为研究不同烘焙方式对咖啡豆风味化合物作用的差异。采用高效液相色谱法（HPLC）、电子鼻、顶空固相微萃取结合气相色谱-质谱联用（HS-SPME-GC-MS）技术分析催化红外（CIR）、电红外（EIR）、热风（HA）三种烘焙方式对咖啡豆风味化合物作用的不同。结果显示，不同烘焙方式咖啡豆的总糖、总酚、脂肪、蛋白质、绿原酸、葫芦巴碱含量有极显著不同，总酸、咖啡因含量无极显著（P>0.01）不同；电子鼻数据的正交偏最小二乘判别（OPLS-DA）模型预测指数R2=0.858；GC-MS检测出15类共196种挥发性化合物，以GC-MS数据中104种共有挥发性化合物建立的OPLS-DA模型预测指数最高，为0.926，结合香气活度值（OAV）分析，筛选出2,3-丁二酮、2,3-戊二酮、醋酸呋喃甲酯、3,5-二乙基-2-甲基吡嗪、异戊酸甲酯、羟基丙酮六种重要香气差异成分，CIR组重要香气差异成分含量均高于另外两组；能源成本分析表明，CIR的能源成本比HA和EIR降低了73.87%和23.68%。综上，CIR可获得更高品质的咖啡豆且更加节能，该研究为开发新型高品质咖啡烘焙技术提供理论依据。

A comparative investigation of catalytic infrared (CIR), electric infrared (EIR), and hot air (HA) roasting methods was conducted to evaluate their distinct impacts on coffee bean flavor profiles through integrated analytical techniques, including high-performance liquid chromatography (HPLC), electronic nose, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). Significant inter-method variations (P<0.01) were identified in total sugars, polyphenols, lipids, proteins, chlorogenic acid, and trigonelline contents, whereas total acidity and caffeine levels remained statistically comparable (P>0.01). Orthogonal partial least squares discriminant analysis (OPLS-DA) of electronic nose data achieved a prediction reliability of R2=0.858, while GC-MS characterization revealed 196 volatile compounds spanning 15 classes, with the 104 shared volatiles establishing the most robust OPLS-DA model (R2=0.926). Six pivotal aroma discriminators—2,3-butanedione, 2,3-pentanedione, furfuryl acetate, 3,5-diethyl-2-methylpyrazine, methyl isovalerate, and hydroxy acetone—were quantitatively prioritized via odor activity value (OAV) assessment, all demonstrating elevated concentrations in CIR-processed beans. Energy efficiency analysis further highlighted CIR's superiority, exhibiting 73.87% and 23.68% cost reductions relative to HA and EIR, respectively. These findings collectively validate CIR as a dual-advantage roasting modality, simultaneously enhancing flavor complexity through targeted volatile compound preservation and optimizing energy utilization, thereby providing actionable insights for advancing precision roasting technologies in specialty coffee manufacturing.

省部共建现代农业装备与技术协同创新中心项目（XTCX1008）