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Updated: Jul 1, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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使用机器学习对阿拉伯咖啡发酵的评估

Renata A R Rocha1, Marcelo A D da Cruz1, Lívia C F Silva1

  • 1Biotechnology Institute, University Federal of Uberlândia, Patos de Minas 38700-002, MG, Brazil.

Foods (Basel, Switzerland)
|February 10, 2024
PubMed
概括

这项研究探讨了咖啡发酵过程,揭示了收获后加工如何影响咖啡的味道. 自然咖啡 (NC) 加工产生更多的酸,增强感官音符,而浸泡发酵 (SMF) 增加乳酸. 自诱导无氧发酵 (SIAF) 可以使咖啡的种类多样化.

关键词:
咖啡发酵 咖啡发酵咖啡代谢产物中的咖啡代谢产物咖啡加工 咖啡加工感官质量的感觉质量特别咖啡的咖啡.

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