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Ultraviolet spectroscopic studies and the prediction of the feathering of cream in filter coffees

Published online by Cambridge University Press:  01 June 2009

Lucie Hamboyan  and
David Pink
Lucie Hamboyan
Affiliation:
Departments of Nutrition and Consumer Studies, St Francis Xavier University, Antigonish, Nova Scotia, CanadaB2G 1CO
David Pink
Affiliation:
Departments of Physics, St Francis Xavier University, Antigonish, Nova Scotia, CanadaB2G 1CO
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Summary

Cream feathering was studied in sixteen samples made from six brands of filter coffee. We have used a predictive rule, deduced from our studies of instant coffees, to determine the likelihood of feathering occurring in filter coffee samples upon the addition of coffee cream. The predictive rule makes use of 1,3,4,5-tetra-hydroxycyclohexane carboxylic acid-3-[(3,4) dihydroxycinnamate] (chlorogenic acid) concentration in the coffee, and the ratio of ultraviolet absorbances at 261 nm and 340 nm. We found good agreement between the predicted and observed behaviour of samples of filter coffee and conclude that the predictive rule is reliable for both instant and filter coffees. The effect of increased fat content in the cream was also studied.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 2 , May 1990 , pp. 227 - 232
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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References

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