Wang Yanbing, Wang Xiaoyuan, Hu Guilin, Al-Romaima Abdulbaset, Peng Xingrong, Li Jinhong, Bai Xuehui, Li Zhongrong, Qiu Minghua
State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China.
Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600, Yunnan, PR China.
Curr Res Food Sci. 2023 Feb 11;6:100461. doi: 10.1016/j.crfs.2023.100461. eCollection 2023.
This study aimed to improve the brewing quality of commercial Arabica coffee through anaerobic germination. Changes in important compounds and cupping scores of germination roasting coffee with different germination degrees were investigated by H NMR, HS-SPME-GC-MS and sensory analysis. Statistical analysis of multivariate analysis results indicated that 6 water-soluble chemical components and 8 volatile chemical components have the potential to be markers of germinated roasting coffee. In addition, germination significantly reduced caffeine content and acrylamide formation in roasted coffee. Sensory analysis according to the Specialty Coffee Association (SCA) cupping protocol demonstrated that anaerobic germination modified flavor attributes, improved the quality, and increased sensory scores. Furthermore, anaerobic sprouting increased fruity descriptors, but over-sprouting did not improve overall attributes while producing both fermentative and vegetable descriptors. Therefore, suitable anaerobic germination of green coffee beans can be used as a new strategy to improve the flavor of commercial Arabica coffee.
本研究旨在通过厌氧发芽提高商业阿拉比卡咖啡的冲泡品质。采用核磁共振氢谱（¹H NMR）、顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）和感官分析等方法，研究了不同发芽程度的发芽烘焙咖啡中重要化合物和杯测分数的变化。多变量分析结果的统计分析表明，6种水溶性化学成分和8种挥发性化学成分有可能作为发芽烘焙咖啡的标志物。此外，发芽显著降低了烘焙咖啡中的咖啡因含量和丙烯酰胺的形成。根据特种咖啡协会（SCA）杯测规程进行的感官分析表明，厌氧发芽改变了风味特征，提高了品质，并增加了感官分数。此外，厌氧发芽增加了水果味描述词，但过度发芽在产生发酵味和蔬菜味描述词的同时，并未改善整体特征。因此，对生咖啡豆进行适当的厌氧发芽可作为改善商业阿拉比卡咖啡风味的新策略。
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