Abstract

Coffee contains several bioactive compounds, such as alkaloids and phenolic compounds, which contribute to its flavor and are influenced by the brewing method. The differences in coffee compounds based on brewing conditions have been studied in previous research, but no studies have yet utilized orbitrap mass spectrometry for this purpose. This study compared non-volatile and aromatic compounds in hot and cold brew coffee using high-resolution orbitrap mass spectrometry, followed by multivariate statistical analysis including principal component analysis and volcano plotting. A total of 163 non-volatile compounds and 93 volatile compounds were identified and annotated, with 18 non-volatile and 13 aroma-active compounds indicating differences between the brewing methods. Notably, certain quinic acids, such as 4,5-dicaffeoylquinic acid, and coumarin derivatives were more abundant in hot brew coffee, indicating that non-volatile compounds are significantly affected by extraction temperature. However, the major non-volatile compounds, including chlorogenic acid and trigonelline, are not affected by brewing conditions. For volatile compounds, phenolic compounds and indole were sensitive to temperature, while pyrazine and furan compounds were more influenced by extraction time. Additionally, in our results, several previously unreported bioactive compounds were detected in coffee, suggesting a need for further research to understand their potential functions and benefits.