摘要：为研究焙炒程度对罗布斯塔咖啡豆香气成分的影响，将罗布斯塔咖啡豆经浅度、中度和深度焙炒后磨粉，分别采用热脱附和固相微萃取提取香气成分，进行GC-MSD 分析。两种提取方式共获得103 种香气成分，浅度焙炒有85 种、中度焙炒有86 种、深度焙炒有90种，其中热脱附提取到85种，固相微萃取得到64 种。主要香气成分有吡嗪类、呋喃类、吡咯类、吡啶类、含硫类、醛酮类、酚类、醇类、酸类和杂环类化合物。浅度焙炒咖啡豆整体香气较单薄，有独特的果香、蔬菜和柑橘香韵；中度焙炒香气浓郁香醇，偏焦糖、奶油和坚果香；深度焙炒整体香气浓郁、焦苦、烟熏感强烈，并有坚果、焦糖、麦芽、奶酪和松木等香气。
Effect of Different Roasting Degree on the Aroma Components of Robusta Coffee Beans
LI Na1，ZHANG Fu-xian2，LI Miao-qing2，LIN Ji-na2
（1 Chaozhou Zhongju Food Testing Service Co.，Ltd.，Chaozhou 515633，China；
2 Chaozhou Shunguan Biotechnology Co.，Ltd.，Chaozhou 515633，China）
Abstract: This paper is to study the effect of different roasting degrees on the aroma components of Robusta coffee beans. Robusta coffee beans were roasted by three methods of light roasting，moderate roasting and deep roasting. The aroma components were extracted by thermal desorption and solid phase micro extraction，respectively，analyzed by GCMSD. And 103 compounds were analyzed by two extracted methods，among which 85 compounds were analyzed by light roasted，86 compounds were analyzed by moderately roasted，and 90 were analyzed by deep roasted. A total of 86 aroma compounds were obtained by thermal desorption，and 66 aroma compounds were obtained by solid phase micro extraction. The main aroma components of the compound include pyrazines，furans compounds，pyrroles，pyridines，sulfurs，aldehydes and ketones，phenols，alcohols，acids，and heterocyclic compounds. The overall aroma of lightly roasted coffee beans was thinner，with a unique fruity，vegetable and citrus aroma；medium roasted aromas were rich and fragrant，with caramel，cream，nutty notes；overall aroma for deep roasted one was rich，bitter，smoky，and had aromas such as nuts，caramel，malt，cheese and pine.
Key words: Robusta coffee beans；roasting degrees；thermal desorption；solid phase microextraction；aroma component