Study On Flavor Quality Of Coffee Beans In Dehong Area Of Yunnan

Yunnan,Dehong is the main planting area of small grain species,this paper takes Ruili,Yingjiang,and Mangshi three different regions of Yunnan Dehong coffee as raw materials,explore aroma precursors,active ingredients,spectra,flavor substances,volatile components and electronic sensory differences different origin coffee,explore the characteristic aroma components of Yunnan Dehong coffee which provides a theoretical basis for process optimization and quality improvement for the flavor of roasted coffee,the main results as follows:(1)Flavor precursor: fat,protein and amino acid content of Ruili coffee was significantly higher than the other areas of coffee;organic acid content from high to low as Ruili > Mangshi >Yingjiang;active ingredients: caffeine of coffee coffee mans was significantly higher than that in Yingjiang;trigonelline content of Ruili coffee was significantly higher than the other areas coffee.(2)Spectrum Atlas: the linear model of PLS-DA in near infrared spectrum is y=0.922637x+0.333081,and the correlation is 0.9644.The mid infrared spectrum can select 5characteristic wave numbers(2925,2854,1746,1465,1164 cm-1)(3)Taste characteristics: p H of Ruili coffee was the highest,Mangshi coffee was the lowest;titratable acidity of Mangshi was the highest,Yingjiang coffee was the lowest;solids and soluble solids content were not significant difference in there areas;human sensory evaluation: aroma score from high to low as Yingjiang > Ruili > Manshi,acidity score from high to low as Ruili >Yingjiang > Manshi.(4)The volatiles and characteristic aroma substances: Ruili manshi and Yingjiang area roasted beans were detected by 86,87 and 81 kinds of volatile substances;electronic sensory: the first and the second principal components of the electronic nose and the cumulative contribution rate was 99.04%,99.21%.This paper analyzes the differences of different origin coffee physicochemical index and sensory flavor,explore the main factors affecting the flavor of coffee,the characteristic substances of different origin coffee clear.The results show that one of the indicators in the raw coffee bean flavor precursor and active ingredients can be used to identify three areas of Dehongcoffee beans;near infrared the spectrum can predict three different regions of Dehong to identify raw coffee beans;study of infrared spectroscopy in feature selection applied to identify the origin of the number of coffee;coffee samples can be electronic sensory information effectively extracted.Ruili coffee can be separated by area effectively,and Mangshi and Yingjiang coffee most overlap,it was difficult to distinguish;The three areas of roasted coffee 127 volatiles,can be divided into 13 types.The origin can be distinguished on the basis of the characteristic aroma of different areas coffee;human sensory scores consistent with physicochemical index results,analysis of the taste characteristics can provide theoretical reference for the coffee taste quality research.