Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors
This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic acid contents of the coffee were analyzed using HPLC. The taste and vol...
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| Veröffentlicht in: | Journal of food science 2023-03, Vol.88 (3), p.1033-1047 |
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| container_title | Journal of food science |
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| creator | Jeong, Hyangyeon Yoon, Sojeong Jo, Seong Min Hong, Seong Jun Kim, Young Jun Kim, Jae Kyeom Shin, Eui‐Cheol |
| description | This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic acid contents of the coffee were analyzed using HPLC. The taste and volatile aromatic compounds of coffee were analyzed using an electronic tongue and nose, respectively, and the results were analyzed using principal component analysis. For the taste components analyzed using the electronic tongue, the degree of separation was relatively large depending on the extraction method, and the degree of separation was larger depending on roasting for the volatile compounds analyzed using the electronic nose. Our findings provide basic data for the coffee industry.
Practical Application
The use of an electronic sensor will provide flavor characteristics for four different types of coffee extracted from green beans and roasted beans. In this study, it was confirmed that the extraction method had a greater effect on the taste of coffee, and in the case of the volatile aromatic compounds of coffee, there was a large difference depending on the green beans and roasted beans. Therefore, our findings will provide data based on the sensory properties of coffee. |
| doi_str_mv | 10.1111/1750-3841.16470 |
| format | Article |
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Practical Application
The use of an electronic sensor will provide flavor characteristics for four different types of coffee extracted from green beans and roasted beans. In this study, it was confirmed that the extraction method had a greater effect on the taste of coffee, and in the case of the volatile aromatic compounds of coffee, there was a large difference depending on the green beans and roasted beans. Therefore, our findings will provide data based on the sensory properties of coffee.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.16470</identifier><identifier>PMID: 36695781</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Antioxidants - analysis ; Aromatic compounds ; Beans ; Brewing ; Caffeine ; Chlorogenic acid ; Coffea - chemistry ; Coffea arabica L ; Coffee ; Coffee industry ; electronic nose ; Electronic noses ; electronic tongue ; Electronic tongues ; Food Handling - methods ; Food processing ; Hot Temperature ; principal component analysis ; Principal components analysis ; Seeds - chemistry ; Sensory evaluation ; Sensory properties ; Separation ; Taste ; Volatile compounds</subject><ispartof>Journal of food science, 2023-03, Vol.88 (3), p.1033-1047</ispartof><rights>2023 Institute of Food Technologists.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3720-fd393a95842bdefba1119e4fe7a3ba316aeba037a4eff89b78c659effc6786703</citedby><cites>FETCH-LOGICAL-c3720-fd393a95842bdefba1119e4fe7a3ba316aeba037a4eff89b78c659effc6786703</cites><orcidid>0000-0003-4243-4643 ; 0000-0003-1447-7857</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.16470$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.16470$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36695781$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jeong, Hyangyeon</creatorcontrib><creatorcontrib>Yoon, Sojeong</creatorcontrib><creatorcontrib>Jo, Seong Min</creatorcontrib><creatorcontrib>Hong, Seong Jun</creatorcontrib><creatorcontrib>Kim, Young Jun</creatorcontrib><creatorcontrib>Kim, Jae Kyeom</creatorcontrib><creatorcontrib>Shin, Eui‐Cheol</creatorcontrib><title>Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic acid contents of the coffee were analyzed using HPLC. The taste and volatile aromatic compounds of coffee were analyzed using an electronic tongue and nose, respectively, and the results were analyzed using principal component analysis. For the taste components analyzed using the electronic tongue, the degree of separation was relatively large depending on the extraction method, and the degree of separation was larger depending on roasting for the volatile compounds analyzed using the electronic nose. Our findings provide basic data for the coffee industry.
Practical Application
The use of an electronic sensor will provide flavor characteristics for four different types of coffee extracted from green beans and roasted beans. In this study, it was confirmed that the extraction method had a greater effect on the taste of coffee, and in the case of the volatile aromatic compounds of coffee, there was a large difference depending on the green beans and roasted beans. Therefore, our findings will provide data based on the sensory properties of coffee.</description><subject>Antioxidants - analysis</subject><subject>Aromatic compounds</subject><subject>Beans</subject><subject>Brewing</subject><subject>Caffeine</subject><subject>Chlorogenic acid</subject><subject>Coffea - chemistry</subject><subject>Coffea arabica L</subject><subject>Coffee</subject><subject>Coffee industry</subject><subject>electronic nose</subject><subject>Electronic noses</subject><subject>electronic tongue</subject><subject>Electronic tongues</subject><subject>Food Handling - methods</subject><subject>Food processing</subject><subject>Hot Temperature</subject><subject>principal component analysis</subject><subject>Principal components analysis</subject><subject>Seeds - chemistry</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Separation</subject><subject>Taste</subject><subject>Volatile compounds</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUFv1DAQhS0EotvCmRuyxKU9ZGvHiZ0c6bYFqpU4AAdO0TgZb10ldrGTXe3_4AfjsEsPXOqLPaPPT2_mEfKOsyVP55KrkmWiKviSy0KxF2Tx1HlJFozlecZ5oU7IaYwPbK6FfE1OhJR1qSq-IL9X9zjYFnoa0UUf9tS6LcbRbmC03qWKbgKio-A6GjzEETuqEVykK28MAoUAOgnQ9ZKet9sl_Yl973f0yk9Be3dB9Z5uIVg_RaoD7qzb0AHHe99FOsW5wh7bMXhn26OH-Ia8MtBHfHu8z8iP25vvq8_Z-uunL6uP66wVKmeZ6UQtoC6rItcdGg1pIzUWBhUIDYJLQA1MKCjQmKrWqmplWad3K1UlFRNn5Pyg-xj8rylN3Qw2tsk_OEx-m1ylNdVcqTKhH_5DH9KALrlLVFVUJSuLmbo8UG3wMQY0zWOwA4R9w1kzB9bM8TRzPM3fwNKP90fdSQ_YPfH_EkqAPAA72-P-Ob3m7vb620H5Dzzgods</recordid><startdate>202303</startdate><enddate>202303</enddate><creator>Jeong, Hyangyeon</creator><creator>Yoon, Sojeong</creator><creator>Jo, Seong Min</creator><creator>Hong, Seong Jun</creator><creator>Kim, Young Jun</creator><creator>Kim, Jae Kyeom</creator><creator>Shin, Eui‐Cheol</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-4243-4643</orcidid><orcidid>https://orcid.org/0000-0003-1447-7857</orcidid></search><sort><creationdate>202303</creationdate><title>Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors</title><author>Jeong, Hyangyeon ; Yoon, Sojeong ; Jo, Seong Min ; Hong, Seong Jun ; Kim, Young Jun ; Kim, Jae Kyeom ; Shin, Eui‐Cheol</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3720-fd393a95842bdefba1119e4fe7a3ba316aeba037a4eff89b78c659effc6786703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Antioxidants - analysis</topic><topic>Aromatic compounds</topic><topic>Beans</topic><topic>Brewing</topic><topic>Caffeine</topic><topic>Chlorogenic acid</topic><topic>Coffea - chemistry</topic><topic>Coffea arabica L</topic><topic>Coffee</topic><topic>Coffee industry</topic><topic>electronic nose</topic><topic>Electronic noses</topic><topic>electronic tongue</topic><topic>Electronic tongues</topic><topic>Food Handling - methods</topic><topic>Food processing</topic><topic>Hot Temperature</topic><topic>principal component analysis</topic><topic>Principal components analysis</topic><topic>Seeds - chemistry</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Separation</topic><topic>Taste</topic><topic>Volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jeong, Hyangyeon</creatorcontrib><creatorcontrib>Yoon, Sojeong</creatorcontrib><creatorcontrib>Jo, Seong Min</creatorcontrib><creatorcontrib>Hong, Seong Jun</creatorcontrib><creatorcontrib>Kim, Young Jun</creatorcontrib><creatorcontrib>Kim, Jae Kyeom</creatorcontrib><creatorcontrib>Shin, Eui‐Cheol</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jeong, Hyangyeon</au><au>Yoon, Sojeong</au><au>Jo, Seong Min</au><au>Hong, Seong Jun</au><au>Kim, Young Jun</au><au>Kim, Jae Kyeom</au><au>Shin, Eui‐Cheol</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2023-03</date><risdate>2023</risdate><volume>88</volume><issue>3</issue><spage>1033</spage><epage>1047</epage><pages>1033-1047</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic acid contents of the coffee were analyzed using HPLC. The taste and volatile aromatic compounds of coffee were analyzed using an electronic tongue and nose, respectively, and the results were analyzed using principal component analysis. For the taste components analyzed using the electronic tongue, the degree of separation was relatively large depending on the extraction method, and the degree of separation was larger depending on roasting for the volatile compounds analyzed using the electronic nose. Our findings provide basic data for the coffee industry.
Practical Application
The use of an electronic sensor will provide flavor characteristics for four different types of coffee extracted from green beans and roasted beans. In this study, it was confirmed that the extraction method had a greater effect on the taste of coffee, and in the case of the volatile aromatic compounds of coffee, there was a large difference depending on the green beans and roasted beans. Therefore, our findings will provide data based on the sensory properties of coffee.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>36695781</pmid><doi>10.1111/1750-3841.16470</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0003-4243-4643</orcidid><orcidid>https://orcid.org/0000-0003-1447-7857</orcidid></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Antioxidants - analysis Aromatic compounds Beans Brewing Caffeine Chlorogenic acid Coffea - chemistry Coffea arabica L Coffee Coffee industry electronic nose Electronic noses electronic tongue Electronic tongues Food Handling - methods Food processing Hot Temperature principal component analysis Principal components analysis Seeds - chemistry Sensory evaluation Sensory properties Separation Taste Volatile compounds |
| title | Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors |
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