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      An investigation of the shelf life of cold brew coffee and the influence of extraction temperature using chemical, microbial, and sensory analysis

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          Abstract

          The shelf‐life of cold and hot water extraction coffees based on sensory and chemical profiles and microbial growth was examined, which also allowed the study of the influence of extraction temperature on the chemical and sensorial profiles of coffee. The shelf life of refrigerated cold‐ and hot‐brewed coffee was limited not by microbial stability but rather by deterioration in sensory attributes. Further work is recommended to elucidate the mechanisms of coffee staling in a refrigerated environment, with particular interest in the degradation products of chlorogenic acid, as a significant decline in chlorogenic acid concentration was found over the storage period. Cold‐extracted coffees were found to be chemically and sensorially different beverages from coffees extracted at high temperatures. Additionally, the cold‐brewed coffees had greater sensory flavor stability over the storage time than the hot‐brewed treatment.

          Practical application

          This study advances the industry's understanding of the shelf life of ready‐to‐drink bottled cold coffees and demonstrates that lower brewing temperatures lead to greater flavor stability over shelf life. The findings also provide brewing parameters that can help guide product developers in modulating the flavor of commercial cold coffees.

          Abstract

          The shelf‐life of cold and hot water extraction coffees based on sensory and chemical profiles and microbial growth was examined, which also allowed the study of the influence of extraction temperature on the chemical and sensorial profiles of coffee. The shelf life of refrigerated cold‐ and hot‐brewed coffee was limited not by microbial stability but rather by deterioration in sensory attributes. Additionally, the cold‐brewed coffees had greater sensory flavor stability over the storage time than the hot‐brewed treatment.

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          Most cited references26

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          Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria.

          The in vitro antimicrobial activity of commercial coffee extracts and chemical compounds was investigated on nine strains of enterobacteria. The antimicrobial activity investigated by the disc diffusion method was observed in both the extracts and tested chemical compounds. Even though pH, color, and the contents of trigonelline, caffeine, and chlorogenic acids differed significantly among the coffee extracts, no significant differences were observed in their antimicrobial activity. Caffeic acid and trigonelline showed similar inhibitory effect against the growth of the microorganisms. Caffeine, chlorogenic acid, and protocatechuic acid showed particularly strong effect against Serratia marcescens and Enterobacter cloacae. The IC(50) and IC(90) for the compounds determined by the microtiter plate method indicated that trigonelline, caffeine, and protocatechuic acids are potential natural antimicrobial agents against Salmonella enterica. The concentrations of caffeine found in coffee extracts are enough to warrant 50% of the antimicrobial effect against S. enterica, which is relevant to human safety.
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            • Article: not found

            Comparison of nine common coffee extraction methods: instrumental and sensory analysis

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              • Record: found
              • Abstract: not found
              • Article: not found

              Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

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                Author and article information

                Contributors
                samlopane@gmail.com
                Journal
                Food Sci Nutr
                Food Sci Nutr
                10.1002/(ISSN)2048-7177
                FSN3
                Food Science & Nutrition
                John Wiley and Sons Inc. (Hoboken )
                2048-7177
                24 January 2024
                February 2024
                : 12
                : 2 ( doiID: 10.1002/fsn3.v12.2 )
                : 985-996
                Affiliations
                [ 1 ] Department of Food, Nutrition, and Packaging Sciences Clemson University Clemson South Carolina USA
                Author notes
                [*] [* ] Correspondence

                Samuel N. Lopane, Department of Food, Nutrition, and Packaging Sciences, Clemson University, 223 Poole Agricultural Center, Clemson, SC 29634, USA.

                Email: samlopane@ 123456gmail.com

                Author information
                https://orcid.org/0000-0002-2271-3322
                Article
                FSN33812 FSN3-2023-05-0891.R1
                10.1002/fsn3.3812
                10867521
                5b0e4c4e-ad38-4c0f-871c-4879de94aa06
                © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

                This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

                History
                : 10 October 2023
                : 22 May 2023
                : 18 October 2023
                Page count
                Figures: 8, Tables: 2, Pages: 12, Words: 7604
                Funding
                Funded by: Clemson University Department of Food, Nutrition, and Packaging Sciences ‐ 55 Exchange Student Enterprise
                Categories
                Original Article
                Original Articles
                Custom metadata
                2.0
                February 2024
                Converter:WILEY_ML3GV2_TO_JATSPMC version:6.3.8 mode:remove_FC converted:15.02.2024

                coffee,chemical analysis,cold brew,extraction,sensory
                coffee, chemical analysis, cold brew, extraction, sensory

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