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Compositional Changes in Brewed Coffee as a Function of Brewing Time
Author(s) -
LEE TERRENCE A.,
KEMPTHORNE REBECCA,
HARDY JAMES K.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb06872.x
Subject(s) - brewing , chemistry , food science , chromatography , mass spectrometry , composition (language) , fermentation , linguistics , philosophy
ABSTRACT Variations in the composition of brewed coffee as a function of brewing time were monitored using gas chromatography‐mass spectrometry. Batches of coffee were produced using flow rates of 50‐500 mL/min, which resulted in brewtimes of 4.42‐31.07 min. While most components increased in concentration with longer brewing times, several showed significant losses beyond 8 min, indicating an optimum brewtime of 7‐9 min.