过咖啡的歧视 基于挥发性特征和感官特征的中度烤特种咖啡的提取方法
Agnese Santanatoglia1,2, Laura Alessandroni1, Lauro Fioretti2
1Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy.
Foods (Basel, Switzerland)
|September 9, 2023
概括
不同的咖啡提取方法显著影响了咖啡的味道. 纸质过器会产生焦糖和花色的音调,而金属过器会产生水果味,烤的形状,使化学分析与感官感知保持一致.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 提取方法对于咖啡风味的发展至关重要.
- 了解不同造技术对咖啡挥发物的影响,对于质量控制至关重要.
研究的目的:
- 研究四种不同的提取方法 (Pure Brew,V60,AeroPress,French Press) 对肯尼亚阿拉伯咖啡的挥发性特征和感官特征的影响.
- 为了将仪器式挥发性分析与专家感官面板评估相关联.
主要方法:
- 非定位气色谱-质谱 (GC-MS) 用于挥发性化合物分析.
- 多变量统计分析,包括部分最小方位差异分析 (PLS-DA) 和等级聚类.
- 专家小组对咖啡样品的感官评估.
主要成果:
- 基于提取方法,GC-MS和多变量分析成功地区分了咖啡样本,揭示了不同的挥发性概况.
- 纸张过器提取物 (V60,AeroPress) 与较高水平的焦糖和花相关化合物有关.
- 金属过器提取 (纯酒,法式酒) 产生了更多的水果和烤香气化合物.
- 感官分析表明,法式压力方法在大多数参数上获得的分数低于其他参数,除了酸度.
结论:
- 咖啡提取方法显著影响最终的风味特征,由化学成分和感官感知来证明.
- 使用GC-MS的仪器挥发性分析提供了与感官结果相关的可靠数据,证实了提取在咖啡质量的作用.
- 特定的挥发性化合物,如2-furanmethanol,被确定为提取方法之间的关键区分因素.
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