Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS
Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS
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通过电子鼻、电子舌和 HS-SPME-GC-MS 检测干燥方法对烘焙咖啡豆挥发性成分和口味特性的影响的比较评估
DOI：
10.1016/j.foodchem.2018.08.068
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发表时间：
2019-01-30
期刊：
影响因子：
8.8
通讯作者：
Chu, Zhong
中科院分区：
文献类型：
--
作者：
Dong, Wenjiang;Hu, Rongsuo;Chu, Zhong
采用电子鼻、电子舌和顶空固相微萃取-气相色谱-质谱联用技术（HSSPME-GC-MS），研究了室温干燥、太阳能干燥、热泵干燥、热风干燥和冷冻干燥5种干燥方式下烘焙咖啡豆的挥发性成分和口感特征。结果表明，干燥过程显着影响pH值，总可滴定酸，总固体，总可溶性固形物。不同干燥方法的样品间存在显著差异，HPD法对酮、酚、酯的保存效果优于其他方法，但仍以上级方法为优。主成分分析（PCA）结合电子鼻和电子舌雷达图以及HS-SPME-GC-MS指纹图谱，可清晰区分不同干燥方法的样品，系统聚类分析（欧氏距离为0.75）结果与PCA结果一致。这些研究结果可为咖啡豆等热敏性农产品的脱水提供理论依据。
In this study, room-temperature drying, solar drying, heat pump drying (HPD), hot-air drying, and freeze drying were applied to investigate the volatile profiles and taste properties of roasted coffee beans by using electronic nose, electronic tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HSSPME-GC-MS). Results indicated that the drying process markedly affected pH, total titratable acidity, total solids, and total soluble solids. Significant differences existed among all samples based on drying method; and the HPD method was superior for preserving ketones, phenols, and esters. Principal component analysis (PCA) combined with E-nose and E-tongue radar charts as well as the fingerprint of HS-SPME-GC-MS could clearly discriminate samples from different drying methods, with results obtained from hierarchical cluster analysis (the Euclidean distance is 0.75) being in agreement with those of PCA. These findings may provide a theoretical basis for the dehydration of coffee beans and other similar thermo-sensitive agricultural products.