中国食品学报

萃取温度对咖啡液风味的影响

PDF下载

田福 ¹ , 封华明 ²,³,⁴ , 丁胜 ¹ , 钟芳 ²,³,⁴ , 李国华 ⁴,¹ , 宋佳慧 ²,³,⁴ , 夏熠珣 ²,³,⁴

中国食品学报 | 加工与制造 2026,26(1): 200-213

收起

中国食品学报 | 加工与制造 2026, 26(1): 200-213

萃取温度对咖啡液风味的影响

全屏

田福¹, 封华明²,³,⁴, 丁胜¹, 钟芳²,³,⁴, 李国华⁴,¹, 宋佳慧²,³,⁴, 夏熠珣²,³,⁴

作者信息

^1.上海康识食品科技有限公司上海 201103

^2.中国轻工业食品感官科学与技术重点实验室江苏无锡 214122

^3.江南大学未来食品科学中心江苏无锡 214122

^4.江南大学食品学院江苏无锡 214122

Effect of Extraction Temperature on Coffee Flavor

Affiliations

出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.018

文章导航

摘要

收起

本研究旨在探讨不同萃取温度对咖啡液中化学成分及风味特性的影响，以优化常压萃取工艺并提升咖啡风味品质。调整萃取温度(55~95 ℃)，分析不同烘焙度(浅烘焙度、中烘焙度、深烘焙度)咖啡的挥发性与非挥发性物质以及感官特性，研究温度对其化学成分和风味形成的影响。采用气相色谱-质谱(GC-MS)和高效液相色谱(HPLC)技术定量分析咖啡液中的化学成分，并结合描述性感官评价方法系统评估感官风味特征。结果显示，萃取温度对挥发性物质的释放和非挥发性成分的溶解均有显著影响(P<0.05)。高温萃取(95 ℃和85 ℃)增强了咖啡液的萃取率(>22%)及苦涩感，而低温条件下酸味及焦糖味更加突出。感官评价结合定量分析结果表明，高温萃取提升了物质的提取效率，然而会损失部分香气化合物，低温萃取可以保留更多的关键香气成分。不同烘焙度的咖啡在不同萃取温度下的化学成分与感官特性存在显著差异；高温更适合深烘焙样品的全面提取，而低温萃取对浅、中烘焙咖啡的香气保留具有优势。本研究为咖啡萃取工艺的优化提供了理论支持，未来将结合其它变量(如压力、萃取时间)进行多维研究，以全面揭示咖啡风味的形成机制及调控策略。

关键词

萃取温度 / 咖啡风味 / 挥发性化合物 / 描述性分析

Abstract

收起

This study aimed to investigate the effects of different extraction temperatures on the chemical composition and flavor characteristics of coffee brews， in order to optimize atmospheric-pressure extraction and improve coffee flavor quality. Extraction temperatures (55-95 ℃) were adjusted to analyze the volatile and non-volatile compounds and sensory characteristics of coffees with different roast degrees (light， medium， and dark)， and to examine how temperature influences their chemical composition and flavor formation. Gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) were used to quantitatively analyze chemical components in coffee brews， and descriptive sensory evaluation was conducted to systematically assess sensory attributes. The results showed that extraction temperature significantly affected both the release of volatile compounds and the dissolution of non-volatile components (P<0.05). High-temperature extraction (95 ℃ and 85 ℃) increased extraction yield (>22%) and bitterness/astringency， whereas acidity and caramel notes were more pronounced at lower temperatures. Combined sensory and quantitative analyses indicated that high-temperature extraction improved extraction efficiency but led to the loss of some aroma compounds， while low-temperature extraction preserved more key aroma components. Significant differences in chemical composition and sensory properties were observed among coffees of different roast degrees at different extraction temperatures； higher temperatures were more suitable for comprehensive extraction of dark-roasted coffee， whereas lower temperatures were advantageous for aroma retention in light and medium roasts. This study provides theoretical support for optimizing coffee extraction processes， and future work will integrate other variables (e.g.， pressure and extraction time) for multidimensional research to further elucidate the mechanisms and control strategies of coffee flavor formation.

Key words

extraction temperature / coffee flavor / volatile compounds / descriptive

引用本文

田福, 封华明, 丁胜, 钟芳, 李国华, 宋佳慧, 夏熠珣. 萃取温度对咖啡液风味的影响. 中国食品学报, 2026 , 26 (1) : 200 -213 . DOI: 10.16429/j.1009-7848.2026.01.018

. Effect of Extraction Temperature on Coffee Flavor[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 200 -213 . DOI: 10.16429/j.1009-7848.2026.01.018

参考文献

收起

文献

收起

参考文献引证文献

排序方式：

RAO N Z, FULLER M, GRIM M D.Physiochemical characteristics of hot and cold brew coffee chemistry: The effects of roast level and brewing temperature on compound extraction[J].Foods, 2020, 9(7): 902.

袁春伟.Maillard反应中吡嗪形成的研究[J].东南大学学报, 1990(4): 138-141.YUAN C W.Study of pyrazines formation in Maillard reaction[J].Journal of Southeast University, 1990(4): 138-141.

ZHAI H N, DONG W J, TANG Y M, et al.Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS[J].LWT, 2024, 192: 115717.

AKIYAMA M, MURAKAMI K, IKEDA M, et al.Characterization of flavor compounds released during grinding of roasted robusta coffee beans[J].Food Science and Technology Research, 2005, 11(3): 298-307.

FREITAS V V, BORGES L L R, CASTRO G A D, et al.Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study[J].Food Bioscience, 2024, 59: 104171.

FENG L H, CUI H P, CHEN P S, et al.Promoted formation of pyrazines and sulfur-containing volatile compounds through interaction of extra-added glutathione or its constituent amino acids and secondary products of thermally degraded N-(1-deoxy-d-ribulos-1-yl)-glutathione[J].Journal of Agricultural and Food Chemistry, 2022, 70(29): 9095-9105.

WANG Y B, WANG X Y, QUAN C X, et al.Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy[J].Food Chemistry: X, 2024, 23: 101684.

CAPORASO N, WHITWORTH M B, CUI C H, et al.Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS[J].Food Research International, 2018, 108: 628-640.

WU H J, VIEJO C G, FUENTES S, et al.The impact of wet fermentation on coffee quality traits and volatile compounds using digital technologies[J].Fermentation, 2023, 9(1): 68.

YU M G, XIE Q G, SUN H, et al.Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes[J].Food Chemistry, 2024, 431: 137091.

MAGA J A, SIZER C E, MYHRE D V.Pyrazines in foods[J].C R C Critical Reviews in Food Technology, 1973, 4(1): 39-115.

BATALI M E, LIM L X, LIANG J, et al.Sensory analysis of full immersion coffee: Cold brew is more floral, and less bitter, sour, and rubbery than hot brew[J].Foods, 2022, 11(16): 2440.

CHIDI B S, BAUER F F, ROSSOUW D.Organic acid metabolism and the impact of fermentation practices on wine acidity -A review[J].South African Journal for Enology and Viticulture, 2018, 39(2): 315-329.

CHARLES M, ROMANO A, YENER S, et al.Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis[J].Food Research International, 2015, 69: 9-20.

ELWARDANY A, ES-SEBBAR E, KHALED F, et al.A chemical kinetic study of the reaction of hydroxyl with furans[J].Fuel, 2016, 166: 245-252.

SPIRO M, HUNTER J E.The kinetics and mechanism of caffeine infusion from coffee: The effect of roasting[J].Journal of the Science of Food and Agriculture, 1985, 36(9): 871-876.

BAGGENSTOSS J, POISSON L, KAEGI R.Coffee roasting and aroma formation: Application of different time-temperature conditions[J].Journal of Agricultural and Food Chemistry, 2008, 56: 5836-5846.

XIA X, ZHOU T, ZHANG H, et al.Simultaneously enhanced formation of pyrazines and furans during thermal degradation of the glycyl-l-glutamine amadori compound by selected exogenous amino acids and appropriate elevated temperatures[J].Journal of Agricultural and Food Chemistry, 2023, 71(10): 4346-4357.

TRESSL R, KERSTEN E, NITTKA C, et al.Formation of sulfur-containing flavor compounds from [13C]-labeled sugars, cysteine, and methionine[M]//Sulfur Compounds in Foods.Washington, DC: American Chemical Society, 1994: 224-235.

HOFMANN T, SCHIEBERLE P.Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages[J].Journal of Agricultural and Food Chemistry, 2002, 50(2): 319-326.

BATALI M E, COTTER A R, FROST S C, et al.Titratable acidity, perceived sourness, and liking of acidity in drip brewed coffee[J].ACS Food Science & Technology, 2021, 1(4): 559-569.

HEO J, ADHIKARI K, CHOI K S, et al.Analysis of caffeine, chlorogenic acid, trigonelline, and volatile compounds in cold brew coffee using high-performance liquid chromatography and solid-phase microextraction-gas chromatography-mass spectrometry[J].Foods, 2020, 9(12): 1746.

SANTANATOGLIA A, CAPRIOLI G, RICCIUTELLI M, et al.Quantification of two derivatives of malic acid first-time discovered in coffee: Influence of postharvest processing method[J].Food Chemistry, 2024, 460: 140644.

CHI Z, WANG Z P, WANG G Y, et al.Microbial biosynthesis and secretion of l-malic acid and its applications[J].Critical Reviews in Biotechnology, 2016, 36(1): 99-107.

YAYLAYAN V A, KAMINSKY E.Isolation and structural analysis of Maillard polymers: Caramel and melanoidin formation in glycine/glucose model system[J].Food Chemistry, 1998, 63(1): 25-31.

WILSON C L.Reactions of furan compounds.Part IV.High-temperature decomposition of the vapours of tetrahydrofuronitrile and methyl tetrahydrofuroate to give 2,3-dihydrofuran and cyclopropanealdehyde[J].Journal of the Chemical Society, 1945, 1(1): 58-61.

YU H, ZHANG R Y, YANG F W, et al.Control strategies of pyrazines generation from Maillard reaction[J].Trends in Food Science & Technology, 2021, 112: 795-807.

GIGL M, FRANK O, GABLER A, et al.Key odorant melanoidin interactions in aroma staling of coffee beverages[J].Food Chemistry, 2022, 392: 133291.

MOON J K, SHIBAMOTO T.Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans[J].Journal of Agricultural and Food Chemistry, 2009, 57(13): 5823-5831.

BOEKEL M A J S V.Formation of flavour compounds in the Maillard reaction[J].Biotechnology Advances, 2006, 24(2): 230-233.

MICHELINI S, TOMADA S, KADISON A E, et al.Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)[J].OENO One, 2021, 55(2): 159-179.

PORTELA C D S, ALMEIDA I F D, REIS T A D D, et al.Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews[J].Food Research International, 2022, 151: 110860.

CORDOBA N, FERNANDEZ-ALDUENDA M, MORENO F L, et al.Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews[J].Trends in Food Science & Technology, 2020, 96: 45-60.

FIGUEROA PAREDES D A, ASSOF M, S?魣NCHEZ R J, et al.Partial dealcoholization of a Malbec wine through pervaporation with a PDMS membrane: Effect of operation temperature on process economics, volatile aroma composition and sensory properties[J].Separation and Purification Technology, 2024, 335: 126076.

ZHENG Y, BROWN S, LEDIG W O, et al.Formation of sulfur-containing flavor compounds from reactions of furaneol and cysteine, glutathione, hydrogen sulfide, and alanine/hydrogen sulfide[J].Journal of Agricultural and Food Chemistry, 1997, 45(3): 894-897.

SUN Z C, LIN Y C, QU F, et al.Influence of aroma binding factors of coffee matrix on characteristic aroma in a model system[J].LWT, 2024, 211: 116930.

PARAVISINI L, MORETTON C, GOUTTEFANGEAS C, et al.Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release[J].Food Research International, 2017, 100: 209-215.

FRANCA A S, OLIVEIRA L S, OLIVEIRA R C S, et al.A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment[J].Journal of Food Engineering, 2009, 92(3): 345-352.

HU G L, PENG X R, GAO Y, et al.Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients[J].Food Chemistry, 2020, 331: 127329.

LIU C J, YANG N, YANG Q, et al.Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean[J].Food Chemistry, 2019, 281: 8-17.

DAS P R, KIM Y, HONG S J, et al.Profiling of volatile and non-phenolic metabolites-Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques[J].Food Chemistry, 2019, 296: 69-77.

SCHENKER S, HEINEMANN C, HUBER M, et al.Impact of roasting conditions on the formation of aroma compounds in coffee beans[J].Journal of Food Science, 2002, 67(1): 60-66.

CHINDAPAN N, PUANGNGOEN C, DEVAHASTIN S.Caffeine removal and compositions losses from whole Robusta coffee beans during conventional and ultrasound-assisted aqueous decaffeination[J].Journal of Food Engineering, 2025, 387: 112349.

DING X F, ZHANG Y B, LI J, et al.Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice[J].International Journal of Biological Macromolecules, 2024, 270: 132171.

CHEN Y W, JIANG J Q, LI Y K, et al.Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ｀Summer Black' grape juice by lactic acid bacteria fermentation[J].LWT, 2024, 209: 116791.

GIACALONE D, DEGN T K, YANG N, et al.Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception[J].Food Quality and Preference, 2019, 71: 463-474.

SENINDE D R, CHAMBERS E IV, CHAMBERS D.Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee[J].Food Research International, 2020, 137: 109667.

2026年第26卷第1期

PDF下载

引用本文

BibTeX

文章信息

doi: 10.16429/j.1009-7848.2026.01.018

接收时间：2025-01-10
首发时间：2026-05-27
出版时间：2026-01-31

补充材料

相关文章

文章信息

作者

出版历史

收稿日期：2025-01-10

基金

作者信息

^1.上海康识食品科技有限公司上海 201103

^2.中国轻工业食品感官科学与技术重点实验室江苏无锡 214122

^3.江南大学未来食品科学中心江苏无锡 214122

^4.江南大学食品学院江苏无锡 214122

通讯作者:

参考文献

分享链接

https://castjournals.cast.org.cn/joweb/zgspxb/CN/10.16429/j.1009-7848.2026.01.018

分享至

全文二维码

扫描看全文

引用本文

BibTeX

本文的引用情况

2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

关闭全屏

BibTeX
EndNote
RefWorks
TxT