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Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry

文献类型： 外文期刊

作者： He, Yuqin 1 ; Zhang, Haide 1 ; Wen, Nana 1 ; Hu, Rongsuo 2 ; Wu, Guiping 2 ; Zeng, Ying 1 ; Li, Xiong 1 ; Miao, Xiaodan 3 ;

作者机构： 1.Hainan Univ, Coll Food Sci & Technol, Haikou 570228, Hainan, Peoples R China

2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning, Peoples R China

3.Alpha MOS Asia, Shanghai, Peoples R China

关键词： coffee;lysine;electronic nose;solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS);Maillard reaction

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2018 年 98 卷 1 期

页码：

收录情况： SCI

摘要： BACKGROUNDArabica coffee is a sub-tropical agricultural product in China. Coffee undergoes a series of thermal reactions to form abundant volatile profiles after roasting, so it loses a lot of reducing sugars and amino acids. Adding carbonyl compounds with amino acids before roasting could ensure the nutrition and flavour of coffee. The technology is versatile for the development of coffee roasting process. This investigation evaluates the effects of combining maltose and lysine (Lys) to modify coffee aroma and the possibly related mechanisms. Arabica coffee was pretreated with a series of solvent ratios of maltose and Lys with an identical concentration (0.25 mol L-1) before microwave heating. RESULTSIt was found that the combination of maltose and Lys significantly (P 0.05) influenced quality indices of coffee (pH and browning degree). Ninety-six aromatic volatiles have been isolated and identified. Twelve volatile profiles revealed the relationship between fragrance difference and compound content in coffee. Moreover, coffee aroma was modified by a large number of volatiles with different chemical classes and character. CONCLUSIONThus, our results suggest that the combination of reagents changed overall aroma quality through a series of complex thermal reactions, especially the ratio of Lys/maltose over 2:1. (c) 2017 Society of Chemical Industry

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