COMPOSITIONAL CHANGES IN BREWED COFFEE AS A FUNCTION OF BREWING TIME

被引：12

作者：

LEE, TA

KEMPTHORNE, R

HARDY, JK

机构：

[1] UNIV AKRON,DEPT CHEM,AKRON,OH 44325

[2] MIDDLE TENNESSEE STATE UNIV,DEPT CHEM & PHYS,MURFREESBORO,TN 37132

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 06期

关键词：

COFFEE; BREW TIME; EXTRACTION; COMPOSITION;

D O I：

10.1111/j.1365-2621.1992.tb06872.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Variations in the composition of brewed coffee as a function of brewing time were monitored using gas chromatography-mass spectrometry. Batches of coffee were produced using flow rates of 50-500 mL/min, which resulted in brewtimes of 4.42-31.07 min. While most components increased in concentration with longer brewing times, several showed significant losses beyond 8 min, indicating an optimum brewtime of 7-9 min.

引用

页码：1417 / 1419

页数：3

共 10 条

[1] A SIMPLE METHOD FOR CONCENTRATING VOLATILE FLAVOR COMPOUNDS IN AQUEOUS SYSTEMS USING RP-HPLC
AISHIMA, T
OZAWA, Y
[J]. CHROMATOGRAPHIA, 1989, 28 (7-8) : 405 - 411
[2] FLAMENT I, 1991, VOLATILE COMPOUNDS F
[3] FURIA TE, 1975, FENAROLIS HDB FLAVOR, V2
[4] GAUDAGNI DG, 1966, J SCI FOOD AGR, V32, P1265
[5] MERRITT MC, 1955, FOOD RES, V24, P735
[6] NIVEN WW, 1967, PUBLICATION COFFEE B, V19
[7] ISOLATION AND IDENTIFICATION OF HEADSPACE VOLATILES FROM BREWED COFFEE WITH AN ON-COLUMN GC MS METHOD
SHIMODA, M
SHIBAMOTO, T
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1990, 38 (03) : 802 - 804
[8] SENSORY AND GAS-CHROMATOGRAPHIC PROFILES OF COFFEE BEVERAGE HEADSPACE VOLATILES ENTRAINED ON POROUS POLYMERS
TASSAN, CG
RUSSELL, GF
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 64 - 68
[9] CYCLOALKAPYRAZINES IN COFFEE AROMA
VITZTHUM, OG
WERKHOFF, P
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (03) : 510 - 516
[10] WINTER M, 1972, Patent No. 3702253

← 1 →