云南临沧产区咖啡干香感官特征解析及杯品质量分析

doi:10.7506/spkx1002-6630-20200916-200

食品科学 ›› 2021, Vol. 42 ›› Issue (20): 180-187.doi: 10.7506/spkx1002-6630-20200916-200

云南临沧产区咖啡干香感官特征解析及杯品质量分析

胡荣锁，方乐天，况沁蕊，董文江，陈治华，蒋快乐，龙宇宙，闫林

（1.中国热带农业科学院香料饮料研究所，海南万宁 571533；2.海南大学食品科学与工程学院，海南海口 570228；3.长江师范学院，重庆 408100；4.云南农业大学热带作物学院，云南普洱 665000）

出版日期:2021-10-25 发布日期:2021-11-12
基金资助:
中国热带农业科学院基本科研业务费专项（1630142019012）；国家自然科学基金面上项目（31872888）；海南省自然科学基金创新研究团队项目（2019CXTD416）；农业农村部热带作物种质资源保护项目（18200037）

Sensory Characteristics of Dry Aroma and Cupping Quality of Coffee from Lincang, Yunnan

HU Rongsuo, FANG Letian, KUANG Qinrui, DONG Wenjiang, CHEN Zhihua, JIANG Kuaile, LONG Yuzhou, YAN Lin

(1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; 2. School of Food Science and Engineering, Hainan University, Haikou 570228, China; 3. Yangtze Normal University, Chongqing 408100, China; 4. College of Tropical Crops, Yunnan Agriculture University, Pu’er 665000, China)

Online:2021-10-25 Published:2021-11-12

摘要/Abstract

摘要： 以云南临沧产区咖啡为原料，利用顶空固相微萃取气相色谱-质谱联用技术和香气活度值（odor activity value，OAV）法确定咖啡干香特征组分，通过查询明确其风味感官特征，并邀请专业咖啡质量品鉴师团队评价杯品品质。结果表明：临沧咖啡中共有干香组成85 种，样品间组分含量差异不大；特征干香组分27 种（OAV＞1），为临沧咖啡赋予蜂蜜、黑巧克力、奶油、焦糖、烤坚果的底香，同时具有枫糖浆、酸奶酪、热带水果、果酱和花香等风味；临沧咖啡杯测得分整体较高；同时可知杯品质量受区域环境影响较大。本实验结果可为临沧咖啡销售和推广提供理论参考。

关键词: 咖啡；临沧产区；干香；杯品；感官特征

Abstract: In this study, the dry aroma profile and flavor characteristics of coffee samples from Lincang, Yunnan were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and were figured out by odor activity value (OAV), and the cupping quality was evaluated by a team of professional coffee tasters. The results showed that a total of 85 dry aroma component were identified, and little differences in the aroma component contents among samples from different regions of Lincang. Meanwhile, 27 characteristic flavor compounds (OAV > 1) were detected, which were responsible for the honey-like, dark chocolate-like, creamy, caramel-like and roasted nut-like notes and also contributed to the maple syrup-like, sour cheese-like, tropical fruity, jam-like and flowery flavors. The cupping test results showed that Lincang coffee scored high overall, and the cupping quality was greatly affected by the geographical origin. The findings of this study can provide a theoretical reference for Lincang coffee sale and promotion.

Key words: coffee; coffee producing areas of Lincang; dry aroma; cupping quality; sensory characteristics

中图分类号:

TS273

胡荣锁，方乐天，况沁蕊，董文江，陈治华，蒋快乐，龙宇宙，闫林. 云南临沧产区咖啡干香感官特征解析及杯品质量分析[J]. 食品科学, 2021, 42(20): 180-187.

HU Rongsuo, FANG Letian, KUANG Qinrui, DONG Wenjiang, CHEN Zhihua, JIANG Kuaile, LONG Yuzhou, YAN Lin. Sensory Characteristics of Dry Aroma and Cupping Quality of Coffee from Lincang, Yunnan[J]. FOOD SCIENCE, 2021, 42(20): 180-187.

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云南临沧产区咖啡干香感官特征解析及杯品质量分析

Sensory Characteristics of Dry Aroma and Cupping Quality of Coffee from Lincang, Yunnan

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