邢彦纯，翁键航，吴源泉，李妙清，李娜

（广东顺大食品调料有限公司，广东潮州515633）

摘要：为探究不同萃取时间对冷萃咖啡液香气影响，以同一款焙炒咖啡豆为原料，分别选用12、16、24h 的萃取时间经萃取得到冷萃咖啡液样品，采用热脱附法提取样品的香气成分，并利用气相色谱-质谱及氢火焰离子检测器法（GC-MSD-FID）分析，深入研究不同萃取时间冷萃咖啡液的香气差异。其中萃取时间为12h 的冷萃咖啡液分析出91 种挥发性成分，萃取时间为16h 的冷萃咖啡液分析出85 种挥发性成分，萃取时间为24h 的冷萃咖啡液分析出86 种挥发性成分。

关键词：萃取时间；冷萃咖啡液；香气成分

Aroma Analysis of Cold Brew Coffee Liquor with Different Extraction Times

XING Yan-chun，WENG Jian-hang，WU Yuan-quan，LI Miao-qing，LI Na

（Shunda Food Flavor&Ingredients Co.，Ltd，Chaozhou 515633，China）

Abstract: In order to discuss the effect of different extraction times on the aroma of cold brew coffee，the sameblended coffee beans are used as raw materials to make cold brew coffee with 12，16 and 24 hours extraction times，and the aroma of the sample is extracted by thermal desorption. The components are analyzed by gas chromatographymassspectrometry and hydrogen flame ionization detector (GC- MSD- FID)，and the aroma difference of coldextractedcoffee liquor with different extraction times is deeply studied. Among them，the cold brew coffee liquidwith an extraction time of 12 hours revealed 91 volatile components，the cold brew coffee liquid with an extractiontime of 16 hours revealed 85 volatile components，and the cold brew coffee liquid with an extraction time of 24hours revealed 86 kinds of volatile components.Key words: extraction time；cold brew coffee；aroma components中图分类号：TS273 文献标志码：A 文章编号：1007-7871（2021）01-0036-07

2021，Vol.24，No.1