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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(8): 1071-1080
Effects of extraction conditions on acrylamide/furan content, antioxidant activity, and sensory properties of cold brew coffee
Ji-Won Han1 • Hoon Boo1 • Myung-Sub Chung1
1 Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-si, Gyeonggi-do 17546, Korea
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.
KEYWORD
Acrylamide ∙ Antioxidant ∙ Cold brew coffee ∙ Furan ∙ Sensory test
Food Science and Biotechnology 2020 ; 29(8): 1071-1080
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