Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China

doi:10.1016/j.foodchem.2023.136332

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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
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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