The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method. In recent decades, numerous coffee-based beverages, ...obtained using different extraction techniques have entered the market. This study characterizes and compares eight extraction coffee methods from a chemical-physical point of view, starting from the same raw material. Specifically, three types of Espresso, Moka, French Press, and 3 filter coffee that for the first time are reported in the scientific literature Cold Brew, V60, and Aeropress are compared.
Physical measurements included the quantification of total dissolved solids, density, pH, conductivity, and viscosity. Chemical analyses identified 15 chlorogenic acids (CGAs): six caffeoylquinic acids, one p-Coumaroylquinic acid, one Feruloylquinic Acid, four Caffeoylquinic lactones, and three Dicaffeoylquinic acids. Maximum caffeine and CGA concentrations were found in Espresso coffees, while Moka and filtered coffees were three to six times less concentrated. The classic Espresso method was most efficient for caffeine and CGA recovery, with a yield almost double that of other methods. Per-cup caffeine and CGAs were higher in Cold Brew than Espresso coffees, as a function of the volume of beverage, which ranged from 30 mL (for espresso) to 120 mL (for filtered coffees). In light of these results, it is not possible to establish how many cups of coffee can be consumed per day without exceeding the recommended doses, since according to the applied brewing method, the content of the bioactive substances varies considerably.
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•Numerous coffee beverages obtained using different extraction have entered the market•This study characterizes and compares eight brewing methods•The qualitative profile of bioactive substances was detected by HPLC-DAD•The study informs on concentrations and on per-cup caffeine and chlorogenic acids content
Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO ...quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the "fusty" sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices.
Coffee powder is obtained with a grinding machine. Espresso coffee is prepared when hot water is forced under pressure through the puck of coffee powder, and the optimal espresso flow rate is 1 g s
...−1
. However, this flow rate can change for different extractions, forcing baristas to frequently change the setup of the grinder. Grinding grade is one of the most important sources of variation in the quality of espresso. This study tests an innovative method to prepare coffee powder puck, designed to reduce variability in flow rate between extractions. The method is based on stratified layers of ground coffee with different granulometry, and it was tested in three trials with different coffees and grinders. The flow rate associated with the new method (Patent WO/2020/148258- PCT/EP2020/050773) was more stable than the rate in a conventional system, reliability was optimized by placing larger coffee particles at the bottom, and finer particles at the top of the filter basket.
The present research had two aims. The first was to evaluate the effect of height and exposure on the vegetative response of olive canopies' vertical axis studied through a multispectral sensor and ...on the qualitative and quantitative product characteristics. The second was to examine the relationship between multispectral data and productive characteristics. Six olive plants were sampled, and their canopy's vertical axis was subdivided into four sectors based on two heights (Top and Low) and two exposures (West and East). A ground-vehicle-mounted multispectral proximal sensor (OptRx from AgLeader
) was used to investigate the different behaviours of the olive canopy vegetation index (VI) responses in each sector. A selective harvest was performed, in which each plant and sector were harvested separately. Product characterisation was conducted to investigate the response of the products (both olives and oils) in each sector. The results of Tukey's test (
> 0.05) showed a significant effect of height for the VI responses, with the Low sector obtaining higher values than the Top sector. The olive product showed some height and exposure effect, particularly for the olives' dimension and resistance to detachment, which was statistically higher in the upper part of the canopies. The regression studies highlighted some relationships between the VIs and product characteristics, particularly for resistance to detachments (R
= 0.44-0.63), which can affect harvest management. In conclusion, the results showed the complexity of the olive canopies' response to multispectral data collection, highlighting the need to study the vertical axis to assess the variability of the canopy itself. The relationship between multispectral data and product characteristics must be further investigated.
The extra virgin olive oil (EVOO) commercialized by olive oil companies usually has highly variable turbidity characteristics. Ten veiled EVOOs with different water content, insoluble solid content, ...water activity, degree of turbidity, and microbial cell count, and their respective filtered samples, were studied both to assess the risk of degradation phenomena and to suggest a rapid method to measure oil quality stability. The EVOO samples were analyzed for legal parameters, phenolic compounds, volatile organic compounds, and sensory attributes, immediately after purchase and after 45 and 180 days of storage at room temperature in dark conditions. A statistically significant relationship was found between water content and oil degradation during storage; hydrolytic phenomena and microbial spoilage occurred, causing variations in the oil quality in terms of phenolic compound hydrolysis, fusty and fruity sensory attributes, and volatile compound content. A > 0.2 %w/w water content value was measured as predicting a high risk of oil degradation. Moreover, since the research determined an original relationship between water content and NTU, we proposed that olive oil companies should adopt the following decision-making approach: EVOO with NTU values > 100–200 should be subjected to a schedule of treatments that reduce water content in a short time.
•The critical role of water content was shown on oil degradation phenomena.•An original relationship between water content and NTU was determined.•An index of fruity variation (FV-index) has been proposed.•A decision making approach, based on rapid method, is proposed for blending company.
Flax (Linum usitatissimum L.) can be grown both as an oil crop and as a fiber crop, and this offers new opportunities when included in the framework of a whole-crop biorefinery, a system in which a ...range of products are made from portions of grain and straw and in which both of these should be satisfactorily produced. In the present experiment, the effect of flax genotypes (7 varieties), cultivation sites (two locations) and seasons (two years) were tested with a standard randomized complete block design, in search of a compromise for the production performance for both grain and straw, with the aim of reintroducing flax back into the northern Italian environment. Overall, grain yield reaches an average value of about 1.4 t ha−1 (dw), while straw yield reaches 2.77 t ha−1 (dw). The former is strictly dependent on the environmental effects of the growing site and season, while the effect of genotype was not significant. The straw yield also depends on the second-order interaction of the factors analyzed, although the performance of three varieties, Festival, Solal and Linoal, was noteworthy and seemed to respond well in both environments. Overall, it was found that flax can be conveniently grown for both grain and straw production.
Background and Aims. Rosé wines are becoming more popular, as is the demand for organic wines. However, there are few studies on the effects of operative choices on the quality and style of these ...wines. The paper aims to investigate the effects of the early stages of processing (destemming/crushing and pressing) on rosé wine characteristics. Methods and Results. A full factorial experiment was carried out on Sangiovese, considering two factors related to grape processing: the prepressing treatment (intact clusters or destemmed/crushed berries) and the pressing pressure. Sugars, ethanol, acidity, phenols, and color were measured in juices, while volatile compounds and sensory profiles were evaluated in wines. Destemming/crushing dramatically changed the composition of both juices and wines’; notably, acidity increased and floral and color intensities decreased in intact cluster samples. Furthermore, a clear interaction was found between prepressing treatment and pressure. Pressure, in turn, affected several acidity and color parameters. This could be related to the chemical composition and consistency of the different berry zone, which interact with the mechanical action of the destemmer/crusher and press. Conclusions. Processing choices affect all of the main qualitative features of rosé wine; they could be successfully used to decide the wine’s style and minimize the use of additives and adjuvants. Significance of the study: in rosé production, the capability to modulate the operational protocols allows selecting of different wines from the same grape batch. This represents a useful tool to optimize grape processing according to the company’s commercial priorities.
Although brown wheat flours are healthier than refined ones, baking quality is poor. To improve the workability and quality of brown wheat flour, we tested the addition of gelatinized flour during ...the production of salt-free bread. Dough rheology and bread quality were investigated in two trials. The first tested the addition of three levels of water and two levels of gelatinized brown flour. Brown flour gel addition significantly affected dough rheology and bread quality. Doughs made with gel required more water. Furthermore, significant interactions between gelatinized brown flour and water content were found for bread volume and crumb hardness. The second trial tested effects of gelatinized brown flour addition in doughs prepared with optimal water content (gelatinized flour samples required more water to reach optimum levels). Dough rheology was improved with the use of gelatinized brown flour; bread samples had significantly higher volume and lower hardness and chewiness. The addition of gelatinized brown flour may represent a good strategy to improve the baking performance of brown wheat flours, notably dough rheology and bread quality. The technique does not require the addition of new ingredients and preserves the high nutritional value of brown flour.
•Gelatinized flour affected the quality of brown dough and bread.•Gelatinized flour dough required more water to reach the optimal consistency.•Doughs with brown flour gel exhibited improved rheological properties.•Brown breads had significantly higher volume and different texture.
During the production of fermented alcoholic beverages, such as wine or beer, the loss of aroma active compounds (AACs) has a significant impact on the overall product aroma. This paper presents the ...results of an experimental technique in which a condenser was placed on the top of the fermenter in order to reduce such losses. AAC concentrations in beers produced in this way were compared with a control produced without a condenser. There were two main findings: (i) some AACs could be recovered during fermentation and (ii) the technique stimulated the de novo synthesis of esters from carboxylic acids and alcohols. In particular, the production of ethyl esters from the reaction between ethanol and organic acids and the production of acetates from the reaction between acetic acid and alcohols were demonstrated. Consequently, the addition of the condenser changed the final aroma of the beverage. The effect was confirmed by a panel test and AAC quantitation using HS-SPME-GC-MS. The technique could be used by brewers as a tool to modulate the flavor and aroma of beer.
Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our study was to ...understand if agronomic treatments can be used to improve flour processability and the quality of three old wheat varieties. An experimental strip-plot scheme was used: three old wheat varieties (Andriolo, Sieve, Verna), two seeding densities, three levels of nitrogen fertilization (N35, N80, and N135), and two levels of foliar sulfur fertilization. Analyzed parameters related to kernel composition, dough rheology and bread quality. Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment. However, only nitrogen fertilization affected bread characteristics. Crumb density significantly decreased from N35 to N135, while springiness and cohesiveness increased. On the other hand, sulfur did not improve breads. This highlight the importance of performing breadmaking tests in addition to the rheological determinations. The poor technological performance of old wheat flours can be improved with agronomical treatments designed to obtain higher-quality bread.
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