Location
CoLab, OCB 100
Start Date
25-4-2024 6:00 PM
Document Type
Poster
Description
The project compared the molecular composition of the methylene chloride extraction of traditionally prepared drip coffee with the molecular composition of freeze-dried coffee. This was done by performing gas chromatography/mass spectroscopy (GCMS) and comparing the results of a sample of coffee extracted with methylene chloride and a sample of coffee that was resuspended after undergoing freeze-drying. The results of the experiment indicate that the freeze-dried sample experienced a significant reduction in the presence of certain compounds, but appears to retain the caffeine. This could either indicate that the compounds are resistant to resuspension after freeze-drying, or that the freeze-drying process removes the compounds entirely. Without a doubt, however, the freeze-drying process has a negligible effect on caffeine content. This may have implications for the difference in health effects or flavor of freeze-dried versus traditionally prepared drip coffee.
Image
Instant Verses Drip Coffee at the Molecular Level
CoLab, OCB 100
The project compared the molecular composition of the methylene chloride extraction of traditionally prepared drip coffee with the molecular composition of freeze-dried coffee. This was done by performing gas chromatography/mass spectroscopy (GCMS) and comparing the results of a sample of coffee extracted with methylene chloride and a sample of coffee that was resuspended after undergoing freeze-drying. The results of the experiment indicate that the freeze-dried sample experienced a significant reduction in the presence of certain compounds, but appears to retain the caffeine. This could either indicate that the compounds are resistant to resuspension after freeze-drying, or that the freeze-drying process removes the compounds entirely. Without a doubt, however, the freeze-drying process has a negligible effect on caffeine content. This may have implications for the difference in health effects or flavor of freeze-dried versus traditionally prepared drip coffee.
Comments
The faculty mentor for this project was Todd Watson, Chemistry.