通过将风味前体与无氧发芽策略相结合,优化商业阿拉比卡咖啡的质量
Yanbing Wang1,2,3, Xiaoyuan Wang1,2,3, Chenxi Quan1
1State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China.
Food chemistry: X
|August 19, 2024
概括
在无氧发芽过程中添加诸如糖之类的风味前体可显著提高阿拉伯咖啡的质量. 这一过程改善了化学成分和感官分数,导致更丰富,更有水果味的咖啡风味.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
背景情况:
- 商业阿拉比卡咖啡的质量对消费者满意度至关重要.
- 优化咖啡风味配置需要了解加工过程中的化学转化.
研究的目的:
- 为了提高商业阿拉比卡咖啡的质量.
- 调查风味前体对无氧发芽和咖啡属性的影响.
主要方法:
- 生咖啡豆经过无氧发芽,添加了风味前体 (糖糖,葡萄糖,果糖).
- 用包括主要成分分析 (PCA) 和特种咖啡协会 (SCA) 杯装协议在内的技术分析了烤豆的化学成分和感觉质量.
主要成果:
- 味道前体协调了水溶性成分和改变了香味.
- 5-氧甲基和挥发性化物水平显著增加.
- 感官分析显示,咖啡质量和分数 (p < 0.05) 显著改善,糖糖获得最高分数和加剧的水果味.
结论:
- 将风味前体与无氧发芽相结合,有效地改善了咖啡的风味和质量.
- 不同的前体制造出不同的风味,为定制咖啡增强提供了途径.
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