![]() ![]() Cold coffees are trendy in some countries like Japan, Korea, and the USA. ![]() Concentrated liquid coffees (CLCs) are one of these new product categories, and these concentrates are employed as ingredients in the production of canned coffee, cold brews, and other beverages based on coffee. Coffee acceptability depends mainly on its sophisticated flavor. The coffee market is growing in new categories, changing from hot to cold brews, ready-to-drink (RTD) products to attract millennials and centennials, and offering new consumption. Traditionally, coffee has been consumed as a hot beverage. These results provided valuable information to understand flavor degradation in CLCs. In the following stages, changes in fructose and stearic acid contents, a key indicator of acceptance for both extracts possibly related to non-enzymatic reactions involving fructose and other compounds, might affect the bitterness and acidity. A bootstrapped feature selection version of Partial Least Square analysis further demonstrated that reactions of 5-caffeoylquinic acid (5CQA) and 3,5-dicaffeoylquinic acid (3,5diCQA) could cause changes in the aroma at the first degradation stage. The rejection was related to a decreased aroma, increased acidity, and reduced bitterness. The concentrate without additives presented an acceptance limit of 196 days (evaluated at a 50% acceptance ratio), while the additives increased the shelf life up to 226 days (38.9% improvement). ![]() Quantitative-Descriptive (QDA) and discriminant analyses permitted identifying the critical sensory attributes and their evolution over time. This study was performed in two CLCs, one without additives (BIB) and another with a mix of sodium benzoate and potassium sorbate additives (SD), stored at 25 ☌ for one year. Their low chemical stability affects the sensory profile. Concentrated liquid coffees (CLCs) refer to stored extracts stable at environmental temperature, used as ingredients in the retail market. ![]()
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