Sulfury/roasty fading indicators in roasted coffees: Their contribution and applicability in coffee freshness perception and prediction
文献类型： 外文期刊
作者： Zhou, Xiong 1 ; Diao, Yuhua 4 ; Zhang, Jiawen 4 ; Yu, Xinxin 2 ; Wang, Gang 5 ; Gu, Yin 1 ; Ren, Dabing 1 ; Li, Siyu 1 ; Dong, Wenjiang 2 ; Yi, Lunzhao 1 ;
作者机构： 1.Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650500, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
3.Key Lab Proc Suitabil & Qual Control Special Trop, Hainan 571533, Peoples R China
4.Kunming Inst Food & Drug Control, Kunming 650032, Peoples R China
5.Kunming Gemmy Food Co LTD, Kunming, Peoples R China
关键词： Coffee; Accelerated storage; Sulfury/roasty aroma; Volatile compounds; Shelf life prediction model
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 218 卷
页码：
收录情况： SCI
摘要： Sulfury/roasty perception is recognized as important aroma character that reflects the freshness of roasted coffee beans. However, this perception is easy to fade due to the qualitative and quantitative changes of volatile compounds, which stales coffee products during storage. To find out the critical volatile compounds capable of indicating the sulfury/roasty aroma perception, and to establish reliable sulfury/roasty prediction models, the variation of volatile profiles and aroma perceptions of coffee brews of roasted coffee beans treated with accelerated storage experiments were analyzed. Besides, the first-order kinetic reaction model and Arrhenius formula were adopted for the establishment of prediction models. The results show that 2-furfurylthiol, methanethiol and 2-ethyl-3-methyl-pyrazine are reliable compounds that not only contribute sulfury/roasty perception to coffee brews, but can also act as reliable indicators for the shelf life prediction (sulfury/roasty evolution index) of roasted coffee products during different storage temperature.
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