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

作者：Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong · 发表于：Foods · 年份：2024 · DOI：10.3390/foods13233842 · 被引用次数：8 · 研究领域：Coffee research and impacts、Organic Food and Agriculture、Tea Polyphenols and Effects

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.