烘焙速度对咖啡理化性质及风味物质的影响

Influence of Roasting Speed on Physicochemical Properties and Flavor Compounds of Coffee

探究不同烘焙速度对罗布斯塔咖啡豆理化性质及风味物质的影响。结果发现,随着烘焙程度加深,水分、氨基酸总量、L*值、a*值、b*值、绿原酸含量、葫芦巴碱含量逐渐降低,而烘焙速度对咖啡因含量基本没有影响。同一烘焙程度时,烘焙速度较快的吡嗪类、呋喃类、酸类、酮类物质总量较高。浅焙条件下,烘焙速度较慢的酚类物质总量为3.24μg/g,大于烘焙速度较快时的2.44μg/g;深焙条件下,烘焙速度较慢的吡咯类物质总量较高。烘焙速度较慢的酯类物质总量较高。描述性分析发现浅焙和深焙样品慢烘涩味增加,酸味和苦味不受烘焙速度影响。

The effects of roasting speed on physicochemical properties and flavor substances of Robusta coffee beans were investigated.The results showed that the contents of water,total amino acid,L*,a* and b* values,chlorogenic acid and trigonelline decreased gradually with the deepening of baking,while baking speed had no effect on caffeine content.At the same baking degree,the contents of pyrazines,furans,acids and ketones with faster baking speed were higher.Under the light baking,the content of phenols in slow baking speed bean was 3.24 μg/g,higher than 2.44 μg/g in fast baking speed been.Under the deep baking,the total amount of pyrrole compounds with slow baking speed were higher;The esters with slower baking speed had a higher total amount.Descriptive analysis showed that the astringency of slow baking increased in light and dark baking samples,while the acidity and bitterness were not affected by baking speed.