Effects of extraction conditions on acrylamide/furan content, antioxidant activity, and sensory properties of cold brew coffee
Open accessAbstract
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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The definition by Fuller and Rao (2017) is well accepted and used by various researchers.
“the definition by Fuller and Rao (2017) is well accepted and used by various researchers [7,8,9,10].”
From Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee (2023) · cites this paper as [9]
Cold brew coffee prepared at temperatures less than 25 °C is widely reported to be sweeter and less acidic than hot brewed coffee.
“At one extreme, cold brew coffee prepared at temperatures less than 25 °C is widely reported to be sweeter and less acidic than hot brewed coffee20–23, suggesting that less dramatic temperature differences might play a similar role for hot drip brew coffee.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [21]
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- Authors
- Han, J.-W., Boo, H., & Chung, M.-S.
- Affiliations
- Chung-Ang University (KR)
- Corresponding author
- Chung, Myung-Sub
- Venue
- Food Science and Biotechnology
- Published
- 2020-03-30
- Volume
- 29
- Issue
- 8
- Pages
- 1071-1080
- ISSN
- 1226-7708 (ISSN-L)
- 2092-6456
- PMC
- PMC7347730
- OpenAlex
- W3014939043
- Semantic Scholar
- 9a59a77b0685a38ebba32e079ec0b0e991801ca6
- Cited by
- 24
- References
- 30
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 4 · 2023: 5 · 2022: 3 · 2021: 5 · 2020: 2
- FWCI
- 2.25
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Food Science and Biotechnology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- cold brew coffee, acrylamide, furan, extraction conditions, soaking, dripping, extraction time, extraction temperature, antioxidant activity, total phenolic content, ABTS radical scavenging, sensory properties, coffee brewing
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