本研究應用了蒸餾法及溶劑法萃取Hawaiian Kona咖啡豆，並藉由氣味感知器分析不同的萃取方式而產生的香味變化。本實驗選用香質較接近原咖啡豆的溶劑萃取物為芯材，海藻膠為殼材，利用二段式凝膠法製成微膠囊並進行緩釋性的評估。實驗結果顯示，經包覆後之萃取物在氣味感知器的分析下，香質提高6度，香味強度降低880，證實萃取物經包覆後可達到良好的緩釋效果。而包覆前後之香味強度皆隨著溫度提高而呈線性的比例增加。且本研究之萃取物經包覆後，於30°C下經過360分鐘，香味強度仍然有840，大於人體可輕易感知範圍內。
This study is about to extract Hawaiian Kona coffee bean by method distillation and solution, and analyze the fragrances from different method by Electronic Nose. In the experiment we select the coffee abstract, in which the fragrance closes to the original bean, as our core and sodium alginate as outer cover. We applied the Coacervation to produce capsules and analyzed its releasing. The results indicate that the fragrance of the contained abstract, Electronic Nose applied, increased 6 degree and the strength decreased 880. These results point out that the containing can be affectively release the core material. The smell strength of the core is increased in linear with increased temperature. And the fragrance of the contained abstract, in condition 30°C and 360 minutes, still in 840 strong, which greater than human consciousness.
