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
作者： Hu, Rongsuo 1 ; Xu, Fei 1 ; Chen, Xiao 2 ; Kuang, Qinrui 4 ; Xiao, Xingyuan 5 ; Dong, Wenjiang 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci CATAS, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
3.Key Lab Proc Suitabil & Qual Control Special Trop, Wanning 571533, Peoples R China
4.Yangtze Normal Univ, Coll Modern Agr & Bioengn, Chongqing 408100, Peoples R China
5.Yunnan Agr Univ, Coll Trop Crops, Puer 665000, Peoples R China
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 ）
ISSN：
年卷期： 2024 年 13 卷 23 期
页码：
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.
- 相关文献
作者其他论文 更多>>
-
Non-targeted profiling of aldehydes and ketones in coffee beans via isotope labelling-assisted UHPLC-Q-Orbitrap-MS and effects of roasting
作者：Chen, Han;Liu, Meiyan;Li, Siyu;Ren, Dabing;Yi, Lunzhao;Dong, Wenjiang;Wang, Gang
关键词：Coffee bean; Roasting degree; Isotope labelling; Aldehyde-ketone profile; LC-MS
-
Sulfury/roasty fading indicators in roasted coffees: Their contribution and applicability in coffee freshness perception and prediction
作者：Zhou, Xiong;Gu, Yin;Ren, Dabing;Li, Siyu;Yi, Lunzhao;Zhou, Xiong;Yu, Xinxin;Dong, Wenjiang;Dong, Wenjiang;Diao, Yuhua;Zhang, Jiawen;Wang, Gang
关键词：Coffee; Accelerated storage; Sulfury/roasty aroma; Volatile compounds; Shelf life prediction model
-
Synergistic effect of pectin and the flavanols mixture on in vitro starch digestion and the corresponding mechanism
作者：Qin, Yajuan;Zhang, Yutong;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Qin, Yajuan;Qin, Yajuan;Wang, Ping;Qin, Yajuan;Zhang, Yutong;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Qin, Yajuan;Zhang, Yutong;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Zhang, Yutong
关键词：Rutin; Quercetin; Kaempferol; alpha-Glucosidase; Pectin; In vitro starch digestion
-
Pectin enhances the inhibition of α-amylase via the mixture of rutin and quercetin
作者：Qin, Yajuan;Qin, Yajuan;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yutong;Zhang, Yanjun;Qin, Yajuan;Wang, Ping;Qin, Yajuan;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yutong;Zhang, Yanjun;Qin, Yajuan;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yutong;Zhang, Yanjun;Zhang, Yutong
关键词：Rutin-quercetin mixture; Pectin; alpha-Amylase
-
The interaction between banana polyphenols and starch improves the bioavailability of polyphenols after non-co-heating complexation
作者：Qin, Yajuan;Ran, Jingfeng;Chen, Xiaoai;Zhang, Xuan;Zhang, Yutong;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Qin, Yajuan;Ran, Jingfeng;Yi, Cuiping;Qin, Yajuan;Ran, Jingfeng;Chen, Xiaoai;Zhang, Xuan;Zhang, Yutong;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Qin, Yajuan;Ran, Jingfeng;Chen, Xiaoai;Zhang, Xuan;Zhang, Yutong;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Zhang, Yutong
关键词：Banana polyphenols; Starch; Crystalline; In vitro digestion; Bioaccessibility
-
Exploration of interaction mechanisms and functional properties of coffee flavonoids and β-casein via multispectroscopy and molecular dynamics simulation
作者：Zhang, Jiyue;Zhai, Xiaoyu;Yu, Xinxin;Hu, Rongsuo;Dong, Wenjiang;Zhang, Jiyue;Yu, Xinxin;Qiu, Minghua;Zhai, Xiaoyu;Dong, Wenjiang
关键词：Coffee flavonoids; beta-Casein; Interaction mechanism; Multispectroscopy; Molecular docking
-
Type 3 resistant starch prepared from jackfruit alleviated the hyperlipidemia via gut microbiota regulation
作者：Zhang, Yutong;Liu, Jingyi;Chen, Xiaoai;Xu, Fei;Zhang, Xuan;Zhu, Kexue;Zhang, Jiyue;Zhang, Yanjun;Zhang, Yutong;Zhang, Yanjun;Zhang, Yutong;Zhang, Yutong
关键词：Jackfruit-resistant starch from heated; treatment; Type 3 resistant starch; Structural characterization; Antihyperlipidemic effect; Gut microbiota regulation
