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.
|Titolo:||Extraction of espresso coffee by changing particle size distribution and evaluation of bioactive compounds through HPLC-VWD and HS-SPME/GC-MS|
|Data di pubblicazione:||2019|
|Appare nelle tipologie:||Contributo in atto di convegno su volume|