不同水质对咖啡香气影响的研究
Effect of different water on the aroma of coffee
水是影响咖啡冲泡品质的重要成分。本实验采用固相微萃取-气质连用技术（SPME-GC-MS）结合咖啡感官特性分析，比较了六种不同水质冲泡的咖啡中香气成分的变化，并将常用水中含量差异较大的离子：钙离子、镁离子和碳酸氢根离子添加至蒸馏水中，研究了不同离子浓度水质对冲泡咖啡香气成分的影响。实验结果表明：不同水质冲泡的咖啡在香气成分上具有很大的差异。钙离子和镁离子都会使咖啡的焦糊味增强，同时降低咖啡的酸味、烟味和香甜味。在影响程度上，钙离子对咖啡香气的影响效果要强于镁离子。碳酸氢根离子则与钙、镁离子不同，在增强咖啡焦糊味，降低酸味和烟味的同时，对咖啡的香甜味具有重大的贡献。
Water has an important impact on the coffee flavor. In this study, SPEM-GC-MS and sensory evaluation were carried out to compare the changes of aroma components in coffee brewed by six different kinds of water. In order to find out the initial impact of water quality on coffee aroma, the ions which were obvious different in different kinds of water were selected and added to the distilled water. These ions are Ca2+, Mg2+ and HCO3-. The results show that coffee brewed by different water was greatly different in aroma components. Ca2+ and Mg2+ have general same effect on coffee aroma. Both Ca2+ and Mg2+ increased the burnt smell, and reduced the acidity, smoke and sweet flavor of the coffee. Ca2+ had more great effect on the coffee aroma than that of Mg2+. While HCO3- not only increased the burnt smell, reduced the acidity and smoke flavor of the coffee, but also enhanced the sweet flavor of the coffee.
李玥、齐慧、姚佩毓、钟芳
生物科学现状、生物科学发展生物科学研究方法、生物科学研究技术生物化学
水质咖啡香气钙离子镁离子碳酸氢根离子
Water qualityCoffeeAromaCa2+Mg2+HCO3-
李玥,齐慧,姚佩毓,钟芳.不同水质对咖啡香气影响的研究[EB/OL].(2014-06-03)[2025-08-18].http://www.paper.edu.cn/releasepaper/content/201406-55.点此复制
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