于菲 董文江 胡荣锁 龙宇宙 陈治华 蒋快乐

摘  要：以海南兴隆地区咖啡豆（Coffea robusta）为研究对象，研究不同烘焙方式（即快速烘焙、中速烘焙以及慢速烘焙）对咖啡豆理化性质和挥发性成分的影响，采用顶空固相微萃取-气相色谱-质谱联用技术（headspace solid-phase microextraction-gas chromatograph-mass spectrometry，HS-SPME-GC-MS）鉴定3种烘焙速度下产生的挥发性成分，再以电子鼻技术和主成分分析（principal component analysis，PCA）法进一步分析不同烘焙豆样品整体风味的差异。结果表明，3种烘焙方式下共鉴定出92种挥发性成分，其中快速、中速和慢速烘焙豆中分别鉴定出82、72、76种;烘焙豆样品间挥发性成分含量相差较大，在中速烘焙豆中检测出最高的挥发性成分总含量（1080.51 μg/g）;电子鼻检测发现不同烘焙方式咖啡豆挥发性成分存在差异，PCA结果显示三者差异明显，其中中速和慢速烘焙样品的挥发性成分有部分重叠现象，二者与快速烘焙样品差别较大。本研究可为咖啡烘焙工艺改进及品质提升提供参考。

关键词：兴隆咖啡;烘焙速度;挥发性成分;气相色谱-质谱联用;电子鼻

中图分类号：TS273      文献标识码：A

Abstract： This study investigated the physicochemical properties and volatile components of coffee beans （C. robusta） from Xinglong， Hainan at three conditions （fast， medium， and slow roasting speed）. Headspace solid phase microextraction - gas chromatography-mass spectrometry （HS-SPME-GC-MS） was used to identify the volatile components generated at three roasting speed， and principal component analysis （PCA） combined with electronic nose was used to further distinguishing the differences of overall flavor among different roasted bean samples. A total of 82， 72， and 76 volatile components were identified in fast， medium and slow roasted coffee beans respectively. The content of volatile components was different among the roasting samples， and the level of volatile components at medium roasted beans was the highest and reached a maximum of 1080.51 µg/g. Electronic nose analysis showed significant differences in volatile components among coffee samples roasted by different methods. Results from PCA using the data of major volatile class as input variables showed that there were obvious differences among the three. And there were overlaps in section between medium and slow roasted coffee samples， which was a big difference from fast roasted samples. This research could provide some reference for the improvement of the roasting process and the optimization of quality in coffee production.

Keywords： Xinglong coffee; roasting speed; volatile compounds; gas chromatography-mass spectrometry; electronic nose

DOI： 10.3969/j.issn.1000-2561.2021.11.034

咖啡（Coffea）為茜草科（Rubiaceae）热带植物，原产于埃塞俄比亚，广布于南北纬20°之间的热带区域，中美洲、南美洲及非洲等地区有广泛种植[1]。在我国，云南和海南地区为咖啡主产地。近几十年来，咖啡需求正在持续增加，全球消费量每年增长达1%～2%[2]，据国际咖啡组织统计，咖啡年价值约2000亿美元，预计未来消费将继续推动咖啡需求[3-4]。海南兴隆咖啡作为国家地理标志保护产品[5]，以其特有的香气和滋味特征，呈现出良好的发展前景。……