标题： 一种电化学描述符用于咖啡质量 显示英文标题

标题： An Electrochemical Descriptor for Coffee Quality

摘要： 尽管咖啡很受欢迎，但还没有定量方法来测量咖啡的化学性质并将其与味觉体验联系起来。 借用一种常用于评估分子氧化和还原特性的电化学技术，我们证明循环伏安法可以用来直接测量咖啡饮料的整体强度，并分别测量咖啡烘焙的深浅程度。 我们表明，在氢析出之前出现的质子特征所通过的电流与饮料强度成线性关系。 这些特征在后续循环中被抑制，我们证明这种抑制与成分直接相关，而成分取决于烘焙程度。 总之，我们的伏安方法将饮料强度与烘焙颜色分开；后者是决定咖啡提取物风味轮廓的主要因素。 显示英文摘要

摘要： Despite coffee's popularity, there are no quantitative methods to measure a chemical property of coffee and relate it to a gustatory experience. Borrowing an electrochemical technique often used to assess the oxidative and reductive features of molecules, we demonstrate that cyclic voltammetry can be used to directly measure the ensemble strength of a coffee beverage and, separately, how dark the coffee has been roasted. We show that the current passed for the protonic features that precede hydrogen evolution are linearly related to beverage strength. The same features are suppressed with subsequent cycling, and we show that the suppression is directly related to composition, which depends on roast. Together, our voltammetric method decouples beverage strength from roast color; the latter is the primary factor determining flavor profiles of coffee extracts.