干燥过程对阿拉比卡咖啡豆化学成分和关键香气成分的影响。
Impact of drying process on chemical composition and key aroma components of Arabica coffee.
机构信息
Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
Department of Food Science and Human Nutrition, University of Illinois at Champaign-Urbana, 1302 West Pennsylvania Avenue, Urbana, IL 61801, USA.
出版信息
Food Chem. 2019 Sep 1;291:49-58. doi: 10.1016/j.foodchem.2019.03.152. Epub 2019 Apr 1.
Influence of heat pump drying (HP at 40, 45 and 50 °C), tray drying (TD) and sun drying (SD) on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine content, but influenced levels of some amino acids. Sucrose content was higher in HP and TD than in SD green coffees. The perceived aroma of brewed coffee from SD was similar to HP, but differed from TD. Concentrations of 30 important odorants were compared for SD, HP (50 °C) and TD brewed coffees. 2-Furfurylthiol, a key odorant of coffee, was at the same level in SD and HP coffees and lowest in TD samples. Principal component analysis (PCA) separated SD from HP and TD, based on the concentrations of 23 odorants. Combined results of sensory and chemical analyses showed that in comparison to SD, HP was superior to TD for preserving overall flavor quality.
评估了热泵干燥（HP，40、45 和 50°C）、盘式干燥（TD）和自然干燥（SD）对阿拉比卡咖啡品质的影响。干燥过程并未影响咖啡因含量，但影响了部分氨基酸的水平。与 SD 相比，HP 和 TD 下的绿咖啡豆中的蔗糖含量更高。SD 和 HP 冲泡咖啡的香气感知相似，但与 TD 不同。比较了 SD、HP（50°C）和 TD 冲泡咖啡中 30 种重要香气化合物的浓度。2-糠硫醇是咖啡的关键香气化合物，在 SD 和 HP 咖啡中的含量相同，在 TD 样品中的含量最低。基于 23 种香气化合物的浓度，主成分分析（PCA）将 SD 与 HP 和 TD 区分开来。感官和化学分析的综合结果表明，与 SD 相比，HP 更有利于保持整体风味质量。
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