In this work are reported the thermal profiles of five coffee pods (pure Arabica, pure Robusta, and Arabica Robusta blends: A20R80, A80R20, A40R60) at 90, 100 and 110°C. Moreover the chemical -physical and sensorial properties of Espresso Coffee (EC) obtained from five different coffee pods were investigated. The analysis of the thermal profiles highlight that the extraction process can be considered as an isothermal process because, after a starting phase, the recorded temperatures stayed around a mean temperature (Tm). In addition the Tm recorded for each extraction temperature was significantly lower than those set up by the controller. The chemical-physical parameters of EC samples increased proportionally with extraction temperature highlighted that the effectiveness of extraction process scale up with percolation temperature. The solid and caffeine contents of the EC samples extracted at 110°C are related to an over extraction process. Principal Component analysis (PCA) was applied to identify relationship and differences among EC samples. Pure Arabica and A80R20 EC samples at 100°C and 110°C have recorded a sensorial attributes typical of a fine espresso coffee.
Espresso Coffee (EC) by POD: study of thermal profile during extraction process and influence of water temperature on chemical-physical and sensorial properties / Albanese, D.; Poiana, M.; SPAGNA MUSSO, Salvatore; DI MATTEO, M.. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - STAMPA. - 42:(2009), pp. 727-732. [10.1016/j.foodres.2009.02.27]
Espresso Coffee (EC) by POD: study of thermal profile during extraction process and influence of water temperature on chemical-physical and sensorial properties
SPAGNA MUSSO, SALVATORE;
2009
Abstract
In this work are reported the thermal profiles of five coffee pods (pure Arabica, pure Robusta, and Arabica Robusta blends: A20R80, A80R20, A40R60) at 90, 100 and 110°C. Moreover the chemical -physical and sensorial properties of Espresso Coffee (EC) obtained from five different coffee pods were investigated. The analysis of the thermal profiles highlight that the extraction process can be considered as an isothermal process because, after a starting phase, the recorded temperatures stayed around a mean temperature (Tm). In addition the Tm recorded for each extraction temperature was significantly lower than those set up by the controller. The chemical-physical parameters of EC samples increased proportionally with extraction temperature highlighted that the effectiveness of extraction process scale up with percolation temperature. The solid and caffeine contents of the EC samples extracted at 110°C are related to an over extraction process. Principal Component analysis (PCA) was applied to identify relationship and differences among EC samples. Pure Arabica and A80R20 EC samples at 100°C and 110°C have recorded a sensorial attributes typical of a fine espresso coffee.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
