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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.

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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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科学领域:

  • * 农业科学 农业科学
  • * 食品科学 食品科学
  • * 生物技术 * 生物技术

背景情况:

  • * 收获后加工显著影响咖啡豆的质量.
  • *发酵是影响咖啡化学和感官属性的关键阶段.
  • *了解发酵副产品是优化咖啡风味配置的关键.

研究的目的:

  • * 调查不同收获后加工和发酵方法对咖啡豆属性的影响.
  • * 通过各种自我诱导无氧发酵 (SIAF) 技术生产的咖啡分析其化学成分和感觉特征.
  • * 确定影响发酵咖啡感官质量的关键化学标记物.

主要方法:

  • * 咖啡果实 (Catuaí IAC-144) 经过了天然咖啡 (NC) 和精制咖啡 (PC) 的加工.
  • * 用固体发酵 (SSF) 或浸泡发酵 (SMF) 与自发 (SPF) 或初始培养 (SCF) 方法进行24小时,48小时或72小时的自我诱导无氧发酵 (SIAF).
  • * 用化学分析,感官分析 (特种咖啡协会标准) 和机器学习进行数据分析.

主要成果:

  • *天然咖啡 (NC) 加工导致酸,酸,酸和乳酸度较高,而非精制咖啡 (PC).
  • *浸泡发酵 (SMF) 增加了乳酸水平,而固态发酵 (SSF) 增加了乙醇含量.
  • * 果糖,酸和酸被确定为在杯子饮用过程中对理想的感官音符的关键贡献者.

结论:

  • *自我诱导的无氧发酵 (SIAF) 有效地提高了咖啡的感觉质量和多样性.
  • * 收获后加工方法 (NC与PC) 显著改变了化学成分和由此产生的风味特征.
  • * 可以利用特定的发酵条件和化学副产品来创造独特而有价值的咖啡感官体验.