烤形状对咖啡烤过程中可定位酸度动态的影响
Laudia Anokye-Bempah1,2, Timothy Styczynski2,3, Natalia de Andrade Teixeira Fernandes4
1Department of Biological and Agricultural Engineering, University of California Davis, 3024 Bainer Hall, Davis, CA, 95616, USA.
Scientific reports
|April 8, 2024
概括
咖啡造型具有显著影响总可定位酸度 (TA) 的影响,这会影响酸度. 在第一个裂期间,TA达到顶峰,然后下降,而不管商业烤器的具体烤动态.
科学领域:
- 食品科学 食品科学 食品科学
- 化学 化学 化学
背景情况:
- 咖啡的风味和质量受到烤形状 (温度与时间) 的强烈影响.
- 咖啡的感知酸度与总可定位酸度 (TA) 相相关.
- 在商业规模的咖啡烤过程中对TA的发展存在有限的研究.
研究的目的:
- 为了研究在商业规模的烤机中,烤形状和总可定位酸度 (TA) 的发展之间的关系.
- 了解烤过程中不同的烤动态如何影响TA.
主要方法:
- 使用5公斤的商用鼓烤机分析了具有完全相同总持续时间的不同烤形状.
- 在整个烤过程中监测了总可定位酸度 (TA) 的变化,将其与烤动态相关联.
主要成果:
- 总可定位酸度 (TA) 在烤的第一个裂纹阶段始终达到峰值.
- TA水平从峰值下降,在第二次裂时恢复到接近原始值.
- 尽管形状的动态变化有所不同,但峰值TA在不同形状之间显示出最小的统计学上显著差异.
结论:
- 烤咖啡的形状动态会影响TA的发展,但不会影响商业咖啡烤过程中达到的酸度峰值.
- 了解TA的行为为通过控制操纵咖啡酸度提供了洞察力.
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