College of Agriculture, Guangxi University, Nanning, PR China.
State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China.
J Sci Food Agric. 2022 Mar 15;102(4):1341-1352. doi: 10.1002/jsfa.11647. Epub 2021 Nov 29.
The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low-quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction for promoting coffee aroma and flavor. Several surveys have indicated that shade and altitude can affect the content of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold-brew coffee is one of the most popular trends in coffee extraction currently, and its influence on coffee aroma is worthy of in-depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. A better understanding of the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post-harvest parameters that favor the continuous production of flavorful and top-class coffee beans and beverages. © 2021 Society of Chemical Industry.
本综述旨在评估六个因素对咖啡挥发性物质的影响。目前，通过先进的技术，可以显著改善罗布斯塔或低质量阿拉比卡咖啡的不良香气，这个课题将继续深入研究。另一方面，在绿咖啡豆中接种各种起始培养物已成为促进咖啡香气和风味的热门研究方向。几项调查表明，遮荫和海拔会影响咖啡香气前体物和挥发性有机化合物（VOCs）的含量，但这仍有待充分阐明。新型烘焙工艺的出现极大地丰富了咖啡的香气成分。冷萃咖啡是目前咖啡萃取中最流行的趋势之一，其对咖啡香气的影响值得深入细致地研究。组学技术将成为分析咖啡香气成分及其品质形成机制的最重要手段之一。更好地了解每个参数对 VOC 的影响将有助于咖啡研究人员和生产者在收获后参数的最优选择，有利于持续生产美味和顶级咖啡豆和饮料。© 2021 英国化学学会。
