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Updated: Jul 22, 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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洞察咖啡中的烯胺和化合物,重点关注烤方法和添加剂

Hsin-Chieh Kung1, Bo-Wun Huang2, Nicholas Kiprotich Cheruiyot3

  • 1Institute of Environmental Toxin and Emerging-Contaminant Research, Cheng Shiu University, Kaohsiung City 833347, Taiwan.

Food research international (Ottawa, Ont.)
|August 15, 2024
PubMed
概括

烤咖啡豆产生有毒化合物,如烯胺和化合物. 优化烤时间和温度可以减少一些,但并非所有这些有害物质,特别是在含糖或蜂蜜的咖啡中.

关键词:
基化物是基化物.阿拉伯咖啡是阿拉伯咖啡.控制策略 控制策略灌注咖啡配方 灌注咖啡配方烤度是指烤的程度.烤时间 烤时间

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