University Chemistry ›› 2023, Vol. 38 ›› Issue (9): 80-88.doi: 10.3866/PKU.DXHX202210082
• Survey of Chemistry • Previous Articles Next Articles
The Chemical Journey of Coffee Beans
Qiting He(
)
- Department of Chemistry, Southern University of Science and Technology, Shenzhen 518055, Guangdong Province, China
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Received:2022-10-26Accepted:2022-12-19Published:2023-09-21 -
Contact:Qiting He E-mail:heqt@sustech.edu.cn
Cite this article
Qiting He. The Chemical Journey of Coffee Beans[J].University Chemistry, 2023, 38(9): 80-88.
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| 品种 | 产地 | 咖啡豆醇(Kahweol) | 咖啡醇(Cafestol) | 16-O-甲基咖啡醇(16-O-Methylcafestol) | |||
| DIN (g/kg oil) | NMR (g/kg oil) | DIN (g/kg oil) | NMR (g/kg oil) | DIN (g/kg oil) | NMR (g/kg oil) | ||
| 阿拉比卡 | 巴西 | 26.9 | 29.5 | 35.3 | 28.9 | 0 | 0 |
| 肯尼亚 | 17.8 | 24.8 | 28.6 | 28.7 | 0 | 0 | |
| 哥伦比亚 | 10.0 | 25.6 | 17.7 | 28.4 | 0 | 0 | |
| 危地马拉 | 36.3 | 28.8 | 57.0 | 32.9 | 0 | 0 | |
| 罗布斯塔 | 印度 | 0.4 | 0.5 | 8.8 | 14.6 | 6.0 | 9.1 |
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| 烘焙过程 | 现象 | 咖啡豆颜色 |
| 缓慢升温 | ||
| 首次变色 | 水分蒸发 | 黄色 |
| 一爆 | 吸热反应：糖分开始发生焦糖化 | 浅褐色 |
| 快速二次变色 | 快速释放油脂 | 中褐色 |
| 二爆 | 放热反应 | 中-深褐色 |
| 停止烘焙 | 用新鲜的冷空气冷却或喷水 | |
| 烘焙后脱气 | 咖啡研磨前释放二氧化碳 |
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