云南4个产区咖啡豆的主要风味成分及感官品质分析

Analysis of Main Flavor Components and Sensory Quality of Coffee Beans from Four Production Areas in Yunnan

本研究以云南4个产区即西双版纳(A、B、C)、普洱(D、E、F)、临沧(G、H、I)、保山(J、K、L)的12个咖啡生豆样品为原料,分析咖啡主要风味前体物质成分含量及感官品质的差异。采用理化分析法测定蛋白质、脂肪、还原糖的含量,采用全自动氨基酸分析仪测定氨基酸组成及含量,采用高效液相色谱法测定咖啡因、绿原酸含量,对12种咖啡豆样品进行烘焙,对咖啡熟豆采用色度学系统分析色差,采用杯品的方式测定感官品质。结果表明:12个咖啡样品的蛋白质含量在11.73~14.72 g/100 g之间,脂肪含量为9.1%~15.9%,还原糖含量为5.83~6.26 g/100 g;12个样品中均检测出16种氨基酸,而蛋氨酸均未检出,总氨基酸含量在10.18~17.25 g/100 g之间,孟连县勐马镇帕亮村(E)咖啡豆样品的总氨基酸含量最高,保山市隆阳区白花岭村(K)咖啡豆样品的总氨基酸含量最低;咖啡因含量在13.73~15.74 mg/g之间,绿原酸含量为20.97~32.51 mg/g。景洪市普文镇南岛河村(B)的咖啡熟豆色泽最明亮,色调度和色调角较好;保山市高黎贡山(J)的咖啡熟豆较其他咖啡更红润,色调角相对较差;E咖啡熟豆和临沧市永德县大雪山乡(I)的咖啡熟豆偏蓝,E咖啡豆色调度和色调角偏好。感官评价总分在42.79~46.09之间,保山市昌宁县老地基咖啡种植园(L)的咖啡豆感官评分最高,景洪市勐旺乡老黄寨村(A)的咖啡豆感官评分最低。综上,不同产区咖啡生豆的主要风味成分含量存在一定差异,不同产区咖啡熟豆的感官品质也存在一定差异。研究结果可为云南咖啡风味品质提升及对优质产品的筛选和鉴别具有重要意义。

In this study,12 coffee beans from Xishuangbanna(A,B,C),Pu’er(D,E,F),Lincang(G,H,I)and Baoshan(J,K,L)were used as the raw materials to analyze the contents of main flavor precursors and the differences of sensory products.The contents of protein,fat and reducing sugar were determined by the physicochemical analysis.The compo-sition and content of amino acids in samples were determined by an automatic amino acid analyzer.The contents of caffeine and chlorogenic acid were determined by HPLC.12 green coffee beans were roasted and the sensory quality was measured by cup.The color difference of coffee beans was analyzed by the Colorimetry system.The protein content ranging from 11.73 g/100 g to 14.72 g/100 g,the fat content ranging from 9.1%to 15.9%,the reducing sugar content ranging from 5.83 g/100 g to 6.26 g/100 g.16 kinds of amino acids were detected in all the 12 samples,and methionine was not detected.The total amino acid content ranging from 10.18 g/100 g to 17.25 g/100 g.The total amino acid con-tent of E coffee beans was the highest,and that of K coffee beans was the lowest.The caffeine content ranging from 13.73 mg/g to 15.74 mg/g,and the chlorogenic acid conten tranging from 20.97 mg/g and 32.51 mg/g.B coffee beans had the brightest color,better color scheduling and tone angle.J coffee beans were rudder than other coffees,and the hue angle was relatively poor.E coffee ripe beans and I coffee ripe beans tended to be blue.E coffee bean had better color scheduling and hue angle preference.The total score of sensory evaluation ranged from 42.79 to 46.09,the sensory score of L coffee bean was the highest,and the sensory score of A coffee bean was the lowest.Therefore,the content of main flavor components of raw coffee beans in different producing areas is different,and the sensory quality of cooked coffee beans in different producing areas is also different.The results are of great significance for the improvement of Yunnan coffee flavor quality and the screening and identification of high-quality products.