Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews
复制标题
DOI：
10.1016/j.foodres.2014.01.020
复制
发表时间：
2014-07-01
影响因子：
8.1
通讯作者：
Sacchi, Raffaele
中科院分区：
文献类型：
--
作者：
Caporaso, Nicola;Genovese, Alessandro;Sacchi, Raffaele
本研究的目的是表征那不勒斯咖啡酿造相比，浓缩咖啡，美国和摩卡咖啡酿造的化学成分。尽管那不勒斯和美国咖啡制作技术的酿造原理相似，即热水渗透通过研磨咖啡，但那不勒斯咖啡在抗氧化活性，总酚化合物和总固体方面的特征与摩卡咖啡酿造更相似。浓缩咖啡和摩卡咖啡表现出更高的抗氧化活性，浓缩咖啡表现出更高的咖啡因浓度，总酚类化合物，总固体相对于其他咖啡酿造研究。首次报道了那不勒斯咖啡香气的表征，这是一种传统的意大利酿造过程。与其他程序相比，在那不勒斯咖啡香气中发现了显着更高的己醛，β-丁酮和一些吡嗪。这些化合物可以被认为是那不勒斯咖啡香气的独特特征。摩卡的特点是更高的愈创木酚含量相对于其他程序，而浓缩咖啡中的醛和2-呋喃甲醇乙酸酯显着较高的水平。(C)2014爱思唯尔有限公司版权所有。
The aim of the present study was to characterize the chemical composition of Neapolitan coffee brew in comparison to espresso, American, and moka coffee brews. Despite the similarity of brewing principle of Neapolitan and American coffee-making techniques, i.e. percolation of hot water through ground coffee, the characteristics of Neapolitan coffee brew in terms of antioxidant activity, total phenolic compounds and total solids were more similar to moka coffee brew. Espresso and moka showed higher antioxidant activity, and espresso exhibited higher caffeine concentration, total phenolic compounds, and total solids with respect to other coffee brews studied. For the first time a characterization of the Neapolitan coffee aroma, a traditional Italian brewing procedure, was reported. A significant higher amount in hexanal,beta-damascenone and some pyrazines was found in Neapolitan coffee aroma with respect to other procedures. These compounds could be considered as a distinctive characteristic of Neapolitan coffee aroma. Moka was characterized by higher guaiacol content with respect to other procedures, while espresso showed significantly higher levels in aldehydes and 2-furanmethanol acetate. (C) 2014 Elsevier Ltd. All rights reserved.