GC-MS结合基于表情符号的消费者测评分析冷萃与热萃咖啡风味特征

Analysis of Flavor Characteristics of Cold Brew and Hot Brew Coffee by G C-MS and Consumer Test with Emoticons

为研究不同萃取温度的咖啡萃取液的香气差异及感官评价与香气物质之间的相关性,以3种商业冷萃咖啡和3种商业热萃咖啡为样品,通过基于表情符号的勾选所有适合项法进行香气感官评价,同时结合顶空固相微萃取-气相色谱-质谱联用技术对咖啡萃取液的香气成分进行测定,分析冷萃咖啡和热萃咖啡挥发性成分差异。结果表明:6种不同的咖啡萃取液共鉴定出93种挥发性成分,其中冷萃咖啡样品中大多数挥发性化合物含量高于热萃咖啡样品;在香气感官评价上,受试者对冷萃咖啡的整体喜好度高于热萃咖啡,受试者主要选择积极的表情符号来描述冷萃咖啡,而选择消极的表情符号描述热萃咖啡。基于表情符号的勾选所有适合项法通过表情符号使消费者表达了他们与不同咖啡萃取液相关的情绪,有助于更全面地了解消费者对产品的可接受性和理解消费者的产品体验。吡嗪类、呋喃类、醛类、酸类、酯类、酮类和醇类化合物赋予了冷萃咖啡坚果香、焦糖香、甜香和花香,使冷萃咖啡在风味上更胜一筹;热萃咖啡中的吡啶类、吡咯类和酚类化合物使热萃咖啡更偏向于木香、谷物香和烤香,具有一定的熏感和辛辣味。研究为探索冷萃咖啡与热萃咖啡萃取液的香气品质提供了数据参考,希望为冷萃咖啡与热萃咖啡的研究开发、改进与应用提供理论依据。

In order to study the aroma differences of coffee liquid at different extraction temperatures and the correlation between sensory evaluation and aroma compounds,this study used three types of commercial cold brew coffee and three types of commercial hot brew coffee were used as samples and aroma sensory evaluation was conducted using the check-all-that-apply method based on emoticons.At the same time,the aroma components of the coffee extract were determined using headspace solid-phase microextraction-gas chromatography-mass spectrometry,and the differences in volatile components between cold brew and hot brew coffee were analyzed.The research results showed that a total of 93 volatile components were identified in 6 different coffee extracts,and most of the volatile compounds in cold brew coffee were higher than those in hot brew coffee.In terms of aroma sensory evaluation,the overall preference score of cold brew coffee was higher than that of hot brew coffee.The panelists mainly chose positive emoticons to describe cold brew coffee,while choosing negative emoticons to describe hot brew coffee.Pyrazines,furans,aldehydes,acids,esters,ketones,and alcohol compounds endowed cold brew coffee with a stronger nutty,caramel,sweet,and floral aromas,making it more flavorful.The pyridine,pyrrole,and phenolic compounds in hot brew coffee made it more inclined towards woody,grain,and roasted aromas,with a certain smoky and spicy taste.This study provided data reference for exploring the aroma quality of cold brew and hot brew coffee,and hoped to provide theoretical basis for the research,development,improvement,and application of cold brew and hot brew coffee.