کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7587289 1492078 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso
ترجمه فارسی عنوان
استخراج قهوه اسپرسو با استفاده از گرادیان درجه حرارت. تاثیر فیزیکوشیمیایی و خصوصیات حسگر اسپرسو
کلمات کلیدی
اسپرسو دم گرادیان درجه حرارت، خصوصیات فیزیکوشیمیایی، ارزیابی حسگر، روبوستا، عربی طبیعی عربیکا شسته شده،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Espresso extraction is generally carried out at a fixed temperature within the range 85-95 °C. In this work the extraction of the espressos was made in a new generation coffee machine that enables temperature profiling of the brewing water. The effect of using gradient of temperature to brew espressos on physicochemical and sensorial characteristics of the beverage has been investigated. Three different extraction temperature profiles were tested: updrawn gradient (88-93 °C), downdrawn gradient (93-88 °C) and fixed temperature (90 °C). The coffee species investigated were Robusta, Arabica natural and Washed Arabica. Results proved that the use of gradient temperature for brewing espressos allows increasing or decreasing the extraction of some chemical compounds from coffee grounds. Moreover an appropriate gradient of temperature can highlight or hide some sensorial attributes. In conclusion, the possibility of programming gradient of temperature in the coffee machines recently introduced in the market opens new expectations in the field of espresso brewing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 214, 1 January 2017, Pages 622-630
نویسندگان
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