Research And Application Of Colombian Type Coffee Flavor

With the continuous development of raw material technology and quality of bottled coffee beverage,it occupies a large market share.The coffee market has grown by more than 6%annually But there is a big difference between aroma and instant coffee,and a coffee flavour that can be added to the natural feeling of coffee is needed.Through the major coffee producing region in the world famous coffee varieties(SantosCoffee,Weasel Coffee,Colombian Coffee,Mandheling Coffee)data investigation,organize and organoleptic evaluation(QDA),20 staff through 12 keywords,960 groups of data determine the four kinds of coffee to moderate baking Colombian coffee as a target for the development of coffee flavor.The Colombian coffee beans are extracted by steam distillation.After the distillate is condensed,the distillate is reserved for use.The residue is added with 95%alcohol and distilled water for 3 hours at 80?C±2? and cyclically extracted for 3 hours to obtain the extract and cool to 30? After filtering,the extract is mixed with the distillate to obtain a coffee extract.This method can fully release the top aroma,body aroma and end aroma of coffee.The coffee extract is processed by the solvent-assisted flavor evaporation(SAFE)method,the distillation flask is kept constant at 40?,the receiving flask is placed in liquid nitrogen,the cold trap is filled with liquid nitrogen,the interlayer circulation temperature is 50?,and the system pressure is 10-3Pa,The product is dried overnight with anhydrous Na2SO4 at a temperature of-20? to quickly and accurately separate volatile substances in food with a high yield.According to the analysis results of GC-MS,the raw materials used in the formulation are selected,and the characteristics of these raw materials,the aroma threshold,etc.are judged based on experience to determine the amount of addition in the formula.The coffee flavor uses 32 raw materials.lt is formulated into a coffee flavor closer to the aroma of freshly brewed coffee.Application of Colombian coffee flavors in coffee beverages.Sensory evaluation(PCA)of coffee beverages using newly developed coffee flavors and coffee beverages using other coffee flavors and freshly brewed Colombian coffee.Through the evaluation of 6 characteristics of 3 groups of coffee by 20 people,and 360 sets of data analysis,the newly developed Colombian flavor application sample is closest to the aroma of freshly brewed Colombian coffee.