| Title: | Brewing coffee? - Ultra-sonication has clear beneficial effects on the extraction of key volatile aroma components and triglycerides |
| Author(s): | Zamanipoor MH; Yakufu B; Tse E; Rezaeimotlagh A; Hook JM; Bucknall MP; Thomas DS; Trujillo FJ; |
| Address: | "School of Chemical Engineering, University of New South Wales, Sydney 2052, NSW, Australia. NMR Facility, Mark Wainwright Analytical Centre, University of New South Wales, Sydney 2052, NSW, Australia; School of Chemistry, University of New South Wales, Sydney 2052, NSW, Australia. Bioanalytical Mass Spectrometry Facility, Mark Wainwright Analytical Centre, University of New South Wales, Sydney 2052, NSW, Australia. NMR Facility, Mark Wainwright Analytical Centre, University of New South Wales, Sydney 2052, NSW, Australia. School of Chemical Engineering, University of New South Wales, Sydney 2052, NSW, Australia. Electronic address: francisco.trujillo@unsw.edu.au" |
| DOI: | 10.1016/j.ultsonch.2019.104796 |
| ISSN/ISBN: | 1873-2828 (Electronic) 1350-4177 (Linking) |
| Abstract: | "Ultrasound has been investigated as a new technique for brewing coffee. A two-level factorial experimental design was conducted to identify the effects of ultra-sonication on the extraction of coffee components during ultrasonically-assisted coffee brewing. Different brews were produced by aqueous extraction from roasted ground coffee beans with sonication, and without it as a control, by varying coffee concentration (5% and 10% w/w), temperature (25 and 50?ª+ degrees C) and sonication time (1 and 5?ª+min). These brews were tested for antioxidant capacity (using the ABTS assay), caffeine and triglycerides (using quantitative NMR spectroscopy) and specific aroma/flavour volatiles (using headspace SPME-GC-MS). Additional observations of colour, foaming, body and flavour were also reported. Ultrasound was found to significantly increase the extraction of caffeine, triglycerides and several of the key volatile compounds from coffee, although it did appear to decrease the concentration of antioxidants over the controls, especially with longer time and higher temperature. Furthermore, all the sonicated samples exhibited a lighter caramel colour and lower foam formation which were attributed to their higher triglyceride content. The increased concentration of triglycerides and volatiles were by far the most outstanding responses" |
| Keywords: | Caffeine Coffee brewing Triglyceride Ultrasonic extraction Volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINEZamanipoor, Mohammad H Yakufu, Bailina Tse, Ernest Rezaeimotlagh, Adel Hook, James M Bucknall, Martin P Thomas, Donald S Trujillo, Francisco J eng Netherlands 2019/09/25 Ultrason Sonochem. 2020 Jan; 60:104796. doi: 10.1016/j.ultsonch.2019.104796. Epub 2019 Sep 13" |
