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Coffee beans with high fatty acid methyl ester content

A fatty acid methyl ester and coffee bean technology, applied in coffee, coffee spices, coffee extraction, etc., can solve problems such as differences in the aroma of coffee beverages

Active Publication Date: 2019-04-16
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, the aroma of coffee beverages varies greatly depending on various conditions such as the variety of coffee beans, the place of cultivation, and the cultivation conditions.

Method used

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  • Coffee beans with high fatty acid methyl ester content
  • Coffee beans with high fatty acid methyl ester content
  • Coffee beans with high fatty acid methyl ester content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0098] Example 1: Correlation between fatty acid methyl ester content and aroma score in roasted coffee beans

[0099] After roasting 14 types of green coffee beans from Guatemala (degree of roasting: L value 22 to 23), an aroma score was given to the coffee extract according to the procedure of SCAA (Specialty Coffee Associate of America). Sensory evaluation was carried out by professional sensory inspectors. Then, the rest of the roasted beans were pulverized, and 4 g of pulverized products were mixed with 10 ml of pentane-ether mixed solution (pentane:ether=1:2) and 100 μL of internal standard substance undecane (2000 μL / L acetone solution). ) was extracted at 22-24°C (16 hours), and the resulting extract was measured by GC-MS. The area value of each signal detected by GC-MS was normalized by the area value of the internal standard, and the multivariate analysis software SIMCA-P was used. + (manufactured by Umetrix Corporation) The correlation between the area value of ...

Embodiment 2

[0111] Example 2: Correlation between fatty acid methyl ester content and aroma quality in roasted coffee beans

[0112] 4 g of ground roasted coffee beans produced in Guatemala with clear differences in aroma quality were mixed with 10 ml of pentane-ether mixed solution (pentane:ether = 1:2) and 100 μL of internal standard substance undecane (2000 μL / L acetone solution) was extracted at 22~24°C (16 hours), and the resulting extract was determined by GC-MS. The area value of each signal detected by GC-MS was normalized by the area value of the internal standard, and the multivariate analysis software SIMCA-P was used. + (manufactured by Umetrix Corporation) The correlation between the area value of each normalized signal and the flavor quality of the coffee extract was evaluated. The roasted coffee beans were ground using a conical coffee grinder (manufactured by Delonghi). The measurement by GC-MS was performed with n=3 using the following measurement equipment and measu...

Embodiment 3

[0124] Example 3: Methods of Fatty Acid Methyl Ester Increase Using Fatty Acid Methyl Ester Precursors

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Abstract

Provided are: coffee beans having an increased content of a flavor component; a method for increasing the content of a flavor component of coffee beans; and a method for evaluating coffee beans. In coffee beans, the content of a fatty acid methyl ester is increased.

Description

technical field [0001] The present invention relates to coffee beans and the like. Specifically, it relates to coffee beans having a fatty acid methyl ester content of a specific value or more, a method of increasing fatty acid methyl esters in coffee beans, an evaluation method of coffee beans, and the like. Background technique [0002] Coffee bean is a general term for the seeds (coffee seeds) obtained by removing the pulp or thin skin of the fruit (called coffee cherries or coffee cherries) derived from the Rubiaceae plant called Coffea genus and the beans processed from them step (purification step). Among them, coffee beans before roasting steps such as coffee bean heating and drying procedures are called green coffee beans, and coffee beans after roasting steps are called roasted coffee beans. Therefore, a coffee beverage can be obtained by adding hot water or water to an extraction stock solution obtained by adding ground beans obtained by grinding the roasted coff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/02A23F5/24G01N33/02
CPCA23F5/24G01N33/02A23F5/02A23F5/04A23F5/14A23F5/163A23F5/46
Inventor 岩佐恵子中原光一瀬田玄通
Owner SUNTORY HLDG LTD
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