外源添加糖及氨基酸对咖啡果皮酒风味和感官品质的影响

胡荣锁 甘小红 董文江 龙宇宙 宗迎 初众

摘  要：為探究不同外源添加物对咖啡果皮酒风味和感官品质的影响，本研究添加4种可发酵糖（葡萄糖、果糖、麦芽糖和蔗糖）和2种可发酵氨基酸（精氨酸和谷氨酸）发酵生产咖啡果皮酒。以顶空固相微萃取-气相质谱法结合感官评价，分析外源添加物对咖啡果皮酒风味和感官品质的影响。结果表明：共检出9大类75种风味组分，以酯类和醇类为主;添加可发酵糖能显著增加咖啡果皮酒醇类组分（23.99%～121.24%），添加可发酵氨基酸咖啡果皮酒能增加酯类组分（25.77%～28.18%），而添加可发酵糖咖啡果皮酒酯类组分显著减少（10.81%～69.94%）;方差齐性检验P=0.206>0.05，在α=0.05的水平上各外源添加物果酒风味组分没有显著性差异，事后两两比较P=（0.371～0.989）>0.05，说明样品间差异不显著，但PCA分析（PC1：96.01%，PC2：3.13%）能将其完全区分;使用模糊数学法感官评判发现，添加精氨酸所酿造的果酒综合得分最高（92.40），更加适合人们的口味，整体风格显著，协调性好，谷氨酸添加次之（80.80），果糖和蔗糖所酿造的咖啡果皮酒综合评分一致（78.20），添加麦芽糖果酒得分最低（74.20）。综上所述，添加氨基酸可改善咖啡果皮酒风味和口感，发酵糖改善效果不如氨基酸。

关键词：外源添加物;咖啡果皮酒;风味;感官品质中图分类号：TS262      文献标识码：A

Influence of Different Exogenous Fermentable Sugars and AminoAcids on Flavor and Sensory Quality of Coffee Pulp Wine

HU Rongsuo^1，3，4， GAN Xiaohong²， DONG Wenjiang^1，3，4， LONG Yuzhou^1，3，4*， ZONG Ying^1，3，4， CHU Zhong^1，3，4

1. Spice and Beverage Research Institute， Chinese Academy of Tropical Agricultural Sciences， Wanning， Hainan 571533， China; 2. Yangtze Normal University， Chongqing 408100， China; 3. National Center of Important Tropical Crops Engineering and Technology Research， Wanning， Hainan 571533， China; 4. Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops， Wanning， Hainan 571533， China

Abstract： To explore the effect of coffee pulp wine flavor and sensory quality via different exogenous additives， coffee pulp wine was made by coffee pulp added fermentable sugars （glucose， fructose， maltose and sucrose） and fermentable amino acids （glutamic and arginine） respectively， and coffee pulp wine flavor and sensory quality on exogenous additives effects was detected by headspace solid phase micro extraction gas chromatography mass spectrometry （HS-SPME-GC/MS） and human sensory analysis. The results showed that a total of 9 categories of 75 flavor components was detected and the main compounds were esters and alcohols. Fermentable sugars could increase the alcohol contents of coffee pulp wine （23.99%–121.24%） significantly， and amino acids could also increase the esters contents （25.77%–28.18%）， while the esters contents of fermented sugars were significantly reduced （10.81%–69.94%）. The homogeneity of variance was tested atP=0.206>0.05， there was no significant difference in flavor components at the level ofα=0.05， meanwhile it indicated that there was no significant difference between the samples by tukey post-hoc tests on one-way analysis of variance [P=（0.371–0.989）>0.05]， nevertheless principal component analysis （PCA， PC1： 96.01%， PC2： 3.13%） could completely distinguish them. The results of sensory evaluation with fuzzy mathematics method showed that the coffee pulp wine brewed with arginine added had the highest comprehensive score （92.40）， which was more suitable for people's taste， and had excellent overall style and preferable coordination， followed by glutamic added coffee pulp wine （80.80）. The comprehensive score of fructose and sucrose was the same （78.20）， and that of maltose was the lowest （74.20）. In summary， amino acids and fermented sugars also could improve the flavor and taste of coffee pulp wines， while the effect of adding fermented sugar was not as good as that of amino acids.

Keywords： additives; coffee pulp wine; flavor; sensory quality

DOI： 10.3969/j.issn.1000-2561.2020.6.020

咖啡是茜草科（Rubiaceae）咖啡属（Coffea）多年生常绿灌木或小乔木，是热带重要的特色经济作物，在我国种植面积为12万hm²，年产鲜果约35万t，鲜果中约45%为果皮^[1]。Esquivel等^[2]将咖啡果皮定义为咖啡外果皮和咖啡果肉混合物，果皮含有丰富的有机营养物质、17种氨基酸、多种维生素和矿物质^[3]，还含有大量的生物活性組分，对慢性疾病有不同的预防和治疗作用^[4]，可以作为一种新型的食品原料^[5]。咖啡果皮……