Modifying Robusta coffee aroma by green bean chemical pre-treatment.
Modifying Robusta coffee aroma by green bean chemical pre-treatment.
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DOI：
10.1016/j.foodchem.2018.07.226
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发表时间：
2019-01-30
期刊：
影响因子：
8.8
通讯作者：
Yang N
中科院分区：
文献类型：
--
作者：
Liu C;Yang Q;Linforth R;Fisk ID;Yang N
使用不同水平的乙酸预处理罗布斯塔绿色咖啡豆。乙酸预处理的罗布斯塔具有与阿拉比卡更相似的香气特征。醋酸处理的最佳浓度为2%。在混合咖啡中添加的罗布斯塔咖啡的最大含量从20%增加到80%。对绿色罗布斯塔咖啡豆进行预处理，目的是减少阿拉比卡咖啡和罗布斯塔咖啡之间的感知香气差异。处理是用不同浓度的乙酸（高达5%）的短浸泡程序。对样品进行热处理（焙烧）并研磨至标准化粒度分布。采用固相微萃取和气相色谱-质谱联用技术，通过顶空分析对香气成分进行了评价。预处理显著影响烘烤过程中的香气形成，并导致吡嗪类、呋喃类化合物和含硫化合物的水平改变（p < 0.05）。主成分分析表明，预处理的罗布斯塔咖啡的香气特征更接近目标阿拉比卡咖啡烘焙后。感官结果证实，2%乙酸预处理的罗布斯塔酿造的香气与阿拉比卡相似;混合物中罗布斯塔咖啡的最大包含水平可以从20%增加到80%。
Different levels of acetic acid were used to pre-treat Robusta green coffee beans. Acetic acid pre-treated Robusta had a more similar aroma profile to Arabica. The optimum level of acetic acid treatment was 2%. The maximum level of Robusta coffee added in a blend increased from 20% to 80%. Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardised particle size distribution. Aroma compounds were evaluated by headspace analysis using solid-phase microextraction and gas chromatography-mass spectrometry. Pre-treatment significantly affected aroma formation during roasting and resulted in a modified level of pyrazines, furanic compounds and sulfur-containing compounds (p < 0.05). Principal component analysis illustrated that the aroma profile of the pre-treated Robusta coffee was closer to the target Arabica coffee after roasting. Sensory results confirmed that the aroma of the 2% acetic acid pre-treated Robusta brew was similar to Arabica; the maximum inclusion level of Robusta coffee in a blend could be increased from 20% to 80%.
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影响因子：
8.8
作者：
Dias, Rafael Carlos Eloy;Valderrama, Patricia;Yeretzian, Chahan
通讯作者：
Yeretzian, Chahan
DOI：
10.1016/b978-0-12-803520-7.00012-8
发表时间：
2017-01-01
期刊：
CRAFT AND SCIENCE OF COFFEE
影响因子：
--
作者：
Poisson, Luigi;Blank, Imre;Hofmann, Thomas
通讯作者：
Hofmann, Thomas
影响因子：
3.9
作者：
Jousse, F;Jongen, T;Braat, P
通讯作者：
Braat, P
影响因子：
6.1
作者：
KOEHLER, PE;ODELL, GV
通讯作者：
ODELL, GV
DOI：
10.1039/ct9038301314
发表时间：
1903-01-01
期刊：
JOURNAL OF THE CHEMICAL SOCIETY
影响因子：
--
作者：
Lowry, TM
通讯作者：
Lowry, TM