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Outline
To investigate the effects of 4 kinds of primary processing methods—freeze-drying, washing, sun-drying and honey processing—on the composition and content of free amino acids in Ruili arabica coffee beans.
The composition and content of free amino acids in coffee bean samples were determined using a fully automatic amino acid analyzer. Characteristic taste-related amino acids in coffee beans were screened and analyzed through principal component analysis (PCA) and orthogonal partial least squares discriminant analysis(OPLS-DA).
The 17 kinds of free amino acids were detected in all 4 groups of coffee bean samples with different initial processing treatments, but their content, compositional distributions and proportions varied. The honey-processed coffee beans exhibited the highest total free amino acid content at 10.236 mg/g, followed by the freeze-dried group with 10.144 mg/g, while the washed group showed the lowest content of 9.823 mg/g. Among them, the honey-processed group exhibited the highest total content of sweet and bitter amino acids, while the freeze-dried group showed the highest total content of umami amino acids. The washed group had the lowest total content of both sweet and bitter amino acids, and the sun-dried group demonstrated a relatively low total content of umami amino acids. The screening analysis through PCA and OPLS-DA revealed that in coffee bean samples subjected to 4 kinds of different processing methods (freeze-drying, washing, sun-drying and honey processing), glutamic acid, tyrosine, threonine and arginine were identified as the key characteristic flavor amino acids respectively.
Different primary processing methods have a significant impact on the free amino acid content of Ruili arabica coffee. The research results provide a scientific basis for the coffee industry to optimize the primary processing technology and improve coffee quality.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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