臺灣博碩士論文加值系統

摘 要
咖啡豆的香氣化合物之形成，主要是在焙炒期間，咖啡豆的香氣先驅物受熱影響，而進行複雜之反應所生成。本研究主要探討不同加熱條件不同品種之咖啡豆其香氣成份之影響。
本實驗分別採用228℃，230℃，232℃，234℃及236℃之焙炒溫度，及應用固相微量萃取方法，吸附上部空隙之香氣成份以氣相層析及氣相層析質譜分析方法，進行咖啡豆焙炒後之香氣組成分析.結果共鑑定出24種主要含量之揮發性成份，包括pyrazine類 , pridines類 , pyrroles類 , Furans類 , Phenols類及 Ketones類化合物，比較焙炒前後之咖啡豆香氣特性，發現焙炒前之香味特徵主要為青味，當焙炒至226℃時。咖啡豆快速膨脹後，焙炒咖啡之香味特徵才顯現，其間咖啡豆香氣前驅物包括醣類，胺基酸及脂質發生降解反應，化合物間並發生梅納反應及史崔克降解反應。

Abstract
The flavor of roasted coffee bean is mainly generated from the complicated thermal reactions between flavor precursors in coffee beans during roasting。The main purpose of this study is to investigate the effects of different roasting conditions on the flavor generation of coffee bean。 The roasting temperatures,including 228℃,230℃,232℃,234℃ and 236℃ respectively were applied to roast coffee beans,。Solid-phace microextraction (SPME) methed uas used for headspace adsorption of volatile compounds。
Gas Chromatography (GC) and Gas Chromatography-mass spectrometry (GC-MS) were used for the analyses of volatile compounds of roasted coffee beans。 Totally,24 major compounds in volatiles were identified in this study, including pyrazines , pyridines , pyrroles ,furans ,phenols and ketones , The major flavor characters of coffee beans was green note before roasting。When the roasting temperature up to 226℃,the characteristics of coffee aroma appeared dominantly。
Degradation of the precursors of roasted flavor of coffee beans ,including carbohydrates , amino acids and lipids , and interactions of the menthioned precursors , Maillard reaction and Strecker degradation , were the major reactions for the generation of coffee flavor during the roasting of coffee bean。

目錄
頁數
中文摘要 :………………………………………………………I
英文摘要 : ……………………………………………………Ⅱ
誌謝……………………………………………………………Ⅳ
目錄…………………………………………………………….V
圖表索引……………………………………………………….Ⅶ
壹、 前言………………………………………………………1
貳、 文獻整理 …………………………………………………3
2.1咖啡豆介紹…………………………………………………3
2.2 咖啡豆來源……………………………………………….6
2.3咖啡豆生長區間………………………………………….6
2.4 咖啡豆基本組成分及特性………………………………7
2.4.1 生咖啡豆處理方法…………………………………7
2.4.2 咖啡豆的成分…………………………………..12
2.4.3 咖啡豆的色香味…………………………………17
2.4.4 咖啡豆的味覺分類………………………………20
2.4.5 豆種、產地、焙炒程度……………………………22
2.4.6 四種烘焙類型……………………………………22
2.4.7 依火侯與時間差異………………………………24
2.4.8 8階段的焙炒………………………………………25
2.4.9 咖啡豆挑選方法…………………………………26
2.4.10 其他考慮因素……………………………………28
2.4.11 台灣市場目前主要的咖啡豆……………………29
2.5 咖啡豆香氣……………………………………………32
2.5.1 咖啡香氣的形成反應………………………………32
2.5.2 咖啡香氣之分析……………………………………37
參、 材料與方法…………………………………………..40
3.1 實驗材料……………………………………………40
3.2 研究方法……………………………………………44
3.3 操作步驟……………………………………………45
3.4 香氣化合物之定量…………………………………51
3.5 香氣化合物之定性…………………………………52
肆、 結果與討論…………………………………………53
4.1 咖啡的香氣成分……………………………………53
4.2 vanillin與其前驅物………………………………56
4.3 理論與實際應用………………………………….64
伍、 結論…………………………………………………65
參考文獻……………………………………………………66
附錄…………………………………………………………77

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