食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 239 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044117

研究报告

不同窨制工艺对茉莉咖啡风味品质的影响

  • 刘帅民 ,
  • 黄冠儒 ,
  • 陈赶林 ,
  • 黄秋岚 ,
  • 赵媛 ,
  • 田程飘 ,
  • 岑庆静 ,
  • 任二芳
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  • 1(广西壮族自治区亚热带作物研究所,广西 南宁,530001)
    2(广西亚热带水果加工技术创新中心,广西 南宁,530001)
    3(农业农村部亚热带果品蔬菜质量安全控制重点实验室,广西 南宁,530001)
第一作者：硕士,中级工程师(任二芳高级工程师为通信作者,E-mail:2110093871@qq.com)

收稿日期: 2025-08-01

  修回日期: 2025-10-10

  网络出版日期: 2026-06-03

基金资助

国家现代农业产业技术体系广西创新团队项目(nycytxgxcxtd-2024-17-05);广西农科院基本科研业务专项(桂农科2025YP129,桂农科2025YP144)

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Effects of different scenting techniques on the flavor quality of jasmine coffee

  • LIU Shuaimin ,
  • HUANG Guanru ,
  • CHEN Ganlin ,
  • HUANG Qiulan ,
  • ZHAO Yuan ,
  • TIAN Chengpiao ,
  • CEN Qingjing ,
  • REN Erfang
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  • 1(Guangxi Subtropical Crops Research Institute, Nanning 530001, China)
    2(Guangxi Subtropical Fruit Processing Technology Innovation Center, Nanning 530001, China)
    3(Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Nanning 530001, China)

Received date: 2025-08-01

  Revised date: 2025-10-10

  Online published: 2026-06-03

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摘要

茉莉花窨制是传统花茶提升风味的关键工艺。该研究将茉莉花窨制技术创新应用于咖啡增香,采用传统窨制与湿坯连窨2种工艺对烘焙咖啡豆进行处理,并结合生理生化分析、感官评价及电子感官技术,系统探究不同窨制方式对茉莉咖啡风味品质的影响。结果表明,2种窨制方式对茉莉咖啡可溶性固形物都有显著降低效果,并且湿坯连窨也能在一定程度上降低pH,但对总可溶性固形物、总可滴定酸影响均不显著。进一步对有机酸和生物碱分析发现,除奎宁酸外,湿坯连窨显著降低了琥珀酸含量,传统窨制显著降低了苹果酸含量,其余有机酸含量在2种窨制工艺处理后均显著提高,此外湿坯连窨显著提高了咖啡因含量,传统窨制显著降低了咖啡因含量,但均对葫芦巴碱无显著影响。感官评价结果显示,传统窨制最终得分80.17分,湿坯连窨81.00分,茉莉花窨制赋予了咖啡独特的茉莉香气,风味描述为具有茉莉花、绿茶风味。进一步通过电子鼻、电子舌分析发现,2种窨制工艺与对照组香气轮廓存在重叠,并未造成咖啡特征香气损失,并且不同窨制工艺均能改变咖啡滋味属性。综上可得,茉莉花窨制工艺能正向提升咖啡风味品质。

关键词： 茉莉窨制; 咖啡; 理化特征; 风味品质; 电子感官

本文引用格式

刘帅民 , 黄冠儒 , 陈赶林 , 黄秋岚 , 赵媛 , 田程飘 , 岑庆静 , 任二芳 . 不同窨制工艺对茉莉咖啡风味品质的影响[J]. 食品与发酵工业, 2026 , 52(9) : 239 -246 . DOI: 10.13995/j.cnki.11-1802/ts.044117

Abstract

Jasmine flower scenting is a key process for improving the flavor of traditional flower teas. This research applies the innovative technique of jasmine flower infusion to enhance the aroma of coffee. Two methods-traditional scenting and continuous wet scenting-were adopted to treat the roasted coffee beans. Combined with physiological and biochemical analysis, sensory evaluation, and electronic sensory technology, the study systematically explored the effects of different scenting technique on the flavor and quality of jasmine coffee. The results showed that both methods significantly reduced the soluble solids content in jasmine coffee.Continuous wet scenting lowered pH to some extent, but it did not significantly affect total soluble solids or total titratable acidity.Analysis of organic acids and alkaloids revealed that:continuous wet scenting significantly reduced succinic acid content but not quinic acid, while traditional scenting significantly reduced malic acid content;the other organic acids were increased significantly by both scenting techniques;continuous wet scenting significantly increased caffeine content, while traditional scenting significantly decreased it;neither method significantly affected trigonelline content.The sensory evaluation results showed that the scores were 80.17 for traditional scenting, 81.00 for continuous wet scenting, indicating that jasmine scenting could endow coffee with a distinctive jasmine aroma;flavor descriptions included jasmine and green tea notes;analysis of electronic noses and tongues revealed that the aroma profiles under the two scenting techniques overlapped with the control group, showing no loss of characteristic aroma for coffee itself;different scenting techniques could alter taste attributes of coffee.In summary, jasmine scenting technique can enhances flavor quality of coffee.

Key words： jasmine scenting; coffee; physicochemical characteristics; flavor quality; electronic senses

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