Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee

GAO Min; CAI Yanpei; WU Jihong; WANG Yisheng; HUANG Chun; LAO Fei

doi:10.13386/j.issn1002-0306.2022040063

Volume 44 Issue 3

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(3): 508-521. > DOI: 10.13386/j.issn1002-0306.2022040063

GAO Min, CAI Yanpei, WU Jihong, et al. Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee[J]. Science and Technology of Food Industry, 2023, 44(3): 508−521. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040063.

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Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee

GAO Min^{1, 2, 3,},
CAI Yanpei^{1, 2},
WU Jihong^{1, 2},
WANG Yisheng⁴,
HUANG Chun⁴,
LAO Fei^{1, 2, 3, ,}

1.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2.
National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
3.
Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
4.
Topower Technology Limited, Xinghua 225700, China

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Received Date: April 07, 2022
Available Online: November 24, 2022

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Abstract

Abstract

Cold brew coffee refers to coffee-flavored liquid obtained by steeping or dripping roasted coffee bean grounds with cold or iced water. Cold brew coffee is in trend and highly favored by the young generation, with its online sales bloomed in the past two years. Compared to traditional hot brew coffee, cold brew coffee is claimed to have a smoother mouth feel and less bitter taste. The scientific research on cold brew coffee preparation technology, chemical composition and sensory property has gradually sprung up in recent years. Basic types of cold brew coffee are introduced from the three above mentioned perspectives. Technical patents in relevant to cold brew coffee preparation and flavor enhancement, as well as the commonly used quality indicators and process parameters of cold brew coffee are comprehensively summarized. The sensory description and characteristic flavor compounds of cold brew coffee are reviewed. Valuable theoretical reference and practical guidance for large-scale cold brew coffee production and further promotion will be provided.
- cold brew coffee,
- sensory quality,
- influencing factors,
- flavor compounds,
- difference

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References

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