基于电子舌的焙炒咖啡不同干燥模式判别

Drying mode discrimination of roasted coffee by electronic tongue

摘要: 通过电子感官技术对三种干燥方式加工处理焙炒咖啡进行判别,对照三种干燥处理咖啡的杯品检验结果,判断各加工方式咖啡品质。结果表明:电子舌对三种干燥处理方式判别明显,热风干燥对咖啡风味造成显著的差异,但半热风干燥半自然干燥与自然干燥风味差异接近,经杯品检验无差异,可以认定一致。

Abstract: The qualities of the baked coffee made from three different drying ways were distinguished by electronic sensor technology.The results showed that the electronic tongue was sensitive to three drying method.The hot air drying played an important effect on flavor of the coffee.However, there were no differences between semi-hot air drying and air drying for the flavor of the coffee.This could be considered the same after cupping tests.