Kulula ukucabanga ukuthi uma sikhuluma “ngokunambitheka” kwekhofi, sisuke siqonde kuphela ukuthi linambitheka kanjani.Njengoba kunezingxenye ezingaphezu kuka-40 ezinamakha atholakala kuwo wonke ubhontshisi wekhofi ogazingiwe, iphunga lingadalula ingcebo yolwazi mayelana nezimo lapho ubhontshisi bekhofi wawutshalwa ngaphansi kwazo kanye nephrofayili ethosiwe kanye nezindlela zokucubungula ezisetshenziswayo ukuze zikhiqize.
Nakuba ikhofi eliluhlaza linawo amakhemikhali okwakha iphunga, kuwumthwalo we-roaster ukuwosa ubhontshisi ukuze kukhishwe amakhemikhali anamakha.Ngaphambi kokwenza lokhu, kubalulekile ukuqonda ukuthi iphunga lekhofi likhiqizwa kanjani nokuthi izimo ezihlukahlukene zingalithinta kanjani.
Cabanga ngokuba nomkhuhlane, isibonelo, lapho inzwa yakho yokuhogela ingasebenzi kahle futhi ukudla kwakho kunganambitheki.Noma ngabe ama-taste buds akho asasebenza, awukwazi ukunambitha lutho.
I-Orthonasal olfaction kanye ne-retronasal olfaction yizindlela ezimbili lapho iphunga libonakala khona.Uma ikhofi lidliwa noma likhona emlonyeni, i-retronasal olfaction iyenzeka, lapho izingxenye eziphunga elimnandi zibonakala khona njengoba zihamba emseleni wamakhala.I-Orthonasal olfaction yilapho sihogela ikhofi ngamakhala ethu.
I-Aroma isebenza njengomhlahlandlela wabagazingi bekhofi abakhethekile ekunqumeni ukuthi ukuthuthukiswa kukabhontshisi kufanelekile, ngaphezu kokubaluleka kwayo ekuhlangenwe nakho kwezinzwa zabathengi.
Yini Ethinta Iphunga Lekhofi?
Ubhontshisi wekhofi oluhlaza ngokuvamile awunalo iphunga elimnandi.Amakhemikhali anephunga elimnandi awadalwa kuze kube ngemva kokuba ikhofi ligazingiwe, okuqala ukulandelana kokusabela kwamakhemikhali okunikeza ikhofi iphunga lalo eliyisici.
Lokhu kubangelwa izinhlobonhlobo zezandulela zamakhemikhali, okuhlanganisa ushukela, amaprotheni, ama-carbohydrate, nama-chlorogenic acid.Kodwa-ke, kuye ngezinhlobonhlobo zezinto eziguquguqukayo, okuhlanganisa izinhlobonhlobo, izimo ezikhulayo, namasu okucubungula, ukugxila kwalezi zakhi zamakhemikhali kuyashintshashintsha.
I-Enzymatic, i-distillation eyomile, kanye ne-sugar browning yizigaba ezintathu eziyisisekelo lapho i-Specialty Coffee Association (SCA) ihlukanisa khona iphunga lekhofi.Ama-aromas akhiqizwa njengomkhiqizo wokusabela kwe-enzyme kubhontshisi wekhofi ngesikhathi sokukhula nokucubungula abizwa ngokuthi ama-enzymatic aromas.Lawa makha avame ukuchazwa ngokuthi anezithelo, ezimbali namakhambi.
Phakathi nenqubo yokuthosa, kuvela amakha avela ku-distillation okomile kanye ne-sugar browning.Imicu yezitshalo eshiswayo iphumela ekukhiqizweni kwephunga elomile lokucwiliswa kwe-distillation, elivame ukuchazwa njengekhabhoni, okubabayo, kanye ne-resinous, kuyilapho ukusabela kwe-Maillard kubangela ukuthuthukiswa kwephunga elimnandi likashukela, elivame ukuchazwa njenge-caramel-like, chocolatey, namantongomane.
Nokho, kukhona ezinye izici ngaphandle kwezimo zokukhula nokugazinga okungase kube nomthelela ephunga lekhofi ngenxa yokuhluka kwe-polarity eyinhlanganisela.
Ngokocwaningo, ama-molecule amaningi e-polar afana ne-2,3-butanedione akhipha ngokushesha kunama-polar angaphansi njenge-damascenone.Iphunga elicatshangelwayo enkomishini yekhofi elishisiwe liyashintsha kanye nesikhathi sokulikhipha ngenxa yokuhluka kuzilinganiso zezingxenye zokukhishwa.
Izinsiza Zokupakisha Ekugcinweni Kwephunga
I-aroma ingathinta kakhulu ukusha, okuvame ukubizwa ngokuthi yiwokuqala, izimfanelo ezingonakalisiwe zekhofi, ngaphezu kokunambitheka.
Ubhontshisi wekhofi ulahlekelwa isisindo futhi uba nezimbotshana eziningi ngesikhathi sokugazinga, okwenza kube lula ukuthi izingxenye ezinuka kamnandi ziphume.Uma ikhofi eligazingiwe linganakekelwa ngendlela efanele, izithako zalo ezinephunga elimnandi ziyowohloka ngokushesha, zilenze libe yisicaba, libe buthuntu, futhi lingabi nakunambitheka.
Ikhofi lingafihla izimfanelo ezihlukile zikabhontshisi uma lingavikelwe emithonyeni yangaphandle.Lokhu kungenxa yokuthi ikhofi limunca kalula iphunga elivela endaweni yalo.
Lapho unambitha ikhofi, iphunga libalulekile ekunqumeni ukuthi ukunambitheka kubonwa kanjani.Ngaphandle kwalo, ukunambitheka kwekhofi bekungeke kuphile, kungathakazelisi, futhi kusicaba.Kubalulekile ukuthi abagazingi bekhofi abakhethekile baqonde kokubili izinqubo ezihilelekile ekukhiqizeni iphunga nokulondolozwa.
Kwa-CYANPAK, sihlinzeka ngezinketho zokupakisha ezihlukahlukene ezivumelana nemvelo ukuze sikusize ugcine ubhontshisi wakho wekhofi umusha futhi unikeze amakhasimende akho umuzwa omkhulu kakhulu wezinzwa ongakhona.
Isikhathi sokuthumela: Dec-20-2022