本文通过测定云南德宏、保山、临沧和普洱四个地区生咖啡豆中风味前体物质组成和含量，结合一元方差分析（ANOVA）和主成分分析（PCA）进行统计学分析，探索了不同地区生咖啡豆中风味前体物质的差异性。实验结果表明：氨基酸总量最高为德宏咖啡（10.31%），最低为保山咖啡（9.07%）；蛋白质测定结果与氨基酸相类似；而德宏和临沧咖啡中脂肪和脂肪酸含量均小于普洱和保山咖啡；单糖总量最高为普洱咖啡（17.21%），最低为保山咖啡（15.95%）。PCA分析和方差分析表明，普洱咖啡中脂肪酸和其他地区均呈显著性差异（P<0.05）；保山咖啡中氨基酸同其他地区均呈显著性差异；而临沧咖啡中单糖、蛋白质、脂肪和保山咖啡均呈显著性差异；除少数样品外，大部分样品在PCA的二维得分投影图上按特性各自聚为一类。本研究可为云南咖啡的烘焙加工提供理论参考。

The composition and content of flavor precursor compounds in green coffee beans from Dehong, Baoshan, Lincang, and Pu-erh were analyzed using one-way analysis of variance (ANOVA) and principal component analysis (PCA). Thus, the differences in green coffee beans from different geographical origins were studied interms of flavor precursor compounds. The highest and lowest levels of total amino acid content were found in Dehong coffee (10.31%) and Baoshan coffee (9.07%), respectively, while the protein and amino acid contents of Dehong coffee were similar to those of Baoshan coffee.. The fat and fatty acid contents of Dehong and Lincang coffee samples were lower than those of Puer and Banshan coffee samples, while the highest and lowest levels of monosaccharide content were found in Pu-erh coffee (17.21%) and Baoshan coffee (15.95%), respectively. PCA and ANOVA results indicated that fatty acid content of Pu-erh samples and amino acid content of Baoshan coffee were significantly different from those of samples from other regions. Additionally, monosaccharide, protein, and fat contents of Lincang samples were significantly different from those of Baoshan samples. Most samples were clustered in the 2-dimensional score plot drawn based on these properties. This study provides a theoretical reference for Yunnan coffee roasting.

国家自然科学基金资助项目（31440071）；海南省自然科学基金资助项目（20153158）