云南临沧产区咖啡干香感官特征解析及杯品质量分析

Sensory Characteristics of Dry Aroma and Cupping Quality of Coffee from Lincang, Yunnan

以云南临沧产区咖啡为原料,利用顶空固相微萃取气相色谱-质谱联用技术和香气活度值(odor activity value,OAV)法确定咖啡干香特征组分,通过查询明确其风味感官特征,并邀请专业咖啡质量品鉴师团队评价杯品品质。结果表明:临沧咖啡中共有干香组成85种,样品间组分含量差异不大;特征干香组分27种(OAV>1),为临沧咖啡赋予蜂蜜、黑巧克力、奶油、焦糖、烤坚果的底香,同时具有枫糖浆、酸奶酪、热带水果、果酱和花香等风味;临沧咖啡杯测得分整体较高;同时可知杯品质量受区域环境影响较大。本实验结果可为临沧咖啡销售和推广提供理论参考。

In this study, the dry aroma profile and flavor characteristics of coffee samples from Lincang, Yunnan were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GCMS) and were figured out by odor activity value(OAV), and the cupping quality was evaluated by a team of professional coffee tasters. The results showed that a total of 85 dry aroma component were identified, and little differences in the aroma component contents among samples from different regions of Lincang. Meanwhile, 27 characteristic flavor compounds(OAV > 1) were detected, which were responsible for the honey-like, dark chocolate-like, creamy, caramel-like and roasted nut-like notes and also contributed to the maple syrup-like, sour cheese-like, tropical fruity, jam-like and flowery flavors.The cupping test results showed that Lincang coffee scored high overall, and the cupping quality was greatly affected by the geographical origin. The findings of this study can provide a theoretical reference for Lincang coffee sale and promotion.