CIRAD, UMR RPB, BP 64501, 34394 Montpellier, France.
Food Chem. 2012 Dec 15;135(4):2575-83. doi: 10.1016/j.foodchem.2012.06.060. Epub 2012 Jul 11.
Coffee grown at high elevations fetches a better price than that grown in lowland regions. This study was aimed at determining whether climatic conditions during bean development affected sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. Green coffee samples from 16 plots representative of the broad range of climatic variations in Réunion Island were compared by sensory analysis. Volatiles were extracted by solid phase micro-extraction and the volatile compounds were analysed by GC-MS. The results revealed that, among the climatic factors, the mean air temperature during seed development greatly influenced the sensory profile. Positive quality attributes such as acidity, fruity character and flavour quality were correlated and typical of coffees produced at cool climates. Two volatile compounds (ethanal and acetone) were identified as indicators of these cool temperatures. Among detected volatiles, most of the alcohols, aldehydes, hydrocarbons and ketones appeared to be positively linked to elevated temperatures and high solar radiation, while the sensory profiles displayed major defects (i.e. green, earthy flavour). Two alcohols (butan-1,3-diol and butan-2,3-diol) were closely correlated with a reduction in aromatic quality, acidity and an increase in earthy and green flavours. We assumed that high temperatures induce accumulation of these compounds in green coffee, and would be detected as off-flavours, even after roasting. Climate change, which generally involves a substantial increase in average temperatures in mountainous tropical regions, could be expected to have a negative impact on coffee quality.
高海拔地区种植的咖啡比低地地区种植的咖啡价格更高。本研究旨在确定咖啡豆生长过程中的气候条件是否会影响咖啡饮料的感官感知以及绿咖啡豆中挥发性化合物的组合。通过感官分析比较了来自留尼汪岛广泛气候变化范围内的 16 个地块的绿咖啡样品。通过固相微萃取提取挥发性物质，通过 GC-MS 分析挥发性化合物。结果表明，在气候因素中，种子发育过程中的平均空气温度极大地影响了感官特征。酸度、水果味特征和风味质量等积极的品质属性与凉爽气候下生产的咖啡相关，是典型的特征。两种挥发性化合物（乙醛和丙酮）被鉴定为这些凉爽温度的指标。在所检测到的挥发性化合物中，大多数醇类、醛类、碳氢化合物和酮类似乎与高温和高太阳辐射呈正相关，而感官特征则显示出主要缺陷（即绿色、泥土味）。两种醇类（1,3-丁二醇和 2,3-丁二醇）与芳香质量降低、酸度增加以及泥土味和草味增加密切相关。我们假设高温会导致这些化合物在绿咖啡中积累，并在烘焙后被检测为异味。气候变化通常会导致山区热带地区的平均温度大幅升高，可能会对咖啡质量产生负面影响。
