Application of Electronic Nose System Coupled with HS-SPME-GC/MS for Characterization of Aroma Fingerprint of Roasted Coffee Beans from Different Cultivation Regions in Yunnan Province
Abstra ct The volatile flavor components of roasted ground coffee with different roasting degree from different cultivation regions(Puer, Baoshan, Lincang, Dehong) of Yunnan were evaluated to identify the flavor difference. Headspace solid-phase microextraction gas chromatography-mass/spectrometry(HS-SPME-GC/MS) and electronic tongue technology were utilized in this study. The results of HS-SPME-GC/MS performance indicated that the number of volatile compounds identified were 60, 65 and 67 for light, medium and dark roasted coffee samples, with the increase of roasting degree, the content of furans, pyridines and sulfides increased gradually, acids and furanones decreased accordingly. Principal component analysis(PCA) could effectively discriminate coffee samples of different roasting degree, while the samples with the roasting degree from different origins clustered closely. The performance of electronic tongue showed that the taste components were different obviously, and the samples could be grouped according to the properties in the PCA score plot,which was in accordance with the result of HS-SPME-GC/MS.