食品工业科技2025，Vol.46Issue(7)：22-31,10.DOI:10.13386/j.issn1002-0306.2024060419
不同初加工方式云南小粒咖啡游离氨基酸差异及其呈味机制
Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism
摘要
Abstract
To explore the influence of three different primary processing methods(wet-processed,honey-processed and sun-exposed processed)of Yunnan Arabica coffee on the free amino acid and its taste forming mechanisms,the total protein content,free amino acids content and composition were measured by using a Dumas nitrogen analyzer(Dumas)and high-performance liquid chromatography(HPLC).And,principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)were used to screening characteristic taste amino acids and employed molecular docking to verify its taste forming mechanism.The findings indicated that the protein content was highest in wet-processed coffee beans,followed by honey-processed coffee,and lowest in sun-exposed samples.The soluble protein content in the coffee extraction was highest in the washed process(0.40％),followed by sun-exposed(0.36％)and honey-processed(0.33％).All three samples were found to contain 17 free amino acids,but the content,distribution,and proportion were different.The total free amino acid content of the wet-processed samples reached 314.20 mg/L,followed by the sun-exposed samples at 304.99 mg/L,and the honey-treated samples had the lowest content at 278.08 mg/L.Among them,the wet-processed samples had the highest total content of umami and sweet amino acids,while the sun-exposed samples had the highest total content of bitter amino acids.The honey-treated samples had the lowest total content of umami,bitter,and sweet amino acids.PCA and OPLS-DA further identified Thr,Tyr,and Phe as the principal taste amino acids in wet-processed,honey-processed and sun-exposed processed coffee samples.The results of molecular docking indicated that the three specific free amino acids could strongly bind to the T1R2/T1R3 and T2R14 receptors through hydrogen bonds,Van der Waals forces,hydrophobic,and electrostatic interactions,demonstrating their taste characteristics.关键词
云南小粒咖啡/初加工/游离氨基酸/多元统计分析/分子对接/呈味机制Key words
Yunnan Arabica coffee/primary processing/free amino acids/multivariate statistical analysis/molecular docking/taste forming mechanism分类
轻工纺织引用本文复制引用
高子琪,李泽林,牛之瑞,刘秀嶶,山云辉,范方宇,田浩..不同初加工方式云南小粒咖啡游离氨基酸差异及其呈味机制[J].食品工业科技,2025,46(7):22-31,10.基金项目
高层次科技人才及创新团队选拔专项(202105AD160024) （202105AD160024）
云南省农业科学院人才引培项目(2024RCYP-14) （2024RCYP-14）
现代农产品加工科技支撑专项. （）
