咖啡香精的热反应制备工艺优化-食品科学.PDFVIP

※工艺技术 食品科学 2011, Vol. 32, No. 18 133 1 2 朱新鹏 ，姚 敏 (1.安康学院农学与生命科学院，陕西 安康 725000 ；2.爱普香料集团股份有限公司，上海 201809) 通过正交试验确定热反应制备咖啡香精的工艺条件，并用气相色谱 - 质谱联用(gas chromatography-mass spectrometry ，GC-MS)对产物进行分析。结果表明，在氨基酸总添加量 5g 、还原糖总添加量4g 、丙二醇 100g、 95% 乙醇 10g、去离子水40g 、pH6 ～8 时，优化的工艺条件是葡萄糖和果糖配比 1:1.5、精氨酸和赖氨酸配比 2.5:1 、反应温度 115℃、反应时间4.5h ，此条件下所得咖啡香精的颜色和香气最好。样品经正己烷萃取、GC-MS 分析，共检测出糠醇、麦芽酚、二甲基吡嗪、乙酰基吡咯、硫醇等 25 种挥发性风味物质，主要为吡嗪、吡咯、 呋喃、酚等及其取代物。 咖啡香精；热反应；Maillard 反应；气相色谱 - 质谱联用 Optimization of Preparation of Coffee Flavor by Thermal Reaction 1 2 ZHU Xin-peng ，YAO Min (1. College of Agriculture and Life Sciences, Ankang University, Ankang 725000, China； 2. Apple Flavor and Fragrance Group Co. Ltd., Shanghai 201809, China) Abstract ：In this study, orthogonal array design was employed to optimize thermal reaction conditions for the preparation of coffee flavor. This was followed by reaction product analysis by gas chromatography-mass spectrometry (GC-MS).When the reaction system was composed of 5 g of amino acids, 4 g of reducing sugar, 100 g of propylene glycol, 10 g of 95% ethanol and 40 g of deionized water at pH 6－8, the optimal reaction conditions were glucose/fructose ratio of 1: 1.5, arginine/lysine ratio of 2.5: 1, reaction temperature of 115 ℃, and reaction time of 4.5 h. The reaction resulted in the generation of 25 volatile flavor compounds such as furfuryl alcohol, maltol, dimethyl pyrazine, acetyl pyrrole and mercaptans. Moreover, pyrazine, pyrrodine, furan, phenol and their substitutes were the major volatile flavor compounds. Key w