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. 2022 Sep 22;11(19):2968.
doi: 10.3390/foods11192968.

Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches

Yanpei Cai  1 , Zhenzhen Xu  2 , Xin Pan  1 , Min Gao  1 , Mengting Wu  1 , Jihong Wu  1 , Fei Lao  1
Affiliations

Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches

Yanpei Cai et al. Foods. .

Abstract

Coffee brewing is a complex process from roasted coffee bean to beverage, playing an important role in coffee flavor quality. In this study, the effects of hot and cold brewing on the flavor profile of coffee were comprehensively investigated on the basis of chromatographic and sensory approaches. By applying gas chromatography-mass spectrometry and odor activity value calculation, most pyrazines showed higher contribution to the aroma profile of cold brew coffee over hot brew coffee. Using liquid chromatography, 18 differential non-volatiles were identified, most of which possessed lower levels in cold brew coffee than hot brew coffee. The sensory evaluation found higher fruitiness and lower bitterness and astringent notes in cold brew coffee than hot brew coffee, which was attributed by linalool, furfural acetate, and quercetin-3-O-(6″-O-p-coumaroyl) galactoside. This work suggested coffee brewing significantly affected its flavor profile and sensory properties.

Keywords: aroma; chromatography; coffee; non-volatile; sensory profile.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Aroma-active compounds identified using OAV > 1 in hot and cold brew coffee.
Figure 2
Figure 2
Volcano plot (A) and hierarchical cluster analysis (B) of differential non-volatiles identified between hot and cold brew coffee. (A) Red dots represent differential compounds of which the abundance was upregulated; green dots represent differential compounds of which the abundance was downregulated; and gray dots represent compounds with insignificant differences. If the abscissas had large absolute values, the FC values were also observed to be large. (B) Red represents a relatively high content of the compound, whereas green represents a relatively low content. HB: hot brew coffee; CB: cold brew coffee.
See this image and copyright information in PMC

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