【摘要】 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。更多还原

【Abstract】 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.更多还原