基于风味指纹图谱的咖啡豆微波真空干燥过程中风味品质变化机制及调控研究

项目名称： 基于风味指纹图谱的咖啡豆微波真空干燥过程中风味品质变化机制及调控研究

项目编号： No.31501404

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 农业科学

项目作者： 董文江

作者单位： 中国热带农业科学院香料饮料研究所

项目金额： 19万元

中文摘要： 咖啡是我国重要的特色热带饮料作物，亦是海南和云南经济发展的支柱产业之一。咖啡鲜果采收后若不及时干燥，极易发热、酸败及霉变，传统日晒和热风干燥果实易色泽褐变、组织结构塌陷及产生“焖味”，主要风味成分变化机制不清楚，品质劣变是咖啡干燥过程中的关键问题，严重影响咖啡的风味品质，已成为限制咖啡产业发展的瓶颈问题。本项目以咖啡豆为试材，利用UPLC-Q-TOF-MS、GC-O-MS和电子鼻等现代仪器手段检测咖啡豆中主要风味物质，构建咖啡风味指纹图谱库，研究微波真空干燥过程中各干燥因素对风味物质的影响规律，建立风味物质变化动力学模型；通过核磁共振和扫描电镜等技术对水分迁移行为、色泽及微观结构进行分析，建立干燥动力学和色泽变化动力学模型；采用PCA、PLSR及ANN建立模型探索干燥动力学、色泽变化动力学与风味物质变化动力学间的相互关系，阐明咖啡豆微波真空干燥过程中风味品质变化机制，提出品质优化调控策略。

中文关键词： 咖啡豆；微波真空干燥；品质变化；风味指纹图谱；化学计量学

英文摘要： Coffee is an important tropical beverage crops in China, as well as one of the pillar industry contributing to economic development of the Hainan and Yunnan provinces. After harvesting the coffee fruits are prone to generate heat, rancidity and spoilage when drying was not timely. Conventional sun drying and hot air drying could lead to the occurrence of browning, texture shrinkage, producing stewed flavor, etc. The mechanism of major flavor components evolution is unclear during drying, quality deterioration is a key problem which influenced the flavor quality of coffee seriously and has become a bottleneck problem limiting coffee industrial development. Coffee beans were selected as the experimental material in this project, the major flavor compounds are analyzed by UPLC-Q-TOF-MS, GC-O-MS, electronic nose and other modern instruments, establishing a reliable characteristic fingerprint of coffee flavor, exploring the effect of drying factors on coffee flavor during microwave vacuum drying (MCV), and modeling the kinetics of flavor component change. NMR, SEM and other technologies are applied to investigate the effect MCV on the water loss kinetics and color change kinetics during dehydration of coffee beans, to determine the distribution and status of water and microstructure of samples. Principal component analysis (PCA), partial least squares regression (PLSR) and artificial neural networks (ANN) are used to establish regression models to evaluate the relationship among drying kinetics, color change kinetics and flavor components change kinetics, to explain the mechanism of flavor quality evolution and offer strategies for coffee quality improvement regulation.

英文关键词： Coffee beans;microwave vacuum drying;quality change;flavor fingerprint;chemometrics