Evolution of sensory aroma attributes from coffee beans to brewed coffee
Evolution of sensory aroma attributes from coffee beans to brewed coffee
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DOI：
10.1016/j.lwt.2011.07.001
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发表时间：
2011-12-01
影响因子：
6
通讯作者：
Chambers, Edgar
中科院分区：
文献类型：
--
作者：
Bhumiratana, Natnicha;Adhikari, Koushik;Chambers, Edgar
本研究调查了烘焙、研磨和冲泡的程度对埃塞俄比亚、夏威夷和萨尔瓦多萨尔瓦多的绿色咖啡豆香气演变的影响。使用一个训练有素的描述小组，15芳香感官属性进行了鉴定和量化的绿色豆，烤豆（光，中，和黑暗），研磨咖啡，和煮咖啡。分别对每个制备阶段/步骤进行方差分析（ANOVA）和主成分分析（PCA）。方差分析表明，绿色咖啡豆具有低咖啡相关特性，并且具有高豆腥味、绿色、霉味/泥土味和酸味芳香，所有这些都持续到最终的酿造。一般来说，浅烘焙在所有阶段都被认为是更甜的，而深烘焙获得了咖啡消费者可能喜欢的典型“咖啡”属性（咖啡、烘焙、烧焦/辛辣和灰/不饱和）的更高强度。所产生的香气配置文件的影响更大的准备阶段和程度的烘烤比咖啡品种。(C)2011爱思唯尔有限公司保留所有权利。
This study investigated the impact of degree of roasting, grinding, and brewing on the evolution of coffee aroma in green coffee beans from Ethiopia, Hawaii, and El Salvador. Using a highly-trained descriptive panel, 15 aromatic sensory attributes were identified and quantified in green beans, roasted beans (light, medium, and dark), ground coffee, and brewed coffee. Analysis of variance (ANOVA) and principal components analysis (PCA) were done separately for each preparation stage/step. The ANOVA showed that green beans had low coffee-related characteristics and were high in beany, green, musty/earthy, and sour aromatics, all of which carried through to the final brews. In general, the light roast was perceived to be sweeter in all stages and the darker roasts attained higher intensity of the typical 'coffee' attributes with which coffee consumers might like (coffee, roasted, burnt/acrid, and ashy/sooty). The aroma profiles generated were more influenced by the preparation stages and degrees of roasting than the coffee varieties. (C) 2011 Elsevier Ltd. All rights reserved.