基于感官评定和电子鼻技术对天然咖啡挥发性风味特征的研究

Study on the character of volatile flavor of natural coffee based on sensory evaluation and electronic nose technology

为研究不同咖啡的风味特征,利用感官评定及电子鼻技术对常见的6种天然咖啡风味进行了测定,并对两者的相关性进行了分析。研究结果表明,哥伦比亚咖啡具有最强烈的焦糖味和树脂味;意式浓咖啡具有最强烈的巧克力味、花香味及草香味;肯尼亚咖啡具有最强烈的果香味;越南咖啡具有最强烈的坚果味、木炭味及辛香味。不同产地的咖啡气味差异明显,通过电子鼻技术利用主成分分析法(PCA)能够对其进行有效区分。在总体的挥发性风味特征方面,意式浓咖啡、爪哇咖啡、肯尼亚咖啡、曼特宁咖啡这4种咖啡相似,而越南咖啡和哥伦比亚咖啡较为相似。相关性结果显示传感器S8与花香味、果香味、草香味相关性较好,传感器S1、S2、S3、S4、S5、S6、S7、S9、S10与木炭味有一定的相关性,其中S1、S2的相关性最强。

The study investigated 6 kinds of natural coffees based on sensory evaluation and electronic nose technology to study on the character of flavor of different coffees,which correlation was also analyzed. The result showed that there were the strongest caramel and resin flavor in Colombian coffee. Espresso released the most intense chocolate flavor,fragrance of flowers and grass fragrance. The most obvious fruit aroma appeared in Kenya coffee as well as nutty flavor and spice flavor,charcoal in Vietnam coffee. The coffee aroma of different origin was obviously different,which could be effectively distinguished by electronic nose and the PCA analysis method could be used as pattern recognition analysis for identifying different volatile coffee odor evidently,which illustrated that the electronic nose had the capability of distinguishing of different coffee samples. In terms of general characteristics of volatile flavor, espresso,Javan coffee, Kenya coffee and mandheling coffee were similar,and Vietnam coffee and Colombian coffee were similar. Results of correlation revealed there were good correlations between sensors S8 with fragrance of flowers,fruit aroma,grass fragrance,S1 ,S2,S3,S4,S5,S6,S7,S9,S10 with charcoal. S1 and S2 had the best correlations with charcoal.