咖啡中的特征风味组分研究进展

Research Progress in Flavor Components of Coffee

咖啡风味是影响咖啡质量的关键因素,其主要由挥发性风味组分和呈味组分两部分组成。早在二十世纪初期咖啡风味的相关研究就已成为咖啡研究领域内的重要研究内容之一,从最初简单的感官评定到如今精密仪器分析,人们对于咖啡风味的了解日渐深入。本文结合当前国内外咖啡风味相关的研究进展对咖啡中的挥发性风味组分与非挥发性风味组分的研究情况进行了归纳总结,概述了咖啡在烘焙过程中风味物质的形成机制,并进一步分析了咖啡中各类主要风味物质对咖啡的气味、滋味等感官品质的影响,为今后有关咖啡风味的研究提供进一步的参考和借鉴。

Flavor is the key factor of the quality of coffee mainly composed of volatile flavor components and non-volatile flavor components. Since the early twentieth century, researchers on coffee have focused on flavor, in ways varying from the simple sensory evaluation at first to the precise instrument analysis at present. The cof- fee flavor was undergoing a deeper discovery. In this paper, combined with related current research worldwide, the status quo of the study of the volatile flavor components and non-volatile flavor components of coffee was summarized, the formation mechanism of the components in baking process is outlined, and the influence of vari- ous types of main coffee flavor substances on coffee sensory quality- like the odor and taste -was further analysed. This paper provides a reference for future research on coffee flavor.