Research on application in cigatatte of Coffea arabica L. extracted by different methods

doi:10.14088/j.cnki.issn0439-8114.2019.12.025

Abstract

Abstract: In order to improve the utilization efficiency of Coffea arabica L. in Yunnan, the extracts prepared by heat reflux extraction （HRE） and microwave-assisted extraction（MAE） were analyzed by sensory, volatile components, the application effect in cigarette and phenomenal characteristics of waste coffee grounds. Results showed that MAE was the more efficient extraction method for coffee extract with an improved yield of 13% compared to HRE. Besides, MAE also could enrich fragrance components of extract in order to improve its quality. The extracts of MAE had the more obvious effects than HRE extract on the aspect of improving the sense of sweet, projecting the smell of coffee, balancing the smoke and enriching the aroma of smoking when added to cigarette with 0.1% the weight of cigarette. As a result, MAE is not only a high efficiency method in the extraction of coffee but also a promising application in the field of tobacco flavors.

Key words: Coffea arabica L. in Yunnan, microwave-assisted extraction, heat reflux extraction, volatile components, fragrance profile analysis

CLC Number:

TS45

YANG Shang-ying, LUO Hai-tao, HE Li, LI Hong-xia, LIU Li-fen. Research on application in cigatatte of Coffea arabica L. extracted by different methods[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(12): 107-111.

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