法压式冲泡对海南罗布斯塔咖啡感官品质的影响

Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan

以中度烘焙海南罗布斯塔咖啡为研究对象,制备可溶性固形物质量分数为2%的法压式咖啡,采用喜好度评价对4种冲泡参数进行单因素和响应面试验优化,通过感官定量描述分析结合气相色谱-质谱联用法、超高效液相色谱法挖掘咖啡喜好度与其感官特性及风味物质之间的相关性信息。结果表明,咖啡萃取质量浓度会随着咖啡粒径减小、粉水比增加、冲泡水温升高或冲泡时间延长而显著增大(P<0.05)。咖啡喜好度(0~6分,七点法)在粉水比1∶5(m/m)、研磨度8、冲泡水温92℃、冲泡6min时达到最高(3.3±1.6)。咖啡中共检测出78种挥发性成分,通过气味活性值分析得大马士酮、3-乙基-2,5-甲基吡嗪等关键香气化合物10种。Pearson相关性分析表明,喜好度与咖啡的圆润感、巧克力香属性呈正相关,与咖啡因、具有丁香味和酚味的4-乙基愈创木酚、4-乙烯基愈创木酚及具有粪臭味的3-甲基吲哚呈负相关。本研究能为挖掘海南罗布斯塔咖啡的风味喜好及其物质基础提供一定理论依据。

French press coffee with a soluble solid content(SSC)of 2%was prepared from medium roasted Hainan-grown Robusta coffee.Single factor experiments and response surface methodology were used jointly for optimization of four processing parameters based on consumer preference,and the correlation between consumer preference and sensory characteristics and flavor components was analyzed by quantitative sensory description,gas chromatography-mass spectrometry(GC-MS),and ultra performance liquid chromatography(UPLC).The results showed that the extraction yield of coffee significantly increased with the decrease in coffee grind size,the increase in powder-to-water ratio,the increase in brewing water temperature or the prolongation of brewing time(P<0.05).Maximum liking score of(3.3±1.6)(out of 6 on a 7-point hedonic scale)was obtained when the powder-to-water ratio was 1:5(m/m),the grind size was 8,the brewing water temperature was 92℃,and the brewing time was 6 min.A total of 78 volatile components were detected from coffee,and 10 key aroma components such as macroketone and 3-ethyl-2,5-methylpyrazine were identified by odor activity value(OAV)analysis.Pearson correlation analysis showed that the degree of liking was positively correlated with the roundness and chocolate aroma of coffee,and negatively correlated with caffeine;4-ethyl-2-methoxy-phenol and 2-methoxy-4-vinylphenol,with clove and phenol-like flavors;and 3-methyl-indole,with a fecal odor.This study provides a theoretical basis for exploring the flavor preference and material basis of Hainan-grown Robusta coffee.