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

doi:10.1016/j.crfs.2023.100461

KIB OpenIR

	Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee
	Wang,Yanbing; Wang,Xiaoyuan; Hu,Guilin; Al-Romaima,Abdulbaset; Peng,Xingrong; Li,Jinhong; Bai,Xuehui; Li,Zhongrong; Qiu,Minghua
	2023
发表期刊	CURRENT RESEARCH IN FOOD SCIENCE
ISSN	2665-9271
卷号	6 页码:100461
摘要	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 1H 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 oversprouting 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.
关键词	Coffee Anaerobic germination Water -soluble compounds Volatile compounds Cupping ROASTED COFFEES MODEL SYSTEMS SEEDS PROFILES CAFFEINE H-1-NMR L.
学科领域	Food Science & Technology
DOI	10.1016/j.crfs.2023.100461
收录类别	SCI
WOS记录号	WOS:000975797300001
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/75448
专题	中国科学院昆明植物研究所
推荐引用方式 GB/T 7714	Wang,Yanbing,Wang,Xiaoyuan,Hu,Guilin,et al. Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee[J]. CURRENT RESEARCH IN FOOD SCIENCE,2023,6:100461.
APA	Wang,Yanbing.,Wang,Xiaoyuan.,Hu,Guilin.,Al-Romaima,Abdulbaset.,Peng,Xingrong.,...&Qiu,Minghua.(2023).Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee.CURRENT RESEARCH IN FOOD SCIENCE,6,100461.
MLA	Wang,Yanbing,et al."Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee".CURRENT RESEARCH IN FOOD SCIENCE 6(2023):100461.

条目包含的文件
文件名称/大小	文献类型	版本类型	开放类型	使用许可
1-s2.0-S266592712300（5919KB）	期刊论文	出版稿	开放获取	CC BY-NC-SA	浏览下载