COMPOSITIONAL CHANGES IN BREWED COFFEE AS A FUNCTION OF BREWING TIME

被引：12
作者：
LEE, TA
KEMPTHORNE, R
HARDY, JK
机构：
[1] UNIV AKRON,DEPT CHEM,AKRON,OH 44325
[2] MIDDLE TENNESSEE STATE UNIV,DEPT CHEM & PHYS,MURFREESBORO,TN 37132
来源：
JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 06期
关键词：
COFFEE; BREW TIME; EXTRACTION; COMPOSITION;
D O I：
10.1111/j.1365-2621.1992.tb06872.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
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页码：1417 / 1419
页数：3
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