To ascertain the effects of different extraction methods on the quality of coffee stock solution, the pH, titratable acid value, total solid content, chromaticity, phenolic content, main active components, antioxidant activity, sensory and aroma components of coffee stock solution made with different extraction: drip, immerse, ultrasonic, microwave and pressure extraction were determined. The pH value of the pressure extraction method was relatively low and the color of the ultrasonic extraction method was relatively light. Generally, different extraction methods had little effect on the pH and chromaticity of coffee stock solution. While, different extraction methods had a great influence on the titratable acid value and total solid content of the coffee stock solution. The titratable acid value of drip method was the highest, and the total solid content of ultrasonic extraction method was the highest. The results showed that the content of total phenols, active components and antioxidant activity of coffee stock solution extracted by pressure extraction were the highest. In addition, the coffee stock solution extracted by pressure extraction had a smooth taste, rich aroma and the best sensory evaluation. In conclusion, the coffee stock solution extracted by the pressure extraction method has excellent quality and unique flavor, which is more suitable for producing high-quality coffee.
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