陈仲娜1，谢妍纯2，谢欣妍1
（1 潮州市顺冠生物科技有限公司，广东潮州515633；
2 广东顺大食品调料有限公司，广东潮州515633)

摘要：为探究咖啡冷萃和热萃的香气差别，用云南阿拉比卡咖啡冷萃和热萃为原料，采用热脱附进行香气成分提取，用气相色谱-质谱（GC-MS）分析其香气成分，再用氢焰离子化检测器（FID）进行峰面积对比含量。同种豆两种萃取方式的香气成分展开剖析，由香气挥发成分的相同点与不同点，为萃取液的应用提供选择的依据。

关键词：咖啡；冷萃；热萃；香气分析

Aroma Analysis of Yunnan Arabica Coffee Cold Extract and Hot Extract

CHEN Zhong-na1，XIE Yan-chun2，XIE Xin-yan1
（1 Chaozhou Shunguan Biological Technology Co.，Ltd，Chaozhou 515633，China)
（2 Shunda Food Flavor&Ingredients Co.，Ltd，Chaozhou 515633，China）

Abstract: In order to study the aroma difference between coffee cold extract and hot extract，yunnan arabica coffee cold and hot extract are used as raw materials，and thermal desorption was applied to extract aroma components. The aroma components were analyzed by gas chromatography-mass spectrometry （GC-MS）. Peak area relative content was determined by flame ionization detector（FID）. The aroma components of two extraction methods of the same bean were analyzed. The similarities and differences of volatile components in aroma. It provides the basis of selection for the application of extraction fluid.

Key words: coffee；cold extraction；heat extraction；aroma analysis

（2019年第22卷第3期）