The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu'er Coffee Bean

文献类型： 外文期刊

第一作者： Hu, Rongsuo

作者： Hu, Rongsuo;Xu, Fei;Dong, Wenjiang;Hu, Rongsuo;Chen, Xiao;Hu, Rongsuo;Xu, Fei;Dong, Wenjiang;Kuang, Qinrui;Xiao, Xingyuan

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关键词： coffee; altitude; flavor precursors; sensory characteristics; cupping quality

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

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年卷期： 2024 年 13 卷 23 期

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收录情况： SCI

摘要： The growing altitude is an important factor affecting the quality of coffee. We explored the flavor precursors, sensory characteristics, and cupping qualities of coffee growing at different altitudes and discussed their associated relationships. The altitude at which coffee is grown has different effects on its chemical composition. Fatty acid contents increased with increasing altitudes, whereas alkaloid and chlorogenic acids contents decreased with increasing elevation. There was no obvious trend in either organic acids or monosaccharides. Eleven of the 112 detected volatile components were significantly affected by the growing altitude. The contents of pyrazines and alcohols tended to decrease, whereas those of aldehydes tended to increase. A significantly altered composition reduces the nutty and roasted flavors of coffee, while increasing the sweet sugar and caramel aromas. The aroma and flavor tended to increase with increasing altitudes during cupping, whereas the other indicators did not change significantly. The results provide a theoretical reference for the sales and promotion of Pu'er coffee.

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