Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

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Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

机译：咖啡提取：对参数的综述及其对咖啡酿造的物理化学特征和风味的影响

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Background: The physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing.

机译：背景：咖啡的物理化学特性和味道与烘焙过程中产生的挥发性和非挥发性化合物有关，其在酿造时到达咖啡杯。

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《Trends in Food Science & Technology》 |2020年第2020期|共16页
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正文语种 eng
中图分类一般性问题;
关键词
Coffee brewing; Solid-liquid extraction; Flavour; Transport phenomena; Physicochemical characteristics; Volatile compound;

机译：咖啡酿造;固液提取;风味;运输现象;物理化学特征;挥发性化合物;

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专利

1. Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews [J] . Trends in Food Science & Technology . 2020,第期

机译：咖啡提取：对参数的综述及其对咖啡酿造的物理化学特征和风味的影响
2. Coffee Dietary Fiber Contents and Structural Characteristics As Influenced by Coffee Type and Technological and Brewing Procedures [J] . DIANA GNIECHWITZ, BIRGIT BRUECKEL, NICOLE REICHARDT Journal of Agricultural and Food Chemistry . 2007,第26期

机译：咖啡的膳食纤维含量和结构特征受咖啡类型，工艺和酿造程序的影响
3. Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health‐promoting phytochemicals and structure of cold‐brewed coffee [J] . Ahmed Maruf, Jiang Gui‐Hun, Park Ji Su, Journal of the Science of Food and Agriculture . 2019,第1期

机译：超声波，搅拌和搅拌萃取技术对物理化学性质，健康促进植物化学和冷酿咖啡结构的影响
4. On-line analysis with PTR-ToF-MS of coffee roasting reveals different flavour formation for coffee from different origins [C] . Alexia N. Gloess, Anita Vietri, Flurin Wieland, International Mass Spectrometry Conference . 2014

机译：用咖啡焙烧PTR-TOF-MS的在线分析显示出不同起源的咖啡的不同风味形成
5. An Investigation of the Shelf Life of Cold Brew Coffee and the Influence of Extraction Temperature Using Chemical, Microbial and Sensory Analysis [D] . Lopane, Samuel Nicholas 2018

机译：化学，微生物和感官分析研究冷煮咖啡的保质期和提取温度的影响
6. Effect of grinding extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee [O] . Nancy Cordoba, Laura Pataquiva, Coralia Osorio, -1

机译：咖啡的研磨提取时间和类型对冷煮咖啡的理化和风味特性的影响
7. Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts [O] . Jookyeong Lee, Seong Jun Hong, Jin-Ju Cho, 2020

机译：花生咖啡：用常规和高油腻花生提取物培育咖啡中的营养，物理化学和感官特征的增强

Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

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