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Effects of ultrafiltration membrane processing on the metabolic and sensory profiles of coffee extracts
Food Chemistry ( IF 8.5 ) Pub Date : 2024-04-22 , DOI: 10.1016/j.foodchem.2024.139396
Ana M León-Inga 1 , Sebastián Velásquez 2 , Mónica Quintero 2 , Nelson Taborda 2 , Mónica P Cala 1
Food Chemistry ( IF 8.5 ) Pub Date : 2024-04-22 , DOI: 10.1016/j.foodchem.2024.139396
Ana M León-Inga 1 , Sebastián Velásquez 2 , Mónica Quintero 2 , Nelson Taborda 2 , Mónica P Cala 1
Affiliation
In the coffee industry, the use of natural coffee extracts with differentiated attributes is desirable to drive new product development. This study evaluates the impact of ultrafiltration membrane processing on the sensory, metabolic, and physicochemical attributes of four commercially available coffee extracts: cold brew, lightly roasted, freeze concentrated and evaporated standard. The sensory analysis revealed an increase in acidity in the permeate across all extracts, with the most significant profile changes observed in the lightly roasted evaporated and evaporated extracts, accompanied by an enhancement of fruity and floral attributes. Furthermore, the permeate showed reduced total dissolved solids, while the caffeine concentration increased. Metabolomic analysis highlighted key coffee-related metabolites like cinnamic and coumaric acids, explaining observed variations due to their passage through the membrane. Our findings emphasize the potential of permeate as a coffee-based ingredient for ready-to-drink products development, providing a unique coffee experience with organoleptic profiles distinct from traditional beverages.
中文翻译:
超滤膜处理对咖啡提取物代谢和感官特征的影响
在咖啡行业,使用具有不同属性的天然咖啡提取物是推动新产品开发的理想选择。本研究评估了超滤膜处理对四种市售咖啡提取物的感觉、代谢和物理化学属性的影响:冷萃咖啡、轻度烘焙咖啡、冷冻浓缩咖啡和蒸发标准咖啡。感官分析显示,所有提取物的渗透物的酸度都有所增加,在轻度烘烤的蒸发和蒸发的提取物中观察到最显着的轮廓变化,并伴有果味和花香的增强。此外,渗透物出物液显示总溶解固体减少,而咖啡因浓度增加。代谢组学分析突出了与咖啡相关的关键代谢物,如肉桂酸和香豆酸,解释了由于它们穿过膜而观察到的变化。我们的研究结果强调了渗透物粉作为咖啡基成分开发即饮产品的潜力,提供独特的咖啡体验,具有不同于传统饮料的感官特征。
更新日期:2024-04-22
中文翻译:
超滤膜处理对咖啡提取物代谢和感官特征的影响
在咖啡行业,使用具有不同属性的天然咖啡提取物是推动新产品开发的理想选择。本研究评估了超滤膜处理对四种市售咖啡提取物的感觉、代谢和物理化学属性的影响:冷萃咖啡、轻度烘焙咖啡、冷冻浓缩咖啡和蒸发标准咖啡。感官分析显示,所有提取物的渗透物的酸度都有所增加,在轻度烘烤的蒸发和蒸发的提取物中观察到最显着的轮廓变化,并伴有果味和花香的增强。此外,渗透物出物液显示总溶解固体减少,而咖啡因浓度增加。代谢组学分析突出了与咖啡相关的关键代谢物,如肉桂酸和香豆酸,解释了由于它们穿过膜而观察到的变化。我们的研究结果强调了渗透物粉作为咖啡基成分开发即饮产品的潜力,提供独特的咖啡体验,具有不同于传统饮料的感官特征。