Application of electronic senses to characterize espresso coffees brewed with different thermal profiles

被引：20

作者：

Buratti, Susanna ^{[1
]}

Benedetti, Simona ^{[1
]}

Giovanelli, Gabriella ^{[1
]}

机构：

[1] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, Via Celoria 2, I-20133 Milan, Italy

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2017年 / 243卷 / 03期

关键词：

Espresso coffee; Brewing temperature; Electronic nose; Electronic tongue; Electronic eye; FINAL QUALITY; ANTIOXIDANT ACTIVITY; ARTIFICIAL SENSES; FOAM STABILITY; NOSE; TONGUE; CAFFEINE; ARABICA; CLASSIFICATION; POLYPHENOLS;

D O I：

10.1007/s00217-016-2769-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Electronic senses were applied in order to evaluate the effect of brewing temperature on the sensorial properties of espresso coffees (ECs) produced by a bar machine of the latest generation able to work with constant, increasing and decreasing water temperature profiles. The obtained ECs were analyzed by e-nose, e-tongue and e-eye to depict their aroma and taste fingerprint and to evaluate the visual characteristics of foam. Physicochemical analyses were carried out to determine the extraction rate of typical EC components and to evaluate their antioxidant activity. The electronic devices coupled with multivariate statistical analysis demonstrated a good ability to discriminate and characterize coffee samples on the basis of their sensorial properties in relation to the brewing temperature. According to these results, electronic senses can be applied to assess the influence of the percolation parameters on the sensory attributes of ECs, thus resulting useful tools for the optimization of processing conditions.

引用

页码：511 / 520

页数：10

共 46 条

[1] Analysis of flavonoids and other phenolic compounds using high-performance liquid chromatography with coulometric array detection: Relationship to antioxidant activity [J].