The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean
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 ef...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3842 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850260175983738880 |
|---|---|
| author | Rongsuo Hu Fei Xu Xiao Chen Qinrui Kuang Xingyuan Xiao Wenjiang Dong |
| author_facet | Rongsuo Hu Fei Xu Xiao Chen Qinrui Kuang Xingyuan Xiao Wenjiang Dong |
| author_sort | Rongsuo Hu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-8d897b1401634b0c871c4441ad8b0ef2 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-8d897b1401634b0c871c4441ad8b0ef22025-08-20T01:55:41ZengMDPI AGFoods2304-81582024-11-011323384210.3390/foods13233842The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee BeanRongsuo Hu0Fei Xu1Xiao Chen2Qinrui Kuang3Xingyuan Xiao4Wenjiang Dong5Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, ChinaSpice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, ChinaCollege of Food and Technology, Nanjing Agriculture University, Nanjing 210095, ChinaCollege of Modern Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, ChinaCollege of Tropical Crops, Yunnan Agriculture University, Pu’er 665000, ChinaSpice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, ChinaThe 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.https://www.mdpi.com/2304-8158/13/23/3842coffeealtitudeflavor precursorssensory characteristicscupping quality |
| spellingShingle | Rongsuo Hu Fei Xu Xiao Chen Qinrui Kuang Xingyuan Xiao Wenjiang Dong The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean Foods coffee altitude flavor precursors sensory characteristics cupping quality |
| title | The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean |
| title_full | The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean |
| title_fullStr | The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean |
| title_full_unstemmed | The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean |
| title_short | The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean |
| title_sort | growing altitude influences the flavor precursors sensory characteristics and cupping quality of the pu er coffee bean |
| topic | coffee altitude flavor precursors sensory characteristics cupping quality |
| url | https://www.mdpi.com/2304-8158/13/23/3842 |
| work_keys_str_mv | AT rongsuohu thegrowingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT feixu thegrowingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT xiaochen thegrowingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT qinruikuang thegrowingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT xingyuanxiao thegrowingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT wenjiangdong thegrowingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT rongsuohu growingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT feixu growingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT xiaochen growingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT qinruikuang growingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT xingyuanxiao growingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean AT wenjiangdong growingaltitudeinfluencestheflavorprecursorssensorycharacteristicsandcuppingqualityofthepuercoffeebean |