• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

生咖啡豆的厌氧萌发：一种提高商业阿拉比卡咖啡品质的新策略。

Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee.

作者信息

Wang Yanbing, Wang Xiaoyuan, Hu Guilin, Al-Romaima Abdulbaset, Peng Xingrong, Li Jinhong, Bai Xuehui, Li Zhongrong, Qiu Minghua

机构信息

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.

出版信息

Curr Res Food Sci. 2023 Feb 11;6:100461. doi: 10.1016/j.crfs.2023.100461. eCollection 2023.

DOI:10.1016/j.crfs.2023.100461
PMID:36852384
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9958430/
Abstract

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.

摘要

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。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/c11f87c06a2a/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/019eb4f99fae/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/4dfdffa65146/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/8c72df729f1f/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/07b138b1790b/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/18cef4a26aff/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/ee167a68e9c7/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/c11f87c06a2a/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/019eb4f99fae/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/4dfdffa65146/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/8c72df729f1f/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/07b138b1790b/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/18cef4a26aff/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/ee167a68e9c7/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5ea1/9958430/c11f87c06a2a/gr6.jpg

相似文献

1
Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee.生咖啡豆的厌氧萌发：一种提高商业阿拉比卡咖啡品质的新策略。
Curr Res Food Sci. 2023 Feb 11;6:100461. doi: 10.1016/j.crfs.2023.100461. eCollection 2023.
2
Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy.通过将风味前体与厌氧发芽策略相结合来优化商业阿拉比卡咖啡品质。
Food Chem X. 2024 Jul 22;23:101684. doi: 10.1016/j.fochx.2024.101684. eCollection 2024 Oct 30.
3
Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting.用天冬酰胺酶处理咖啡以降低烘焙过程中天冬酰胺形成丙烯酰胺的化学组成和感官分析。
Food Res Int. 2024 Jun;186:114333. doi: 10.1016/j.foodres.2024.114333. Epub 2024 Apr 18.
4
Identification of potential quality markers in Indonesia's Arabica specialty coffee using GC/MS-based metabolomics approach.采用 GC/MS 代谢组学方法鉴定印度尼西亚阿拉比卡特色咖啡中的潜在质量标志物。
Metabolomics. 2023 Oct 25;19(11):90. doi: 10.1007/s11306-023-02051-5.
5
Impact of roasting on the phenolic and volatile compounds in coffee beans.烘焙对咖啡豆中酚类和挥发性化合物的影响。
Food Sci Nutr. 2022 Apr 1;10(7):2408-2425. doi: 10.1002/fsn3.2849. eCollection 2022 Jul.
6
Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors.利用电子传感器，通过不同冲泡方法对绿色和烘焙咖啡豆（阿拉比卡黄波旁品种）的化学感官进行研究。
J Food Sci. 2023 Mar;88(3):1033-1047. doi: 10.1111/1750-3841.16470. Epub 2023 Jan 25.
7
Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods.采用四种不同的产后加工方法对阿拉比卡咖啡品种新世界和卡杜艾红果咖啡的化学和感官特性进行分析。
J Sci Food Agric. 2022 Nov;102(14):6687-6695. doi: 10.1002/jsfa.12036. Epub 2022 Jun 21.
8
Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods.不同冲泡和烘焙方法制备的咖啡中挥发性化合物的分析
Foods. 2021 Jun 10;10(6):1347. doi: 10.3390/foods10061347.
9
Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.烘焙程度对不同品质等级阿拉比卡咖啡抗氧化活性的影响。
Acta Sci Pol Technol Aliment. 2016 Oct-Dec;15(4):409-417. doi: 10.17306/J.AFS.2016.4.39.
10
Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.通过 SPME-GC-MS 分析阿拉比卡和罗布斯塔烘焙咖啡豆中单豆咖啡挥发性化合物的变化。
Food Res Int. 2018 Jun;108:628-640. doi: 10.1016/j.foodres.2018.03.077. Epub 2018 Apr 3.

引用本文的文献

1
Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans.气候、种植区域、原产国和采后加工对烘焙咖啡豆中绿原酸（CGAs）和芳香化合物含量的影响。
Sci Rep. 2025 Aug 17;15(1):30117. doi: 10.1038/s41598-025-16126-x.
2
Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity.比较脂质组学分析揭示了不同成熟度阿拉比卡咖啡豆脂质谱的变化。
Food Chem X. 2024 Dec 2;24:102062. doi: 10.1016/j.fochx.2024.102062. eCollection 2024 Dec 30.
3
Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy.

本文引用的文献

1
Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth ( L.), quinoa ( L.), and buckwheat ( L.).浸泡和发芽处理对苋属植物、藜麦和荞麦营养、抗营养及生物活性特性的影响。
Curr Res Food Sci. 2021 Dec 1;4:917-925. doi: 10.1016/j.crfs.2021.11.019. eCollection 2021.
2
Effect of malting on nutritional and antioxidant properties of the seeds of two industrial hemp (Cannabis sativa L.) cultivars.发芽对两种工业大麻（Cannabis sativa L.）品种种子营养和抗氧化特性的影响。
Food Chem. 2022 Feb 15;370:131348. doi: 10.1016/j.foodchem.2021.131348. Epub 2021 Oct 7.
3
通过将风味前体与厌氧发芽策略相结合来优化商业阿拉比卡咖啡品质。
Food Chem X. 2024 Jul 22;23:101684. doi: 10.1016/j.fochx.2024.101684. eCollection 2024 Oct 30.
Review on factors affecting coffee volatiles: from seed to cup.
咖啡挥发性物质影响因素综述：从种子到杯子。
J Sci Food Agric. 2022 Mar 15;102(4):1341-1352. doi: 10.1002/jsfa.11647. Epub 2021 Nov 29.
4
Chemical ingredients characterization basing on H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans.基于核磁共振氢谱（¹H NMR）和同步热重-气相色谱/质谱联用（SHS-GC/MS）对十二个阿拉比卡咖啡豆品种烘焙豆的化学成分进行表征。
Food Res Int. 2021 Sep;147:110544. doi: 10.1016/j.foodres.2021.110544. Epub 2021 Jun 18.
5
Effects of germination and roasting on physicochemical and sensory characteristics of brown rice for tea infusion.发芽和烘焙对茶用糙米理化和感官特性的影响。
Food Chem. 2021 Jul 15;350:129240. doi: 10.1016/j.foodchem.2021.129240. Epub 2021 Feb 9.
6
Novel stainless steel tanks enhances coffee fermentation quality.新型不锈钢罐可提高咖啡发酵质量。
Food Res Int. 2021 Jan;139:109921. doi: 10.1016/j.foodres.2020.109921. Epub 2020 Nov 30.
7
Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria.通过酿酒酵母和克鲁维毕赤酵母对绿咖啡豆的控制发酵来改变咖啡风味：第二部分。有或没有乳酸菌的混合培养。
Food Res Int. 2020 Oct;136:109452. doi: 10.1016/j.foodres.2020.109452. Epub 2020 Jun 19.
8
TBtools: An Integrative Toolkit Developed for Interactive Analyses of Big Biological Data.TBtools：一个用于生物大数据交互式分析的集成工具包。
Mol Plant. 2020 Aug 3;13(8):1194-1202. doi: 10.1016/j.molp.2020.06.009. Epub 2020 Jun 23.
9
Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.咖啡豆烘焙程度对感官评价的影响：主要化学成分角度的研究。
Food Chem. 2020 Nov 30;331:127329. doi: 10.1016/j.foodchem.2020.127329. Epub 2020 Jun 13.
10
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.5-羟甲基糠醛的积累在烘焙咖啡中形成丙烯酰胺的过程中起着关键作用，这一结论通过多响应动力学模型得到了证实。
Food Chem. 2020 Jul 15;318:126467. doi: 10.1016/j.foodchem.2020.126467. Epub 2020 Feb 22.