Journal of Food Science · 1992 · 16 citations · 3 references
AgricultureFood ScienceAnalytical ChemistryFood AnalysisFood ChemistryAnalytical ChromatographyChromatographic Data AnalysisCoffee Brewing OperationsCoffee Quality ManagementGas Chromatography-mass Spectrometry
ABSTRACT Variations in the composition of brewed coffee as a function of brewing time were monitored using gas chromatography‐mass spectrometry. Batches of coffee were produced using flow rates of 50‐500 mL/min, which resulted in brewtimes of 4.42‐31.07 min. While most components increased in concentration with longer brewing times, several showed significant losses beyond 8 min, indicating an optimum brewtime of 7‐9 min.
3
Fenaroli's handbook of flavor ingredients
Food and Cosmetics Toxicology · 1976 · 372 citations