Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Speciality Coffee Association of Europe, SCAE, United Kingdom; CoffeeMind, coffee-mind.com, Hansstedvej 35, 2500 Valby, Denmark.
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
Food Chem. 2017 Mar 15;219:61-68. doi: 10.1016/j.foodchem.2016.09.113. Epub 2016 Sep 17.
The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31°C to 62°C. Coffee samples were analysed by dynamic headspace sampling gas chromatography-mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van't Hoff principle and was exuberated at temperatures above 40°C. Aliphatic ketones, alkylpyrazines, some furans and pyridines increased most notably at temperatures ⩾50°C. The changes in volatile release profiles could explain some of the sensory differences observed. The flavour notes of 'sour', 'tobacco' and 'sweet' were mostly associated with the coffees served at 31-44°C, whereas coffees served between 50°C and 62°C exhibited stronger 'overall intensity', 'roasted' flavour and 'bitter' notes.
本研究旨在探究咖啡风味感知和释放与服务温度的关系，以支持特种咖啡行业的标准化。采用动态顶空采样气相色谱-质谱法和小口啜吸品尝描述性分析，对六个服务温度（31°C 至 62°C）的 Bourbon Caturra 咖啡品种进行评估。挥发性物质的释放主要遵循范特霍夫原理，在 40°C 以上的温度下更加旺盛。脂肪族酮类、烷基吡嗪类、一些呋喃类和吡啶类化合物在温度 ⩾50°C 时增加最为显著。挥发性释放谱的变化可以解释一些观察到的感官差异。“酸”、“烟草”和“甜”等风味特征主要与 31-44°C 之间的咖啡相关，而 50°C 至 62°C 之间的咖啡则表现出更强的“整体强度”、“烘焙”风味和“苦”味。
