Flavor Precursor Compounds of Green Coffee Beans from Different Geographical Origins in Yunnan Province
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Abstract:
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.
