Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to traditional coffee. Despite its growing popularity, CB lacks defined preparation parameters and comprehensive analysis of its aromatic composition. In this study, we aimed to obtain a representative extract of the volatile matrix of CB and characterize the aroma of sensory-active compounds using advanced techniques such as headspace–solid-phase Microextraction (HS-SPME) and headspace-solid-phase extraction (HS-SPE) for volatile compound extraction, followed by gas chromatography–olfactometry–mass Spectrometry (GC-O-MS) for compound identification. Optimization of the HS-SPME parameters resulted in the identification of 36 compounds, whereas HS-SPE identified 28 compounds, which included both complementary and similar compounds. In HS-SPME, 15 compounds exhibited sensory activity with descriptors such as floral, caramel, sweet, and almond, whereas seven exhibited sensory activity with descriptors such as chocolate, floral, coffee, and caramel. This comprehensive approach to HS-SPME and HS-SPE aroma extraction with GC-O-MS offers an efficient methodology for characterizing the aroma profile of CB, paving the way for future research and quality standards for this innovative coffee beverage.

中文翻译：

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使用气相色谱-嗅觉-质谱技术对冷泡咖啡香气进行比较分析：用于提取感官活性化合物的顶空固相萃取和顶空固相微萃取方法


咖啡是全球消费最广泛的商品之一，它体现了一种深深植根于社会、文化和享乐背景的感官体验。冷萃咖啡（CB）法，以冷萃取为特点，是传统咖啡的一种清爽而独特的替代品。尽管CB越来越受欢迎，但缺乏明确的制备参数和对其芳香成分的全面分析。在这项研究中，我们的目的是获得CB挥发性基质的代表性提取物，并利用顶空固相微萃取（HS-SPME）和顶空固相萃取等先进技术来表征感官活性化合物的香气。 HS-SPE）用于挥发性化合物提取，然后通过气相色谱-嗅觉-质谱（GC-O-MS）进行化合物鉴定。 HS-SPME 参数的优化导致鉴定出 36 种化合物，而 HS-SPE 鉴定出 28 种化合物，其中包括互补和相似的化合物。在 HS-SPME 中，15 种化合物表现出具有花香、焦糖、甜味和杏仁等描述符的感官活性，而 7 种化合物表现出具有巧克力、花香、咖啡和焦糖等描述符的感官活性。这种使用 GC-O-MS 进行 HS-SPME 和 HS-SPE 香气提取的综合方法为表征 CB 的香气特征提供了一种有效的方法，为这种创新咖啡饮料的未来研究和质量标准铺平了道路。