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| 研究生： |
鐘寶惠 CHUNG, PAO-HUI |
|---|---|
| 論文名稱： |
應用產果香與花香之自篩酵母菌發酵脫果皮咖啡果實 Application of self-isolation yeast producing floral and fruity aromas on depulped coffee berry fermentation |
| 指導教授： |
邱秋霞
Chiu, Chiu-Hsia 郭嘉信 Guo, Jia-Hsin |
| 學位類別： |
碩士 Master |
| 系所名稱： |
農學院 - 食品科學系所 Department of Food Science |
| 畢業學年度： | 109 |
| 語文別： | 中文 |
| 論文頁數： | 172 |
| 中文關鍵詞： | 咖啡品質 、咖啡果實發酵 、酵母菌 、蜜處理 、SPME-GC-MS 、揮發性化合物 |
| 外文關鍵詞： | Coffee quality, Coffee berry fermentation, Yeast, Honey-processing, SPME-GC-MS, Volatile compounds |
| DOI URL： | http://doi.org/10.6346/NPUST202100382 |
| 相關次數： | 點閱：64 下載：0 |
| 分享至: |
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目錄
摘要............I
Abstract.......III
謝誌............V
目錄............VI
圖目錄...........X
表目錄............XII
論文中英名詞對照表.XIV
1.前言................................1
2.文獻回顧...........................3
2.1咖啡..............................3
2.1.1咖啡之歷史簡介...................5
2.1.2咖啡樹型與品種分類...............5
2.1.2.1阿拉比卡 (Arabica)............7
2.1.2.2羅布斯塔 (Robusta)............7
2.1.2.3賴比瑞亞 (Liberica)............8
2.1.3咖啡於世界及台灣之分布............9
2.1.4咖啡之天然生物活性物質............15
2.1.4.1生物鹼........................15
2.1.4.2多酚類........................18
2.1.4.3雙萜類........................23
2.2咖啡之加工-從果實到咖啡烘焙豆.......26
2.3咖啡香氣成分之生成.................34
2.3.1咖啡豆於烘焙期間之香氣生成........35
2.3.2提升咖啡品質之香氣物質及生成來源...36
2.3.3 咖啡加工處理過程之香氣生成........37
2.4咖啡豆於乾燥過程對咖啡品質之影響.....41
2.5咖啡感官品評制度....................42
2.6咖啡安全性..........................43
3.材料與方法...........................44
3.1實驗設計............................44
3.1.1菌株分離及篩選.....................45
3.1.2不同菌株發酵脫果皮咖啡果實生產香氣成分之最佳條件
探討...............................................46
3.1.3未發酵脫果皮咖啡果實與自然發酵脫果皮咖啡果實之
香氣成分探討.......................................47
3.1.4乾燥咖啡豆之最適條件探討.......................48
3.1.5脫果皮咖啡果實接種酵母菌之試驗型生產實驗........50
3.1.6酵母菌對脫果皮咖啡果實產生香氣之影響度試驗......51
3.1.7酵母菌接種於脫果皮咖啡果實之先導型工廠試驗......53
3.1.8酵母菌發酵咖啡烘焙豆及市售咖啡烘焙豆之香氣化合物
比較..............................................54
3.2實驗材料........................................55
3.2.1試藥..........................................55
3.2.2培養基........................................57
3.2.3儀器設備......................................57
3.3原料............................................59
3.3.1脫果皮咖啡果實來源.................................................59
3.4實驗菌株.........................................59
3.4.1分離及篩選......................................59
3.4.2菌株之選定......................................61
3.4.2.1菌株之產果香及花香能力試驗......................61
3.4.2.2酵母菌發酵脫果皮咖啡果實溫度之試驗...............62
3.4.3菌株保存.........................................63
3.4.4菌株之鑑定.......................................63
3.4.5酵母菌菌株之型態及大小測定.........................63
3.4.6酵母菌菌株之生長曲線試驗...........................65
3.5分析項目及方法......................................65
3.5.1一般成分分析......................................65
3.5.1.1水分測定........................................65
3.5.1.2粗脂肪測定......................................66
3.5.1.3粗蛋白測定......................................66
3.5.1.4灰分測定........................................68
3.5.1.5碳水化合物測定..................................68
3.5.2香氣成分之分析....................................68
3.5.2.1香氣成分之萃取...................................68
3.5.2.2氣相層析質譜儀之分析條件..........................71
3.5.5.3香氣成分之鑑定...................................71
3.5.3 pH值之測定........................................71
3.5.4有機酸含量之測定...................................72
3.5.5總酵母菌菌數之測定.................................73
3.5.6咖啡烘焙豆之烘焙條件設定............................74
3.5.6.1全熱風烘豆機分析條件:.............................74
3.5.7赭麴毒素A之測定....................................76
3.5.8感官品評試驗......................................76
3.5.8.1精品咖啡協會咖啡杯測之規範.......................76
3.6統計分析...........................................78
4.結果與討論..........................................79
4.1脫果皮咖啡果實與咖啡烘焙豆之一般成分分析.............79
4.2未發酵與自然發酵之脫果皮咖啡果實香氣分析與比較.......81
4.3酵母菌菌株之分離及篩選.............................86
4.4酵母菌菌株之選定..................................86
4.4.1酵母菌菌株進行產果香及花香能力之篩選..............86
4.4.2酵母菌菌株進行脫果皮咖啡果實最適發酵條件之試驗.....94
4.5菌種鑑定.........................................100
4.6酵母菌菌株之外觀型態特徵分析.......................100
4.7酵母菌菌株之生長曲線...............................105
4.8脫果皮咖啡果實中酵母菌菌株生長測定及探討不同菌株於
發酵脫果皮咖啡果實上對風味之影響.......................108
4.9脫果皮咖啡果實及咖啡發酵豆之pH值及有機酸含量之
探討................................................114
4.10咖啡豆最適乾燥條件之探討..........................117
4.11咖啡烘焙豆赭麴毒素A之試驗.........................121
4.12先導型工廠試驗與試驗型生產之咖啡烘焙豆香氣成分分析
之探討..............................................123
4.13酵母菌發酵之咖啡烘焙豆與市售蜜處理咖啡烘焙豆之香氣
化合物..............................................125
4.14咖啡烘焙豆香氣化合物分析之穩定性..................129
4.15咖啡之感官品評試驗...............................132
4.16咖啡有機酸和香氣成分化合物與感官品評之相關性分析....136
5.結論..............................................141
6.參考文獻..........................................144
7.附錄..............................................162
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校外公開2026/08/19