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王燕华; 王晓婷; 龚加顺; 刘华戎; 谭超
食品研究与开发, 2021, Volume: 42, Issue: 23Journal Article
利用顶空气相色谱-离子迁移谱(headspace-gas chromatography-ion mobility spectrometer,HS-GC-IMS)对8种咖啡样品烘焙前后挥发性有机物成分(volatile organic compounds,VOCs)进行分析.鉴定出42个VOCs,包含9个醇类、9个醛类、9个酯类、7个酮类、3个酸类、2个呋喃类、2个醚类、1个吡嗪类.咖啡烘焙后总VOCs比烘焙前增加180.47%,其中呋喃类增加2200%,吡嗪类增加532.39%,酮类增加82.03%,醚类降低45.23%,醇类降低32.35%,酯类降低18.52%,醛类降低17.32%,挥发性酸类降低15.55%.烘焙后咖啡中糠醇、γ-丁内酯、2-乙酰基呋喃等化合物大量增加,而乙醇、二甲基硫醚、乙酸丙酯、乙酸丁酯等化合物减少,使烘焙后的咖啡表现出复杂的气味.
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