张国忠 谢恩翰 罗娅婷 熊雪娟 何晓雨

摘要 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。

关键词 咖啡;感官品质;土壤基本理化性质;相关性分析

中图分类号 S571.2 文献标识码 A 文章编号 0517-6611（2021）01-0131-04

doi：10.3969/j.issn.0517-6611.2021.01.035

Abstract In order to explore the correlation on the basic physical and chemical properties of Puer coffee soil and sensory quality of coffee. In this paper， the soil and coffee beans in the main coffee producing areas of Puer， 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.

Key words Coffee;Sensory quality;Basic physical and chemical properties of soil;Correlation analysis

咖啡与茶叶、可可并称为世界三大饮料作物，属于茜草科（Rubiaceae）咖啡属（Coffea L.）多年生常绿灌木或小喬木，原产于埃塞俄比亚[1]，在世界多个热带地区生产种植，云南普洱已成为我国高品质咖啡的主产区[1-3]。到2017年，普洱市咖啡种植面积达5.32万hm2，咖啡豆产量5.86万t，总产值达24.69亿元，80%以上的咖啡出口。2017年1—2月，普洱市共出口咖啡豆35批次、2 254.8 t，价值527.71万美元。多名学者对云南省普洱市土壤综合肥力进行了评价，得出普洱咖啡主栽区的土壤综合肥力适合咖啡生长[4-7]。

咖啡品质最终由感官品质所决定[1]。其咖啡品质除受本身遗传因素、加工因素影响外，还受环境因素影响，感官品质的形成直接来源于咖啡豆的品质，咖啡豆品质的形成又制约于环境、土壤以及管理水平等因素。……