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Influence of coffee making process on chemical composition of brewed coffee
Procházková, Kristina ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the influence of baristic coffee preparations on the chemical composition of the obtained beverage. Teoretical part of this thesis focuses on coffee growing, processing technology and the chemical composition of coffee beans. In the experimental part were measured samples of espresso coffee, samples prepared by moca pot, flip-drip method, filtrated coffee, samples prepared by french-press technique, vacuum pot samples and boiled coffee. The samples were prepared according to the baristic techniques at first and later with adjusted water and amount of coffee so these methods could be compared with each other. This work focuses on the determination of caffeine and acrylamide content by liquid chromatography, validation of HPLC method, determination of total phenolic content by Folin-Ciocalteu reagent, determination of organic acids by ion chromatography, determination of selected macro and micro elements by inductively coupled plasma in optical emission spectrometry and analysis of aromatic substances using gas chromatography. Based on the processed results and compared methods, it was shown that the moca pot had the greatest influence on the content of caffeine, acrylamide, organic acids and total phenolic substances, and the flip-drip with vacuum pot method had the greatest influence on the content of aromatic substances. From a baristic point of view the highest concentration of caffeine was 3689 mg/l in coffee based on flip-drip method, and concentration of acrylamide was 25,4 mg/l in the coffee based on the same method. The highest value of total phenolic content was determined in moka pot to c = 5,23 g/l. Regarding the mineral representation, the mineral decomposition of coffee beans and espresso were compared, and the highest values were reached by potassium, namely the concentration was 577 mg/l per 1 g of mineralized sample, in the cup of espresso the potassium concentration was 2461 mg/l. The highest content of organic acids was determined in the beverage prepared by moca pot, in terms of selected acids, the largest representation had the succinic acid with the concentration 599,8 mg/l. The highest content of aromatic substances was found in coffee from a moca pot and in coffee by flip-drip method. The biggest part was~made by furfuryl alcohol.

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