An Investigation of the Shelf Life of Cold Brew Coffee and the Influence of Extraction Temperature Using Chemical Microbial and Sensory Analysis
@inproceedings{Lopane2018AnIO, title={An Investigation of the Shelf Life of Cold Brew Coffee and the Influence of Extraction Temperature Using Chemical Microbial and Sensory Analysis}, author={Samuel Nicholas Lopane}, year={2018} }
Cold brew coffee is a product with rapidly growing market share – it offers the potential for high quality, a unique flavor profile, a position within the growing specialty coffee world, and RTD (ready-to-drink) convenience. However, there is little published information around the exact chemical and microbial characteristics of cold brew to verify producers’ claims and allow for an accurate prediction of shelf life. This study examined the shelf-life of cold and hot water extraction coffees… CONTINUE READING
Figures and Tables from this paper
2 Citations
References
SHOWING 1-10 OF 52 REFERENCES
Comparison of nine common coffee extraction methods: instrumental and sensory analysis
- Chemistry
- European Food Research and Technology
- 2013
- 135
- PDF
Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25 degrees C.
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 2008
- 26
- PDF
Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage.
- Chemistry, Medicine
- Food chemistry
- 2017
- 36
The effect of bean origin and temperature on grinding roasted coffee
- Materials Science, Medicine
- Scientific reports
- 2016
- 21
- PDF
Development of a “living” lexicon for descriptive sensory analysis of brewed coffee
- Computer Science
- 2016
- 53
Hedonic and descriptive sensory evaluation of instant and fresh coffee products
- Mathematics
- European Food Research and Technology
- 2016
- 7
New procedures for determination of acids in coffee extracts, and observations on the development of acidity upon ageing
- Chemistry, Medicine
- Analytical and bioanalytical chemistry
- 2002
- 9