title: The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
abstract: Coffee is one of the most popular hot drinks in the world; it may be prepared by several methods, but the most common forms are boiled (brew) and pressurized (espresso). Analytical studies on the substances responsible for the pleasant aroma of roasted coffee have been carried out for more than 100 years. Brew coffee and espresso coffee (EC) have a different and peculiar aroma profile, demonstrating the importance of the brewing process on the final product sensorial quality. Concerning bioactive compounds, the extraction mechanism plays a crucial role. The differences in the composition of coffee brew in chlorogenic acids and caffeine content is the result of the different procedures of coffee preparation. The aim of the present review is to detail how the brewing process affects coffee aroma and composition.
authors.affiliation: School of Pharmacy, University of Camerino , Camerino , Italy.
authors.forename: Giovanni
authors.initials: G
authors.lastname: Caprioli
authors.forename: Manuela
authors.initials: M
authors.lastname: Cortese
authors.forename: Gianni
authors.initials: G
authors.lastname: Sagratini
authors.forename: Sauro
authors.initials: S
authors.lastname: Vittori
mesh_terms: D002110:Caffeine / Q000032:analysis*; D002726:Chlorogenic Acid / Q000032:analysis*; D040503:Coffea / Q000737:chemistry; D003069:Coffee / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D009812:Odorants; D011312:Pressure
chemical_list: D003069:Coffee; D002726:Chlorogenic Acid; D002110:Caffeine
keywords: Caffeine; Coffee arabica and Coffee canephora; chlorogenic acids; coffee aroma; espresso coffee; espresso coffee machine