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In this study, 12 coffee beans from Xishuangbanna (A, B, C), Pu’er (D, E, F), Lincang (G, H, I) and Baoshan (J, K, L) were used as the raw materials to analyze the contents of main flavor precursors and the differences of sensory products. The contents of protein, fat and reducing sugar were determined by the physicochemical analysis. The composition and content of amino acids in samples were determined by an automatic amino acid analyzer. The contents of caffeine and chlorogenic acid were determined by HPLC. 12 green coffee beans were roasted and the sensory quality was measured by cup. The color difference of coffee beans was analyzed by the Colorimetry system. The protein content ranging from 11.73 g/100 g to 14.72 g/100 g, the fat content ranging from 9.1% to 15.9%, the reducing sugar content ranging from 5.83 g/100 g to 6.26 g/100 g. 16 kinds of amino acids were detected in all the 12 samples, and methionine was not detected. The total amino acid content ranging from 10.18 g/100 g to 17.25 g/100 g. The total amino acid content of E coffee beans was the highest, and that of K coffee beans was the lowest. The caffeine content ranging from 13.73 mg/g to 15.74 mg/g, and the chlorogenic acid conten tranging from 20.97 mg/g and 32.51 mg/g. B coffee beans had the brightest color, better color scheduling and tone angle. J coffee beans were rudder than other coffees, and the hue angle was relatively poor. E coffee ripe beans and I coffee ripe beans tended to be blue. E coffee bean had better color scheduling and hue angle preference. The total score of sensory evaluation ranged from 42.79 to 46.09, the sensory score of L coffee bean was the highest, and the sensory score of A coffee bean was the lowest. Therefore, the content of main flavor components of raw coffee beans in different producing areas is different, and the sensory quality of cooked coffee beans in different producing areas is also different. The results are of great significance for the improvement of Yunnan coffee flavor quality and the screening and identification of high-quality products.
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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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