摘要
为了分析不同烘焙度的咖啡萃取液香气与香气物质的相关性,利用固相微萃取-气相色谱-质谱联用技术对中烘焙度、中深烘焙度和深烘焙度咖啡萃取液的香气成分进行测定,同时进行香气感官评价;并且利用多元统计分析方法找出对感官描述有重要贡献的香气物质。研究结果表明,在三种不同焙炒程度的咖啡萃取液中,共有74种挥发性成分被鉴定出;中深和深度烘焙中的坚果烘烤香、爆谷物香以及熏烤香感官评分较高(>4.00),与其相比,中度烘焙中的果香、豆香及生坚果香明显;2,5-二甲基吡嗪以及2-乙基-3-甲基吡嗪对坚果烘烤香贡献率最大,2-甲基二氢-3(2H)-呋喃酮、糠醛、2-吡咯甲醛、2,3-戊二酮对生坚果香贡献最大,己醛对青香贡献最大,壬酸乙酯对果香贡献最大。
In order to analyze the correlation between the aroma of coffee extracts with different roasting degrees and the aroma substances,solid-phase microextraction-gas chromatography-mass spectrometry technology was used to determine the aroma components of coffee extracts with medium roasting degrees,medium-dark roasting degrees and deep-roasting coffee extracts.The sensory properties of flavor were assessed and use multivariate statistical analysis methods to find aroma substances that have important contributions to sensory description.The results of the study showed that in three coffee extracts with different roasting levels,a total of 74 volatile components were identified.The sensory scores of nut-roasting aroma,pop-grain aroma and smoked-roasting aroma in medium-deep and deep baking are higher(>4.00),and the fruity aroma,bean aroma and raw nut aroma in moderate baking are obvious.2,5-Dimethylpyrazine and 2-ethyl-3-methylpyrazine contribute the most to the nuts-roasting aroma,2-Methyldihydro-3(2H)-furanone,furfural,pyrrole 2-carboxaldehyde and 2,3-pentanedione contribute the most to raw nut aroma,hexanal contributes the most to the green aroma,and ethyl nonanoate contributes the most to the fruit aroma.
作者
陆羽霜
杨震南
施政廷
LU Yu-shuang;YANG Zhen-nan;SHI Zheng-ting(Hangzhou Wei Quan Foods Co.Ltd.,Hangzhou 310018,China)
出处
《饮料工业》
2022年第4期10-15,共6页
Beverage Industry
关键词
固相微萃取-气相色谱-质谱联用技术
多元统计分析方法
焙炒程度
香气物质
solid phase microextraction-gas chromatography-mass spectrometry technology
multivariate statistical analysis
roasting degree
aroma components
