微生物发酵对咖啡提取物挥发性成分的影响

Influence of Microbial Fermentation on Volatile Components of Coffee Extract

为了研究桑肠杆菌(Enterobacter mori L4-3)发酵对咖啡提取物挥发性成分的影响,采用同时蒸馏萃取和气相色谱-质谱(gas chromatograph-mass spectrometer,GC/MS)对比分析咖啡发酵提取物及其对照的挥发性成分。结果表明:微生物发酵咖啡提取物鉴定出34种香气成分,其中新生成17种,包括异戊醛、3-甲基丁酸、2-甲基丁酸、苯甲醇、香兰素等;己酸、2-糠醇、苯乙醇、亚油酸乙酯等成分的相对含量有不同程度的提高;18种大分子和刺激性成分如苯酚类、邻苯二甲酸二丁酯等含量降低或消失;咖啡提取物经微生物发酵后香气成分改变大,具有咖啡特征香气的同时带有浓郁坚果奶香等丰富香气,刺激性成分、苦涩感减少,香气质提高。

In order to study the influence of microbial fermentation on volatile components of coffee extract,it was fermented by Enterobacter mori(L4-3)and analyzed by gas chromatograph-mass spectrometer(GC/MS)after simultaneous distillation and compared with coffee control sample.The results showed:34 kinds of aroma components were identified from the fermented coffee flavor,including 17 kinds of new;Isovaleraldehyde,3-Methylbutanoic acid,methyl butyric acid,benzyl alcohol,vanillin,etc.;and the concertration of Hexanoic acid,2-Furfuryl alcohol,phenylethyl alcohol,ethyl linoleate,etc.,increased in different degree;18 kinds of the stimulating components decreased obviously:after fermentation,the aroma components of coffee extracr were more abundant and its quality was improved,timemeanwhile,the stimulation or the harmful substance and bitter feeling were reduced,with the aroma of coffee characteristics and a strong aroma of rich nut milk and other rich aroma at the same time.