Comparison of Three Different Drying Methods on Sensory Flavor of Coffee
Electronic sensors and GC/MS techniques were utilized to analyze three different drying methods on flavor of Yunnan coffee on three different drying methods.This paper describes how electronic senses can distinguish different coffee samples; also,the main contribution ratio of 2-D display was all 95% above.The results of the electronic tongue sensors revealed that the flavor profile of green coffee and roasted coffee had a larger difference.The difference between thin layer drying and solar natural drying was observably higher than the difference of semi-hot air semi-solar drying and solar natural drying.While electronic nose profiles can also better division during coffee samples of three drying methods,but the gap was smaller and was considered the same.GC/MS analysis showed that roasted coffee had 18 of the same compounds for all three drying methods and the content of those compounds was 100%,85.71% and 100% respectively.In addition,total peak area and the peak area of the same compounds followed the same trend: solar natural drying>thin layer drying>semi-hot air semi-solar drying.
coffee GC/MS electronic tongue electronic nose thin layer drying
Rongsuo HU Minquan LU Lehe TAN Jianping ZHAO Fenglin GU
Spice and Beverage Research Institute,CATAS,Wanning,China;National Center of Important Tropical Crops Engineering and Technology Research,Wanning,China;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Ministry of Agriculture,Wanning,China
国内会议
昆明
英文
1-10
2014-05-24（万方平台首次上网日期，不代表论文的发表时间）