State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, School of Food Science and Technology, 1800, Lihu Road, Wuxi, Jiangsu 214122, China; Department of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, School of Food Science and Technology, 1800, Lihu Road, Wuxi, Jiangsu 214122, China.
Food Chem. 2020 Aug 30;322:126754. doi: 10.1016/j.foodchem.2020.126754. Epub 2020 Apr 6.
During storage of coffee, the key aroma 2-furfurylthiol becomes less active, the mechanisms of this loss and ways to mitigate it were investigated. Aroma profiles were analyzed using GC-MS and sensory properties were evaluated by Quantitative Descriptive Analysis. Quinones, as the oxidation products of hydroxydroquinone, was found to actively bind 2-furfurylthiol, which accounted for the loss of 2-furfurylthiol. To mitigate this loss, ingredients were screened for their ability to prevent 2-furfurylthiol from loss. Cysteine had the highest 2-furfurylthiol releasing efficiency and ascorbic acid was also selected due to its 2-furfurylthiol releasing ability in Fenton reaction system. Concentrations were optimized and the addition of 0.045 g/L cysteine and 0.05 g/L ascorbic acid directly protected aroma during storage, these included 2-furfurylthiol, dimethyltrisulfide, methyl furfuryl disulfide, 4-ethylguaiacol and 4-vinylguaiacol. Ultimately, sensory testing showed a direct enhancement in nutty, sulfurous and roasted aroma attributes, an increase in flavour intensity and preference over shelf life.
在咖啡储存过程中，关键香气 2-糠硫醇的活性降低，本研究旨在探究其损失机制和缓解方法。采用 GC-MS 分析香气成分，采用定量描述分析评估感官特性。研究发现，醌类作为对苯二酚的氧化产物，能与 2-糠硫醇发生积极的结合，从而导致 2-糠硫醇的损失。为了缓解这种损失，筛选了能防止 2-糠硫醇损失的成分。半胱氨酸对 2-糠硫醇的释放效率最高，抗坏血酸也因其在芬顿反应体系中释放 2-糠硫醇的能力而被选择。优化了浓度，并添加了 0.045g/L 的半胱氨酸和 0.05g/L 的抗坏血酸，直接在储存过程中保护了香气，其中包括 2-糠硫醇、二甲三硫、甲基糠基二硫、4-乙基愈创木酚和 4-乙烯基愈创木酚。最终，感官测试表明，坚果味、硫磺味和烤焦味的感官属性直接增强，风味强度和保质期内的偏好度均有所提高。
