越南罗布斯塔咖啡速溶粉和萃取液的香气分析对比

Aroma Analysis and Comparison of Robusta Instant Powder and Extract Liquor from Vietnam

以越南罗布斯塔咖啡速溶粉和萃取液为研究对象,分析其中的挥发性成分及其相对含量,对比不同萃取工艺造成的香气成分差异。采用顶空固相微萃取结合气-质连用GCMSD-FID法,比较两种咖啡工艺产品挥发性风味物质差异。结果表明,罗布斯塔主要由酯类、硫类、呋喃类、醛类、内脂、醇类、酚类、酸类等挥发性化合物构成,罗布斯塔的萃取液的挥发性物质更多,香气更丰富。

The object of study was robusta coffee beans from vietnam,explore the major physical and chemical composition of lobusta.The aroma components of robusta extract liquor and instant powder were compared,and used the top-empty solid image microextraction(TD)and gas-quality continuous gcmsd-fid method to conduct qualitative and quantitative analysis of its main physical and chemical composition and aroma composition.The results showed that robusta was mainly composed of esters,sulfur,furans,aldehydes,lipids,alcohols,phenols,acids.Robusta's extract liquor contains more volatile substances and has a richer aroma.