Position: Home > Articles > Application of Electronic Nose System Coupled with HS-SPME-GC/MS for Characterization of Aroma Fingerprint of Roasted Coffee Beans from Different Cultivation Regions in Yunnan Province
Chinese Journal of Tropical Crops
2015,36
(10)
1903-1911
云南地区烘焙咖啡豆的风味指纹图谱研究
作 者：
董文江;张丰;赵建平;谷风林;陆敏泉
单 位：
中国热带农业科学院香料饮料研究所
关键词：
烘焙咖啡豆;电子舌技术;顶空固相微萃取-气相色谱-质谱联用;风味指纹图谱
摘 要：
为研究云南4个地区(普洱、保山、临沧、德宏)的烘焙咖啡豆(浅度、中度、深度烘焙)的挥发性物质种类及成分、滋味化合物的差异,采用顶空固相微萃取-气相色谱质谱联用仪(HS-SPME-GC/MS)和电子舌技术联合使用检测不同地区咖啡中气味和滋味化合物。HS-SPME-GC/MS的检测分析结果表明:不同地区烘焙豆的浅度、中度和深度样品分别鉴定出60、65和67种挥发性成分,随着烘焙度的增加,呋喃类、吡啶类和硫化物逐渐增加,酸类和呋喃酮物质逐渐减少,主成分分析(PCA)对不同烘焙度样品鉴别能力较好,而不同地区的同一烘焙度样品聚集较为紧密。电子舌检测结果显示,不同地区样品中滋味化合物差异明显,在PCA的二维投影图上能够按各自特性聚为一类,与HS-SPME-GC/MS检测数据的分析结果相一致。
译 名：
Application of Electronic Nose System Coupled with HS-SPME-GC/MS for Characterization of Aroma Fingerprint of Roasted Coffee Beans from Different Cultivation Regions in Yunnan Province
作 者：
DONG Wenjiang;ZHANG Feng;ZHAO Jianping;GU Fenglin;LU Minquan;Spice and Beverage Research Institute,CATAS;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture;National Center of Important Tropical Crops Engineering and Technology Research;College of Food Science and Technology, Huazhong Agricultural University;
关键词：
Roasted coffee beans;;Electronic tongue;;HS-SPME-GC/MS;;Flavor fingerprint
摘 要：
Abstra ct The volatile flavor components of roasted ground coffee with different roasting degree from different cultivation regions(Puer, Baoshan, Lincang, Dehong) of Yunnan were evaluated to identify the flavor difference. Headspace solid-phase microextraction gas chromatography-mass/spectrometry(HS-SPME-GC/MS) and electronic tongue technology were utilized in this study. The results of HS-SPME-GC/MS performance indicated that the number of volatile compounds identified were 60, 65 and 67 for light, medium and dark roasted coffee samples, with the increase of roasting degree, the content of furans, pyridines and sulfides increased gradually, acids and furanones decreased accordingly. Principal component analysis(PCA) could effectively discriminate coffee samples of different roasting degree, while the samples with the roasting degree from different origins clustered closely. The performance of electronic tongue showed that the taste components were different obviously, and the samples could be grouped according to the properties in the PCA score plot,which was in accordance with the result of HS-SPME-GC/MS.
