利用核磁共振波谱技术监测不同烘焙工艺下咖啡豆烘焙过程中的化学变化

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY
Beverages Pub Date : 2023-10-12 DOI:10.3390/beverages9040087
Vera Gottstein, Katrin Krumbügel, Thomas Kuballa, Steffen Schwarz, Enrico Walch, Pascal Walch, Dirk W. Lachenmeier
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引用次数: 0

摘要

烘焙过程是咖啡生产中的一个重要步骤,它会导致重要的物理和化学变化,从而影响咖啡饮料的感官质量。除了常用的滚筒烘培机外,新开发的红外线烘培机也可用于烘培生咖啡豆。本研究采用1H核磁共振(NMR)波谱技术,分别采用专业滚筒烘焙机、热风流化床样品烘焙机和红外烘焙机对不同烘焙程度的咖啡豆进行脂肪和水萃取物的分析。含咖啡因和不含咖啡因的阿拉比卡咖啡样品被用来监测不同烘焙机的烘焙过程。与鼓烘咖啡样品相比,红外烘焙机和热风烘焙机烘焙的咖啡样品中核磁共振可检测成分的形成和降解具有时间依赖性。在不含咖啡因的咖啡样本中,发现咖啡豆醇、咖啡酰奎宁酸和葫芦巴碱等化合物的含量较低。与含咖啡因的咖啡样品相比,不含咖啡因的咖啡样品中核磁共振可检测化合物的形成和降解也有一定的时间滞后或程度较轻。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy
The roasting process is an important step in coffee production, leading to important physical and chemical changes that are responsible for the sensory quality of a coffee beverage. Besides the commonly used drum roasters, a newly developed infrared roaster can be used to roast green coffee beans. In this study, 1H nuclear magnetic resonance (NMR) spectroscopy was used to analyze the fat and aqueous extracts of coffee beans roasted to different degrees of roasting using a professional drum roaster, a hot air fluidized bed sample roaster and an infrared roaster. Caffeine-containing and decaffeinated Coffea arabica coffee samples were used to monitor the roasting process in the different roasters. Compared with the drum-roasted coffee sample, the formation and degradation of NMR-detectable components in the coffee sample roasted with the infrared roaster and the hot air roaster were time-dependent. In the decaffeinated coffee sample, compounds such as kahweol, caffeoylquinic acid and trigonelline were found to occur at lower levels. The formation and degradation of the NMR-detectable compounds in the decaffeinated coffee sample also occurred with a time lag or to a lesser extent than in the caffeine-containing coffee sample.
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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