學生姓名:
陳佳琳
指導教授:
方銘志
學期:
109上
摘 要:
Coffee is one of the most popular beverages worldwide, and the demand for high-quality specialty coffee is also increasing. However, fresh coffee fruits are susceptible to microbial spoilage and chemical deterioration. Room-temperature drying (RTD) is commonly used in coffee industry, but there are some drawbacks. Therefore, this report investigated the influence of different drying methods on chemical composition and volatile profile of coffee in order to find out an alternative to the conventional drying methods. The first paper indicated that vacuum freeze drying (FD) coffee effectively preserved fat, organic acids, and monounsaturated fatty acids (MUFAs). In contrast, hot-air drying (HAD) was ideal for retaining polyunsaturated fatty acids (PUFAs) and amino acids. Heat-pump drying (HPD) coffee produced the largest number of volatile compounds (VCs). The results of principal component analysis (PCA) and hierarchical cluster analysis (HCA) demonstrated that a close relationship between the solar drying (SD), HPD, and RTD, whereas the FD and HAD were significantly different. The second paper referred that the RTD coffee did not differ from the HPD (50°C) coffee, but differ from the tray drying (TD) coffee, which was based on the results of sensory evaluation. This similar trend was observed by an important odor-active compound, 2-furfurylthiol, where the concentration showed no significant difference between the RTD and HPD (50°C) coffee, but observed lowest in the TD coffee. In conclusion, these findings demonstrated that the conventional drying methods could be effectively replaced by HPD (50°C) in the future due to the similar perceived aroma characteristics of the HPD coffee compared to those of the RTD coffee.
英文摘要_.pdf