朱晓红（上海康识食品科技有限公司，上海201103）
摘要：以中深烘哥伦比亚咖啡豆为原料，采用热脱附联合气相色谱-质谱法，对比不同萃取温度下咖啡萃取液的挥发性成分的差异，通过峰面积定量探究其主要风味物质的变化规律。结果表明，三种萃取温度哥伦比亚咖啡萃取液的香气成分有93 种，成分基本一致，含量有所不同。各香气成分峰面积总和由大到小为：中温（456.19 亿）＞高温（443.81 亿）＞低温（422.16 亿）。香气化合物主要有呋喃类、吡嗪类、吡啶类、吡咯类、醛类、酮类、酚类、酸类、醇类、内酯类、酯类、含硫类等。随着萃取温度升高，含量先增后减的有：呋喃类、吡嗪类、吡啶类、醛类、含硫化合物；含量不断增加的有吡咯类、酚类、内酯类；含量不断减少的有酮类、醇类、酯类。经专业认证的咖啡品鉴师进行杯测，感官品评结果表明：低温萃取液果香明显，中温更显坚果香，高温呈浓黑可可香。
关键词：哥伦比亚咖啡豆；萃取温度；气相色谱-质谱法；香气成分
Analysis of Colombia Coffee Extracts’Aromas at Different Extraction Temperatures
ZHU Xiao-hong
（Shanghai Kangshi Food Technology Co.，Ltd.，Shanghai 201103，China）
Abstract: Taking medium-deep roasted Colombian coffee beans as raw materials，analytical method of thermal desorptioncombined with gas chromatography-mass spectrometry was used to compare the differences in the volatile componentsof coffee extracts at different extraction temperatures，and to quantitatively explore the changing laws of their mainflavor compounds through calculation of the spectra’s peak area. The results showed that there were 93 kinds ofaroma components of Colombian coffee extracts at three extraction temperatures，the components were basically thesame，but differed in their contents. The sum of the peak areas from spectra of the aroma components from large tosmall was: medium temperature（45.619 billion）> high temperature（44.381 billion）> low temperature（42.216 billion）.Aroma compounds mainly included furans，pyrazines，pyridines，pyrroles，aldehydes，ketones，phenols，acids，alcohols，lactones，esters，and sulfur-containing compounds. As the extraction temperature increased，the contents offurans，pyrazines，pyridines，aldehydes and sulfur compounds increased first and then dropped down. However，pyrroles，phenols，and lactones increased in content，while ketones，alcohols and esters decreased in content. Acoffee testing was conducted by certified coffee tasters， the sensory evaluation results showed that the lowtemperatureextract was fruity，the medium temperature was more nutty，and the high temperature showed a strongblack cocoa aroma.Key words: colombian coffee beans；extraction temperature；gas chromatography-mass spectrometry（GC-MS）；aromacomponent
中图分类号：TS273 文献标志码：A 文章编号：1007-7871（2021）02-0012-09