温度和储存对咖啡挥发性化合物概况和感官特征的影响
Magdalena Gantner1, Eliza Kostyra1, Elżbieta Górska-Horczyczak2
1Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
Foods (Basel, Switzerland)
|January 8, 2025
概括
较低的储存温度可以保存咖啡.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 分析化学 分析化学
背景情况:
- 咖啡质量受到挥发性化合物的影响.
- 储存条件和制备方法影响咖啡的感官属性.
研究的目的:
- 确定储存温度,咖啡类型和造方法如何影响咖啡的挥发性化合物和感觉质量.
- 确定最佳条件,以保持理想的咖啡香味和风味.
主要方法:
- 使用气色谱-质谱法 (GC-MS) 分析挥发性化合物.
- 通过咖啡和冷方法制作的咖啡样品的感觉评估.
- 阿拉比卡,罗布斯塔和它们的混合物在5°C和20°C保存一个月的比较.
主要成果:
- 较低的储存温度 (5°C) 显著减缓了挥发性化合物的降解,保持了香味和风味.
- 更高的储存温度 (20°C) 导致不良的感觉变化,包括有土和烟雾的音符.
- 咖啡造增强了烤和巧克力般的音符,而冷酒则突出了甜味和水果般的音符.
结论:
- 储存温度对于保持咖啡的挥发性和感官质量至关重要.
- 造方法显著区分感官体验,以斯普雷索提供更大胆的音符和冷酒更光滑的形状.
- 咖啡的类型会影响固有的风味特征,混合品可以提供平衡的形象.
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