| 烘焙速度对兴隆咖啡豆挥发性成分的影响 |
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| 引用本文： | 于菲,董文江,胡荣锁,龙宇宙,陈治华,蒋快乐.烘焙速度对兴隆咖啡豆挥发性成分的影响[J].热带作物学报,2021,42(11):3316-3326. |
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| 作者姓名： | 于菲 董文江 胡荣锁 龙宇宙 陈治华 蒋快乐 |
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| 作者单位： | 1. 宁夏大学食品与葡萄酒学院,宁夏银川 7500212. 中国热带农业科学院香料饮料研究所,海南万宁 5715333. 海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁 5715334. 云南农业大学热带作物学院,云南普洱 665000 |
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| 基金项目： | 海南省重点研发计划项目(ZDYF2021XDNY147);国家自然科学基金面上项目(31872888);中央级公益性科研院所基本科研业务费创新团队项目(1630142017005) |
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| 摘 要： | 以海南兴隆地区咖啡豆（Coffea robusta）为研究对象,研究不同烘焙方式（即快速烘焙、中速烘焙以及慢速烘焙）对咖啡豆理化性质和挥发性成分的影响,采用顶空固相微萃取-气相色谱-质谱联用技术（headspace solid-phase microextraction-gas chromatograph-mass spectrometry,HS-SPME-GC-MS）鉴定3种烘焙速度下产生的挥发性成分,再以电子鼻技术和主成分分析（principal component analysis,PCA）法进一步分析不同烘焙豆样品整体风味的差异。结果表明,3种烘焙方式下共鉴定出92种挥发性成分,其中快速、中速和慢速烘焙豆中分别鉴定出82、72、76种;烘焙豆样品间挥发性成分含量相差较大,在中速烘焙豆中检测出最高的挥发性成分总含量（1080.51 μg/g）;电子鼻检测发现不同烘焙方式咖啡豆挥发性成分存在差异,PCA结果显示三者差异明显,其中中速和慢速烘焙样品的挥发性成分有部分重叠现象,二者与快速烘焙样品差别较大。本研究可为咖啡烘焙工艺改进及品质提升提供参考。
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| 关 键 词： | 兴隆咖啡 烘焙速度 挥发性成分 气相色谱-质谱联用 电子鼻 |
| 收稿时间： | 2021-02-25 |
Effects of Roasting Speed on the Volatile Components of Xinglong Coffee Beans |
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| YU Fei,DONG Wenjiang,HU Rongsuo,LONG Yuzhou,CHEN Zhihua,JIANG Kuaile.Effects of Roasting Speed on the Volatile Components of Xinglong Coffee Beans[J].Chinese Journal of Tropical Crops,2021,42(11):3316-3326. |
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| Authors: | YU Fei DONG Wenjiang HU Rongsuo LONG Yuzhou CHEN Zhihua JIANG Kuaile |
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| Institution: | 1. School of Food and Wine Science, Ningxia University, Yinchuan, Ningxia 750021, China2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China3. Key Laboratory of Suitability Processing and Quality Control of Characteristic Tropical Crops, Wanning, Hainan 571533, China4. School of Tropical Crops, Yunnan Agricultural University, Pu’er, Yunnan 665000, China; |
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| Abstract: | This study investigated the physicochemical properties and volatile components of coffee beans (C. robusta) from Xinglong, Hainan at three conditions (fast, medium, and slow roasting speed). Headspace solid phase microextraction - gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to identify the volatile components generated at three roasting speed, and principal component analysis (PCA) combined with electronic nose was used to further distinguishing the differences of overall flavor among different roasted bean samples. A total of 82, 72, and 76 volatile components were identified in fast, medium and slow roasted coffee beans respectively. The content of volatile components was different among the roasting samples, and the level of volatile components at medium roasted beans was the highest and reached a maximum of 1080.51 µg/g. Electronic nose analysis showed significant differences in volatile components among coffee samples roasted by different methods. Results from PCA using the data of major volatile class as input variables showed that there were obvious differences among the three. And there were overlaps in section between medium and slow roasted coffee samples, which was a big difference from fast roasted samples. This research could provide some reference for the improvement of the roasting process and the optimization of quality in coffee production. |
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| Keywords: | Xinglong coffee roasting speed volatile compounds gas chromatography-mass spectrometry electronic nose |
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