【摘要】 为促进云南咖啡深加工产业发展，系统探究云南小粒咖啡烘焙过程中风味前体变化规律。以云南小粒咖啡为材料，测定咖啡烘焙过程中6个阶段6种绿原酸、9种有机酸、2种生物碱、16种游离氨基酸的含量，揭示动态变化规律。结果表明：烘焙过程中绿原酸类化合物含量先增加后减少，二爆末时绿原酸、异绿原酸A含量分别减少51.87%、50.43%，而隐绿原酸、新绿原酸、异绿原酸B、异绿原酸C含量分别增加73.43%、131.07%、36.36%、228.13%；由生豆烘焙至二爆末时，咖啡因含量波动较小，葫芦巴碱含量由4455.83 mg/kg减少至3650.00 mg/kg，减少18.08%；柠檬酸、奎宁酸、苹果酸是生咖啡豆主要的3种有机酸，含量分别为8366.67、2262.50、4427.50mg/kg。随烘焙程度增加，柠檬酸、苹果酸、酒石酸等含量降低，而奎宁酸、琥珀酸、马来酸、莽草酸、富马酸含量增加。二爆末时柠檬酸、苹果酸、酒石酸等含量分别降低了42.51%、57.24%、100%，而奎宁酸、琥珀酸含量分别增加了120.66%、34.45%。马来酸、莽草酸、富马酸等在糖化后逐渐出现，二爆末时含量分别为82.19、472.42、301.67 mg/kg。咖啡生豆中16种游离氨基酸的总量为4798.76 mg/kg，其中谷氨酸、丙氨酸、苯丙氨酸含量最高，分别为2717.23、673.71、242.08 mg/kg。烘焙过程中总游离氨基酸逐渐减少，二爆末时总游离氨基酸含量为438.28 mg/kg，减少了90.87%。本研究可以为咖啡的烘焙工艺优化、风味调控、品质提升提供理论指导和技术支撑，促进云南小粒咖啡产业稳步健康发展。更多还原

【Abstract】 In order to facilitate the advancement of the Yunnan coffee deep-processing industry, to systematically investigate the change of flavor precursors during the roasting of Yunnan Arabica coffee. In this study, the 6 chlorogenic acid, 9 organic acid, 2 alkaloid, 16 free amino acid from Arabica coffee beans from Yunnan roasted for 6 different periods were systematically investigated. The results showed that as the degree of roasting increased, the chlorogenic acid content first increased and then decreased. At the end of the second explosion, chlorogenic acid and isochlorogenic acid A content decreased by 51.87% and 50.43%, respectively, while cryptochlorogenic acid, neochlorogenic acid, isochlorogenic acid B and isochlorogenic acid C content increased by 73.43%, 131.07%, 36.36% and 228.13%, respectively. Caffeine content does not change much, with heat stability, and the trigonelline content decreased by 18.08% from 4455.83 mg/kg to 3650.00 mg/kg. Citric acid, quinic acid and malic acid are the three main organic acids in raw coffee beans, with contents of 8366.67, 2262.50 mg/kg and 4427.50 mg/kg, respectively. The content of citric acid, malic acid, and tartaric acid decreases, while the content of quinic acid, succinic acid, maleic acid, shikimic acid, and fumaric acid increases. Maleic acid, shikimic acid, and fumaric acid appear gradually after saccharification, and the contents at the end of the second explosion were 82.19, 472.42 mg/kg and 301.67 mg/kg, respectively. The total amount of 16 free amino acids in raw coffee beans was 4798.76 mg/kg, of which glutamic acid, alanine, and phenylalanine were the highest, with 2717.23, 673.71 mg/kg, and 242.08 mg/kg, respectively. The total free amino acids gradually decreased during roasting, and at the end of the second burst, The total free amino acids were 438.28 mg/kg, a decrease of 90.87%. This research offers theoretical guidance and technical support for optimizing the coffee roasting process, regulating flavor, and enhancing quality. Furthermore, it contributes to the stable and healthy development of the Yunnan Coffea Arabica L. coffee industry.更多还原