López-Galilea I, Andriot I, de Peña M P, Cid C, Guichard E
Department of Nutrition and Food Science, Physiology and Toxicology, School of Pharmacy, University of Navarra, E-31008 Pamplona, Spain.
J Food Sci. 2008 Apr;73(3):S165-71. doi: 10.1111/j.1750-3841.2008.00672.x.
The aims of this study were (1) to study the effect of lyophilized coffee extract on the retention of aroma compounds and (2) to study if aroma compounds selected are differently affected by the lyophilized coffee extracts obtained from conventional and Torrefacto coffee brews prepared by filter coffeemaker and by espresso coffee machine. Variable amounts of lyophilized coffee extracts, relative to coffee powder, containing different percentages of high molecular weight compounds, mainly melanoidins (value given in parentheses), were obtained: 20.9% (14.8) and 24.9% (23.3), respectively, for conventional and Torrefacto coffee brew prepared by filter coffeemaker and 18.1% (18.8) and 20.7% (57.5), respectively, for conventional and Torrefacto coffee brew prepared by espresso coffee machine. The retention of aroma compounds increased by increasing the lyophilized coffee extract concentration and was found to be dependent on the aroma compounds. The retention of aroma compounds was found to be slightly different depending on the brewing procedure employed, showing lyophilized coffee extracts obtained with espresso coffee machine had higher retention values that those extracted by filter coffeemaker. Retention capacity of lyophilized coffee extracts obtained from the conventional and the Torrefacto roasted coffee did not show differences except in the case of ethyl nonanoate.
（1）研究冻干咖啡提取物对香气化合物保留率的影响；（2）研究从用过滤式咖啡机和意式浓缩咖啡机制作的传统咖啡冲泡液和深度烘焙咖啡冲泡液中获得的冻干咖啡提取物，对所选香气化合物的影响是否不同。相对于咖啡粉，获得了不同量的冻干咖啡提取物，其含有不同百分比的高分子量化合物，主要是类黑素（括号内给出数值）：用过滤式咖啡机制作的传统咖啡冲泡液和深度烘焙咖啡冲泡液分别为20.9%（14.8）和24.9%（23.3），用意式浓缩咖啡机制作的传统咖啡冲泡液和深度烘焙咖啡冲泡液分别为18.1%（18.8）和20.7%（57.5）。香气化合物的保留率随冻干咖啡提取物浓度的增加而提高，且发现其取决于香气化合物。发现香气化合物的保留率因所采用的冲泡方法而略有不同，表明用意式浓缩咖啡机获得的冻干咖啡提取物的保留值高于用过滤式咖啡机提取的保留值。从传统烘焙咖啡和深度烘焙咖啡中获得的冻干咖啡提取物的保留能力，除壬酸乙酯外，未显示出差异。
