Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
Food Chem. 2019 May 30;281:8-17. doi: 10.1016/j.foodchem.2018.12.080. Epub 2018 Dec 23.
This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar solutions (glucose, fructose, sucrose) were used to pre-treat Robusta coffee beans with the aim to modify the concentration/availability/location of these aroma precursors. Beans were then dried to equal water activity, subjected to equal roast intensity and ground to comparable particle size distributions. The treatment significantly impacted aroma generation during roasting leading to an altered level of pyrazines, furans, ketones, organic acid and heterocyclic nitrogen-containing compounds (p < 0.05). The optimum treatment was 15 g/100 g fructose. 80% treated Robusta could be blended with Arabica in coffee brew without significant aroma differences being perceived when compared to 100% Arabica brew. Furthermore the aroma of the fructose treated Robusta was more stable than Arabica over six weeks accelerated shelflife storage.
本研究试图通过改变咖啡豆的化学成分来改善罗布斯塔咖啡的感官特性。在前人通过酸预处理改变豆 pH 值的工作基础上，本研究建立了一个模型体系，使用糖溶液（葡萄糖、果糖、蔗糖）预处理罗布斯塔咖啡豆，目的是改变这些香气前体的浓度/可用性/位置。然后将咖啡豆干燥至相同的水分活度，进行相同的烘焙强度，并研磨至相似的粒径分布。该处理显著影响烘焙过程中的香气生成，导致吡嗪、呋喃、酮、有机酸和杂环含氮化合物的水平发生变化（p<0.05）。最佳处理条件是 15g/100g 果糖。80%处理过的罗布斯塔可以与阿拉比卡咖啡混合，与 100%阿拉比卡咖啡酿造相比，不会明显感觉到香气差异。此外，在六周的加速货架期储存过程中，与阿拉比卡相比，果糖处理过的罗布斯塔的香气更稳定。
