Dept. of Agricultural, Food and Forestry System Management, Unit of Food Science and Technology, Univ. of Florence, Via Donizetti 6, 50144 Florence, Italy.
J Food Sci. 2013 Aug;78(8):S1290-300. doi: 10.1111/1750-3841.12211.
Conditions milder than standard roasting (under-roasting: 140 to 170 °C for 20 to 12 min) have been proposed to reduce the formation of potentially harmful compounds developing during standard coffee roasting. In the present study, sensory properties of brews prepared with under-roasted coffees (140 to 165 °C for 20 min) were described by descriptive analysis. Two meta-attributes were defined: "coffee" consisting of attributes positively related to the increasing of process temperature and "no-coffee" consisting of those negatively related to temperature. The progressive lowering of "no-coffee" and the corresponding increasing of "coffee" mean values were induced by temperature increasing in under-roasting conditions. The processing temperature of 150 °C seems to represent the changing point between the 2 meta-attributes with "no-coffee" prevailing at lower and "coffee" at higher temperatures. Consumer responses indicate the positive effect of both product processing temperature and "coffee" attribute intensity on liking. Brews from coffee treated at temperature lower than 150 °C showed a sensory profile characterized by "no-coffee" attributes and resulted the less preferred by regular coffee consumers.
条件比标准烘焙温和（浅度烘焙：140 至 170°C 下烘焙 20 至 12 分钟），以减少在标准咖啡烘焙过程中形成的潜在有害化合物。在本研究中，通过描述性分析描述了用浅度烘焙咖啡（140 至 165°C 下烘焙 20 分钟）制备的酿造物的感官特性。定义了两个元属性：“咖啡”由与加工温度升高正相关的属性组成，“非咖啡”由与温度负相关的属性组成。随着浅度烘焙条件下温度的升高，“非咖啡”的逐渐降低和“咖啡”的相应均值的增加。150°C 的加工温度似乎代表了 2 个元属性之间的变化点，在较低温度下“非咖啡”占主导地位，而在较高温度下“咖啡”占主导地位。消费者的反应表明产品加工温度和“咖啡”属性强度对喜好都有积极的影响。在低于 150°C 的温度下处理的咖啡酿造物具有“非咖啡”属性的感官特征，因此最不受常规咖啡消费者的喜爱。
