食品与发酵工业2026，Vol.52Issue(18)：349-358,10.DOI:10.13995/j.cnki.11-1802/ts.045946
不同产地阿拉比卡咖啡热萃与冷萃香气差异分析
Analysis of aroma differences in hot and cold brews of Arabica coffee from different regions
摘要
Abstract
The unique flavor profile of coffee is shaped by multiple factors,including the genetic background of coffee beans and their growth environment,leading to distinct variations in quality and flavor among coffees from different geographical origins.In this study,Yir-gacheffe,Yunnan,and Brazilian Arabica coffees were employed as raw materials,with Yunnan coffee selected as the target for optimiza-tion of extraction conditions.Subsequently,six distinct coffee extracts were prepared from the three origins via hot extraction and cold ex-traction methods,respectively.The aroma components of the six coffee extracts were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS).In combination with odor activity values(OAV),the key com-ponents that make significant contributions to coffee aroma were identified.Electronic nose technology,integrated with aroma sensory radar plots,was utilized to visually illustrate the differences in sensory characteristics.Orthogonal partial least squares discriminant analysis(OPLS-DA)combined with OAV was further applied to screen the key differential aroma components among the six coffee extracts.Re-sults indicated optimal thermal extraction conditions:1∶10 coffee-to-water mass ratio,7 min extraction time,and 100 ℃ extraction temper-ature.Optimal cold extraction conditions were 1∶10 coffee-to-water mass ratio,16 h extraction time,and 12 ℃ extraction temperature.Un-der these optimal conditions,92 aroma compounds were detected across six coffee extracts,with 36 compounds exhibiting OAV＞1.Most compounds in hot-extracted coffee showed higher concentrations and OAV than cold-extracted coffee,particularly heterocyclic,phenolic,and aldehyde compounds.However,certain esters in cold-extracted coffee exhibited higher OAV.Aroma sensory radar charts and electronic nose analysis revealed differences among coffee extracts.Brazilian and Yunnan coffees exhibited prominent roasted aromas,though Yunnan coffee featured subtle floral and fruity nuances.Yirgacheffe coffee predominantly displayed floral and fruity aromas with secondary roasted notes.Through OPLS-DA combined with OAV,18 key differential aroma compounds were identified,collectively contributing to the roast-ed,caramelized sweet,floral,and fruity aroma attributes of coffee extracts.This study provided theoretical support for exploring aroma differences in hot-brewed and cold-brewed Arabica coffee extracts from various origins.关键词
咖啡/顶空固相微萃取-气相色谱-质谱联用技术/热萃/冷萃/气味活度值Key words
coffee/headspace solid-phase microextraction-gas chromatography-mass spectrometry/hot brew/cold brew/odor activity value引用本文复制引用
张改红,黄涵,叶亚军,魏祎,王嫣然,杨靖,毛多斌..不同产地阿拉比卡咖啡热萃与冷萃香气差异分析[J].食品与发酵工业,2026,52(18):349-358,10.基金项目
中国烟草总公司重大科技项目(110202201053(SJ-03)) （110202201053(SJ-03）
