![]() The analyses confirm the possibility of producing a beverage with increased chlorogenic acid content above 900 mg/L or at a similar level of 400–500 mg/L with caffeine, which may be important on an industrial scale due to the possibility of diversifying beverage production. Therefore, they may change consumers purchasing decisions on the beverage market and establish a new and natural substitute for controversial energy drinks. ![]() In terms of quantitative composition, the study showed that cold brew coffees are an exceptional source of chlorogenic acid. ![]() Using headspace solid-phase microextraction and GC-MS and LC-MS analysis, prepared cold brew coffee extracts were investigated and compared with different green bean roasting profiles and varying extraction temperature and time parameters. Due to the dynamic growth of the cold brew coffee market, the aim of this study was to identify and characterize main bioactive and aromatic compounds that may be helpful for quality control during the production of popular beverages. ![]()
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