食品科学 ›› 2020, Vol. 41 ›› Issue (9): 285-293.doi: 10.7506/spkx1002-6630-20190423-304

• 专题论述 • 上一篇    下一篇

咖啡苦味特性研究进展

陈钰莹,孙红波,宋萧萧,柴玉,王博览,冷小京   

  1. (中国农业大学食品科学与营养工程学院,食品精准营养与质量控制教育部重点实验室,功能乳品教育部重点实验室,北京 100083)
  • 出版日期:2020-05-15 发布日期:2020-05-15
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400800)

Recent Advances in Research the Bitterness of Coffee

CHEN Yuying, SUN Hongbo, SONG Xiaoxiao, CHAI Yu, WANG Bolan, LENG Xiaojing   

  1. (Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Online:2020-05-15 Published:2020-05-15

摘要: 咖啡的苦味可直接影响咖啡品质和消费者对咖啡的接受度。苦味的产生源自味觉细胞的苦味受体家族TAS2Rs对苦味物质的感知。咖啡苦味主要来自生物碱、绿原酸烘焙产物及美拉德反应产物等,生物碱是咖啡生豆中的主要苦味物质,绿原酸烘焙产物及美拉德反应产物是烘焙咖啡风味的重要组成成分。目前咖啡中新的苦味物质鉴定主要采用理化仪器分析与感官分析相结合的方式。本文根据苦味产生的生化原因,归纳了咖啡苦味物质的产生途径、感官特性、理化鉴定方法及苦味对咖啡偏好度产生的影响,为咖啡产品质量控制及烘焙工艺提升提供参考。

关键词: 咖啡, 苦味, 绿原酸, 美拉德反应, 阈值

Abstract: The bitterness can directly affect the quality and consumer acceptance of coffee. The bitter taste receptor family (TAS2Rs) from taste cells can perceive bitter substances. The bitterness of coffee is mainly attributed to the presence of alkaloids, as well as the formation of oxidation products of chlorogenic acid and Maillard reaction products during roasting. Alkaloids are the main source of bitter substances in green coffee beans. The oxidation products of caffeoylquinic acid and the Maillard reaction products formed during roasting are important flavor constituents of roasted coffee. At present, combination of instrumental physicochemical analysis and sensory evaluation is mostly used for the identification of new bitter substances found in coffee. This paper presents a review of the formation pathways, sensory characteristics, and physicochemical identification techniques of coffee bitter substances, and the impact of bitterness on the consumer preference for coffee, which will be useful for the quality control of coffee products and optimization of the roasting process.

Key words: coffee, bitterness, chlorogenic acid, Maillard reaction, threshold

中图分类号: