Hu Rongsuo, Xu Fei, Chen Xiao, Kuang Qinrui, Xiao Xingyuan, Dong Wenjiang
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China.
College of Food and Technology, Nanjing Agriculture University, Nanjing 210095, China.
Foods. 2024 Nov 28;13(23):3842. doi: 10.3390/foods13233842.
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.
海拔高度的增加是影响咖啡品质的一个重要因素。我们探究了生长在不同海拔高度的咖啡的风味前体、感官特征和杯测品质，并讨论了它们之间的关联关系。咖啡的种植海拔对其化学成分有不同的影响。脂肪酸含量随海拔升高而增加，而生物碱和绿原酸含量随海拔升高而降低。有机酸和单糖均无明显变化趋势。在检测出的112种挥发性成分中，有11种受到种植海拔的显著影响。吡嗪类和醇类含量呈下降趋势，而醛类含量呈上升趋势。成分的显著变化降低了咖啡的坚果味和烘焙味，同时增加了甜糖和焦糖香气。杯测时，香气和风味随海拔升高而增加，而其他指标无显著变化。研究结果为普洱咖啡的销售与推广提供了理论参考。
