摘要
咖啡豆烘焙的方法由也门的阿拉伯人发明,随后他们将该方法传到埃及与土耳其,最后传至全世界。本文从化学的角度认识咖啡豆,围绕以下几方面内容进行详细介绍:阿拉比卡和罗布斯塔两种咖啡豆品种的鉴定、咖啡烘焙过程中的化学过程以及咖啡豆的孔隙结构。
The method of roasting coffee beans was invented by the Arabs of Yemen,who then spread the method to Egypt and Turkey,and finally worldwide.This paper provides a detailed understanding of coffee beans from a chemical perspective,including discussions on identification of two coffee bean varieties—Arabica and Robusta,the chemical process of coffee roasting,and the pore structure of coffee beans.
作者
何绮婷
Qiting He(Department of Chemistry,Southern University of Science and Technology,Shenzhen 518055,Guangdong Province,China)
出处
《大学化学》
CAS
2023年第9期80-88,共9页
University Chemistry
基金
南方科技大学高等教育教学改革项目(Y01211823)。
关键词
咖啡与化学
咖啡烘焙
咖啡豆
Coffee and chemistry
Coffee roasting
Coffee bean
