| 焙炒条件对咖啡风味影响的研究 |
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| 引用本文： | 蔡瑞玲,韩英素,赵晋府,刘慧坤. 焙炒条件对咖啡风味影响的研究[J]. 饮料工业, 2003, 6(6): 32-37 |
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| 作者姓名： | 蔡瑞玲 韩英素 赵晋府 刘慧坤 |
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| 作者单位： | 天津科技大学食品科学与生物工程学院,天津,300222 |
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| 摘 要： | 以云南产的两种咖啡豆为分析对象．研究了焙烤过程中咖啡抽提液一些成分的变化以及对咖啡香气的影响。利用高效液相色谱对在焙烤过程中葫芦巴碱、绿原酸、烟酸、咖啡因含量的变化进行分析，并对绿原酸／咖啡因比率与色度值的相关关系建立了相应的模型。
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| 关 键 词： | 咖啡 风味 高效液相色谱 葫芦巴碱 绿原酸 烟酸 咖啡因 色度值 |
| 修稿时间： | 2003-07-23 |
Study on effect of roasting condition on flavour of coffee |
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| CAI Rui ling,HAN Ying su,ZHAO Jin fu,LIU Hui kun. Study on effect of roasting condition on flavour of coffee[J]. Beverage Industry, 2003, 6(6): 32-37 |
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| Authors: | CAI Rui ling HAN Ying su ZHAO Jin fu LIU Hui kun |
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| Abstract: | Two kinds of coffee beans planted Yunnan were studied. The changes of some components in coffee extract during roasting and the impact on coffee aroma were investigated. The changes in the contents of trigonelline, nicotinic acid, chlorogenic acid (CQA) and caffeine during roasting were analyzed by HPLC. Besides, the relations of the CQA/caffeine ratio and the colour parameter were studied and corresponding models built. |
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| Keywords: | coffee flavour HPLC trigonelline nicotinic acid chlorogenic acid caffeine colour parameter |
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