烤制对咖啡的化学成分的影响
Gabriela M R N Alcantara1, Luís Claudio Martins1, Winston P C Gomes1
1Center for Nuclear Energy in Agriculture, University of São Paulo, Av. Centenário, 303, 13416-000, Piracicaba, SP, Brazil.
Food chemistry
|February 26, 2025
概括
咖啡烤的强度显著改变了化学成分和颜色. 较暗的烤肉会降解许多化合物,除了咖啡因,而颜色的变化提供了质量控制的见解.
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 分析化学 分析化学
背景情况:
- 咖啡烤是一个复杂的过程,涉及化学转化.
- 烤咖啡显著影响咖啡的感官属性和化学成分.
- 了解这些变化对于质量控制和产品开发至关重要.
研究的目的:
- 为了研究不同咖啡造方式对颜色和化学成分的影响.
- 为了识别与不同强度相关的特定化学标记.
- 探索色度测量数据和化学配置文件之间的相关性.
主要方法:
- 使用CIELAB颜色系统量化咖啡颜色.
- 采用色谱技术分析挥发性和非挥发性化合物.
- 应用主要成分分析 (PCA) 用于烤数据的化学分析.
主要成果:
- PCA揭示了与烤强度相关的独特集群,确定了关键的化学标记物.
- 轻度到中度的烤肉显示出更高度的2-furfural,5-hydroxymethylfurfural,基酸和3,4-基酸.
- 咖啡因含量保持稳定,而诸如乙,3-甲基-布坦醇和二甲基等挥发性化合物随着烤度而显著变化.
结论:
- 咖啡颜色,用CIELAB值测量,直接与烤强度相关.
- 特定的非挥发性和挥发性化合物作为度的可靠标志物.
- 基于颜色的监测和化学测量分析可以优化咖啡烤,以提高质量和感官特性.
更多相关视频
相关概念视频
Physical and Chemical Properties of Matter
142.6K
The characteristics that enable us to distinguish one substance from another are called properties.
142.6K
Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids
3.1K
Carboxylic acids, upon heating, undergo a decarboxylation reaction by releasing carbon dioxide gas. Monocarboxylic acids do not undergo decarboxylation easily. However, a silver salt of carboxylic acid reacts with bromine or iodine under high temperature to release carbon dioxide gas and forms halide with one less carbon. This reaction is called the Hunsdiecker reaction.
3.1K
Constant Pressure Calorimetry
84.5K
Calorimetry is a technique used to measure the amount of heat involved in a chemical or physical process or to measure the heat transferred to or from a substance. The heat is exchanged with a calibrated and insulated device called the calorimeter. Calorimetry experiments are based on the assumption that there is no heat exchange between the insulated calorimeter and the external environment. The well-insulated calorimeters prevent the transfer of heat between the calorimeter and its external...
84.5K
Stereochemical Effects of Enolization
2.0K
The chiral α-carbon of the carbonyl compound is the stereocenter of the molecule. As shown in the figure below, when such a carbonyl compound undergoes racemization under an acidic or basic condition, an achiral enol is formed.
2.0K
π Electron Effects on Chemical Shift: Aromatic and Antiaromatic Compounds
1.2K
In aromatic compounds, such as benzene, the circulation of (4n + 2) π-electrons sets up a diamagnetic or diatropic ring current around the perimeter of the molecule. This current induces a magnetic field that opposes the external field inside the ring and reinforces it on the outside. The protons in benzene are deshielded and exhibit high chemical shifts in the range 6.5–8.5 ppm. The shielding effect at the center of the ring is evident in complex aromatic molecules, such as...
1.2K
Effects of Chemicals: Overview
1.2K
Drugs, encompassing various chemical compounds from natural sources, lab synthesis, or genetic engineering, elicit different biological responses in living organisms. Some of these responses are desirable or therapeutic, while others are undesirable. The primary goal of administering a drug is to achieve a therapeutic effect, that is, to address a specific disease or health condition. Any concurrent effects outside of this therapeutic outcome are considered undesirable. These undesirable...
1.2K


