过咖啡中的咖啡因含量是烤度和提取产量的函数
Zachary R Lindsey1, Joshua R Williams2, James S Burgess3
1Department of Physics, Berry College, Rome, GA, USA. zlindsey@berry.edu.
Scientific reports
|November 24, 2024
概括
咖啡的烤度会影响咖啡因水平,但结果各不相同. 这项研究发现,在相同的造过程中,深色烤通常含有较低的咖啡因,但在相同的提取产量下含有更高的咖啡因,这表明复杂的烤效应.
科学领域:
- 食品科学 食品科学 食品科学
- 化学 化学 化学
- 材料科学 是一种材料科学.
背景情况:
- 咖啡的烤度和咖啡因含量之间的关系是复杂的和争论的.
- 之前的研究显示,由于方法的多样性,结果相互矛盾.
研究的目的:
- 调查烤度如何影响咖啡提取产量和咖啡因含量.
- 为了探索烤咖啡对咖啡豆多孔性的影响.
主要方法:
- 通过使用AeroPress.研究了30种咖啡组合 (品种,烤,造时间).
- 通过折射计测量提取产量,通过HPLC测量咖啡因含量.
- 使用扫描电子显微镜分析了豆.
主要成果:
- 提取产量下降,烤质量损失超过12-14%.
- 在10分钟的造中,咖啡因度随着温度下降超过400-420°F而下降.
- 黑色烤肉在相同的造过程中含有较低的咖啡因,但在相同的提取产量下含有更高的咖啡因.
结论:
- 烤度显著影响咖啡因度和提取产量.
- 在烤过程中增加的多孔性和化合物降解/挥发性竞争影响酒度.
- 这些发现澄清了烤度和咖啡成分之间的复杂相互作用.
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