摘要
以卡蒂姆咖啡鲜果为研究对象,分析超低温(-40℃)、低温(-20℃)、软冻温度(-7℃)、冰温(-2℃)、冷藏温度(4℃)、常温(25℃)处理咖啡鲜果后咖啡熟豆的生物碱、有机酸含量及抗氧化活性,利用系统聚类对结果进行分类分析,最后通过感官评定进行验证。结果显示:不同温度处理咖啡后酸味相关化合物苹果酸含量由低到高为-40℃<25℃<-20℃<4℃<-7℃<-2℃,苦涩味相关化合物奎宁酸含量由低到高为-40℃<25℃<4℃<-20℃<-7℃<-2℃,葫芦巴碱含量由低到高为-40℃<25℃<4℃<-20℃<-2℃<-7℃。-40℃处理咖啡鲜果,其苹果酸、奎宁酸、葫芦巴碱含量均为最低,分别为3.83、531.91、9.31 mg/g。-40℃处理感官评分最高,能得到诸如热带水果、牛奶巧克力、黑莓等风味。不同温度处理咖啡鲜果后咖啡熟豆中多酚、黄酮含量差异显著,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl radical,DPPH)、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS]阳离子自由基清除能力差异显著。系统聚类(平方欧式距离为15)获得的分类结果与滋味呈味物质含量、抗氧化性结果一致。综上可得,超低温(-40℃)诱导处理咖啡鲜果可获得风味独特的咖啡。
With coffee cherry(Catimor)as the research object,the contents of alkaloids,organic acids and antioxidant activities of roasted coffee beans treated at ultra⁃low temperature(−40℃),low temperature(−20℃),soft freezing temperature(−7℃),ice temperature(−2℃),refrigeration temperature(4℃)and room temperature(25℃)were analyzed.The results were classified and analyzed by systematic clustering,and then sensory evaluation was used for verification.The results showed that the content of malic acid related to the sourness in coffee treated at different temperatures from low to high was:−40℃<25℃<−20℃<4℃<−7℃<−2℃;the content of quinic acid related to the bitterness from low to high was:−40℃<25℃<4℃<−20℃<−7℃<−2℃;the trigonelline content ranged from low to high was:-40℃<25℃<4℃<−20℃<−2℃<−7℃.After coffee was treated at−40℃,the contents of malic acid,quinic acid and trigonelline were all the lowest,which were 3.83,531.91 mg/g and 9.31 mg/g,respectively.The sensory score of−40℃treatment was the highest,it would result in coffee with unique flavors such as tropical fruits,milk chocolate and blackber⁃ries.There were significant differences in the contents of polyphenols,flavonoids and the scavenging ability of 1,1⁃diphenyl⁃2⁃picrylhydrazyl radical(DPPH)and 2,2'⁃azinobis⁃(3⁃ethylbenzthiazoline⁃6⁃sulphonate)(ABTS)cation free radicals in roasted coffee beans after coffee fruits were treated at different temperatures.The classification results obtained by systematic clustering(Square Euclidean distance was 15)were consis⁃tent with the results of flavor substance content and antioxidant activity.In summary,the coffee with unique flavor could be obtained by ultra⁃low temperature(−40℃)induction treatment of coffee cherries.
作者
李雪瑞
李宏
严静
刘秀嶶
吴昕怡
潘俊
方耿
夏斌
田浩
LI Xuerui;LI Hong;YAN Jing;LIU Xiuwei;WU Xinyi;PAN Jun;FANG Geng;XIA Bin;TIAN Hao(Institute of Agro-Products Processing Science and Technology,Yunnan Academy of Agricultural Sciences,Kunming 650205,Yunnan,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,Hubei,China;TONG SAN TAI Agricultural Development Co.,Ltd.,Tengchong 679100,Yunnan,China;Pu'er Institute of Agricultural Sciences,Pu'er 665000,Yunnan,China)
出处
《食品研究与开发》
CAS
2024年第13期78-84,共7页
Food Research and Development
基金
云南省科技厅科技计划项目农业联合专项(202401BD070001-077)。
关键词
咖啡
超低温诱导
生物碱
有机酸
抗氧化性
coffee
ultra⁃low temperature induction
alkaloids
organic acids
antioxidant activity
