摘要
该研究以罗布斯塔咖啡豆为研究对象,以自然发酵咖啡豆作为对照组,以不同种类酒曲(YF、AN、JN、RH)作为发酵剂发酵的咖啡豆为实验组,杯测评分为评价指标,通过单因素试验和正交试验对其发酵条件进行优化,采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)技术分析其挥发性风味物质。结果表明,YF酒曲为最佳发酵剂,咖啡豆最佳发酵条件为:装料量60%、发酵温度25℃、发酵时间36 h。在此优化条件下,杯测评分为9.0分。HS-SPME-GC-MS结果表明,对照组、实验组中相对含量差值>0.1%的挥发性风味化合物共检出22种,包括酚类5种,醛类、吡嗪类、杂环类及烷烃类各3种,芳香族化合物、酯类、酮类、醇类及醚类各1种,添加酒曲发酵的咖啡豆中5-乙烯基-2-甲氧基-苯酚、丁香酚等呈香物质相对含量增加,而呈泥土味的2-乙基吡嗪等对风味有负面作用的香气物质减少,可有效提升咖啡豆的风味品质。
Using Robusta coffee beans as research object,with naturally fermented coffee beans as the control group and coffee beans fermented with different types of Jiuqu(YF,AN,JN,RH)as the experimental group,and cupping score as evaluation index,the fermentation process was optimized through single-factor and orthogonal tests,and the volatile flavor components were analyzed using headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The results indicated that YF Jiuqu was the optimal starter,the optimal fermentation conditions for the coffee beans were loading volume 60%,fermentation temperature 25℃,and time 36 h.Under these optimized conditions,the cupping score was 9.0 points.The results of HS-SPME-GC-MS showed that a total of 22 volatile flavor compounds with relative content difference>0.1%were detected inthe control group and the experimental group,including 5 phenols,3 aldehydes,3 pyrazines,3 heterocyclics and 3 alkanes,1 aromatic compound,1 ester,1 ketone,1 alcohol and 1 ether.The relative content of aroma substances such as 5-vinyl-2-methoxyphenol and eugenol in coffee beans fermented with Jiuqu increased,while the aroma substances with a negative effect on the flavor(such as 2-ethylpyrazine with earthy flavor)decreased,which could effectively improve the flavor quality of coffee beans.
作者
王一凡
张大为
张洁
王玉栋
WANG Yifan;ZHANG Dawei;ZHANG Jie;WANG Yudong(College of Food Science and Engineering,Hainan Tropical Ocean University,Sanya 572000,China)
出处
《中国酿造》
北大核心
2025年第12期271-276,共6页
China Brewing
基金
海南省自然科学基金高层次人才项目(322RC715)。
关键词
罗布斯塔咖啡豆
酒曲
发酵条件优化
挥发性风味物质
Robusta coffee bean
Jiuqu
fermentation condition optimization
volatile flavor substances
