During storage of coffee, the key aroma 2-furfurylthiol becomes less active, the mechanisms of this loss and ways to mitigate it were investigated. Aroma profiles were analyzed using GC-MS and sensory properties were evaluated by Quantitative Descriptive Analysis. Quinones, as the oxidation products of hydroxydroquinone, was found to actively bind 2-furfurylthiol, which accounted for the loss of 2-furfurylthiol. To mitigate this loss, ingredients were screened for their ability to prevent 2-furfurylthiol from loss. Cysteine had the highest 2-furfurylthiol releasing efficiency and ascorbic acid was also selected due to its 2-furfurylthiol releasing ability in Fenton reaction system. Concentrations were optimized and the addition of 0.045 g/L cysteine and 0.05 g/L ascorbic acid directly protected aroma during storage, these included 2-furfurylthiol, dimethyltrisulfide, methyl furfuryl disulfide, 4-ethylguaiacol and 4-vinylguaiacol. Ultimately, sensory testing showed a direct enhancement in nutty, sulfurous and roasted aroma attributes, an increase in flavour intensity and preference over shelf life.

中文翻译：

---

通过控制2-糠基硫醇的香气陈旧途径来增强咖啡冲泡香气。

在咖啡的储存过程中，主要香气2-糠硫醇的活性降低，研究了这种损失的机理和减轻其损失的方法。使用GC-MS分析香气概况，并通过定量描述分析评估感官特性。发现作为羟基氢醌的氧化产物的醌主动结合2-糠基硫醇，这导致了2-糠基硫醇的损失。为了减轻这种损失，对成分预防2-糠基硫醇损失的能力进行了筛选。半胱氨酸具有最高的2-糠硫醇释放效率，并且由于其在Fenton反应体系中的2-糠硫醇释放能力而选择了抗坏血酸。优化了浓度，并在存储过程中添加了0.045 g / L半胱氨酸和0.05 g / L抗坏血酸直接保护了香气，其中包括2-糠基硫醇，二甲基三硫化物，甲基糠基二硫化物，4-乙基愈创木酚和4-乙烯基愈创木酚。最终，感官测试表明，坚果，含硫和烘烤的香气属性直接增强，风味强度增加，并且对货架期的偏好增加。