Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans
文献类型： 外文期刊
作者： Dong, Wenjiang 1 ; Hu, Rongsuo 1 ; Chu, Zhong 1 ; Zhao, Jianping 1 ; Tan, Lehe 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China; Natl Ctr Important Trop Crops Engn & Technol Res, Wanning 571533, Hainan, Peoples R China
关键词： Robusta coffee beans;Drying techniques;Phytochemical compounds;Fatty acids;Volatile profile
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
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年卷期：
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收录情况： SCI
摘要： This study investigated the effect of different drying techniques, namely, room-temperature drying (RTD), solar drying (SD), heat-pump drying (HPD), hot-air drying (HAD), and freeze drying (FD), on bioactive components, fatty acid composition, and the volatile compound profile of robusta coffee beans. The data showed that FD was an effective method to preserve fat, organic acids, and monounsaturated fatty acids. In contrast, HAD was ideal for retaining polyunsaturated fatty acids and amino acids. Sixty-two volatile compounds were identified in the differently dried coffee beans, representing 90% of the volatile compounds. HPD of the coffee beans produced the largest number of volatiles, whereas FD resulted in the highest volatile content. A principal component analysis demonstrated a close relationship between the HPD, SD, and RTD methods whereas the FD and HAD methods were significantly different. Overall, the results provide a basis for potential application to other similar thermal sensitive materials. (C) 2017 Elsevier Ltd. All rights reserved.
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