Correlation analysis between chemical components and sensory quality of coffee
In order to study the relationship between chemical composition and sensory quality of coffee,the content of protein,reducing sugar,chlorogenic acid,trigonelline,caffeine and pH value of coffee bean from seven different producing areas were tested and analyzed.The results of Pearson Linear Correlation Test showed that,the content of caffeine and trigonelline and sensory score was negatively related,with the correlation coefficient of 0.855 and 0.366,and the difference was significant.High sensory score was positively correlated to the loss amount of caffeine (r=0.897),trigonelline (r=0.848),chlorogenic acid (r=0.933) and reducing sugar(r=0.713) with a significant difference.However,as for the loss amount of protein,the linear dependence was not remarkable.Besides,an improvement of pH value was observed after roasting.The pH value of coffee from different roasting degrees and origins were similar.
国家科技期刊平台
NSTL
万方数据
维普
