Alcantara Gabriela M R N, Martins Luís Claudio, Gomes Winston P C, Dresch Dayane, Rocha Fábio R P, Melchert Wanessa R
Center for Nuclear Energy in Agriculture, University of São Paulo, Av. Centenário, 303, 13416-000, Piracicaba, SP, Brazil.
Luiz de Queiroz College of Agriculture, University of São Paulo, Av. Pádua Dias 11, Box 9, 13418-900, Piracicaba, SP, Brazil.
Food Chem. 2025 Jun 15;477:143169. doi: 10.1016/j.foodchem.2025.143169. Epub 2025 Jan 31.
Roasting coffee involves complex chemical reactions that shape the sensory and chemical traits of the final product. This study examined how different roasting profiles influence coffee color, using the CIELAB system, and chemical composition, analyzing volatile and non-volatile compounds through chromatography techniques. Principal component analysis revealed distinct clusters based on roasting intensity, identifying specific chemical markers. Non-volatile compounds, such as 2-furfural, 5-hydroxymethylfurfural, chlorogenic acids, caffeine, and 3,4-hydroxybenzoic acid, were more abundant in light to medium roasts but degraded significantly in dark roasts, except caffeine. Volatile compounds like acetone and 3-methyl-butanol varied notably with roasting, while diacetyl emerged as a roasting degree marker. CIELAB values correlated with roasting intensity, aiding in quality control. These findings highlight the potential of color-based monitoring, chemometric techniques, and optimized roasting to enhance coffee quality by linking chemical composition to sensory properties.
烘焙咖啡涉及复杂的化学反应，这些反应塑造了最终产品的感官和化学特性。本研究使用CIELAB系统研究了不同的烘焙曲线如何影响咖啡颜色，并通过色谱技术分析挥发性和非挥发性化合物来研究其化学成分。主成分分析揭示了基于烘焙强度的不同聚类，确定了特定的化学标志物。非挥发性化合物，如2-糠醛、5-羟甲基糠醛、绿原酸、咖啡因和3,4-羟基苯甲酸，在浅度至中度烘焙中含量更高，但在深度烘焙中除咖啡因外均显著降解。丙酮和3-甲基丁醇等挥发性化合物随烘焙变化显著，而双乙酰成为烘焙程度的标志物。CIELAB值与烘焙强度相关，有助于质量控制。这些发现突出了基于颜色的监测、化学计量技术和优化烘焙通过将化学成分与感官特性联系起来以提高咖啡品质的潜力。
