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Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors
Comprehensive Reviews in Food Science and Food Safety ( IF 12.0 ) Pub Date : 2018-07-18 , DOI: 10.1111/1541-4337.12365
Ahsan Hameed 1, 2 , Syed Ammar Hussain 2, 3 , Muhammad Umair Ijaz 2, 4 , Samee Ullah 2, 3 , Imran Pasha 2 , Hafiz Ansar Rasul Suleria 5, 6, 7
Affiliation  

The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in‐cup quality attributes, but also to devise the next generation of coffee processing technologies.

中文翻译:

从农场到消费者:影响咖啡感官特性的因素。II:收获后的加工因素

尽管阻碍了农业和全球贸易的发展,但咖啡的生产和消费仍在增长。咖啡独特,令人耳目一新,令人振奋的最终杯装质量是产量和消费量不断增长的唯一原因。咖啡质量是一个多方面的特征,并且不可避免地会受到咖啡收获后连续加工方式的影响。据报道,咖啡的60%的品质属性是由采后加工控制的。本篇综述首次详细阐述并建立了咖啡采后加工的不同方法与其感官品质和感官品质属性之间的关系。考虑到每个处理步骤的已证明的重要性,此评论分为三个部分,即次要处理,主要处理和后处理变量。二级处理解决了收获和储存后烘烤之前农场中的立即处理步骤。初级处理部分专门遵循焙烤,研磨和酿造/提取等主题,这些主题在技术上比文献上和行业上都得到了更多的解决。后处理属性部分通常处理消费者与具有不同视觉外观的产品的交互。最后,仍然存在一些需要解决的瓶颈,不仅要完全了解不同的采后加工方法与杯内质量属性的变化之间的关系,而且还要设计出下一代咖啡加工技术。初级处理部分专门遵循烘焙,研磨和酿造/提取等主题,这些主题在技术上比文献和行业中的其他任何主题都涉及更多的内容。后处理属性部分通常处理消费者与具有不同视觉外观的产品的交互。最后,仍然存在一些需要解决的瓶颈,不仅要完全了解不同的采后加工方法与杯内质量属性的变化之间的关系,而且还要设计出下一代咖啡加工技术。初级处理部分专门遵循烘焙,研磨和酿造/提取等主题,这些主题在技术上比文献和行业中的其他任何主题都涉及更多的内容。后处理属性部分通常处理消费者与具有不同视觉外观的产品的交互。最后,仍然存在一些需要解决的瓶颈,不仅要完全了解不同的采后加工方法与杯内质量属性的变化之间的关系,而且还要设计出下一代咖啡加工技术。后处理属性部分通常处理消费者与具有不同视觉外观的产品的交互。最后,仍然存在一些需要解决的瓶颈,不仅要完全了解不同的采后加工方法与杯内质量属性的变化之间的关系,而且还要设计出下一代咖啡加工技术。后处理属性部分通常处理消费者与具有不同视觉外观的产品的交互。最后,仍然存在一些需要解决的瓶颈,不仅要完全了解采后加工方法与杯内质量属性各不相同的关系,而且还要设计出下一代咖啡加工技术。
更新日期:2018-07-18
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