烘焙程度对云南小粒咖啡香气品质的影响  

Effect of Different Roast Degree on Aroma Quality of Coffee Arabica in Yunnan Province

作　　者：周斌[1] 任洪涛[1] 

机构地区：[1]云南省香料研究开发中心,云南昆明650051

出　　处：《食品研究与开发》2014年第22期68-73,共6页Food Research and Development

基　　金：云南省应用基础研究计划(2011FZ095)

摘　　要：云南的小粒咖啡具有较高的品质。咖啡在烘焙过程中发生了美拉德反应和焦糖化反应,为了研究烘焙过程中咖啡香气的变化,对云南的小粒咖啡采用了浅、中、深3种方式烘焙,对烘焙好的咖啡豆采用同时蒸馏萃取法进行香气成分提取,并进行气相色谱-质谱联用分析,研究了不同烘焙程度条件下云南小粒咖啡香气成分定性定量结果。表明了不同烘焙程度对于咖啡的香气有影响。The coffee arabica in Yunnan Province has good quality.There are two reactions during roasting：maillard reaction and carnmel reaction. For study the change of aroma quality of coffee during roasting ,the aromatic constituents of light roast coffee,medium roast coffee and dark roast coffee in Yunnan province were isolated by simultaneous distillation extraction and identified by GC-MS method.Studying the qualitative and quantitative results of the aromatic constituents of the coffee arabica in Yunnan Province which roasting different roast degree.The result showed that different roast degree can effect the coffee aroma.

关 键 词：云南小粒咖啡 烘焙程度 香气品质 气相色谱-质谱法 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]