ArticleFoods (Basel, Switzerland)2022
Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- The Effect of Different Coffee Cherry Pulp-Retention Amounts on the Quality of Robusta Green Coffee Beans.Foods (Basel, Switzerland) · 2026Article
- Pyrazine-based fingerprinting for geographical origin discrimination of coffee: integrating chemometrics and machine learning.Food chemistry: X · 2026Article
- Sensory Perception and Physicochemical Characteristics of Geisha Coffee From Different Production Zones in Panama.Food science & nutrition · 2025Article
- Novel Insights into Milk Coffee Products: Component Interactions, Innovative Processing, and Healthier Product Features.Foods (Basel, Switzerland) · 2025Review
- Comparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew.Foods (Basel, Switzerland) · 2025Article
- Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
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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.
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