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KMID : 1007520200290010141
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Food Science and Biotechnology
2020 Volume.29 No. 1 p.141 ~ p.148
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Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees
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Kang Da-Eun
Lee Haeng-Un
Davaatseren Munkhtugs
Chung Myung-Sub
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Abstract
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The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping and dripping, and hot brews were prepared at 80 °C and 95 °C for 5 min. using the pour-over method. Furan contents of cold steeping at 5 °C and hot brewed at 80 °C showed the higher levels significantly (p?
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KEYWORD
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Coffee, Cold brew, Hot brew, Furan, Acrylamide, Volatile compounds
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