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<p>This study investigates the impact of falling film freeze concentration (FFFC) on specialty coffee cold and hot brews, focusing on sensory profiles and volatile and bioactive compounds. Cold brews were crafted through cold dripping and immersion methods, while hot brews were prepared using the French Press technique. Following a 2-h FFFC process, the concentration index increased 1.62 times for hot coffee brews and 1.40 and 1.29 times for cold drip and immersion brews, respectively. Differential ice growth rates were observed between cold and hot brews. Post-FFFC, most volatile compounds were preserved, with notable increases in caffeine, trigonelline, and 4-<i>O</i>- and 5-<i>O</i>-caffeoylquinic acids, particularly in hot coffee and cold immersion brews. Sensory attributes such as aroma, sweetness, sourness, and overall perception remained stable, while roasted-related attributes, bitterness, astringency, and mouthfeel intensified in concentrated extracts, especially in hot brewed coffee. FFFC enables the production of concentrated coffee extracts while retaining bioactive and volatile compounds, albeit with slight modifications in sensory profiles.</p>

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Falling-film freeze concentration: effects on bioactive compounds, volatile profiles, and sensory attributes in specialty coffee cold and hot extracts

  • 期刊论文

  • 发表日期：

    2025年9月23日

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  • Nancy Cordoba,
  • Fabian L. Moreno,
  • Manuel Osorio,
  • Coralia Osorio,
  • Ruth Yolanda Ruiz-Pardo

摘要

This study investigates the impact of falling film freeze concentration (FFFC) on specialty coffee cold and hot brews, focusing on sensory profiles and volatile and bioactive compounds. Cold brews were crafted through cold dripping and immersion methods, while hot brews were prepared using the French Press technique. Following a 2-h FFFC process, the concentration index increased 1.62 times for hot coffee brews and 1.40 and 1.29 times for cold drip and immersion brews, respectively. Differential ice growth rates were observed between cold and hot brews. Post-FFFC, most volatile compounds were preserved, with notable increases in caffeine, trigonelline, and 4-O- and 5-O-caffeoylquinic acids, particularly in hot coffee and cold immersion brews. Sensory attributes such as aroma, sweetness, sourness, and overall perception remained stable, while roasted-related attributes, bitterness, astringency, and mouthfeel intensified in concentrated extracts, especially in hot brewed coffee. FFFC enables the production of concentrated coffee extracts while retaining bioactive and volatile compounds, albeit with slight modifications in sensory profiles.