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中国精品科技期刊2020
缪兴瑜,王清华,柴春蓉,等. 酿酒酵母和植物乳杆菌强化发酵对咖啡挥发性风味的影响[J]. 食品工业科技,2025,46(7):1−10. doi: 10.13386/j.issn1002-0306.2024050272.
引用本文: 缪兴瑜,王清华,柴春蓉,等. 酿酒酵母和植物乳杆菌强化发酵对咖啡挥发性风味的影响[J]. 食品工业科技,2025,46(7):1−10. doi: 10.13386/j.issn1002-0306.2024050272.
MIAO Xingyu, WANG Qinghua, CHAI Chunrong, et al. Effects of Enhanced Fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on Volatile Flavor of Coffee[J]. Science and Technology of Food Industry, 2025, 46(7): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050272.
Citation: MIAO Xingyu, WANG Qinghua, CHAI Chunrong, et al. Effects of Enhanced Fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on Volatile Flavor of Coffee[J]. Science and Technology of Food Industry, 2025, 46(7): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050272.

酿酒酵母和植物乳杆菌强化发酵对咖啡挥发性风味的影响

Effects of Enhanced Fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on Volatile Flavor of Coffee

  • 摘要: 酵母菌和乳酸菌对咖啡风味的提高具有重要作用,为评判酿酒酵母(S.c)、植物乳杆菌(L.p)以及混菌(S.c+L.p)强化发酵对咖啡香气的影响,本研究以不接菌为空白(CK)对照组,将去皮咖啡豆在28 ℃下发酵72 h后,采用理化特性、感官审评、顶空固相微萃取/气相色谱-质谱联用(HS-SPME/GC-MS)及香气活度值(OAV)对CK组、S.c组、L.p组和S.c+L.p组样品进行评价。结果表明,不同发酵组咖啡烘焙豆中的挥发性成分存在差异,共鉴定出111种挥发性成分,其中CK组68种、L.p组66种、S.c组79种和S.c+L.p组76种,含量分别为476.45 μg/kg、965.58 μg/kg、723.15 μg/kg和552.74 μg/kg。其中吡嗪类化合物在L.p组中含量最高达到400.19 μg/kg,该类化合物主要赋予咖啡坚果香及烘焙香。OAV分析表明,OAV值不小于1的物质在L.p组样品中有16种,其中以2-乙基-3-甲基吡嗪、3-甲基丁醛、二甲基三硫醚、芳樟醇、2,6-二甲基吡嗪和3-乙基-2,5-二甲基吡嗪的OAV值较高,这些化合物对咖啡香气体系的贡献作用较大。感官审评分析结果表明,微生物强化发酵组能够赋予咖啡特殊的风味特征,其中S.c组果香突出;L.p组的坚果香和烘烤香较为突出,而S.c+L.p组花香和烘焙香较为突出,且各种香气较为均衡。综上所述,植物乳杆菌更适合作为发酵咖啡的产香型发酵剂,且酿酒酵母和植物乳杆菌强化发酵对于咖啡的风味改良具有重要意义。

     

    Abstract: Yeast and lactic acid bacteria play an important role in improving the flavor of coffee. In order to evaluate the effect of enhanced fermentation of Saccharomyces cerevisiae (S.c), Lactobacillus plantarum (L.p) and mixed bacteria (S.c+L.p) on coffee aroma, the peeled coffee beans were fermented at 28 ℃ for 72 h with non-inoculated samples as control group (CK). The physical and chemical characteristics, sensory evaluation, headspace solid-phase microextraction / gas chromatography-massspectrometry (HS-SPME/GC-MS) and odor activity value (OAV) were used to evaluate the samples of CK group, S.c group, L.p group and S.c+L.p group. The results showed difference volatile components for roasted coffee beans among different fermentation groups. A total of 111 volatile components were identified, including 68, 66, 79 and 76 volatile components in CK group, L.p group, S.c group and L.p+S.c group with contents of 476.45 μg/kg, 965.58 μg/kg, 723.15 μg/kg, and 552.74 μg/kg, respectively. Among them, pyrazine compound content was the highest in L.p group at 400.19 μg/kg, which mainly gave coffee nut aroma and roasted aroma. OAV analysis showed that there were 16 kinds of substances with OAV value not less than 1 in L.p group samples, of which 2-ethyl-3-methylpyrazine, 3-methylbutyraldehyde, dimethyl trisulfide, linalool, 2,6-dimethylpyrazine and 3-ethyl-2-dimethylpyrazine had higher OAV values, and these compounds contributed greatly to the aroma system of coffee. Sensory evaluation analysis showed that the microbial enhanced fermentation group could give coffee special flavor characteristics, in which S.c group was prominent in fruity aroma, L.p group was more prominent in nutty aroma and roast aroma, while S.c+L.p group was more prominent in flower aroma and baking aroma, and various aromas were more balanced. In conclusion, L. plantarum is more suitable as the aroma-producing starter of fermented coffee, and the enhanced fermentation of S. cerevisiae and L. plantarum is of great significance for the flavor improvement of coffee.

     

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