发酵时间对咖啡生物活性和挥发性成分的影响：生产者和研究人员的见解

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-06 DOI:10.1016/j.foodchem.2025.145067

Marcelo Edvan dos Santos Silva , Rodrigo Lira de Oliveira , Marcilio Martins de Moraes , Claudio Augusto Gomes da Camara , Luciana Leite de Andrade Lima Arruda , Suzana Pedroza Silva , Tatiana Souza Porto

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引用次数: 0

摘要

咖啡的自诱导厌氧发酵（SIAF）调节其化学成分，对其进行研究有助于确定理想的生物处理时间。采用液相色谱法研究了发酵对生物活性成分的影响。结果表明，未发酵咖啡中咖啡因、葫芦巴碱、咖啡酰奎宁酸5-CQA和diCQA含量最高，而3-CQA、4-CQA和烟酸含量随发酵而增加。此外，通过气相色谱法，观察到发酵10至20 天与42种挥发性化合物的相关性最高。相比之下，2至8 天增加了芳香剖面中重要的吡嗪、吡咯和呋喃的水平。聚半乳糖醛酸酶活性和抗氧化活性在4 ~ 8 d达到峰值。因此，本研究获得的结果可以根据不同发酵时间影响的知识，指导生物加工获得所需的质量属性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Impact of fermentation time on the bioactive and volatile composition of coffee: Insights for producers and researchers

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Impact of fermentation time on the bioactive and volatile composition of coffee: Insights for producers and researchers

Self-induced anaerobic fermentation (SIAF) of coffee modulates its chemical composition, and its investigation helps in decision-making about the ideal bioprocessing time. Using liquid chromatography, the influence of fermentation on the bioactive compounds was investigated. The results showed that caffeine, trigonelline, caffeoylquinic acids 5-CQA and diCQA presented the highest concentrations in unfermented coffee, while 3-CQA, 4-CQA, and nicotinic acid increased with fermentation. Additionally, by gas chromatography, it was observed that fermentation for periods of 10 to 20 days presented the highest correlation with 42 volatile compounds. In comparison, 2 to 8 days increased the levels of pyrazines, pyrroles, and furans of importance in the aromatic profile. In addition, the peak activity of polygalacturonase and antioxidant activity was observed of 4 to 8 days. Thus, the results obtained in this study can direct bioprocessing to the desired quality attributes based on knowledge of the impact of different fermentation times.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.