咖啡中的挥发物在整体风味特征中起重要作用。在这项研究中,采用GC-TOF/MS和GC×GC-TOF/MS检测三种不同品牌咖啡样品中的挥发性有机化合物(VOCs)在三种状态(bean,粉末,和酿造)。使用维恩图和PCA(主成分分析)分析了两种方法在表征VOC方面的差异。进一步比较和分析了重要的香气成分。不同咖啡样品的维恩图结果表明,大多数VOCs存在于2-3种咖啡中。对不同咖啡样品中VOCs的主成分分析表明,GC-TOF/MS检测的VOCs可以区分不同状态的咖啡样品。GC×GC-TOF/MS适用于不同品牌咖啡样品的进一步鉴别和鉴别。此外,吡啶,吡咯,酒精,和酚类极大地有助于区分三个州的咖啡,和酒精大大有助于区分三个品牌的咖啡。
The volatiles in coffee play an important part in the overall flavor profile. In this study, GC-TOF/MS and GC×GC-TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The differences between the two methods in characterizing VOCs were analyzed using the Venn diagram and PCA (principal component analysis). The important aroma-contributing compounds were further compared and analyzed. The results of the venn diagrams of different coffee samples showed that most VOCs existed in 2-3 kinds of coffee. The PCA of VOCs in different coffee samples showed that the VOCs detected by GC-TOF/MS could distinguish the coffee samples in the different states. GC×GC-TOF/MS was suitable for the further identification and differentiation of the different brands of coffee samples. In addition, pyridine, pyrrole, alcohols, and phenols greatly contributed to distinguishing coffee in three states, and alcohols greatly contributed to distinguishing the three brands of coffee.