普洱咖啡土壤基本理化性质与咖啡感官品质的相关性分析

Correlation Analysis between the Basic Physical and Chemical Properties of Pu’er Coffee Soil and Sensory Quality of Coffee

为了探究咖啡土壤基本理化性质与咖啡感官品质之间的关系,对云南普洱主要咖啡产区的土壤及咖啡生豆进行了采样分析,测定了土壤pH、有机质、碱解氮、速效磷和速效钾含量,并对咖啡豆的感官品质进行评定,分析了土壤基本理化性质各指标与感官品质之间的关系。结果表明,pH与碱解氮、速效磷相关性显著;有机质与碱解氮相关性极显著。酸质与风味、余韵回甘、醇厚度、平衡感相关性显著;醇厚度与风味、回味、平衡感、整体相关性极显著。平衡感与回味相关性显著。土壤速效钾与咖啡感官品质的平衡感相关性显著,而土壤pH、土壤有机质、土壤碱解氮、土壤速效磷与咖啡感官品质的相关性不显著。

In order to explore the correlation on the basic physical and chemical properties of Pu’er coffee soil and sensory quality of coffee.In this paper,the soil and coffee beans in the main coffee producing areas of Pu’er,Yunnan were sampled and analyzed.The soil organic matter,total nitrogen,total phosphorus,total potassium and pH were determined,and the relationship between the content of these components and sensory quality was analyzed.The results of correlation test showed that,pH value was negatively related with alkali-hydrolytic N and available P,the soil organic matter was negatively related with alkali-hydrolytic N.Acidity was strongly or strongly correlated with flavor,aftertaste,richness,and balance.Mellow degree and flavor,aftertaste,balance,integrity of the correlation was significant or extremely significant.The correlation between balance and aftertaste was significant.Soil available potassium was significantly correlated with the sense of balance of coffee cup test quality,while soil pH,soil organic matter,soil alkali-hydrolyzed nitrogen and soil available phosphorus were not significantly correlated with coffee cup test quality.