体外仿生发酵香浓茶的超声辅助提取及风味品质评价。

IF 9.7 1区 化学 Q1 ACOUSTICS
Ultrasonics Sonochemistry Pub Date : 2025-09-01 Epub Date: 2025-08-06 DOI:10.1016/j.ultsonch.2025.107499
Shengjie Duan, Ziqian Qiao, Yuanfeng Chen, Yan Shen, Zezhu Du, Jinya Dong, Lihui Yu, Yanmei Li, Ruijuan Yang, Chongye Fang
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引用次数: 0

摘要

鲁瓦克Kopi Luwak以其独特的风味而闻名,长期以来在精品咖啡圈备受推崇;然而,传统的动物消化过程充满了重大的伦理和可持续性争议。在此基础上,本研究建立了一个严格控制的体外仿生发酵系统,辅以超声辅助提取和多组学分析,忠实地重建和提升果子狸咖啡的标志风味。利用果子狸肠道宏基因组数据,从1870株果子狸中选择30株核心功能菌株,创建一个合成的共生联合体。通过单因素实验、Box-Behnken响应面设计和遗传算法-人工神经网络(GA-ANN)模型三个阶段对发酵参数进行优化。发酵产物采用超声辅助提取(40 kHz, 400 W, 10 min)回收;通过GC-MS和UHPLC-MS/MS对挥发性和非挥发性代谢物进行靶向和非靶向定量,并通过时间序列聚类和代谢网络分析来解读其时间动态。在接种量为16.5%、初始pH为6.25、温度为33℃、温度为135 h的最佳条件下,果子猫咖啡的SCA拔罐得分平均为82.92,最高为85.25,显著高于自然发酵和常规果子猫咖啡(P -1),总多酚含量达到225.3 mg L-1,关键生物活性物质保持稳定。GC-MS定量显示2,3-二甲氧基苯酚、苯乙醇和5-甲基糠醛的含量增加了1.9-2.3倍,2-甲基吡嗪和咖啡因的含量分别减少了63%和41%。多组学证据表明,脂质β-氧化、氨基酸埃利希途径和酯化共同丰富了果香、坚果味和花香;ndmA/B和pyoA/B基因拷贝数的增加支持了苦味化合物的衰减。与传统的溶剂和索氏提取相比,超声辅助提取提高了约28%的挥发性回收率,降低了≥66%的能耗,溶剂用量减半。总体而言,这项工作实现了果子狸肠道微生物群及其代谢功能的高保真体外复制,通过智能优化和绿色提取实现了精确的风味调节,并证明了工业可行性——每公斤生豆的加工成本比传统动物源性方法低76.7%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Ultrasound-assisted extraction and flavor quality assessment of in vitro biomimetically fermented Kopi Luwak.

Kopi Luwak, renowned for its distinctive flavor profile, has long been esteemed in specialty coffee circles; however, the conventional animal digestive process is fraught with significant ethical and sustainability controversies. Building upon these findings, the present study established a tightly controlled in vitro biomimetic fermentation system, complemented by ultrasound-assisted extraction and multi-omics analyses, to faithfully reconstruct and elevate the hallmark flavour of civet coffee. Leveraging metagenomic data from the civet gut, thirty core functional strains were selected from 1870 isolates to create a synthetic symbiotic consortium. Fermentation parameters were optimised in three stages-single-factor experiments, Box-Behnken response-surface design, and a genetic-algorithm-artificial-neural-network (GA-ANN) model. Fermentation products were recovered by ultrasound-assisted extraction (40 kHz, 400 W, 10 min); volatile and non-volatile metabolites were quantified in both targeted and untargeted modes via GC-MS and UHPLC-MS/MS, and their temporal dynamics were deciphered through time-series clustering and metabolic-network analysis. The optimal conditions-16.5 % inoculum, initial pH 6.25, 33 ℃, 135 h-yielded an average SCA cupping score of 82.92, with a maximum of 85.25, significantly higher than those of natural fermentation and conventional civet coffee (P < 0.05). Total acidity increased to 0.78 g L-1, total polyphenol content reached 225.3 mg L-1, and key bioactive compounds remained stable. GC-MS quantification showed 1.9-2.3-fold increases in 2,3-dimethoxyphenol, phenylethanol, and 5-methylfurfural, alongside 63 % and 41 % reductions in 2-methylpyrazine and caffeine, respectively. Multi-omics evidence indicated that lipid β-oxidation, the amino-acid Ehrlich pathway, and esterification jointly enriched fruity, nutty, and floral notes; the elevated copy numbers of ndmA/B and pyoA/B genes underpinned the attenuation of bitter compounds. Relative to conventional solvent and Soxhlet extraction, ultrasound-assisted extraction improved volatile recovery by approximately 28 %, reduced energy consumption by ≥66 %, and halved solvent usage. Overall, this work achieves a high-fidelity in vitro replication of the civet gut microbiome and its metabolic functions, enables precision flavour modulation through intelligent optimisation and green extraction, and demonstrates industrial feasibility-the processing cost per kilogram of raw beans is 76.7 % lower than that of the traditional animal-derived method.

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来源期刊
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry 化学-化学综合
CiteScore
15.80
自引率
11.90%
发文量
361
审稿时长
59 days
期刊介绍: Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.
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