| Title: | Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach |
| Author(s): | Lopes GR; Passos CP; Petronilho S; Rodrigues C; Teixeira JA; Coimbra MA; |
| Address: | "LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; Chemistry Research Centre-Vila Real, Department of Chemistry, School of Life Sciences and Environment, UTAD, Quinta de Prados, Vila Real 5001 801, Portugal. Diverge, Grupo Nabeiro Innovation Center, Alameda dos Oceanos 65 1.1, 1990-208 Lisboa, Portugal. Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal. LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: mac@ua.pt" |
| DOI: | 10.1016/j.foodchem.2020.128613 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "All coffee brews are prepared with roasted coffee and water, giving origin to espresso, instant, or filtered coffee, exhibiting distinct physicochemical properties, depending on the extraction conditions. The different relative content of compounds in the brews modulates coffee body, aroma, and colour. In this study it was hypothesized that a coffee infusion allows to obtain extracts that resemble espresso coffee (EC) physicochemical properties. Carbohydrates (content and composition) were the target compounds as they are organoleptically important for EC due to their association to foam stability and viscosity. The freeze-drying of the extracts allowed better dissolution properties than spray-drying. Instant coffee powders were obtained with chemical overall composition resembling espresso, although with lower lipids content. The extracts were able to produce the characteristic foam through CO(2) injection or salts addition. Their redissolution at espresso concentration allowed a viscosity, foamability and volatile profile representative of an espresso coffee, opening new exploitation possibilities" |
| Keywords: | Carbohydrates/*analysis/chemistry Carbon Dioxide/chemistry Coffea/chemistry/metabolism Coffee/*chemistry Freeze Drying Gas Chromatography-Mass Spectrometry Hydrogen-Ion Concentration Plant Extracts/chemistry Principal Component Analysis Viscosity Volatile; |
| Notes: | "MedlineLopes, Guido R Passos, Claudia P Petronilho, Silvia Rodrigues, Carla Teixeira, Jose A Coimbra, Manuel A eng England 2020/11/28 Food Chem. 2021 May 15; 344:128613. doi: 10.1016/j.foodchem.2020.128613. Epub 2020 Nov 12" |
