Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans
Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans
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DOI：
10.1016/j.foodchem.2009.05.048
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发表时间：
2010-02-01
期刊：
影响因子：
8.8
通讯作者：
Dussert, Stephane
中科院分区：
文献类型：
--
作者：
Joet, Thierry;Laffargue, Andreina;Dussert, Stephane
尽管已知在高海拔地区种植阿拉比卡咖啡树会对饮料的最终质量产生有利影响，但仍然缺乏描述气候条件对种子化学成分影响的定量数据。同样，人们知道咖啡豆的收获后处理会影响风味的产生，但对湿加工过程中发生的化学转化却知之甚少。为了更好地表征环境、湿法加工的影响及其可能的相互作用，我们量化了湿法加工引起的咖啡种子主要化学成分（脂质、绿原酸、糖和咖啡因）的变化，并分析了这些变化如何受到收获前环境引起的变化的影响。利用留尼汪岛显示出广泛气候变化的 16 个实验田，我们发现种子中的绿原酸和脂肪酸在种子发育过程中受到平均气温的控制。相比之下，总脂质、总可溶性糖、总多糖和总绿原酸含量不受气候影响。葡萄糖含量受海拔高度影响，而湿加工后的山梨醇含量直接取决于新鲜种子中的葡萄糖含量。 (C) 2009 Elsevier Ltd. 保留所有权利。
Although cultivation of Arabica coffee trees at high elevation is known to favourably affect the final quality of the beverage, quantitative data describing the influence of climatic conditions on the chemical composition of the seed are still lacking. Similarly, post-harvest treatments of the beans are known to affect the generation of flavour, but the chemical transformations that Occur during wet processing are poorly understood. To better characterise the effects of the environment, wet processing and their possible interactions, we quantified the changes in the main chemical components of the coffee seed (lipids, chlorogenic acids, sugars and caffeine) caused by wet processing, and analysed how these changes were affected by the variations induced by the environment before harvest. Using 16 experimental plots in Reunion Island displaying broad climatic variations, we showed that chlorogenic acids and fatty acids in the seed were controlled by the mean air temperature during seed development. By contrast, total lipid, total soluble sugar, total polysaccharide and total chlorogenic acid contents were not influenced by climate. Glucose content was positively affected by altitude, while sorbitol content after wet processing depended directly on the glucose content in fresh seeds. (C) 2009 Elsevier Ltd. All rights reserved.