Coffee Beverages

A. Coffee Beverage Preparation Methods 1. Ideal Preparation Methods... 

The coffee beans with the most desirable flavor to many tastes are the highest grown Arabicas prepared by the wet method. Coffee beverages need to be prepared within 8 h of grinding the freshly roasted coffee beans if the volatile flavor and aroma compounds are to be retained. Brew... 

The quality of an ideally prepared coffee beverage can still be reduced or even spoiled if the water quality affects the coffee. Hardness is one of the main problems in the U.S. because it is usually associated with alkalinity. The acidity, which is a substantial part of the flavor character of coffee, is partly neutralized by hard water. Ion-exchange softened water is even worse, since the excess sodium ions present form soaps with the fatly acids in the roasted coffee. Demineralization of the water is the most effective way to obtain water for the preparation of a clean-flavored cup of coffee in hard-water areas. Oxygen in the water is easily removed by boiling. Chlorine in the water can spoil the flavor of a good coffee, as can organic matter and metal ions, such as iron and copper. 

Instant coffee beverages are markedly different from coffee prepared from roast and ground coffee directly. As has already been described in Section III.E, instant coffees contain extra water-soluble carbohydrates obtained from hydrolyzed complex carbohydrates. The high extraction rate means that about 100 cups of instant coffee can be prepared from 1 lb of coffee, compared with 40 to 50 cups per pound of normally brewed coffee. 

A high proportion of the aromatic compounds in coffee beans are phenolic and presumably they are derived from the lignin and tannin of the cell structure.2 Hydroquinone is present in coffee beverages, 0.3 ppm, either in the free form or as its p-D-glucopyranoside, arbutin.35... 

However, 5-hydroxytryptamides themselves do not seem to ever become significant in the coffee beverage because they are partly decomposed during roasting and the rest remains in the spent grounds.148 Any small amount present in a brew is emulsified and could be retained by a filter paper in a drip brew of coffee.148... 

Ndjouenkeu, R., Clo, G., Voilley, A., Effect of coffee beverage extraction conditions on the concentration in methyl xanthines measured by HPLC, Scl. Aliments., 1, 365, 1981. (CA95 202163c)... 

However, coffee beverages are complex mixtures of several hundred chemicals that either occur naturally or are later induced in coffee by the roasting process in the form of nicotinic acid or melanoidins. 

Sucrose syrups from either beet or cane origin are used in some formulated products or added to coffee beverages at the point of sale... 

CaiTelc add Coffee beverage, blueberries, apples, ciders... 

T. Hofmann and P. Schieberle, Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverage, J. Agric. Food Chem., 2002, 50, 319-326. 

Note Aspartame can be found in instant breakfasts, breath mints, cereals, sugar-free chewing gum, cocoa mixes, coffee beverages,... 

Mayer, F., Czerny, M., Grosch, W. (2000) Sensory study on the character impact aroma compounds of coffee beverage. Eur. Food Res. Technol. 211. 272-276... 

Hofmann, T, Schieberle, P. (2004) Influence of meladonins on the aroma staling of coffee beverage. In Shihidi, F, Weerasinghe, D.K. (eds.) Neutraceutical Beverages. Chemistry, Nutrition, and Health Effects. ACS Symposium Series 871, pp. 200-215... 

Hofmann, T., Czerny, M., Calligaris, S., and Schieberle, P. (2001). Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages. ]. Agric. Food Chem. 49, 2382-2386. 

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