Abstract: In this study, the dry aroma profile and flavor characteristics of coffee samples from Lincang, Yunnan were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and were figured out by odor activity value (OAV), and the cupping quality was evaluated by a team of professional coffee tasters. The results showed that a total of 85 dry aroma component were identified, and little differences in the aroma component contents among samples from different regions of Lincang. Meanwhile, 27 characteristic flavor compounds (OAV > 1) were detected, which were responsible for the honey-like, dark chocolate-like, creamy, caramel-like and roasted nut-like notes and also contributed to the maple syrup-like, sour cheese-like, tropical fruity, jam-like and flowery flavors. The cupping test results showed that Lincang coffee scored high overall, and the cupping quality was greatly affected by the geographical origin. The findings of this study can provide a theoretical reference for Lincang coffee sale and promotion.

Key words: coffee; coffee producing areas of Lincang; dry aroma; cupping quality; sensory characteristics