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Poster Presentations
Day 3, June 24（Tue.）
Room P (Maesato East, Foyer, Ocean Wing)
- 3P-AM-02
A metabolomic study of the temperature impact of hand-drip brewing of washed coffee beans
(1NCYU, 2ITFA)
oHan-Ju Chien1,2, Ya-Ting Pan1
In recent years, pour-over coffee brewed using the drip filtration brewing method has become widely popular due to its ability to clearly display the aroma and flavor produced by coffee's metabolites. In this study, we aim to investigate the effects of the drip filtration brewing method on brewed coffee by using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). It was used to analyze the metabolomes in coffee brewed with cinnamon-roasted wet Arabica coffee beans under 85 <SUP>ο<SUP>C, 90 <SUP>o<SUP>C, and 98 <SUP>o<SUP>C water temperatures. In the results, 13 volatiles of 148 metabolic compounds were found exhibiting significant differences between coffee brewed at different temperatures. Some compounds exhibit a tendency to decrease in expression as temperature increases, while most other metabolites have the highest expression at 90 <SUP>o<SUP>C. To conclude this research, coffee brewed at 90 <SUP>o<SUP>C exhibited more metabolites which have more flavor and aroma. It is expected that the results could be combined with coffee cup testing to ensure the quality of coffee flavor and taste.