The correlative analysis of altitude and flavor components of Dehong State green coffee beans

To explore the relationship of dehong state green coffee flavor component and altitude. The flavor components of Dehong State green coffee beans in 13 different altitudes were analyzed by HS- SPME- GC / MS,while the correlative analysis was executed by cluster analysis and pearson analysis. The experimental results showed that the highest levels of five kinds of flavor substances in Dehong State were 3- methyl- butanal,isoamyl alcohol,hexanol,2,3- butanediol and isovaleric acid.Principal component analysis could distinguish the different elevations coffee,the first principal component cumulative contribution rate was 46.572%,the first and second principal component cumulative contribution rates were 74.224%. The samples were divided into 2 major categories by clustering analysis( 900 m above and 900 m below) excepting sample 11,but the difference was not significant,there was no significant difference between samples via Pearson correlation analysis,but the correlation had increased along with the elevation increasing.All known elevation was one of the factors of flavor differences,but the correlation was not strong,no significant difference.