Luiz de Queiroz College of Agriculture, University of São Paulo, Av. Pádua Dias 11, Box 9, 13418-900 Piracicaba, SP, Brazil.
Luiz de Queiroz College of Agriculture, University of São Paulo, Av. Pádua Dias 11, Box 9, 13418-900 Piracicaba, SP, Brazil.
Food Chem. 2021 Oct 30;360:130088. doi: 10.1016/j.foodchem.2021.130088. Epub 2021 May 13.
Coffee beans contain different volatile and non-volatile compounds that are responsible for their flavor and aroma. Herein, principal component analysis (PCA) was employed to correlate the non-volatile composition of specialty and traditional coffees with drink quality. The quantified non-volatile compounds included caffeine, chlorogenic acid, caffeic acid, and nicotinic acid in both types of coffee samples, while 5-hydroxymethylfurfural was only quantified in the specialty coffee samples. The most abundant compounds present in specialty coffees were associated with the aroma and flavor, affording a high drink quality. In traditional coffees, the most abundant compounds included nicotinic acid and caffeine, indicating a stronger roasting process, loss of sensory characteristics, and blended formulations. PCA showed a distinction between the traditional and specialty coffees such that a relationship between the contents of the compounds in each type of coffee, quality, and classification could be established.
咖啡豆含有不同的挥发性和非挥发性化合物，这些化合物决定了它们的味道和香气。在这里，主成分分析（PCA）被用来将特种咖啡和传统咖啡的非挥发性成分与饮料质量相关联。在这两种咖啡样品中都定量了咖啡因、绿原酸、咖啡酸和烟酸等非挥发性化合物，而 5-羟甲基糠醛仅在特种咖啡样品中定量。特种咖啡中含量最丰富的化合物与香气和风味有关，赋予了高品质的饮料。在传统咖啡中，含量最丰富的化合物包括烟酸和咖啡因，表明烘焙过程更强，感官特性丧失，以及混合配方。PCA 显示了传统咖啡和特种咖啡之间的区别，从而可以建立每一种咖啡中化合物含量、质量和分类之间的关系。
