埃塞俄比亚传统品种咖啡豆在不同烘焙条件下提取物的物理化学特性。
Physicochemical characteristics of Ethiopian cv. Heirloom coffee extracts with various roasting conditions.
作者信息
Kim Inyong, Jung Sunyoon, Kim Eunkyung, Lee Jin-Wook, Kim Chan-Yang, Ha Jung-Heun, Jeong Yoonhwa
机构信息
Research Center for Industrialization of Natural Nutraceuticals, Dankook University, Cheonan, Chungnam 31116 Republic of Korea.
Department of Food Science and Nutrition, Dankook University, Cheonan, Chungnam 31116 Republic of Korea.
出版信息
Food Sci Biotechnol. 2021 Feb 6;30(2):235-244. doi: 10.1007/s10068-020-00865-w. eCollection 2021 Feb.
UNLABELLED
This study aimed to investigate the physicochemical characteristics of Ethiopian cv. Heirloom coffee extracts with various roasting conditions. Green coffee beans were roasted at four different conditions (Light-medium, Medium, Moderately dark, and Very dark) and used to extract espresso and drip coffee. Moisture content in coffee beans was decreased as the roasting degree increased. The contents of crude fat and ash were lower in the Light-medium roasted coffee beans than in green coffee beans but increased as the roasting degree increased. The values of lightness (L), redness (a), yellowness (b), and browning index of coffee extracts were decreased as the roasting degree increased. Total dissolved solids in espresso coffee were increased with increasing roasting degree but decreased in drip coffee. In both the extracts, the contents of reducing sugar, titratable acidity, organic acids, and chlorogenic acid were decreased, but that of caffeine was increased with the roasting degree increased.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-020-00865-w.
未标注
本研究旨在探究不同烘焙条件下埃塞俄比亚传统品种咖啡提取物的理化特性。生咖啡豆在四种不同条件（浅中焙、中焙、中深焙和深焙）下进行烘焙，并用于提取浓缩咖啡和滴滤咖啡。随着烘焙程度的增加，咖啡豆中的水分含量降低。浅中焙咖啡豆中粗脂肪和灰分的含量低于生咖啡豆，但随着烘焙程度的增加而增加。咖啡提取物的亮度（L）、红色度（a）、黄色度（b）和褐变指数的值随着烘焙程度的增加而降低。浓缩咖啡中的总溶解固体随着烘焙程度的增加而增加，但在滴滤咖啡中则降低。在两种提取物中，还原糖、可滴定酸度、有机酸和绿原酸的含量均降低，但咖啡因的含量随着烘焙程度的增加而增加。
补充信息
在线版本包含可在10.1007/s10068-020-00865-w获取的补充材料。
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