To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of eight compounds that are naturally present in coffee, specifically: 2,5-dimethylpyrazine, benzaldehyde, citral, linalool, limonene, phenethyl acetate, furfural, and ethyl acetate. These eight compounds naturally occur in coffee, making them safer than using other compounds. Moreover, these eight compounds are the primary active ingredients in coffee, significantly influencing its flavour profile. Therefore, choosing to complex these eight compounds with cyclodextrins can effectively enhance the taste of the coffee. XRD, FT-IR, and SDE-GC-FID were presented to study the formation of inclusion CD powder, the storage stability, chemical composition changes, and safety. Results show that by the cyclodextrin method of freeze-drying, the CD powder showed a stable encapsulated structure and increased stability of flavour compounds. Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee's aroma score by 3.0-4.0 points and increase the flavour score by 2.1-3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C. Furthermore, under the requirements of the China national standard for additives, the mixture of β-CD/flavour CD powder was used for the cup testing with four regular coffees to obtain improved coffees. With the full score is 10, improved coffees could score extra 3.0-4.0 points on aroma and 2.1-3.5 on flavour compared to regular coffee. In addition, the CD powder also improves the quality of the coffee in terms of aftertaste, body, and sweetness. Overall, β-CD/flavour CD powders provide several advantages over the currently popular coffee bean processing methods, including improved reproducibility, enhanced controllability, and increased flexibility, while prioritizing safety. And it should be explored further with appropriate compounds given its potential for coffee aroma modulation.

Keywords: aroma and flavour; coffee aroma analysis; sensory evaluation; volatile compound; β-CD/flavour CD powder.

为了改善普通咖啡的整体感官评价，采用冷冻干燥法制备了β-CD/风味CD粉末混合物。环糊精包合复合物由八种天然存在于咖啡中的化合物组成：2,5-二甲基吡嗪、苯甲醛、香茅醛、芳樟醇、柠檬烯、苯乙酸酯、糠醛和乙酸乙酯。这八种化合物自然存在于咖啡中，因此比使用其他化合物更安全。此外，这八种化合物是咖啡中的主要活性成分，对咖啡的风味有显著影响。因此，选择这些八种化合物与环糊精形成包合物可以有效提升咖啡的味道。通过XRD、FT-IR和SDE-GC-FID技术研究了包合CD粉末的形成、存储稳定性、化学组成变化及安全性。结果显示，采用冷冻干燥法制备的CD粉末表现出稳定的封装结构，并增加了风味化合物的稳定性。根据咖啡香气分析结果，制备的CD粉末可以使咖啡的香气评分提高3.0-4.0分，使风味评分提高2.1-3.5分，在25°C下至少可以保存181天。此外，根据中国国家标准对添加剂的要求，使用β-CD/风味CD粉末混合物进行杯测，改善了四种普通咖啡的品质。以满分10分为标准，改进后的咖啡在香气和风味方面分别比普通咖啡多得3.0-4.0分和2.1-3.5分。此外，该CD粉末还提升了咖啡余味、口感和甜度方面的质量。总体而言，β-CD/风味CD粉末相比目前流行的咖啡豆加工方法具有多项优势，包括改进的可重复性、增强的可控性和更大的灵活性，并且优先考虑安全性。鉴于其在调节咖啡香气方面的潜力，应进一步探索使用适当的化合物。

关键词：香气与风味；咖啡香气分析；感官评价；挥发性化合物；β-CD/风味CD粉末。