The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents

References

• Alves RC, Costa ASG, Jerez M, Casal S, Sineiro J, Nunez MJ, Oliveira B. 2010. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors. J Agr Food Chem 58:12221–12229
   PubMed Web of Science ®Google Scholar
• Andueza S, Maeztu L, Pascual L, Ibanez C, Paz MPD, Cid C. 2003. Influence of extraction temperature on the final quality of espresso coffee. J Sci Food Agr 83:240–248
   Web of Science ®Google Scholar
• Aruoma O. 1999. Antioxidant actions of plant foods: use of oxidative DNA damage as a tool for studying antioxidant efficacy. Free Radic Res 30:419–427
   PubMed Web of Science ®Google Scholar
• Balzer HH. 2001. Acids in coffee. In: Clarke RJ, Vitzthum OG, editors. Coffee: recent developments. Oxford: Blackwell Science. p. 18–23
   Google Scholar
• Baselt RC, editor. 2002. Caffeine. In: Disposition of toxic drugs and chemicals in man. 6th ed. Foster City (CA): Biomedical Publications. p. 149–152
   Google Scholar
• Basnet P, Matsushige K, Hase K, Kadota S, Namba T. 1996. Four di-O-caffeoyl quinic acid derivatives from propolis. Potent hepatoprotective activity in experimental liver injury models. Biol Pharm Bull 19:1479–1484
   PubMed Web of Science ®Google Scholar
• Beal M. 1995. Aging, energy, and oxidative stress in neurodegenerative diseases. Ann Neurol 38:357–366
   PubMed Web of Science ®Google Scholar
• Belitz H, Grosch W, Schieberle P. 2009. Coffee, tea, cocoa. In: Belitz H, Grosch W, Schieberle P, editors. Food chemistry. 4th ed. Berlin: Springer-Verlag. p 938–970
   Google Scholar
• Bernheimer O. 1880. Zur Kenntniss der Röstproducte des Kaffees. Monatsh Chem 1:456–467
   Google Scholar
• Blank I, Sen A, Grosch W. 1991. Aroma impact compounds of Arabica and Robusta coffee. Qualitative and Quantitative investigations. ASIC, 14th Colloque, San Francisco, CA. p. 117–129
   Google Scholar
• Blank I, Sen A, Grosch W. 1992. Potent odorants of the roasted powder and brew of Arabica coffee. Z Lebensm Unters For 195:239–245
   Google Scholar
• Blumberg S, Frank O, Hofmann T. 2010. Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew. J Agr Food Chem 58:3720–3728
   PubMed Web of Science ®Google Scholar
• Borrelli RC, Visconti A, Mennella C, Anese M, Fogliano V. 2002. Chemical characterization and antioxidant properties of coffee melanoidins. J Agr Food Chem 50:6527–6533
   PubMed Web of Science ®Google Scholar
• Butler R. 1999. Solubles into the millennium. Tea coffee trade J 171:72–76
   Google Scholar
• Campa C, Doulbeau S, Dussert S, Hamon S, Noirot M. 2005. Qualitative relationship between caffeine and chlorogenic acid contents among wild Coffea species. Food Chem 93:135–139
   Web of Science ®Google Scholar
• Caprioli G, Cortese M, Cristalli G, Maggi F, Odello L, Ricciutelli M, Sagratini G, et al. 2012. Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS. Food Chem 135:1127–1123
   PubMedGoogle Scholar
• Caprioli G, Cortese M, Odello L, Ricciutelli M, Sagratini G, Tomassoni G, Torregiani E, et al. 2013. Importance of espresso coffee machine parameters on the extraction of chlorogenic acids in a certified Italian espresso by using SPE-HPLC-DAD. J Food Res 2:55–64
   Google Scholar
• Caprioli G, Cortese M, Maggi F, Minnetti C, Odello L, Sagratini G, Vittori S. 2014. Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars. Int J Food Sci Nutr 65:465–469
   PubMed Web of Science ®Google Scholar
• Cetto AA, Wiedenfeld H. 2001. Hypoglycemic effect of Cecropia obtusifolia on streptozotocin diabetic rats. J Ethnopharmacol 78:145–149
   PubMedGoogle Scholar
• Crozier A, Jaganath I, Clifford M. 2009. Dietary phenolics: chemistry, bioavailability and effects on health. Nat Prod Rep 26:1001–1043
   PubMed Web of Science ®Google Scholar
• Del Castillo MD, Ames JM, Gordon MH. 2002. Effect of roasting on the antioxidant activity of coffee brews. J Agr Food Chem 50:3698–3703
   PubMed Web of Science ®Google Scholar
• Dorea J, da Costa T. 2005. Is coffee a functional food? Brit J Nutr 93:773–782
   PubMed Web of Science ®Google Scholar
• Ellenhorn MJ, Barceloux DG. 1988. Medical toxicology, diagnosis and treatment of human poisoning. New York: Elsevier. p. 508–514
   Google Scholar
• Farah A, De Paulis T, Trugo LC, Martin PR. 2005. Effect of roasting on the formation of chlorogenic acid lactones in coffee. J Agr Food Chem 53:1505–1513
   PubMed Web of Science ®Google Scholar
• Flament I. 1991. Volatile compounds in foods and beverages. In: Maarse H, editor. New York: Marcel Dekker Inc. p. 617–669
   Google Scholar
• Fujioka K, Shibamoto T. 2008. Chlorogenic acid and caffeine contents in various commercial brewed coffees. Food Chem 106:217–221
   Web of Science ®Google Scholar
• Ginz M, Balzer H, Bradbury A, Maier H. 2000. Formation of aliphatic acids by carbohydrate degradation during roasting of coffee. Eur Food Res Technol 211:404–410
   Web of Science ®Google Scholar
• Grosch W. 1998. Flavour of coffee. Food/Nahrung 42:344–350
   PubMedGoogle Scholar
• Hofmann T, Czerny M, Calligaris S, Schieberle P. 2001. Model studies on the influence of coffee melanoidins on favor volatiles of coffee beverages. J Agr Food Chem 49:2382–2386
   PubMed Web of Science ®Google Scholar
• Holscher W, Steinhart H. 1992. Investigation of roasted coffee freshness with an improved headspace technique. Z Lebensm Unters For 195:33–38
   Google Scholar
• Holscher W, Vitzthum OG, Steinhart H. 1990. Identification and sensorial evaluation of aroma-impact-compounds in roasted Colombian coffee. Cafe Cacao The 34:205–212
   Google Scholar
• Hur JY, Soh Y, Kim BH. 2001. Neuroprotective and neurotrophic effects of quinic acids from Aster scaber in PC12 cells. Biol Pharm Bull 24:921–924
   Google Scholar
• Illy A, Viani R. 1995a. Espresso coffee: the chemistry of quality. London, UK: Academic Press Limited. p. 24–28
   Google Scholar
• Illy A, Viani R. 1995b. Espresso coffee: the chemistry of quality. London, UK: Academic Press Limited. p. 253
   Google Scholar
• Kim SS, Park RY, Jeon HJ, Kwon YS, Chun W. 2005. Neuroprotective effects of 3,5-dicaffeoylquinic acid on hydrogen peroxide-induced cell death in SH-SY5Y cells. Phytother Res 19:243–245
   PubMed Web of Science ®Google Scholar
• Lingle TR. 1996. The coffee brewing handbook. Long Beach (CA):Specialty Coffee Association
   Google Scholar
• Ludwig IA, Sanchez L, Caemmerer B, Kroh LW, Paz MPD, Cid C. 2012. Extraction of coffee antioxidants: impact of brewing time and method. Food Res Int 48:57–64
   Web of Science ®Google Scholar
• Maeztu L, Andueza S, Iban C, Paz MPD. 2001a. Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel. J Agr Food Chem 49:4743–4747
   PubMed Web of Science ®Google Scholar
• Maeztu L, Sanz C, Andueza S, Paz MPD, Bello J, Cid C. 2001b. Characterization of espresso coffee aroma by static headspace GC–MS and sensory flavor profile. J Agr Food Chem 49:5437–5444
   PubMed Web of Science ®Google Scholar
• Mayer F, Czerny M, Grosch W. 2000. Sensory study of the character impact aroma compounds of a coffee beverage. Eur Food Res Technol 211:272–276
   Web of Science ®Google Scholar
• McCusker RR, Goldberger BA, Cone EJ. 2003. Caffeine content of specialty coffees. J Anal Toxicol 27:520–522
   PubMed Web of Science ®Google Scholar
• Moon JK, Shibamoto T. 2010. Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid. J Agr Food Chem 58:5465–5470
   PubMed Web of Science ®Google Scholar
• Moseira AS, Spitzer V, Schapoval EES, Schenkel EP. 2000. Antiinflammatory activity of extracts and fractions from the leaves of Gochnatia polymorpha. Phytother Res 14:638–640
   PubMedGoogle Scholar
• Navarini L, Rivetti D, Cappuccio R, Abatangelo A, Petracco M, Suggi-Liverani F. 2001. Effects of water composition and water treatment on espresso coffee percolation. Proceedings in 19th International Scientific Colloquium on Coffee, Trieste
   Google Scholar
• Nijssen LM, Visscher CA, Maarse H, Willemsens LC, Boelens MH. 1996. Volatile compounds in food. Qualitative and quantitative data. 7th ed. TNO Nutrition and Food Research Institute, Zeist, The Netherlands. p. 72.1–72.23
   Google Scholar
• Odello L, Odello C. 2006. Espresso Italiano Tasting. Centro Studi Assaggiatori. Artigianelli Spa, Brescia, Italy
   Google Scholar
• Perez-Martinez M, Caemmerer B, Paz MPD, Cid C, Kroh LW. 2010. Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews. J Agr Food Chem 58:2958–2965
   PubMedGoogle Scholar
• Perrone D, Farah A, Donangelo CM, de Paulis T, Martin PR. 2008. Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars. Food Chem 106:859–867
   Web of Science ®Google Scholar
• Peters A. 1991. Brewing makes the difference. Proceedings of the 14th ASIC Colloquium, San Francisco, USA. p. 97–106
   Google Scholar
• Petracco M. 2001. Technology IV: Beverage preparation: brewing trends for the new millennium. In: Clarke RJ, Vitzthum OG, editors. Coffee recent developments. Oxford: Blackwell Science. p. 140–164
   Google Scholar
• Petracco M. 2005. Percolation. Illy, Viani R, editors. Espresso coffee: the chemistry of quality. 2nd ed. London: Elsevier Academic Press London. p. 259–289
   Google Scholar
• Pulido R, Hernandez Garcia M, Saura Calixto F. 2003. Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. Eur J Clin Nutr 57:1275–1282
   PubMed Web of Science ®Google Scholar
• Rocha S, Maeztu L, Barros A, Cid C, Coimbra AM. 2003. Screening and distinction of coffee brews based on headspace solid phase microextraction/gas chromatography/principal component analysis. J Sci Food Agr 84:43–51
   Web of Science ®Google Scholar
• Rodrigues CI, Marta L, Maia R, Miranda M, Ribeirinho M, Maguas C. 2007. Application of solid-phase extraction to brewed coffee caffeine and organic acid determination by UV/HPLC. J Food Compos Anal 20:440–448
   Web of Science ®Google Scholar
• Sanz C, Ansorena D, Bello J, Cid C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J Agr Food Chem 49:1364–1369
   PubMed Web of Science ®Google Scholar
• Sanz C, Czerny M, Cid C, Schieberle P. 2002a. Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA). Eur Food Res Technol 214:299–302
   Web of Science ®Google Scholar
• Sanz C, Maeztu L, Zapelena MJ, Bello J, Cid C. 2002b. Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different percentages of Arabica and Robusta and influence of roasting coffee with sugar. J Sci Food Agr 82:840–847
   Web of Science ®Google Scholar
• Semmelroch P, Grosch W. 1995. Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples. Food Sci Technol Int 28:310–313
   Google Scholar
• Semmelroch P, Grosch W. 1996. Studies on character impact odorants of coffee brews. J Agr Food Chem 44:537–543
   Web of Science ®Google Scholar
• Semmelroch P, Laskawy G, Blank I, Grosch W. 1995. Determination of potent odorants in roasted coffee by stable isotope dilution assays. Flavour Fragr J 10:1–7
   Google Scholar
• Soh Y, Kim JA, Sohn NW, Lee KR, Kim SY. 2003. Protective effects of quinic acid derivatives on tetrahydropapaveroline-induced cell death in C6 glioma cells. Biol Pharm Bull 26:803–807
   PubMed Web of Science ®Google Scholar
• Svilaas A, Sakhi A, Andersen L, Svilaas T, Strom E, Jacobs D. 2004. Intakes of antioxidants in coffee, wine, and vegetables are correlated with plasma carotenoids in humans. J Nutr 134:562–567
   PubMed Web of Science ®Google Scholar
• Trugo LC, Macrae R. 1984. Chlorogenic acid composition of instant coffees. Analyst 109:263–266
   PubMed Web of Science ®Google Scholar
• Vignoli JA, Bassoli DG, Benassi MT. 2011. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: the influence of processing conditions and raw material. Food Chem 124:863–868
   Web of Science ®Google Scholar