This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special...This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special attention.The composition and metabolic functions of microbial populations were found to play a crucial role in modifying the composition of coffee beans,leading to the diverse flavors observed in coffee.To control fermentation and enhance the flavor profile of coffee,a clear understanding of microorganisms' roles in fermentation is necessary.Identifying suitable microbial strains for coffee fermentation is essential for developing fermentation techniques that produce high-quality coffee tailored to the taste preferences of different demographics.展开更多
赭曲霉毒素A(ochratoxin A, OTA)是赭曲霉毒素中毒性最强、分布最广的毒素,其能够污染谷物(小麦和玉米)、葡萄酒、咖啡等多种农产品。咖啡是人们日常饮食的重要组成部分,很难避免误食OTA从而对人体产生进一步的毒性作用。故发展方便快...赭曲霉毒素A(ochratoxin A, OTA)是赭曲霉毒素中毒性最强、分布最广的毒素,其能够污染谷物(小麦和玉米)、葡萄酒、咖啡等多种农产品。咖啡是人们日常饮食的重要组成部分,很难避免误食OTA从而对人体产生进一步的毒性作用。故发展方便快捷、经济环保、高灵敏度的检测技术测定咖啡中的OTA具有重要意义。近年来,色谱技术、生物传感器技术等技术已被广泛运用于咖啡中OTA的检测,本文综述了咖啡中OTA的来源,咖啡中检测的预处理方法以及各种OTA检测技术的原理、性能和应用,并对面临的问题进行了总结和未来趋势进行了展望。展开更多
基金funded by the Yunnan Key Laboratory of Microbial Resources and Utilization in Universities (Yunnan Education Development [2018] No.135),a research facility dedicated to the study of microbial resources and their utilization in academic settings。
文摘This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special attention.The composition and metabolic functions of microbial populations were found to play a crucial role in modifying the composition of coffee beans,leading to the diverse flavors observed in coffee.To control fermentation and enhance the flavor profile of coffee,a clear understanding of microorganisms' roles in fermentation is necessary.Identifying suitable microbial strains for coffee fermentation is essential for developing fermentation techniques that produce high-quality coffee tailored to the taste preferences of different demographics.
文摘赭曲霉毒素A(ochratoxin A, OTA)是赭曲霉毒素中毒性最强、分布最广的毒素,其能够污染谷物(小麦和玉米)、葡萄酒、咖啡等多种农产品。咖啡是人们日常饮食的重要组成部分,很难避免误食OTA从而对人体产生进一步的毒性作用。故发展方便快捷、经济环保、高灵敏度的检测技术测定咖啡中的OTA具有重要意义。近年来,色谱技术、生物传感器技术等技术已被广泛运用于咖啡中OTA的检测,本文综述了咖啡中OTA的来源,咖啡中检测的预处理方法以及各种OTA检测技术的原理、性能和应用,并对面临的问题进行了总结和未来趋势进行了展望。
