食品与发酵工业2026，Vol.52Issue(9)：239-246,8.DOI:10.13995/j.cnki.11-1802/ts.044117
不同窨制工艺对茉莉咖啡风味品质的影响
Effects of different scenting techniques on the flavor quality of jasmine coffee
摘要
Abstract
Jasmine flower scenting is a key process for improving the flavor of traditional flower teas.This research applies the inno-vative technique of jasmine flower infusion to enhance the aroma of coffee.Two methods-traditional scenting and continuous wet scenting-were adopted to treat the roasted coffee beans.Combined with physiological and biochemical analysis,sensory evaluation,and electronic sensory technology,the study systematically explored the effects of different scenting technique on the flavor and quality of jasmine coffee.The results showed that both methods significantly reduced the soluble solids content in jasmine coffee.Continuous wet scenting lowered pH to some extent,but it did not significantly affect total soluble solids or total titratable acidity.Analysis of organic acids and alkaloids re-vealed that:continuous wet scenting significantly reduced succinic acid content but not quinic acid,while traditional scenting significantly reduced malic acid content;the other organic acids were increased significantly by both scenting techniques;continuous wet scenting signif-icantly increased caffeine content,while traditional scenting significantly decreased it;neither method significantly affected trigonelline content.The sensory evaluation results showed that the scores were 80.17 for traditional scenting,81.00 for continuous wet scenting,indi-cating that jasmine scenting could endow coffee with a distinctive jasmine aroma;flavor descriptions included jasmine and green tea notes;analysis of electronic noses and tongues revealed that the aroma profiles under the two scenting techniques overlapped with the control group,showing no loss of characteristic aroma for coffee itself;different scenting techniques could alter taste attributes of coffee.In summa-ry,jasmine scenting technique can enhances flavor quality of coffee.关键词
茉莉窨制/咖啡/理化特征/风味品质/电子感官Key words
jasmine scenting/coffee/physicochemical characteristics/flavor quality/electronic senses引用本文复制引用
刘帅民,黄冠儒,陈赶林,黄秋岚,赵媛,田程飘,岑庆静,任二芳..不同窨制工艺对茉莉咖啡风味品质的影响[J].食品与发酵工业,2026,52(9):239-246,8.基金项目
国家现代农业产业技术体系广西创新团队项目(nycytxgxcxtd-2024-17-05) （nycytxgxcxtd-2024-17-05）
广西农科院基本科研业务专项(桂农科2025YP129,桂农科2025YP144) （桂农科2025YP129,桂农科2025YP144）
