兴隆咖啡烘焙过程中香气物质的变化规律

Changes of Aroma Substances during the Roasting Process of Xinglong Coffee

摘要:

本文利用顶空固相微萃取-气相色谱-质谱（HS-SPME/GC-MS）结合电子鼻对海南兴隆地区咖啡豆不同烘焙度分别为极浅度（JQ）、浅度（Q）、浅中度（QZ）、中度（Z）、中深度（ZS）、深度（S）、极深度（JS）和法式重度（FZ）的挥发性成分进行分析。结果表明：JQ到FZ分别检出61、68、72、72、72、68、70、70种，在JQ、Q和QZ时，挥发性物质主要为吡嗪类和酸类，呈现坚果味和酸味；在Z及ZS时，呋喃类、吡咯类和酮类等起主要作用，为焦糖味和烧焦味；而S、JS和FZ时，主要是酚类和吡啶类贡献烟熏味和愉悦的丁香味。电子鼻可分析不同烘焙度咖啡的香气差异，除LY2/gCT和LY2/AA外，其他4个传感器对8种不同烘焙度咖啡样品的响应值均有明显差异性。本研究明晰了海南兴隆地区咖啡豆烘焙过程中香气成分的变化规律，为兴隆咖啡的烘焙工艺改进提供理论支撑。

Abstract:

The volatile components of different roasting degrees (JQ, Q, QZ, Z, ZS, S, JS, FZ) of coffee beans from Xinglong, Hainan province were analyzed in this study by headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with electronic nose. The results showed that 61, 68, 72, 72, 72, 68, 70 and 70 compounds were identified from JQ, Q, QZ,Z,ZS,S,JS and FZ samples, respectively. The main volatile components were pyrazines and acids in JQ, Q and QZ samples, which exhibited the nutty and sour flavor. The Z and ZS samples were mainly composed of furans, pyrroles and ketones, which had the caramel and burning flavor. And the S, JS and FZ samples were mainly composed of phenols and pyridines that were contributing to the smoky flavor and the pleasant flavor of clove. The electronic nose could be used to analyze the aroma of coffee with different roasting degrees, and the response of other 4 sensors to 8 different roasting coffee samples was significantly different except for the LY2/gCT and LY2/AA. This study clearly manifested the changing rules of aroma components of coffee beans from Xinglong, Hainan province, and provided theoretical support for the improvement of roasting technology of Xinglong coffee.