Characterization of Key Aroma Compounds in Cold Brew Coffee Prepared by Negative-Pressure Extraction Technology and Its Changes During Storage

This study focuses on the use of negative-pressure extraction technique to improve the extraction efficiency of cold brew coffee. The extraction time significantly affects the volatiles of coffee, with concentrations varying with the extraction time. Ninety-four volatile compounds were identified, with the optimal extraction time being 5 hours. The study also investigated the changes in […]