| Title: | Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry |
| Author(s): | He Y; Zhang H; Wen N; Hu R; Wu G; Zeng Y; Li X; Miao X; |
| Address: | "College of Food Science and Technology, Hainan University, Haikou, China. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China. Alpha MOS Asia, Shanghai, China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Arabica 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. RESULTS: It was found that the combination of maltose and Lys significantly (P |
| Keywords: | Coffea/*chemistry Coffee/*chemistry Cooking Electronic Nose Food Additives/*analysis Food Handling/*methods Gas Chromatography-Mass Spectrometry Hot Temperature Lysine/*analysis Maltose/*analysis Odorants/analysis Seeds/chemistry Volatile Organic Compound; |
| Notes: | "MedlineHe, Yuqin Zhang, Haide Wen, Nana Hu, Rongsuo Wu, Guiping Zeng, Ying Li, Xiong Miao, Xiaodan eng Evaluation Study England 2017/05/27 J Sci Food Agric. 2018 Jan; 98(1):154-165. doi: 10.1002/jsfa.8450. Epub 2017 Jul 4" |
