Departamento de Química, Universidad Técnica Particular de Loja, San Cayetano Alto s/n, Loja 1101608, Ecuador.
Molecules. 2024 Oct 6;29(19):4723. doi: 10.3390/molecules29194723.
Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds. This study aimed to assess the impact of roasting levels on the formation of these compounds. Coffee was roasted at four different levels: very light (RL85), light (RL75), medium (RL55), and extremely dark (RL25), according to the Specialty Coffee Association (SCA) guidelines. The extraction, olfactory evaluation, and identification of compounds were performed using solid-phase microextraction (SPME), gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS), respectively. A total of 74 compounds were successfully identified, of which 25 were classified as aroma-active compounds. RL75 and RL85 displayed similar aromatic profiles. RL55 was characterized by pleasant notes such as sweet, toasted hazelnut, and caramel. In contrast, RL25 was marked by undesirable odors including burnt notes, putrid, and sulfurous scents. This study is the first to identify key odorant compounds in coffee based on SCA roasting standards.
咖啡烘焙被认为是发展感官特征的最关键过程。在这个阶段，会产生大量的化合物。然而，只有少数这些化合物对香气负责，被称为关键香气活性化合物。本研究旨在评估烘焙程度对这些化合物形成的影响。咖啡按照特种咖啡协会（SCA）的指南，在四个不同的水平上进行烘焙：极浅（RL85）、浅（RL75）、中（RL55）和极深（RL25）。使用固相微萃取（SPME）、气相色谱-嗅觉测定法（GC-O）和气相色谱-质谱法（GC-MS）分别进行提取、嗅觉评估和化合物鉴定。成功鉴定出了 74 种化合物，其中 25 种被归类为香气活性化合物。RL75 和 RL85 具有相似的香气特征。RL55 的特点是具有甜、烤榛子和焦糖等令人愉悦的味道。相比之下，RL25 则带有烧焦、恶臭和硫磺味等不良气味。本研究是首次根据 SCA 烘焙标准确定咖啡中的关键气味化合物。
