The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping and dripping, and hot brews were prepared at 80 °C and 95 °C for 5 min. using the pour-over method. Furan contents of cold steeping at 5 °C and hot brewed at 80 °C showed the higher levels significantly (p < 0.05), which were 17.0 ± 0.5 and 10.6 ± 0.1 ng/mL, respectively. However, acrylamide contents in cold steeping at 5 °C and hot brew at 80 °C showed lower levels, which were 4.1 ± 0.4 and 3.5 ± 0.1 ng/mL respectively. Cold brews at 20 °C showed the highest levels of antioxidant activities while hot brews showed similar levels with cold brews at 5 °C. This study confirms that levels of different beneficial and hazardous chemical compounds could be manipulated by adjusting the coffee extraction conditions.

中文翻译：

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比较冷或热冲泡咖啡中丙烯酰胺和呋喃的浓度，抗氧化活性和挥发性特征。

这项研究的目的是研究呋喃和丙烯酰胺的形成，并比较冷或热冲泡咖啡中的抗氧化能力和挥发性化合物。在5°C和20°C下准备12小时的冷冲泡。使用浸泡和滴灌方法，在80°C和95°C的温度下准备5分钟的热冲泡。使用灌注方法。在5°C的冷浸泡和80°C的热酿造中，呋喃含量显着较高（p <0.05），分别为17.0±0.5和10.6±0.1 ng / mL。但是，在5°C的冷浸和80°C的热冲泡中，丙烯酰胺含量较低，分别为4.1±0.4和3.5±0.1 ng / mL。20°C的冷酿啤酒显示出最高的抗氧化活性，而5°C的冷酿啤酒显示出相似的抗氧化活性。