The aim of this research project is to optimize the extraction of espresso coffee by decreasing the amount of ground coffee from 14 to 12 g at different particle size distributions, and by applying various heights of perforated discs (4, 5, 6 and 7 mm) and three different filter baskets. The analysis was performed using an HPLC-VWD working in gradient mode. Volatiles were analyzed by HS-SPME/GC-MS. Keywords: Espresso Coffee, particle size distribution, bioactive compounds.
Extraction of espresso coffee by changing particle size distribution and evaluation of bioactive compounds through HPLC-VWD and HS-SPME/GC-MS
Gulzhan Khamitova;Simone Angeloni;Giovanni Caprioli;Gianni Sagratini;Sauro Vittori.
2019-01-01
Abstract
The aim of this research project is to optimize the extraction of espresso coffee by decreasing the amount of ground coffee from 14 to 12 g at different particle size distributions, and by applying various heights of perforated discs (4, 5, 6 and 7 mm) and three different filter baskets. The analysis was performed using an HPLC-VWD working in gradient mode. Volatiles were analyzed by HS-SPME/GC-MS. Keywords: Espresso Coffee, particle size distribution, bioactive compounds.File in questo prodotto:
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