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'精品咖啡學 咖啡中所含的各種酸性物質'

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'精品,咖啡,所含,各種,酸性,物質,我們,知道,咖啡,中含有'

'我們都知道咖啡中含有許多有機、無機酸，對咖啡的滋味造成莫大的影響，但究竟各種酸造成的影響如何，一般人沒有機會了解到，下面這篇文章會講到咖啡中常見的各種酸與咖啡的關係! 一：檸檬酸-Citric Acid 檸檬酸故名思義常見於檸檬、柑橘一類的水果，你現在是'

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'2015-01-07 16:59:59'

'2015-01-07 17:00:49'

'21660'

''

''

''

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''

''

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NULL

'<p>
	　　我們都知道咖啡中含有許多有機、無機酸，對咖啡的滋味造成莫大的影響，但究竟各種酸造成的影響如何，一般人沒有機會了解到，下面這篇文章會講到咖啡中常見的各種酸與咖啡的關係!</p>
<p style="text-align: center; ">
	<img alt="" src="/uploads/allimg/150107/3-15010GF04K34.jpg" style="width: 446px; height: 300px; " /></p>
<p>
	　　一：檸檬酸-Citric</p>
<p>
	　　Acid</p>
<p>
	　　檸檬酸故名思義常見於檸檬、柑橘一類的水果，你現在是不是一想到檸檬就已經嘴巴發酸，口中唾液直流?是的，這就是檸檬酸的威力，它的酸質透亮酸感高，口感明亮度上升，body感受略降，不影響香氣，這種口感可常見於非洲豆，尤其是埃塞俄比亞的水洗豆，部份中美洲也能感受到。</p>
<p>
	　　二：蘋果酸-Malic字面上可以理解，蘋果酸也是常見於蘋果的有機酸，事實上它也是食品工業中常被用來做爲添加劑調節pH酸鹼值，然而蘋果酸並不如蘋果給人感受這麼可愛，其實它的酸質比起檸檬酸、磷酸都更呆板，酸度感受雖然不若檸檬酸這麼明顯，但你舌後兩側能明顯感受到一股酸感浮現，可卻又不會讓你的咖啡口感活潑可口。它本身非揮發性有機酸，因此對香氣亦無貢獻，body感受降低，明亮度稍增。</p>
<p>
	　　三：奎寧酸-Quinic</p>
<p>
	　　Acid這是氯原酸在烘焙過程中降解而成的產物之一，酸感微弱，但卻會讓苦味和澀感提升，尤其是澀感十分明顯，嘗完後口中粗糙難受，令人十分不愉悅。香氣上無貢獻，但對body稍有提升，只是誰會願意增加澀感來提升body呢。</p>
<p>
	　　四：醋酸-Acetic</p>
<p>
	　　acid日常生活中最常見的有機酸之一，食醋、果醋甚或食品工業中都可常見用作添加劑以改善食品風味。由於醋酸本身是揮發性有機酸，因此對香氣有所幫助，極微量的情況下會產生類似果香的氣息，酸感活潑明亮，僅稍次於檸檬酸的明亮度，body感受稍降;然而，倘若醋酸添加過多，將造成發酵性氣味、醋味等令人不愉悅的感受，酸質也會變的死酸噁心。</p>
<p>
	　　五：磷酸-Phosphoric是咖啡酸質中唯一需要來自土壤，植物無法自行合成的無機酸。磷酸亦是食品工業常見的添加劑，像知名的軟性飲料可口可樂中就加了不少磷酸。磷酸的酸感跟蘋果酸一開始很像，然而再仔細感受一下就會發現，磷酸帶給口中的滋味更柔順舒服，會讓口感變的更舒適，不像蘋果酸那麼低沉死悶。磷酸亦非揮發性分子，對香氣無貢獻，body感受會略降，但口感上略顯愉悅舒服，肯尼亞咖啡是最著名富含磷酸的咖啡豆。</p>
'

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