来源：Beverages 发布时间：2026/5/18 14:33:20

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一文读懂咖啡科学前沿：加工、风味、功能与替代品

期刊名：Beverages

期刊 ISSN：2306-5710

期刊主页：https://www.mdpi.com/journal/beverages

近年来，随着精品咖啡消费升级与功能性食品研究的持续推进，咖啡科学正从传统的品质评价逐步拓展至加工优化、代谢组学解析、健康功能以及替代品开发等多个维度。尤其是在非热加工技术、咖啡副产物高值化利用以及植物基替代品等方向，研究热度显著提升。

本文系统整理了近两年发表于Beverages期刊的17篇代表性研究成果，围绕咖啡品质、加工方法、成分分析、功能活性、替代品开发及储存技术等多个方向进行分类汇总，以期为相关研究人员提供参考。

一、咖啡品质与感官

1. 通过结合加工方法和品种来提升咖啡品质特性

Enhancement of Coffee Quality Attributes by Combining Processing Methods and Varieties

Teran, E. Enhancement of Coffee Quality Attributes by Combining Processing Methods and Varieties.Beverages2024,10, 10.https://doi.org/10.3390/beverages10010010

2. 冲泡方法对一杯咖啡品质的影响

The Impact of Brewing Methods on the Quality of a Cup of Coffee

Genovese, A.; Caporaso, N.; Baiano, A. The Impact of Brewing Methods on the Quality of a Cup of Coffee.Beverages2025, 11, 125.https://doi.org/10.3390/beverages11050125

3. 通过家庭使用测试，对亚马逊罗布斯塔咖啡冲泡液进行感官特性分析和消费者接受度评估

Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test

Viencz, T.; Portela, C.d.S.; Rocha, R.B.; Alves, E.A.; Ramalho, A.R.; Dias, R.C.E.; Benassi, M.d.T. Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test.Beverages2024,10, 57.https://doi.org/10.3390/beverages10030057

二、加工方法与工艺

4. 利用加压液体萃取法优化从咖啡渣中回收咖啡因和多酚化合物

Caffeine and Polyphenolic Compound Recovery Optimization from Spent Coffee Grounds Utilizing Pressurized Liquid Extraction

Christoforidis, A.; Mantiniotou, M.; Athanasiadis, V.; Lalas, S.I. Caffeine and Polyphenolic Compound Recovery Optimization from Spent Coffee Grounds Utilizing Pressurized Liquid Extraction.Beverages2025,11, 74.https://doi.org/10.3390/beverages11030074

5. 咖啡：揭示其复杂的本质真相，并萃取其分子咖啡的精髓

Coffee: Lighting Its Complex Ground Truth and Percolating Its Molecular Brew

Paterek, R.; Geoghegan, S.; Creaven, B.S.; Power, A. Coffee: Lighting Its Complex Ground Truth and Percolating Its Molecular Brew.Beverages2024,10, 119.https://doi.org/10.3390/beverages10040119

6. 喷动床烘焙机中咖啡烘焙传热传质的批量模拟

Batch-Scale Simulation of Heat and Mass Transfer of Coffee Roasting in Spouted Bed Roasters

Al-Shemmeri, M.; Fryer, P.J.; Farr, R.; Lopez-Quiroga, E. Batch-Scale Simulation of Heat and Mass Transfer of Coffee Roasting in Spouted Bed Roasters.Beverages2025,11, 162.https://doi.org/10.3390/beverages11060162

三、成分分析与代谢组学

7. 验证 N-甲基吡啶作为烘焙咖啡摄入量可行生物标志物

Validation of N-Methylpyridinium as a Feasible Biomarker for Roasted Coffee Intake

Brandl, B.; Czech, C.; Wudy, S.I.; Beusch, A.; Hauner, H.; Skurk, T.; Lang, R. Validation of N-Methylpyridinium as a Feasible Biomarker for Roasted Coffee Intake.Beverages2024,10, 12.https://doi.org/10.3390/beverages10010012

8. 利用高效液相色谱法检测绿咖啡中的赭曲霉毒素A的化学计量学验证

Chemometric Validation of a High-Performance Liquid Chromatography Method to Detect Ochratoxin A in Green Coffee

Mancusi, A.; Seccia, S.; Izzi, A.; Coppola, D.; Tessieri, M.; Santini, A.; Dini, I. Chemometric Validation of a High-Performance Liquid Chromatography Method to Detect Ochratoxin A in Green Coffee.Beverages2025,11, 32.https://doi.org/10.3390/beverages11020032

9.利用高分辨率Orbitrap质谱进行非靶向代谢组学分析，比较热冲咖啡和冷冲咖啡中的挥发性和非挥发性化合物

Untargeted Metabolomic Analysis Using High-Resolution Orbitrap Mass Spectrometry for the Comparison of Volatile and Non-Volatile Compounds in Hot and Cold Brew Coffee

Lee, S.; Han, E.; Kang, J.; Kwon, S.; Sung, M.; Kim, M.; Cho, H.; Lee, G. Untargeted Metabolomic Analysis Using High-Resolution Orbitrap Mass Spectrometry for the Comparison of Volatile and Non-Volatile Compounds in Hot and Cold Brew Coffee.Beverages2025,11, 10.https://doi.org/10.3390/beverages11010010

10.普通咖啡、麝香猫咖啡和象咖啡的化学成分和抗氧化活性比较分析：象咖啡是否存在确凿的鉴别标志？

Comparative Analysis of Chemical Composition and Antioxidant Activity in Conventional, Civet, and Elephant Coffees: Is There a Definitive Authentication Marker of Elephant Coffee?

Hájí?ek, J.; Hoca, G.; Várady, M.; Maršík, P.; Fraňková, A.; Tauchen, J. Comparative Analysis of Chemical Composition and Antioxidant Activity in Conventional, Civet, and Elephant Coffees: Is There a Definitive Authentication Marker of Elephant Coffee?Beverages2025,11, 79.https://doi.org/10.3390/beverages11030079

11.从咖啡豆到消费品，阿拉比卡咖啡中咖啡醇和咖啡豆醇的变化：系统性文献综述

The Changes of Kahweol and Cafestol of Arabica Coffee from Bean to Consumption: A Systematic Literature Review

Juwita, A.I.; Faridah, D.N.; Herawati, D.; Andarwulan, N.; Kazimierczak, R.; ?rednicka-Tober, D. The Changes of Kahweol and Cafestol of Arabica Coffee from Bean to Consumption: A Systematic Literature Review.Beverages2025,11, 105.https://doi.org/10.3390/beverages11040105

四、功能与健康

12. 体外筛选绿咖啡和烘焙咖啡提取物在2型糖尿病管理中的潜在作用

In Vitro Screening of Potential Role of Green and Roasted Coffee Extracts in Type 2 Diabetes Management

Calvo, L.G.; de Monte Vidal, V.; Díaz-Tomé, V.; Otero Espinar, F.J.; de Miguel, T. In Vitro Screening of Potential Role of Green and Roasted Coffee Extracts in Type 2 Diabetes Management.Beverages2025,11, 56.https://doi.org/10.3390/beverages11030056

13. 添加咖啡副产品的发酵乳饮料的理化性质和抗氧化特性

Physicochemical Properties and Antioxidant Profile of a Fermented Dairy Beverage Enriched with Coffee By-Products

Alexandraki, M.; Maisoglou, I.; Koureas, M.; Kossyva, V.; Tzereme, A.; Meleti, E.; Vrontaki, M.; Manouras, V.; Dimitriou, L.; Malissiova, E.; et al. Physicochemical Properties and Antioxidant Profile of a Fermented Dairy Beverage Enriched with Coffee By-Products.Beverages2025,11, 121.https://doi.org/10.3390/beverages11040121

五、替代品开发

14. 咖啡师级植物奶：感官和理化特性的全面综述

Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics

Gupta, A.; Keast, R.; Liem, D.G.; Jadhav, S.R.; Mahato, D.K.; Gamlath, S. Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics.Beverages2025,11, 24.https://doi.org/10.3390/beverages11010024

15. 利用猴面包树种子开发咖啡替代品

Design of a Coffee Alternative by Brewing Roasted Seeds from Baobab (Adansonia digitata)

Ngadze, R.T.; Casertano, M.; Vilas-Franquesa, A. Design of a Coffee Alternative by Brewing Roasted Seeds from Baobab (Adansonia digitata).Beverages2025,11, 155.https://doi.org/10.3390/beverages11060155

六、储存与品质保持

16. 通过加速试验评估不同包装类型下特种咖啡的保质期

Estimation of the Shelf Life of Specialty Coffee in Different Types of Packaging Through Accelerated Testing

Fernandez-Rosillo, F.; Quiñones-Huatangari, L.; Cabrejos-Barrios, E.M.; Abarca López, M.; Córdova Flores, Y.L.; Chavez, S.G. Estimation of the Shelf Life of Specialty Coffee in Different Types of Packaging Through Accelerated Testing.Beverages2025,11, 154.https://doi.org/10.3390/beverages11060154

17. 基于希腊咖啡油的速溶咖啡产品设计与生产：储存条件对产品香气和质量的影响研究

Design and Production of an Instant Coffee Product Based on Greek Coffee Oil: Study of the Effect of Storage Conditions on Product Aroma and Quality

Dermesonlouoglou, E.; Palaioxari-Kampisiouli, V.; Tsimogiannis, D.; Taoukis, P. Design and Production of an Instant Coffee Product Based on Greek Coffee Oil: Study of the Effect of Storage Conditions on Product Aroma and Quality.Beverages2025,11, 88.https://doi.org/10.3390/beverages11030088

总体来看，当前咖啡研究正呈现出多维融合的发展趋势：

• 从传统品质评价向“感官 + 消费者行为”结合转变

• 加工技术更加关注副产物高值化与绿色提取

• 成分研究进入代谢组学与精准标志物阶段

• 功能性研究（抗氧化、代谢调节）持续升温

• 植物基与咖啡替代品成为新兴增长点

• 储存与包装对风味稳定性的影响受到更多关注

未来，咖啡科学有望在精准风味调控与功能机制解析方面实现进一步突破。

期刊介绍

Impact Factor: 2.7 (2024) | 2024 CiteScore: 4.6

JCR排名 (2024)：Q3 (食品科学与技术)

Scopus排名 (2024)：Q2 (食品科学)

Beverages(ISSN 2306-5710) 是一本国际同行评审的开放获取（Open Access）科学期刊，专注于发表饮料研发领域的高质量原创研究论文与权威综述。本刊采用月刊在线出版模式，所有文章均可免费阅读、下载及分享。目前，Beverages已被 ESCI（Web of Science）、Scopus 和 DOAJ 等知名数据库收录，彰显其学术影响力。

本期刊涵盖饮料科学的全方位研究，包括饮品研发、营养、品质与安全、生产工艺、功能性饮料、消费趋势及与饮品相关的公共健康政策。