Model experiments on the extraction of roast and ground coffee during the production of instant coffee, part 1

摘要

During the production of Instant coffee, the water extraction step of roast and ground coffee is of decisive importance for the composition and quality of the final product. Model experiments for the extraction of coffee by means of an industrial pilot plant are described which allows balancing and precise keeping track of the transfer of aroma compounds to the liquid extract. It was found that most of the aroma compounds are transferred completely to the extract. However, some sensorial important substances (like Strecker aldehydes) are newly generated at the applied extraction conditions, while other compounds are partly degraded simultaneously. The results of the sensorial investigations correspond well to the aroma analyses of all samples.