不同研磨时间对咖啡感官风味的影响-中国农学通报.PDF

中国农学通报 2012,28(09):259-263 Chinese Agricultural Science Bulletin 不同研磨时间对咖啡感官风味的影响 胡荣锁，谷风林，宗 迎，吴桂苹，房一明，卢少芳，魏 来 （中国热带农业科学院香料饮料研究所/ 国家热带重要作物工程技术研究中心，海南万宁571533） 摘 要：咖啡在研磨过程中因咖啡颗粒破碎，使风味物质大量散失，为了探索咖啡研磨对咖啡感官风味的 影响，利用植物粉碎机和臼式研磨机，将焙炒好的咖啡豆按不同时间粉碎研磨，用色差仪分析研磨过程 中咖啡的光敏性变化以及用电子舌、电子鼻对咖啡研磨过程中感官风味进行定性表达。Lab 数据结果 表明，在前9 min 颜色逐渐变浅，然后随之逐渐加深。在前9 min 有大量风味物质逸散，其后逸散速率减 缓。电子鼻和电子舌PCA 和DFA 分析均表明，随着时间的增加，口感和香味逐渐变化，SQC 结果表明不 同研磨时间的样品虽然气味变化不是很大，在可接受范围内，但是口感变化较大，只有研磨5 min 样品 在可接受范围内，其他均不在可接受范围内。因此，咖啡研磨时间要控制在5 min 以内，以避免咖啡中 风味物质大量散失，使咖啡感官风味降低。 关键词：咖啡；感官风味；色差仪；电子鼻；电子舌 中图分类号：S37 文献标志码：A 论文编号：2011-1833 Effects of Different Grinding Time on Sensory Flavor of Coffee Hu Rongsuo, Gu Fenglin, Zong Ying, Wu Guiping, Fang Yiming, Lu Shaofang, Wei Lai (Spice and Beverage Research Institute, CATAS/National Center of Important Tropical Crops Engineering and Technology Research, Wanning Hainan 571533) Abstract: Because coffee particle breaking in the grinding process, coffee flavor substances lost a lot, in order to explore the coffee grinding for coffee senses flavor influence, roasted coffee beans were grinded with plant crusher and mortar mill for different intervals, and chromatic meter was used to analyze the photosensitive change and electronic tongue and electronic noses qualitatively describe coffee sensory flavor in the grinding process. The lab results showed that the coffee color became shallow gradually in the first 9 minutes, and then deepened gradually. A large number of flavor substances dissipated in the first 9 minutes, and then volatilizing speed decreased. The PCA and DFA analysis of electronic nose and electronic tongue indicated that the taste and smell gradually changed