SPME-GC-MS结合多元统计方法探究冷萃与热萃对咖啡萃取液香气的影响  

Effects of Cold and Hot Brew on the Aroma of Coffee Extract by SPME-GC-MS Combined with Multivariate Statistical Method

作　　者：陆羽霜 施政廷 杨震南 LU Yushuang;SHI Zhengting;YANG Zhennan(Hangzhou Wei Quan Foods Co.,Ltd.,Hangzhou 310018,China)

机构地区：[1]杭州味全食品有限公司,浙江杭州310018

出　　处：《食品工业科技》2023年第24期79-86,共8页Science and Technology of Food Industry

摘　　要：为研究不同咖啡豆经冷萃和热萃后的香气差异,以及香气感官描述与香气物质之间的相关性,本研究以云南和西达摩咖啡豆为原料,分别进行冷萃和热萃,再通过固相微萃取-气相色谱-质谱联用技术对其萃取液的香气成分进行测定,同时进行香气感官评价,最后通过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。结果表明,在4种不同的咖啡萃取液中,共有69种挥发性成分被鉴定出,其中有39种物质的气味活性值(OAV)>1,冷萃中大部分的挥发性物质含量高于热萃,热萃中含量高于冷萃的物质为4-乙基愈创木酚、2,4-二叔丁基苯酚和对乙烯基愈创木酚;在香气感官评价上,冷萃的青香、果香、坚果香得分都明显高于热萃,而热萃的熏烤香得分高于冷萃;4-乙基愈创木酚和对乙烯基愈创木酚对熏烤香贡献较大,己醛则对青香贡献率较大,异戊酸甲酯、2-正丁基呋喃、壬酸乙酯和丁酸乙酯对果香贡献率较大,2,3-二乙基-5-甲基吡嗪对坚果香贡献率较大。本研究为探索冷萃与热萃咖啡萃取液的香气品质提供了数据参考。This study aimed to explore the differences in aroma between cold and hot brewed coffee beans,and the correlation between sensory descriptions and aroma compounds.Yunnan and Sidamo coffee beans were used as raw materials,and cold and hot brewing were conducted separately.The aroma components of the extracted liquid were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).Meanwhile,sensory evaluation was also conducted.Multivariate statistical analysis was used to identify the aroma compounds that made significant contributions to sensory descriptions.The results showed that a total of 69 volatile compounds were identified in the four different coffee extracts,of which 39 had odor activity values(OAV)>1.The content of most volatile compounds was higher in cold brewing than in hot brewing,while 4-ethyl guaiacol,2,4-di-tert-butylphenol,and p-vinyl guaiacol were higher in hot brewing than in cold brewing.In terms of sensory evaluation,the scores for green aroma,fruity aroma,and nutty aroma were significantly higher in cold brewing than in hot brewing,while the score for smoky aroma was higher in hot brewing.4-ethyl guaiacol and p-vinyl guaiacol contributed significantly to smoky aroma,while hexanal contributed significantly to green aroma.Methyl isovalerate,2-butylfuran,ethyl nonylate,and ethyl butyrate contributed significantly to fruity aroma,and 2,3-diethyl-5-methylpyrazine contributed significantly to nutty aroma.This study provides valuable data for exploring the aroma quality of cold and hot brewed coffee extracts.

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 冷萃 热萃 香气物质 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]