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烤强度和培养对日种子饮料质量特征和使用数字技术的挥发性化合物的影响

Linghong Shi¹, Hanjing Wu¹, Kashif Ghafoor¹

¹School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.

Foods (Basel, Switzerland)

|November 27, 2025

概括

枣种子创造了独特的咖啡替代品,品种和烤强度显著影响了味道. 数字传感技术有效地评估新饮料开发的质量.

科学领域:

食品科学与技术食品科学与技术
分析化学分析化学
感官科学感官科学

背景情况:

枣种子是一种未充分利用的副产品,有可能用于新的食品应用.
开发可持续和有吸引力的咖啡替代品对人们越来越感兴趣.
了解加工对枣种子成分的影响对于产品开发至关重要.

研究的目的:

评估烤强度和品种如何影响枣种咖啡替代品的物理化学和感觉特性.
研究数字传感技术 (NIR,e-nose,GC-MS) 与机器学习相结合用于质量评估的实用性.
识别关键的挥发性化合物及其与感官概况的关系.

主要方法:

八种枣种子品种在轻度,中度和黑暗强度下被烤.
采用近红外光谱学 (NIR),电子鼻子 (e-nose) 和头空间固相微提取气色谱-质谱学 (HS-SPME-GC-MS).
机器学习 (ML) 模型用于分类和回归分析.

主要成果:

NIR和e-nose提供了独特的化学指纹和挥发性配置文件,根据烤和种类而异.
暗烤增加了挥发物排放 (例如,乙醇,NH3) 和furfural含量.
ML模型准确地分类了品种 (高达99%) 和烤水平,并预测了挥发性化合物 (R=0.90).

结论:

烤强度和品种对枣种咖啡替代品的质量和感官属性有显著的影响.
数字传感技术为快速质量评估和流程优化提供了一种高效,低成本的方法.
枣种子显示出作为开发多种咖啡替代饮料的可持续基础的希望.

关键词:

咖啡替代品咖啡替代品替代品日期种子种子机器学习是机器学习.非破坏性的传感感应.挥发性化合物是挥发性的化合物.

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