不同初加工方式云南咖啡精油特征香气成分分析  

Analysis of characteristic aroma components in Yunnan coffee essential oil with different primary processing methods

作　　者：杨莉 刘祥江 李孙洋 樊竹青 李华健 李学玲[3] YANG Li;LIU Xiangjiang;LI Sunyang;FAN Zhuqing;LI Huajian;LI Xueling(College of Biology and Chemistry,Pu'er University,Pu'er 665000;Wenshan Academy of Agricultural Sciences,Wenshan 663000;College of Tea and Coffee,Pu'er University,Pu'er 665000)

机构地区：[1]普洱学院生物与化学学院,普洱665000 [2]文山州农业科学院,文山663000 [3]普洱学院茶叶咖啡学院,普洱665000

出　　处：《中国食品添加剂》2025年第3期198-206,共9页China Food Additives

基　　金：云南省地方本科高校(部分)基础研究联合项目(202301BA070001-124);普洱学院青年学术与技术带头人后备人才培养项目(QNRC21-04)。

摘　　要：以不同初加工方式处理的6种云南咖啡生豆和熟豆为原料,采用水蒸气蒸馏法提取咖啡精油,利用气相色谱-离子迁移谱(GC-IMS)技术对咖啡精油挥发性物质进行分析。结果表明:提取的咖啡精油可定性检出87种挥发性风味物质,主要表现为水果香、坚果香、青草香和焦糖香等咖啡香气特征。GC-IMS指纹图谱表明,蜜处理生豆(HR)特有的物质为异丁醛;水洗熟(烘焙)豆(WC)和蜜处理熟(烘焙)豆(HC)特有物质为乳酸乙酯、2-甲基吡嗪、2-甲基戊醛、丁酸甲酯;日晒熟(烘焙)豆(SC)特有的物质水杨酸甲酯、3-庚酮、1,8-环氧对孟烷、丙酸丁酯、2-乙基-1-己醇、2-乙基呋喃。PCA结果表明,水洗生豆(WR)和日晒生豆(SR)、WC和HC组咖啡精油之间的风味物质相似。HR与SR组咖啡精油之间挥发性物质差异性较大。该技术为咖啡精油的进一步开发利用提供理论依据。Using 6 kinds of Yunnan coffee beans and roasted beans processed with different initial processing methods as raw materials,coffee essential oil was extracted from these 6 kinds of coffee beans through steam distillation.The volatile components in the coffee essential oil were analyzed using gas chromatography-ion mobility spectrometry(GC-IMS) technology.A total of 87 volatile flavor substances were qualitatively detected in the extracted coffee essential oil,characterized primarily by fruity,nutty,grassy,and caramel aroma characteristics.The GC-IMS fingerprinting revealed that the unique compound found in honey-processed raw beans(HR) was isobutyraldehyde;while the unique compounds in washed roasted beans(WC) and honey-processed roasted beans(HC) included ethyl lactate,2-methylpyrazine,2-methylpentanal,and methyl butyrate.The unique compounds identified in sun-dried roasted beans(SC) included methyl salicylate,3-heptanone,1,8-epoxy-p-menthane,butyric acid butyl ester,2-ethyl-1-hexanol,and 2-ethylfuran.Principal component analysis(PCA) indicated similarity in flavor compounds between washed raw beans(WR) and sun-dried raw beans(SR),as well as between WC and HC groups.Significant differences in volatile components were observed between the HR and SR groups of coffee essential oil.This study provides a theoretical basis for the further development and utilization of coffee essential oil.

关 键 词：咖啡豆 咖啡精油 气相色谱-离子迁移谱 挥发性物质 差异分析 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]