Effects of extraction conditions on acrylamide/furan content, antioxidant activity, and sensory properties of cold brew coffee
- Authors
- Han, Ji-Won; Boo, Hoon; Chung, Myung-Sub
- Issue Date
- Aug-2020
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Acrylamide; Antioxidant; Cold brew coffee; Furan; Sensory test
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.29, no.8, pp 1071 - 1080
- Pages
- 10
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 29
- Number
- 8
- Start Page
- 1071
- End Page
- 1080
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/42696
- DOI
- 10.1007/s10068-020-00747-1
- ISSN
- 1226-7708
2092-6456
- Abstract
- The effects of extraction conditions on the acrylamide/furan content, antioxidant activity, and sensory properties of cold brew coffee were probed for samples prepared by steeping and dripping at various temperatures and for different times. Sensory properties were evaluated using a nine-point hedonic scale and an overall preference ranking test. Samples prepared by 3-h extraction featured the lowest acrylamide levels, while the lowest furan contents were observed for samples prepared by 24-h steeping and 12-h dripping. Among steeping-prepared samples, that extracted for 24 h showed the highest total phenol content, although no significant differences were observed for extraction times above 12 h, with a similar trend observed for ABTS free radical anion scavenging activity. Thus, the contents of bioactive and hazardous chemicals as well as sensory properties were found to be influenced by various extraction conditions.
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Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
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