Shi Xueying, Li Yue, Huang Dejian, Chen Shangwei, Zhu Song
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 4122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Department of Food Science and Technology, National University of Singapore, Singapore 117543, Singapore.
Food Chem. 2025 Jul 30;481:144079. doi: 10.1016/j.foodchem.2025.144079. Epub 2025 Mar 27.
The origin of coffee beans plays a pivotal role in shaping the flavor profile of roasted coffee. In this study, roasted coffee beans from eight distinct origins were comprehensively characterized for their volatile compounds using gas chromatography-time-of-flight mass spectrometry (GC-TOFMS), gas chromatography-ion mobility spectrometry (GC-IMS), and gas chromatography-electronic nose (GC-E-Nose). GC-TOFMS identified a total of 168 volatile compounds, with odor activity value (OAV) analysis determined 34 key aroma compounds (OAV > 1) and variable importance projection (VIP) analysis screened 12 key differential volatile compounds. GC-IMS identified 105 volatile compounds and further achieved satisfactory differentiation of coffee from different origins using partial least squares discriminant analysis (PLS-DA). GC-E-Nose further identified volatile compounds with distinct variations across different origins, allowing for the rapid identification of coffee samples. These technologies, coupled with multivariate statistical analysis, enabled a comprehensive characterization of flavor compounds and their variations in roasted coffee beans from different origins.
咖啡豆的产地在塑造烘焙咖啡的风味特征方面起着关键作用。在本研究中，使用气相色谱 - 飞行时间质谱法（GC - TOFMS）、气相色谱 - 离子迁移谱法（GC - IMS）和气相色谱 - 电子鼻（GC - E - Nose）对来自八个不同产地的烘焙咖啡豆的挥发性化合物进行了全面表征。GC - TOFMS共鉴定出168种挥发性化合物，通过气味活性值（OAV）分析确定了34种关键香气化合物（OAV > 1），并通过变量重要性投影（VIP）分析筛选出12种关键差异挥发性化合物。GC - IMS鉴定出105种挥发性化合物，并使用偏最小二乘判别分析（PLS - DA）进一步实现了对不同产地咖啡的满意区分。GC - E - Nose进一步鉴定出不同产地间具有明显差异的挥发性化合物，从而能够快速鉴定咖啡样品。这些技术与多变量统计分析相结合，实现了对不同产地烘焙咖啡豆中风味化合物及其变化的全面表征。
