Research Article

Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees

Figure 2

Principal component analysis (PCA) biplot of physicochemical and sensory property in cold and hot brew coffees obtained from Sumatra (a) and Yunnan (b) coffee beans. SCL: light-roasted Sumatra bean cold brews; SCM: medium-roasted Sumatra bean cold brews; SCD: dark-roasted Sumatra bean cold brews; SHL: light-roasted Sumatra bean hot brews; SHM: medium-roasted Sumatra bean hot brews; SHD: dark-roasted Sumatra bean cold brews; YCL: light-roasted Yunnan bean cold brews; YCM: medium-roasted Yunnan bean cold brews; YCD: dark-roasted Yunnan bean cold brews; YHL: light-roasted Yunnan bean hot brews; YHM: medium-roasted Yunnan bean hot brews; YHD: dark-roasted Yunnan bean cold brews; TDS: total dissolved solids; EY: extraction yield; TPC: total phenolic compounds; TA: titratable acidity, titratable acid; TS: total sugar; CGA: chlorogenic acid (1: 2-butanone; 2: 2,3-pentanedione; 3: geraniol; 4: 2-ethylpyrazine; 5: 3,4-hexanedione; 6: 2-acetylfuran; 7: 2-methylbutyraldehyde; 8: 2,4,5-trimethyloxazole; 9: 2-methylpyrazine; 10: 2-ethyl-5-methylpyrazine; 11: 2-ethyl-3-methylpyrazine; 12: 2-furylmethanol; 13: 5-methylfurfural; 14: 1-methyl-2-formylpyrrole; 15: difurfuryl ether; 16: 3-hexanone; 17: furan-2-ylmethyl acetate; 18: 2,3-hexanedione; 19: 2-propionylfuran; 20: pyridine; 21: 1-furfurylpyrrole; 22: phenol; 23: furfuryl methyl sulfide. For Sumatra coffee beans, 24: hexanal; 25: 3-octanol; 26: (z)-linalool oxide; 27: (e)-linalool oxide; 28: 2,3-butanedione; 29: 2,5-dimethylpyrazine; 30: 3-ethyl-2-hydroxy-2-cyclopenten-1-one; 31: benzaldehyde; 32: 2-hydroxyacetophenone; 33: 4-ethylguaiacol; 34: 2-vinylfuran. For Yunnan coffee beans, 24: crotonaldehyde; 25: 2-heptanol; 26: linalool; 27: tetramethylpyrazine; 28: 2,5-diethylpyrazine; 29: 2,6-diethylpyrazine; 30: cinnamyl isovalerate; 31: methyl furfuryl thiol; 32: 2-ethyl-6-methylpyrazine; 33: 3,5-diethyl-2-methyl pyrazine; 34: 2,2-methylenebisfuran; 35: 2-acetylpyrrole; 36: hydroxyacetone; 37: 1-methylpyrrole; 38: indole; 39: p-cresol; 40: methyl disulfide; 41: 2-methyl-3-(2-furyl)propenal).
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