The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu'er Coffee Bean.

Pyrazine was the compound most affected by the growing altitude, with seven of the nine compounds showing a decreasing trend.

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Overall, there was also a slightly increasing trend.

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Flavor showed an increasing trend with increasing elevation, with a maximum value of 7.75 at 1530 m.

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The content of fatty acids changed regularly with increasing growing altitudes, with an overall trend of increasing first and then decreasing.

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