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揭示乳清咖啡冷咖啡的风味改善:特有的风味化合物和形成机制

Dan Zhao1, Yi Li1, Zuyan Duan1

  • 1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.

Food chemistry
|September 10, 2025
PubMed
概括

乳清冷咖啡 (Whey Cold Brew Coffee, WCB) 使用乳清而不是水来增强风味,具有坚果和焦糖的音调. 乳清蛋白稳定了风味化合物,改善了冷咖啡的体验.

关键词:
冷咖啡咖啡冷咖啡的咖啡调味增强机制 调味增强机制水结合相互作用的作用.蛋白质-风味复合的复杂化乳清蛋白质是一种乳清蛋白质.

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