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The main taste components of six different coffee beans from various regions in Hainan, including Xinglong coffee beans (XL), Fushan coffee beans (FS), Qionghai coffee beans (QH), YSL coffee beans from Baisha Yushiling (YSL), MS1 coffee beans from Mushan No.1 (MS1), and MS2 coffee beans from Mushan No.2 (MS2) were studied. Differences in taste composition and component content of the roasted coffee beans from different regions were compared. Based on the chemical characterization of the beans using the fingerprinting of the main taste components, the influence of the origin on the taste characteristics components of coffee beans was investigated and the roasted beans were distinguished. The levels of eight chlorogenic acids, caffeine, trigonelline and eight organic acids in the roasted beans were measured using ultra-high performance liquid chromatography (UPLC), while the composition and content of monosaccharides in the coffee samples were determined using pulsed amperometry by ion exchange chromatography (HPAEC-PAD) and the composition and content of amino acids were determined using an automatic amino acid analyser. The results showed significant differences in the content of taste components among the roasted beans, with the highest content of caffeine and trigonelline found in MS2 beans and the lowest in MS1 beans. The highest content of amino acids was found in QH beans, while the lowest content of chlorogenic acids and monosaccharides was found in QH beans. The content of chlorogenic acids in the roasted beans was as follows: caffeoylquinic acids (CQAs)>feruloylquinic acids (FQAs)>dicaffeoylquinic acids (diCQAs). Only eight monosaccharide components were detected in the six varieties, with the highest content of galactose. Based on principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), the six coffees beans were successfully discriminated, with high similarity between the XL coffee beans, YSL and MS2 coffees beans, indicating that the major chemical taste components can be used to distinguish coffee beans from different regions of Hainan. The results show that the fingerprinting of key taste components can effectively distinguish coffee beans from different regions. This study would provide information on the chemical composition and quality characteristics of coffee beans from different regions and provide a theoretical basis for improving coffee flavour quality, which is important for the screening and differentiation of high-quality coffee samples.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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