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Effect of Different Roasting Strength on Main Volatile Aroma
Compounds in Yunnan Coffee Beans
L譈 Wenjia
1
,摇 ZHAI Xiaona
1
,摇 YANG Kaizhou
1,2
,摇 LENG Xiaojing
1,*
(1
. College of Food Science and Nutritional Engineering / Beijing Laboratory for Food Quality and Safety
,
China Agricultural University
,
Beijing
100083,
China
;
2
. Beijing Chocolat Coffee Co. Ltd.
,
Beijing
100085,
China
)
Abstract
: The Typica and Catimor coffee beans in Baoshan, Yunnan province were chosen as the experi鄄
mental materials to measure the concentrations of main volatile aroma compounds under the different
roasting strength. Headspace solid phase microextracion and gas chromatography鄄mass spectrometry (GC鄄
MS) were applied to analyze the concentrations of pyridine, guaiacol furfuryl alcohol, 2鄄methylpyrazine,
2,6鄄dimethylpyrazine, 2鄄ethyl鄄3,5鄄dimethylpyrazine, furfuryl alcohol, 5鄄methylfurfural, and maltol. Ac鄄
cording to the result of scanning electron microscope (SEM), the size of micropores in coffee beans in鄄
creased with roasting strength, improving the release abilities of main aroma compounds.
Key words
: Yunnan coffee beans; aroma compounds; gas chromatography鄄mass spectrometry; SEM
(
责任编辑
:
檀彩莲
)
12
第
33
卷 第
3
期
摇 摇 摇 摇 摇 摇 摇 摇 摇
吕文佳等
:
不同烘焙强度对云南咖啡主要挥发香气成分的影响
