降雨量减少对咖啡质量和挥发性成分的影响
Emily Pappo1,2, Shea Keene3, Hunter Smith4
1University of Florida School of Natural Resources and Environment, Gainesville, FL, USA.
Journal of the science of food and agriculture
|August 31, 2023
概括
降水减少降低了咖啡的感觉质量,特别是酸度,尽管产量增加. 挥发性化合物各不相同,这表明气候和品种之间的复杂相互作用会影响咖啡的风味.
科学领域:
- 农业科学 农业科学
- 气候变化研究 气候变化研究
- 感官科学 感官科学
背景情况:
- 地形极大地影响了咖啡,葡萄酒和茶叶等作物的价值.
- 气候变化需要了解降水对作物质量和生物化学化合物的影响.
- 阿拉伯咖啡 (Coffea arabica) 品种在降水量减少 (土壤湿度降低14%) 的条件下进行了研究.
研究的目的:
- 评估降水减少对咖啡感官质量和挥发性概况的影响.
- 研究特定种类对气候条件变化的反应.
- 识别与气候引起的感官变化相关的生化标志物.
主要方法:
- 实地实验使用雨水避难所来减少降水.
- 咖啡品种的感官质量评估.
- 使用气色谱-质谱测量进行挥发性化合物分析.
- 挥发性化合物和感官属性的等级聚类分析.
主要成果:
- 降水减少导致产量增加,但感觉质量下降.
- 在所有咖啡品种中,酸度总是受到负面影响.
- 确定了31种挥发性化合物,它们对降水减少的反应有所变化.
- 二次代谢物的非线性组合影响了感官属性.
结论:
- 气候变化,特别是降水变化,影响咖啡的感觉质量和产量.
- 种植物选择和管理实践对于减轻负面影响至关重要.
- 咖啡农业生态系统的经济预测应该考虑产量以外的感觉质量.
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