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Desvelando la formación de compuestos aromáticos clave durante el proceso de tostado del café arábica de Yunnan

Wang He¹, Xiaomei Chen¹, Jie Sun¹

¹Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

|September 6, 2025

Resumen

Este estudio revela compuestos de sabor clave en el café de Yunnan, identificando la cisteína y la sacarosa como potenciales precursores de aromas deseables de caramelo y nueces. El tostado medio mejora los perfiles de sabor del café de manera efectiva.

Área de la Ciencia:

Química de los alimentos
Ciencias sensoriales
Ciencias Agrícolas

Sus antecedentes:

El café de Yunnan es conocido por su aroma dulce a caramelo y su sabor agrio.
Los principales compuestos aromáticos y los mecanismos de formación de aromas en el café de Yunnan no se comprenden bien.

Objetivo del estudio:

Para investigar los cambios dinámicos en el aroma, los aminoácidos, los ácidos grasos, los azúcares, los ácidos clorogénicos y la cafeína durante el tostado del café.
Para identificar los compuestos aromáticos clave y sus precursores en el café arábica de Yunnan.

Principales métodos:

Los cambios dinámicos se analizaron utilizando la extracción de sabores asistida por disolventes junto con la cromatografía de gases y la espectrometría de masas (SAFE-GC-MS) y la cromatografía líquida de alto rendimiento (HPLC).
Los odorantes fueron identificados usando la ciencia sensorial molecular.
Se empleó el análisis de correlación de Pearson para explorar las relaciones precursor-compuesto.

Principales resultados:

El asado mejoró significativamente los perfiles de sabor, desarrollando notas de caramelo, nuez y asado mientras disminuía los sabores de hierba, cereales y frijoles.
El tostado medio (MR) ofrecía un equilibrio óptimo entre la preservación del compuesto y las características sensoriales deseables.
Se identificaron quince compuestos aromáticos clave en el café tostado medio, con cisteína y sacarosa sugeridas como precursores de compuestos aromáticos específicos como el 2-furiltiol, el furaneol y el 2,3-pentanediona.

Conclusiones:

El tostado medio es crucial para desarrollar el perfil de sabor característico del café arábica de Yunnan.
La comprensión de las relaciones precursor-asado-aroma puede guiar las estrategias para mejorar la calidad del sabor del café.
Esta investigación proporciona una base teórica para mejorar los atributos sensoriales del café de Yunnan.

Palabras clave:

Precursores de los aromas Análisis de correlación Ciencias sensoriales moleculares Grado de tostado El café arábica de Yunnan

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