王炜清1，金丽娟2，承超1，张建文1，邢志强1*

（1 佳禾食品工业股份有限公司，江苏苏州215000；2 苏州金猫咖啡有限公司，江苏苏州215000）

摘要：为探究冷冻干燥速溶咖啡加工过程中的香气变化，采用不同萃取方式制备样品进行分析对比。本文利用Heracles NEO超快速气相色谱检测手段对咖啡萃取液、冷冻咖啡液及冷冻干燥速溶咖啡的香气成分进行了分析，结果表明：在冷冻干燥的第一阶段（冷冻），冷萃、热萃两组样品的香气总量变化较小，分别降低了3.37%和4.24%，冷冻过程对香气影响不显著；在冷冻干燥的第二阶段（升华），冷萃、热萃两组样品香气总量显著降低，分别降低了30.53%、21.59%；同时，冷冻干燥对咖啡香气总量影响显著，对香气类型无显著影响。因此，冷冻干燥加工方式对咖啡挥发性香气具有一定影响，该结果为冷冻干燥速溶咖啡的风味品质提供理论依据。

关键词：冻干咖啡；Heracles NEO；超快速气相色谱；电子鼻；香气

Analysis of Aroma Changes during the Processing of Coffee Freeze-dried Powder by HeraclesNEO Ultra-fasted Gas Chromatography

WANGWei-qing1，JIN Li-juan2，CHENG Chao1，ZHANG Jian-wen1，XING Zhi-qiang1*

（1 Jiahe Food Industry Co.，Ltd，Suzhou 215000，China；2 Suzhou Kingmao Coffee Co.，Ltd，Suzhou 215000，China）

Abstract: In order to study the aroma changes during the processing of coffee freeze-dried powder，different extractionmethods were used to prepare freeze- dried coffee for analysis and comparison. This paper used the Heracles NEOultra- fast gas phase electronic nose to analyze the aroma components of the extracted coffee liquid，frozen coffeeliquid and freeze-dried coffee powder. The results showed that at the first stage of freeze-drying（frozen），the totalaroma of cold and hot extracted samples changed little，reduced by 3.37% and 4.24%，respectively. However，freezedryingsignificantly reduced by 30.53% and 21.59%，respectively. Therefore，the processing of freeze-drying had ainfluence on the on the volatile aroma of coffee，which provided a theoretical basis for the flavor quality of freezedriedinstant coffee.

Key words: freeze-dried coffee；heracles NEO；ultra-fasted gas chromatography；electronic nose；aroma

中图分类号：TS272.59 文献标志码：A 文章编号：1007-7871（2020）06-0012-05

（2020年 第23卷 第6期）