酶解偶联发酵体外模拟麝香猫咖啡的电子舌相关性分析  

Correlation analysis of simulation civet coffee by purebred fermentated coupling with pepsin enzymatic pre-hydrolysis in vitro with electronic tongue

作　　者：佟世生[1] 王丽[2] 靳静言 崔忠义 刘萍[2] 

机构地区：[1]北京城市学院生物医药学部,北京100083 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2015年第22期133-136,142,共5页Science and Technology of Food Industry

摘　　要：使用电子舌检测,对发酵处理和酶解偶联发酵处理的云南小粒咖啡鲜果和生豆进行检测,将其与天然麝香猫咖啡和其他不同加工方式和产地的咖啡豆进行主成分分析和聚类分析,酶解偶联发酵咖啡鲜果所得模拟豆(MX模拟豆)与天然麝香猫咖啡豆的相似性最高,说明通过酶解偶联发酵咖啡鲜果可以得到与天然麝香猫咖啡风味相同的咖啡豆,为人工生产麝香猫咖啡豆提供了新思路。In this research,the detection of fermentation and enzyme uncoupling fermentation processing of Yunnan arabica coffee fruit and green bean was carried out by electronic tongue detection. Then the principal component analysis and cluster analysis it was used to analyzing the relationship among the natural civet coffee and other different processing methods and origins of the coffee beans. The result showed that the fermentation and enzyme uncoupling beans（MX simulation beans） and natural civet coffee beans were similar highest,which proved that the fermentation and enzyme uncoupling of coffee fruit could get the same natural civet coffee flavor of coffee beans,and provided a new idea for the production of artificial musk cat coffee beans.

关 键 词：咖啡发酵 电子舌 主成分分析法 云南小粒咖啡 麝香猫咖啡 

分 类 号：TS201.1[轻工技术与工程—食品科学]