Comparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew

High-pressure carbon dioxide (HPCD) has been widely used in the extraction of high-quality bioactive compounds. The flavor profiles of cold brew coffee (CBC) prepared by HPCD, traditional cold brew (TCB), and ice drip (ID) were comprehensively evaluated by chromatographic approaches, and their variations were investigated by multivariate statistical methods. ID produced the lightest coffee color while HPCD produced the darkest. No significant difference was found in pH among the three coffee processes. The concentrations of chlorogenic acids and caffeine were the highest in ID but the lowest in HPCD. Seventeen of the forty-eight volatiles were identified as key aroma compounds, contributing nutty, cocoa, caramel, baked, and other coffee flavors to all CBCs. Among them, linalool (OAV = 100.50) was found only in ID and provided ID with unique floral and fruity notes; 2-methyl-5-propylpyrazine (OAV = 17.70) was found only in TCB and gave a roasted aroma. With significantly lower levels of medicine-like and plastic off-flavors, HPCD had a refined aroma experience featuring nutty, cocoa, and caramel notes, though their contents were not the highest. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 36 aromas that could differentiate three cold brew methods, with TCB and HPCD being the most similar. Aroma sensory tests showed that no significant difference was perceived between TCB and HPCD. These findings provide a profound understanding of CBC flavor produced by cold brew methods from the aspect of composition, indicating that HPCD has great potential to realize TCB-like flavor characteristics in a shorter time.