Hlebová Miroslava, Hleba Lukas, Medo Juraj, Uzsakova Viktoria, Kloucek Pavel, Bozik Matej, Haščík Peter, Čuboň Juraj
Department of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, 917 01 Trnava, Slovakia.
Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
Foods. 2021 Dec 4;10(12):2993. doi: 10.3390/foods10122993.
The main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool ( L.), thyme chemotype tymol ( L.), eucalyptus Labill.), lavender ( Mill.), mint ( L.), almond ( Mill.), cinnamon bark ( Nees), litsea ( Lour. Pers), lemongrass ( L. Stapf), and ginger Rosc.) in the vapor phase on growth, sporulation, and mycotoxins production of two strains ( CGC34 and CGC87), important postharvest pathogens of green and roasted coffee beans. Moreover, the effect of the essential oils (EOs) on the sensory profile of the coffee samples treated with EOs was evaluated. The major components of tested EOs were determined by gas chromatography and mass spectrometry (GC-MS) and gas chromatography with flame ionization detector (GC-FID). The results showed that almond, cinnamon bark, lemongrass, and litsea EOs are able to significantly inhibit the growth, sporulation, and mycotoxins production by toxigenic fungi. Sensory evaluation of coffee beans treated with EOs before and after roasting showed that some EOs (except lemongrass and litsea) do not adversely affect the taste and aroma of coffee beverages. Thus, application of the vapors of almond and cinnamon EOs appears to be an effective way that could serve to protect coffee during its transport and storage from toxigenic fungi.
本研究的主要目的是评估所选的芳樟醇化学型百里香（L.）、百里酚化学型百里香（L.）、蓝桉（Labill.）、薰衣草（Mill.）、薄荷（L.）、杏仁（Mill.）、肉桂（Nees）、山苍子（Lour. Pers）、柠檬草（L. Stapf）和姜（Rosc.）等挥发气相精油对两种重要的咖啡豆采后病原菌（CGC34和CGC87）的生长、孢子形成和霉菌毒素产生的影响。此外，还评估了这些精油（EOs）对经其处理的咖啡样品感官特征的影响。通过气相色谱-质谱联用（GC-MS）和带火焰离子化检测器的气相色谱（GC-FID）测定了受试精油的主要成分。结果表明，杏仁、肉桂、柠檬草和山苍子精油能够显著抑制产毒真菌的生长、孢子形成和霉菌毒素产生。对烘焙前后经精油处理的咖啡豆进行感官评价表明，一些精油（柠檬草和山苍子除外）不会对咖啡饮品的味道和香气产生不利影响。因此，应用杏仁和肉桂精油的蒸汽似乎是一种有效的方法，可用于在运输和储存过程中保护咖啡免受产毒真菌侵害。
