关键词: 岩溶区, 岩溶区, 铁锰结核, 土壤, 重金属, 形态分析

Abstract:

Because coffee particle breaking in the grinding process, coffee flavor substances lost a lot, in order to explore the coffee grinding for coffee senses flavor influence, roasted coffee beans were grinded with plant crusher and mortar mill for different intervals, and chromatic meter was used to analyze the photosensitive change and electronic tongue and electronic noses qualitatively describe coffee sensory flavor in the grinding process. The lab results showed that the coffee color became shallow gradually in the first 9 minutes, and then deepened gradually. A large number of flavor substances dissipated in the first 9 minutes, and then volatilizing speed decreased. The PCA and DFA analysis of electronic nose and electronic tongue indicated that the taste and smell gradually changed as time increased, and SQC results showed that the smell of the samples of different grinding time changed slightly within acceptable limits, but tasted, only sample of 5 minutes grinding was within the acceptable limits, while others were not within acceptable limits. So coffee grinding time to less than 5 min, in order to avoid coffee flavor substances losting, so that coffee senses flavor reduced.