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中国精品科技期刊2020
肖克,翟慧楠,胡荣锁,等. 不同初加工方法对咖啡豆风味化合物和感官特性的影响[J]. 食品工业科技,2025,46(1):1−11. doi: 10.13386/j.issn1002-0306.2024040146.
引用本文: 肖克,翟慧楠,胡荣锁,等. 不同初加工方法对咖啡豆风味化合物和感官特性的影响[J]. 食品工业科技,2025,46(1):1−11. doi: 10.13386/j.issn1002-0306.2024040146.
XIAO Ke, ZHAI Huinan, HU Rongsuo, et al. Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans[J]. Science and Technology of Food Industry, 2025, 46(1): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040146.
Citation: XIAO Ke, ZHAI Huinan, HU Rongsuo, et al. Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans[J]. Science and Technology of Food Industry, 2025, 46(1): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040146.

不同初加工方法对咖啡豆风味化合物和感官特性的影响

Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans

  • 摘要: 本研究旨在探究不同初加工处理方法对阿拉比卡咖啡理化特性、风味和感官特性的影响。通过电子鼻和感官分析评价不同初加工咖啡样品的感官风味,主成分分析(PCA)对不同初加工方法进行区分,并利用皮尔逊相关系数分析初加工方法与产生的风味化合物之间的关系。结果表明,在理化指标方面,不同初加工方法对咖啡样品的总可滴定酸度(TA)、总可溶性固形物(TSS)和pH具有显著影响(P<0.05),其中,湿法加工(CS)的pH最高。初加工方法对咖啡样品中的生物碱、绿原酸和有机酸等风味化合物含量影响较大,干法处理Ⅰ(GA)的咖啡因含量最高(12.32 mg/g DW),蜜处理Ⅰ(MA)拥有最高的葫芦巴碱含量(3.71 mg/g DW),湿法加工(CS)导致咖啡样品具有最低的绿原酸含量和最高的有机酸含量。此外,电子鼻结果显示,不同初加工方法制备的咖啡香气化合物含量差异显著,相较于人工评测,电子感官分析可以更有效地对不同初加工方法进行区分。该研究结果明晰了不同初加工方法对咖啡的化学组成及感官风味的影响,对咖啡风味品质提升及对优质产品的筛选和鉴别具有重要意义。

     

    Abstract: The objective of this study was to investigate the effects of different primary processing methods on the physicochemical properties, flavor and sensory characteristics of Arabica coffee. The sensory flavor of coffee samples from different primary processing methods were evaluated by E-nose and sensory evaluation, principal component analysis (PCA) was used to differentiate different primary processing methods, and Pearson's correlation coefficients were used to analyze the relationship between the primary processing methods and the flavor compounds produced. The results showed that in terms of physicochemical indexes, different primary processing methods had significant (P<0.05) effects on total titratable acidity (TA), total soluble solids (TSS) and pH value of the coffee samples, with wet processing (CS) having the highest pH value. Primary processing methods had a significant effect on the content of flavor compounds such as alkaloids, chlorogenic acid and organic acids in the coffee samples, with dry processing Ⅰ (GA) having the highest caffeine (12.32 mg/g DW), honey processing Ⅰ (MA) having the highest fenugreek (3.71 mg/g DW), and wet processing (CS) resulting in coffee samples having the lowest chlorogenic acid and the highest organic acid. In addition, the E-nose results showed that the contents of aroma compounds of coffee prepared by different primary processing methods were significantly different, and the E-sensory analysis could be more effective in distinguishing different primary processing methods than manual evaluation. The results of this study clarified the effects of different primary processing methods on the chemical composition and sensory flavor of coffee, which was of great importance for the enhancement of coffee flavor quality and the classification and identification of high-quality products.

     

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