Changes of Aroma Substances during the Roasting Process of Xinglong Coffee
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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.
