Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil.
Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil.
Food Chem. 2021 Apr 16;342:128304. doi: 10.1016/j.foodchem.2020.128304. Epub 2020 Oct 6.
The objective of this study was to evaluate the volatile composition and the sensory effect of the presence of Quaker beans in natural specialty coffee beverage and, consequently, to confront the requirement of the Specialty Coffee Association regarding the total absence of Quaker beans in a natural specialty coffee batch. Sensory analysis and volatile composition were performed for three different colorations of Quaker beans, added separately to natural specialty coffee samples at seven different concentrations. Beans with color equal to or above Agtron 82.8 negatively affected the sensory characteristics of natural specialty coffee only from the presence of 7 Quaker beans in one cup (65 beans). Through the analysis of volatile composition, volatile compounds formed during roasting were identified in Quaker beans from precursors present in raw immature beans. Therefore, the color and sensory characteristics of Quaker are a consequence of the chemical composition of an immature bean.
本研究旨在评估 Quaker 豆在天然特种咖啡饮料中的挥发性成分和感官效应，并由此探讨 Specialty Coffee Association 关于天然特种咖啡批次中完全不允许出现 Quaker 豆的要求。对三种不同颜色的 Quaker 豆进行了感官分析和挥发性成分分析，分别以七种不同浓度添加到天然特种咖啡样品中。Agtron 82.8 或以上颜色的豆仅在一杯（65 颗）中添加 7 颗 Quaker 豆，就会对天然特种咖啡的感官特性产生负面影响。通过挥发性成分分析，从生未成熟豆中存在的前体物鉴定了 Quaker 豆在烘焙过程中形成的挥发性化合物。因此，Quaker 的颜色和感官特性是未成熟豆的化学成分的结果。
