柯小庆1，2，3，4*，邹 峰5，高 欣5
（1 国家草本植物加工技术专业研发中心，福建 漳州 363000；
2 福建省饮料用植物提取技术企业重点实验室，福建 漳州 363000；
3 福建省茶及饮料产品加工企业工程技术研究中心，福建 漳州 363000；
4海洋三所食品联合实验室，福建 漳州 363000；
5大闽食品（漳州）有限公司，上海 200000）
摘 要：咖啡的香气物质构成了咖啡饮料的主要风味来源，也很大程度上决定了咖啡饮料产品的品质优劣。咖啡 香气物质的影响因素很多，从咖啡品种到产地、加工方法到保存条件，都会在不同维度改变其香气特征，使得咖啡呈 香的研究变得极其复杂。目前已有的分析技术正在逐步代替人的感官去破解不同香气物质的代谢路径，但对咖啡 香气作用机理仍存在很大的局限性。近年来，组学技术研究咖啡香气特征已成趋势，并取得了一系列研究进展，特 别是代谢组学、蛋白质组学和基因组学，正在增进我们对咖啡从基因改良到加工烘焙的风味理解，并在咖啡质量控 制、认证方面得到了实际应用。
关键词：咖啡；香气物质；风味；分析技术；组学
Research Status and Prospect of Coffee Aroma Substances
KE Xiao-qing1，2，3，4*，ZOU Feng5，GAO Xin5
（1 National R&D Center for Herbs Processing Technology，Zhangzhou 363000，China；
2 Fujian Key Laboratory of Plant Extraction Technology for Beverages，Zhangzhou 363000，China；
3 Fujian Tea and Beverage Products Processing Enterprise Engineering Technology Research Center，Zhangzhou 363000，China；
4 The Third Institute of Oceanographic Ministries of Natural Resources Food Joint Laboratory，Zhangzhou 363000，China；
5 Damin Foodstuff（Zhangzhou）Co.，Ltd.，Shanghai 200000，China）
Abstract: The aroma substance of coffee constitutes the main flavor source of coffee drinks，and also largely determines the quality of coffee drinks products. Many factors affecting the coffee aroma substances，from coffee varieties to the origin，processing methods to preserve conditions，will change in different dimensions，the overall flavor characteristics of coffee iin different dimensions，which leads flavor research becomes extremely complex. The existing analysis technology is gradually replacing human senses to break the metabolic path of different aroma substances. But under the dual influence of both genetic and environmental，coffee flavor mechanism still has great limitations. In recent years，there has been a trend for using omics technology to study coffee flavor，and a series of research progress has been made，especially metabolomics，proteomics，proteomics and genomics，which are improving our understanding of coffee flavor from gene improvement to processing and baking，and gaining practical applications in coffee quality control and certification.
Key words: coffee；aroma substances；flavor；analytic technique；omics
中图分类号：TS273 文献标志码：A 文章编号：1007-7871（2025）05-0070-05
2025，Vol.28，No.5