利用分子感官科学技术鉴定咖啡风味物质

Insights into the Flavor of Coffee by Molecular Sensory Science Approaches

分子感官科学是一种分析气味与滋味活性化合物的综合性方法,涉及分析、鉴定及评价等多方面,可从分子水平出发定性、定量地研究食品的感官品质。香气及滋味是影响咖啡风味的重要因素,利用分子感官科学技术研究咖啡的风味是近年来的研究热点。综述分子感官科学涉及的香气提取物稀释分析法、气相色谱-质谱联用技术、气相色谱-嗅闻技术及定量描述分析法、滋味稀释分析法、高效液相色谱技术、液相色谱-质谱联用技术、核磁共振技术等在咖啡香气和滋味上的应用研究,为分子感官科学技术在咖啡风味品质研究及广泛应用提供理论依据。

Molecular sensory science is a comprehensive method for the analysis of odor and taste active compounds,involving analysis,identification and evaluation.It can qualitatively and quantitatively study the sensory quality of food from the molecular level.Aroma and taste are the important factors that affect the flavor of coffee.In recent years,using molecular sensory technology to study the flavor of coffee has become a research hotspot.The application of molecular sensory science in the aroma and taste of coffee,such as dilution analysis of aroma extract,gas chromatography-mass spectrometry,gas chromatography-olfactory technology and quantitative description analysis,flavor dilution analysis,high performance liquid chromatography,liquid chromatography-mass spectrometry,nuclear magnetic resonance technology,is reviewed.The research and application of coffee flavor quality provide theoretical basis.