{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T19:26:29Z","timestamp":1791228389967,"version":"4.1.0"},"reference-count":33,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2024,8,20]],"date-time":"2024-08-20T00:00:00Z","timestamp":1724112000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2024,8,20]],"date-time":"2024-08-20T00:00:00Z","timestamp":1724112000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"name":"Specialty Coffee Association"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Sci Rep"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    With the growing popularity of cold brewed coffee comes a need for brewing efficiency while preserving the desirable flavor profile. Despite the wide use of full immersion brewing techniques, the effect of brew time on the dynamic sensory profiles of full immersion brewed coffee remains underexplored. Here, we investigated the relationship between coffee sensory quality and extraction dynamics, measured as Total Dissolved Solids (\n                    <jats:italic>TDS<\/jats:italic>\n                    ) and Extraction (\n                    <jats:italic>E<\/jats:italic>\n                    ) of full immersion brewed coffee at various roast levels, and brewing temperatures (4\u00a0\u00b0C, 22\u00a0\u00b0C and 92\u00a0\u00b0C), over brew time using a generic descriptive analysis method. Specifically, different brew time points were selected for different temperatures based on five targeted coffee extraction stages. Furthermore, the unique experimental design also explored a sensory-driven engineering research process. Roast level had the greatest impact on the sensory profile of the coffees, followed by brewing temperature, but brew time, especially the longer brew times as\n                    <jats:italic>TDS<\/jats:italic>\n                    plateaued, had subtler impacts than expected. Twenty-five of 28 sensory attributes were significantly different among the 30 coffee samples, indicating a single source green coffee blend can produce a wide range of complex sensory profiles using different combinations of roast level, temperature, and brew time. Specifically, the intensity of sweetness was negatively correlated with\n                    <jats:italic>TDS<\/jats:italic>\n                    , and 19 other attribute intensities were positively correlated with\n                    <jats:italic>TDS<\/jats:italic>\n                    . Interestingly, we found that certain long time cold brews had similar sensory profiles to those of some short time hot brews, suggesting the sensory profiles of certain hot brews and cold brews could possibly be matched through controlled preparation. Overall, our study demonstrated an approach of integrating food engineering and sensory analysis for product development, and our findings provide valuable insights into the extraction dynamics and sensory quality of full immersion brewed coffee and opens new brewing avenues for the coffee industry.\n                  <\/jats:p>","DOI":"10.1038\/s41598-024-69867-6","type":"journal-article","created":{"date-parts":[[2024,8,20]],"date-time":"2024-08-20T12:35:56Z","timestamp":1724157356000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time"],"prefix":"10.1038","volume":"14","author":[{"given":"Jiexin","family":"Liang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mackenzie E.","family":"Batali","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Catherine","family":"Routt","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"William D.","family":"Ristenpart","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jean-Xavier","family":"Guinard","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2024,8,20]]},"reference":[{"key":"69867_CR1","doi-asserted-by":"publisher","first-page":"194","DOI":"10.1111\/1750-3841.15561","volume":"86","author":"AR Cotter","year":"2021","unstructured":"Cotter, A. R., Batali, M. E., Ristenpart, W. D. & Guinard, J.-X. Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields. J. Food Sci. 86, 194\u2013205 (2021).","journal-title":"J. Food Sci."},{"key":"69867_CR2","doi-asserted-by":"publisher","first-page":"2530","DOI":"10.1111\/1750-3841.15326","volume":"85","author":"SC Frost","year":"2020","unstructured":"Frost, S. C., Ristenpart, W. D. & Guinard, J.-X. Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee. J. Food Sci. 85, 2530\u20132543 (2020).","journal-title":"J. Food Sci."},{"key":"69867_CR3","volume-title":"The Soluble Solids in Beverage Coffee as an Index to Cup Quality","author":"EE Lockhart","year":"1957","unstructured":"Lockhart, E. E., Pan American Coffee Bureau and National Coffee Association of U.S.A. 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Concentration gradient inversion via sedimentation of coffee grounds in full immersion brewing. J. Food Eng. 357, 111619. https:\/\/doi.org\/10.1016\/j.jfoodeng.2023.111619 (2023).","journal-title":"J. Food Eng."},{"key":"69867_CR17","unstructured":"Liang, J. et al. An Updated Diffusion-Limited Model for the Extraction Dynamics of Full Immersion Brewed Coffee: Impact of Temperature, Roast Level, and Origin."},{"key":"69867_CR18","doi-asserted-by":"publisher","first-page":"2440","DOI":"10.3390\/foods11162440","volume":"11","author":"ME Batali","year":"2022","unstructured":"Batali, M. E. et al. Sensory analysis of full immersion coffee: Cold brew is more floral, and less bitter, sour, and rubbery than hot brew. Foods 11, 2440 (2022).","journal-title":"Foods"},{"key":"69867_CR19","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-021-85787-1","volume":"11","author":"J Liang","year":"2021","unstructured":"Liang, J., Chan, K. C. & Ristenpart, W. D. 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