不同焙炒程度下哥伦比亚咖啡豆香气成分分析

Analysis of Different Roasting Degree on Colombia Coffee Beans' Aromas

哥伦比亚咖啡豆经过浅度焙炒、中度焙炒、深度焙炒3种方式处理,用热脱附法提取香气成分,进行GCMSD分析,并采用峰面积对比含量变化,研究不同焙炒程度对哥伦比亚咖啡豆香气成分的影响。经过分析后得到,浅度焙炒有89个化合物,中度焙炒有90个化合物,深度焙炒有92个化合物,主要成分有吡嗪类化合物、呋喃类化合物、吡咯类化合物、吡啶类化合物、嘧啶类化合物,还有大量的醛酮类、酚类、酯类、醇类化合物。三种焙炒程度下的咖啡豆,香气种类不同,含量不同。深度香气含量最多,整体香气浓郁焦苦,而中度次之,整体香气浓郁香醇,浅焙最少,整体香气淡薄。

Colombian coffee beans were masted by three processing methods included light mast, medium roast and dark roast. Their aroma components were attained by thermal desorption and analyzed by GCMSD. The effects of different roasting degree on Colombia coffee beans＇ aromas were studied by peak area method which cloud show content change. 89 aroma components were analyzed from Colombia beans by light roast. 90 aroma components were analyzed from Colombia beans by medium roast. 92 aroma components were analyzed from Colombia beans by bark roast. The main components were pyrazines, furans, pyrroles, pyridines, pyrimidines, aldehydes, ketones, phenols, esters and alcohols. The aroma constituents and content which from three processing method were different. The aroma content which from dark roast was most compared with light roast and medium mast. And the aroma was richer and smokier than the other. The aroma content which from light roast was least compared with the other. The medium roast was between with them.