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中国精品科技期刊2020
高子琪,刘秀嶶,李泽林,等. 咖啡风味研究动态文献计量学可视化分析[J]. 食品工业科技,2024,45(22):1−11. doi: 10.13386/j.issn1002-0306.2023110286.
引用本文: 高子琪,刘秀嶶,李泽林,等. 咖啡风味研究动态文献计量学可视化分析[J]. 食品工业科技,2024,45(22):1−11. doi: 10.13386/j.issn1002-0306.2023110286.
GAO Ziqi, LIU Xiuwei, LI Zelin, et al. Dynamic Visual Analysis Literature in Coffee Flavor Research[J]. Science and Technology of Food Industry, 2024, 45(22): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110286.
Citation: GAO Ziqi, LIU Xiuwei, LI Zelin, et al. Dynamic Visual Analysis Literature in Coffee Flavor Research[J]. Science and Technology of Food Industry, 2024, 45(22): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110286.

咖啡风味研究动态文献计量学可视化分析

Dynamic Visual Analysis Literature in Coffee Flavor Research

  • 摘要: 为了梳理2000~2022年间国内外咖啡风味研究的现状、热点及发展趋势。本文基于文献计量学,在Web of Science(WOS)核心数据库中筛选出6818篇关于该领域的文献,运用CiteSpace和VOSviewer等软件对纳入文献中提取的信息进行可视化分析,对作者、关键词、研究机构、国家(地区)以及发表期刊等信息以可视图的方式展示,探讨该领域研究的发展脉络,归纳出该领域的研究热点。结果表明,咖啡风味研究方向的发文量呈现上升趋势,巴西是年发文量最多的国家;拉夫拉斯联邦大学(Universidade Federal De Lavras,UFLA)是发表文献量最多的研究机构;Journal of Agricultural and Food Chemistry分别是发表该领域文献最多的期刊;对该领域研究贡献最大的学者是来自德国的Hofmann;该领域的研究具有五个方向,即特征香气形成机制、化合物潜在致病风险、产品安全性及废弃物综合利用、化合物抗氧化性及生物利用度、风味前体物及种植管理,并且研究深度呈现出逐年深入的态势,本文为咖啡风味领域的后续研究提供参考和帮助。

     

    Abstract: To review the current state, hot spots and trends in coffee flavor research for domestic and international regions between 2000 to 2022. Based on bibliometrics, 6818 publications related to this field were identified and retrieved from the core database of Web of Science (WOS), and key information extracted and visually analyzed using software such as CiteSpace and VOSviewer. Extracted fields included authors, keywords, research institutions, countries or regions, and published journals. Collated information was visually displayed, developmental trends of research in this field is discussed, and research hotspots in the field summarized. The results showed an upwards trend in the number of papers on coffee flavor research, with Brazil being the country with the largest number of papers. The Universidade Federal De Lavras (UFLA) was found to be the research institution with the greatest number of publications; while the Journal of Agricultural and Food Chemistry was the journal carrying the most publications in this field. The scholar contributed the most to research in this field was Hofmann from Germany. Research in this field had five directions, namely, the formation mechanism of characteristic aromas, the potential pathogenic risk of compounds, product safety and the utilization of waste, antioxidant activity and bioavailability of compounds, and flavor precursors and planting management. The depth in research in these aspects would show a trend of deepening year by year. This article would provide reference and assistance for future research in the field of coffee flavor.

     

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