Application of electronic senses to characterize espresso coffees brewed with different thermal profiles
Application of electronic senses to characterize espresso coffees brewed with different thermal profiles
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DOI：
10.1007/s00217-016-2769-y
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发表时间：
2017-03-01
影响因子：
3.3
通讯作者：
Giovanelli, Gabriella
中科院分区：
文献类型：
--
作者：
Buratti, Susanna;Benedetti, Simona;Giovanelli, Gabriella
应用电子传感器以评估冲泡温度对由最新一代能够在恒定、增加和降低水温的情况下工作的酒吧机器生产的浓缩咖啡（EC）的感官特性的影响。利用电子鼻、电子舌和电子眼对所获得的EC进行分析，以描绘其香气和味道指纹，并评价泡沫的视觉特性。通过理化分析，确定了EC典型成分的提取率，并评价了其抗氧化活性。与多元统计分析相结合的电子设备表现出良好的能力，以区分和表征咖啡样品的基础上，他们的感官特性与冲泡温度。根据这些结果，电子传感器可以应用于评估渗滤参数对EC的感官属性的影响，从而为优化加工条件提供有用的工具。
Electronic senses were applied in order to evaluate the effect of brewing temperature on the sensorial properties of espresso coffees (ECs) produced by a bar machine of the latest generation able to work with constant, increasing and decreasing water temperature profiles. The obtained ECs were analyzed by e-nose, e-tongue and e-eye to depict their aroma and taste fingerprint and to evaluate the visual characteristics of foam. Physicochemical analyses were carried out to determine the extraction rate of typical EC components and to evaluate their antioxidant activity. The electronic devices coupled with multivariate statistical analysis demonstrated a good ability to discriminate and characterize coffee samples on the basis of their sensorial properties in relation to the brewing temperature. According to these results, electronic senses can be applied to assess the influence of the percolation parameters on the sensory attributes of ECs, thus resulting useful tools for the optimization of processing conditions.