کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6396397 1628483 2014 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews
ترجمه فارسی عنوان
تجزیه شیمیایی قهوه ای ناپلئتنت در مقایسه با اسپرسو، مگا و نوشابه های آمریکایی
کلمات کلیدی
عطر قهوه، کافیه عربی، قهوه فیلتر شده فعالیت آنتیاکسیدانی، کافئین، ترکیبات فرار،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- A chemical characterization of different coffee brews was reported.
- Brewing procedure affected antioxidant activity, phenolics, caffeine and volatiles.
- For the first time the volatile compounds in Neapolitan coffee headspace were studied.
- β-Damascenone, hexanal and pyrazines resulted higher in Neapolitan coffee brew.

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, β-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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 61, July 2014, Pages 152-160
نویسندگان
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