School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Indonesian Coffee and Cocoa Research Institute (ICCRI), Jl. PB Sudirman No. 90 Jember, East Java, Indonesia.
School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Food Chem. 2023 Jun 30;412:135489. doi: 10.1016/j.foodchem.2023.135489. Epub 2023 Jan 16.
Emerging processing methods have been applied in coffee bean processing for improved sensory quality. The processes focus on optimizing the fermentation process of the coffee cherries and beans. This involves various pathways, including the formation of volatiles, flavor precursors and organic acids and the reduction in the concentrations of bioactive compounds. Comprehensive information regarding the effect of these emerging processes on the chemical, biological and sensory properties of the coffee beans is summarized. Emerging processes affected the coffee bean to various degrees depending on the raw material and the method used. The emerging methods promoted the reduction of bioactives such as caffeine and phenolics in coffee beans. Substantial improvement of these processes is needed to obtain coffee beans with improved biological activities. Effort to simplify the methods and optimize the post-fermentation process is crucial for the methods to be easily accessible by the producers and to produce defect-free coffee beans.
新兴的加工方法已应用于咖啡豆加工，以提高感官质量。这些工艺侧重于优化咖啡樱桃和咖啡豆的发酵过程。这涉及各种途径，包括挥发物、风味前体和有机酸的形成，以及生物活性化合物浓度的降低。总结了这些新兴工艺对咖啡豆化学、生物和感官特性的影响的综合信息。根据原料和使用的方法，新兴工艺对咖啡豆的影响程度不同。新兴方法促进了咖啡豆中咖啡因和酚类等生物活性物质的减少。需要对这些方法进行大量改进，以获得具有改善的生物活性的咖啡豆。努力简化方法和优化后发酵过程对于使这些方法易于生产者使用并生产无缺陷的咖啡豆至关重要。
