使用超临界二氧化碳技术从有缺陷的咖啡豆中提取咖啡油的优化:其对挥发性芳香成分的影响
Wasin Pattaraprachyakul1, Ruengwit Sawangkeaw2, Somkiat Ngamprasertsith3
1Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai RD., Wangmai, Pathumwan, Bangkok 10330, Thailand.
Foods (Basel, Switzerland)
|July 14, 2023
概括
从有缺陷的豆中提取的咖啡油,使用超临界二氧化碳进行优化,含有关键的挥发性芳香化合物. 这项研究显示了使用有缺陷的豆油作为天然调味剂的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
- 感官分析 感官分析
背景情况:
- 缺陷的咖啡豆通常被丢弃,影响整体质量.
- 一些有缺陷的豆类可以在烤后产生可取的挥发性芳香化合物.
研究的目的:
- 优化超临界二氧化碳从有缺陷的咖啡豆中提取油.
- 分析提取油的芳香活性化合物和感官质量.
- 评估缺陷豆油作为调味剂的潜力.
主要方法:
- 用响应表面方法 (RSM) 进行超临界二氧化碳提取.
- 优化温度,压力和乙醇与咖啡的比率.
- 关键挥发性芳香化合物的量化.
主要成果:
- 最佳提取条件:50°C,30MPa,乙醇与咖啡的比例为1:1.
- 实现了6.50% (w/w) 的咖啡油产量.
- 识别和量化有助于产生理想风味的芳香化合物 (烧,甜,面包,巧克力,烤).
结论:
- 缺陷的咖啡豆可以成为提取咖啡油的可行来源.
- 提取的油含有有价值的芳香化合物,适用于调味应用.
- 这项研究支持利用有缺陷的咖啡豆,减少浪费.
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