烘焙程度对咖啡基本化学成分及挥发性成分的影响研究

胡露露; 杨习文; 陈茂深; 钟芳

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烘焙程度对咖啡基本化学成分及挥发性成分的影响研究

首发时间：2019-10-21

胡露露 ¹
胡露露（1993-），女，硕士研究生，食品加工与配料
杨习文 ¹ 陈茂深 ¹ 钟芳 ¹
钟芳（1972-），女，教授，食品科学.

1、江南大学食品学院，无锡，214122

DOI:10.12383/SciencepaperOnline.201910.0044CSTR:20001.14.SciencepaperOnline.201910.0044

摘要：随着经济全球化的发展，中国消费者对咖啡的需求日益增长。咖啡豆的品质取决于咖啡豆的品种及来源，而咖啡的特征性风味在很大程度上受咖啡豆烘焙工艺的影响。本文选取罗布斯塔、坦桑尼亚和耶加雪菲三种代表性咖啡生豆分别进行不同程度（浅焙、中焙和深焙）的烘焙，并对其基本化学成分、风味前体物质（葫芦巴碱、咖啡因和绿原酸）和挥发性成分进行测定，为咖啡烘焙工艺细化与风味品质提升提供了理论基础。结果表明，随着烘焙程度的加深，咖啡色度的L*、a*和b*值均逐渐减小，脂肪含量和灰分含量增加，可溶性总糖含量和氨基酸含量显著下降，达到深焙时，三种咖啡豆的可溶性总糖含量分别下降了16.41%、13.86%和21.56%。绿原酸含量随烘焙程度的加深显著降低，与浅焙相比，深焙后三种咖啡豆的绿原酸含量均比浅焙时降低了50~60%，咖啡因含量随烘焙程度的加深先略有增高然后降低。采用顶空固相微萃取法测定挥发性成分，共分离检测出53种物质，其中呋喃类12种，吡嗪类16种，深度烘焙时，挥发性物质含量最高。对咖啡样品的挥发性成分进行主成分分析，结果表明不同烘焙程度的咖啡可以被较好地区分，烘焙程度对咖啡挥发性风味物质的影响大于咖啡品种。

关键词：咖啡烘焙程度风味前体物质挥发性成分主成分分析

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Study on the effect of roasting degree on basic chemical components and volatile components of coffee beans

HU Lulu ¹
胡露露（1993-），女，硕士研究生，食品加工与配料
YANG Xiwen ¹ CHEN Maoshen ¹ ZHONG Fang ¹
钟芳（1972-），女，教授，食品科学.

1、School of Food Science and Technology,Jiangnan University,Wu xi,214122

Abstract：With the development of economic globalization, the demand for coffee by Chinese consumers is increasing. The quality of coffee beans depends on the variety and source of the coffee beans, and the characteristic flavor of coffee is largely influenced by the coffee bean roasting process. The three representative coffee green beans of Robusta, Tanzania and Yejia Xuefei were separately roasted in different degrees (light roasting, medium roasting and deep roasting). The basic chemical composition, flavor precursors (trigonelline, caffeine and chlorogenic acid) and volatile components were determined, which provided a theoretical basis for the refinement of coffee roasting process. The results showed that with the deepening of roasting degree, the L*, a* and b* of coffee color gradually decreased, fat content and ash content increased, soluble total sugar content and amino acid content decreased significantly, reaching deep roasting, total sugar content of three coffee beans decreased by 16.41%, 13.86% and 21.56%, respectively. The content of chlorogenic acid decreased significantly with the degree of roasting. Compared with light roasting, the content of chlorogenic acid in three kinds of coffee beans after deep roasting was 50~60% lower than that in light roasting. The caffeine content increased slightly and then decreased with the degree of roasting. The volatile components were determined by HS-SPME-GC-MS. A total of 53 species were detected, including 12 furans and 16 pyrazines. The highest volatile content was observed during deep roasting. Principal component analysis(PCA) was carried out on the volatile components of coffee samples. The results showed that the coffee with different degrees of roasting could be distinguished. The degree of roasting had a greater influence on the volatile flavor of coffee than its variety.

Keywords： coffee roasting degree flavor precursors volatile components Principal component analysis(PCA)

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胡露露，杨习文，陈茂深，等. 烘焙程度对咖啡基本化学成分及挥发性成分的影响研究[EB/OL]. 北京：中国科技论文在线 [2019-10-21]. https://www.paper.edu.cn/releasepaper/content/201910-44.

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论文编号	201910-44
论文题目	烘焙程度对咖啡基本化学成分及挥发性成分的影响研究
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