Espresso coffee extraction is a very complex process due to the direct influence of temperature, pressure and particle size distribution. The grinding of coffee beans is crucial to obtain the optimal particle size for extracting excellent espresso coffee with tempting aroma, dense cream and mouthfeel flavour [1]. This research aims to assess the levels of volatiles and bioactive compounds such as caffeine, trigonelline, nicotinic acid, chlorogenic acids (CQAs) at different particle sizes (200-400 microns). Quantitative and qualitative analyses are carried out through HPLC-VWD and GCMS [2]. The espresso machine settings are maintained at 9 bar and 92⁰C. Volatile compounds found in espresso coffee, determined in different particle sizes, were combined into family groups and their characteristics were identified [3, 4]. Extraction optimization have been developed by modifying the extraction variables.

Enhancing variables for Espresso Coffee extraction.

G. Khamitova;S. Angeloni;G. Caprioli;G. Sagratini;S. Vittori.
2018-01-01

Abstract

Espresso coffee extraction is a very complex process due to the direct influence of temperature, pressure and particle size distribution. The grinding of coffee beans is crucial to obtain the optimal particle size for extracting excellent espresso coffee with tempting aroma, dense cream and mouthfeel flavour [1]. This research aims to assess the levels of volatiles and bioactive compounds such as caffeine, trigonelline, nicotinic acid, chlorogenic acids (CQAs) at different particle sizes (200-400 microns). Quantitative and qualitative analyses are carried out through HPLC-VWD and GCMS [2]. The espresso machine settings are maintained at 9 bar and 92⁰C. Volatile compounds found in espresso coffee, determined in different particle sizes, were combined into family groups and their characteristics were identified [3, 4]. Extraction optimization have been developed by modifying the extraction variables.
2018
273
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11581/407988
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