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Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China | |
Wang,Yanbing; Wang,Xiaoyuan; Hu,Guilin; Zhang,Zhirun; Al-Romaima,Abdulbaset; Bai,Xuehui; Li,Jinhong; Zhou,Lin; Li,Zhongrong; Qiu,Minghua![]() | |
2023 | |
发表期刊 | FOOD CHEMISTRY
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ISSN | 1873-7072 |
卷号 | 423页码:136332 |
摘要 | In this study, medium roasted coffee with four different fermented coffee fruits post-treatments (dry, wet, semi-dry and hot air dry) was used as the material. Chemical profile and sensorial analysis were used to compre-hensively analyze the effects of post-treatments on coffee flavor characteristics from multiple dimensions. A total of 31 water-soluble chemical components and 39 volatile compounds were identified in roasted coffee, and distinct post-treatments based on chemical orientation make coffee highly differentiated. In addition, the prin-cipal component analysis (PCA) of the chemical composition integrated data set showed that the first two principal components could explain 54.9% of the sample variability. All four post-treatments can be classified as specialty coffees according to the Specialty Coffee Association (SCA) protocol, with various organoleptic characteristics and flavor attributes. As a result, the fermented coffee fruits post-treatment method further de-termines the quality characteristics of coffee, thus meeting the needs of different niche markets. |
关键词 | Fermented coffee fruits Drying Water-soluble compounds Volatile compounds Cupping |
学科领域 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
DOI | 10.1016/j.foodchem.2023.136332 |
收录类别 | SCI |
WOS记录号 | WOS:001001993700001 |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | http://ir.kib.ac.cn/handle/151853/75575 |
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. Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China[J]. FOOD CHEMISTRY,2023,423:136332. |
APA | Wang,Yanbing.,Wang,Xiaoyuan.,Hu,Guilin.,Zhang,Zhirun.,Al-Romaima,Abdulbaset.,...&Qiu,Minghua.(2023).Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China.FOOD CHEMISTRY,423,136332. |
MLA | Wang,Yanbing,et al."Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China".FOOD CHEMISTRY 423(2023):136332. |
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