Chahan YERETZIAN, 2013. Comparison of nine common coffee extraction methods : instrumental and sensory analysis. European Food Research and Technology. April 2013. Bd. 236, Nr. 4, S. 607–627. DOI 10.1007/s00217-013-1917-x
Gloess, Alexia, Barbara Schönbächler, Babette Klopprogge, Lucio D`Ambrosio, Karin Chatelain, Annette Bongartz, André Strittmatter, Markus Rast, and Chahan Yeretzian. 2013. “Comparison of Nine Common Coffee Extraction Methods : Instrumental and Sensory Analysis.” European Food Research and Technology 236 (4): 607–27. https://doi.org/10.1007/s00217-013-1917-x.
Gloess, Alexia, et al. “Comparison of Nine Common Coffee Extraction Methods : Instrumental and Sensory Analysis.” European Food Research and Technology, vol. 236, no. 4, Apr. 2013, pp. 607–27, https://doi.org/10.1007/s00217-013-1917-x.
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