## 3 Results and Discussion
### Analysis of Flavor Precursors for Coffee Beans Grown at Various Altitudes
#### 3.2.2 Fatty Acids
The content growth of the six fatty acids did not significantly  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Type**} & \multirow{2}{*}{**Composition**} & \multicolumn{5}{c}{**Content (mg/g)**} \\ \cline{3-6}  & & **A** & **B** & **C** & **D** & **E** \\ \hline \multirow{6}{*}{Organic acid} & Oxalic acid & 0.63 \(\pm\) 0.10 \({}^{\text{a}}\) & 0.36 \(\pm\) 0.06 \({}^{\text{c}}\) & 0.55 \(\pm\) 0.19 \({}^{\text{b}}\) & 0.23 \(\pm\) 0.13 \({}^{\text{d}}\) & 0.66 \(\pm\) 0.09 \({}^{\text{a}}\) \\  & Quinic acid & 13.26 \(\pm\) 0.93 \({}^{\text{c}}\) & 15.28 \(\pm\) 0.23 \({}^{\text{a}}\) & 15.06 \(\pm\) 0.18 \({}^{\text{ab}}\) & 11.31 \(\pm\) 0.53 \({}^{\text{d}}\) & 14.84 \(\pm\) 0.57 \({}^{\text{b}}\) \\  & Acetic acid & 1.23 \(\pm\) 0.31 \({}^{\text{a}}\) & 0.97 \(\pm\) 0.20 \({}^{\text{b}}\) & 0.13 \(\pm\) 0.03 \({}^{\text{d}}\) & 0.20 \(\pm\) 0.06 \({}^{\text{cd}}\) & 0.24 \(\pm\) 0.09 \({}^{\text{c}}\) \\  & Citric acid & 5.76 \(\pm\) 1.12 \({}^{\text{a}}\) & 6.28 \(\pm\) 0.95 \({}^{\text{a}}\) & 0.10 \(\pm\) 0.02 \({}^{\text{c}}\) & 0.95 \(\pm\) 1.23 \({}^{\text{b}}\) & 0.08 \(\pm\) 0.02 \({}^{\text{c}}\) \\  & Malic acid & 7.71 \(\pm\) 0.52 \({}^{\text{b}}\) & 29.09 \(\pm\) 4.09 \({}^{\text{a}}\) & 6.91 \(\pm\) 1.19 \({}^{\text{b}}\) & 4.67 \(\pm\) 1.15 \({}^{\text{a}}\) & 5.67 \(\pm\) 0.07 \({}^{\text{c}}\) \\  & Linoleic acid & 6.55 \(\pm\) 1.20 \({}^{\text{c}}\) & 7.54 \(\pm\) 0.93 \({}^{\text{c}}\) & 16.41 \(\pm\) 0.54 \({}^{\text{a}}\) & 17.94 \(\pm\) 1.16 \({}^{\text{a}}\) & 13.76 \(\pm\) 1.08 \({}^{\text{b}}\) \\  & Palmitic acid & 3.78 \(\pm\) 0.56 \({}^{\text{c}}\) & 4.12 \(\pm\) 0.47 \({}^{\text{c}}\) & 7.55 \(\pm\) 0.19 \({}^{\text{b}}\) & 8.99 \(\pm\) 0.53 \({}^{\text{a}}\) & 7.68 \(\pm\) 0.90 \({}^{\text{b}}\) \\  & Stearic acid & 1.18 \(\pm\) 0.19 \({}^{\text{c}}\) & 1.46 \(\pm\) 0.35 \({}^{\text{c}}\) & 3.06 \(\pm\) 0.26 \({}^{\text{ab}}\) & 3.56 \(\pm\) 0.62 \({}^{\text{a}}\) & 2.75 \(\pm\) 0.48 \({}^{\text{b}}\) \\  & Oleic acid & 1.02 \(\pm\) 0.22 \({}^{\text{c}}\) & 1.28 \(\pm\) 0.33 \({}^{\text{c}}\) & 2.91 \(\pm\) 0.32 \({}^{\text{a}}\) & 2.88 \(\pm\) 0.80 \({}^{\text{ab}}\) & 2.72 \(\pm\) 0.73 \({}^{\text{b}}\) \\  & Arachidic acid & 0.56 \(\pm\) 0.08 \({}^{\text{c}}\) & 0.80 \(\pm\) 0.24 \({}^{\text{bc}}\) & 1.72 \(\pm\) 0.27 \({}^{\text{a}}\) & 1.59 \(\pm\) 0.65 \({}^{\text{a}}\) & 1.38 \(\pm\) 0.42 \({}^{\text{ab}}\) \\  & Linolenic acid & 0.16 \(\pm\) 0.06 \({}^{\text{b}}\) & 0.18 \(\pm\) 0.02 \({}^{\text{b}}\) & 0.52 \(\pm\) 0.05 \({}^{\text{a}}\) & 0.48 \(\pm\) 0.18 \({}^{\text{a}}\) & 0.37 \(\pm\) 0.13 \({}^{\text{a}}\) \\  & L-(+)-Throese & 28.40 \(\pm\) 3.28 \({}^{\text{a}}\) & 12.86 \(\pm\) 1.40 \({}^{\text{d}}\) & 14.42 \(\pm\) 0.97 \({}^{\text{c}}\) & 27.57 \(\pm\) 5.26 \({}^{\text{ab}}\) & 25.45 \(\pm\) 4.14 \({}^{\text{b}}\) \\  & DL-Arabinose & 39.10 \(\pm\) 3.24 \({}^{\text{c}}\) & 43.29 \(\pm\) 4.27 \({}^{\text{c}}\) & 21.34 \(\pm\) 4.34 \({}^{\text{d}}\) & 51.80 \(\pm\) 4.74 \({}^{\text{b}}\) & 68.60 \(\pm\) 4.63 \({}^{\text{a}}\) \\ Monosaccharide & D-(+)-Talose & 144.84 \(\pm\) 21.52 \({}^{\text{ab}}\) & 68.99 \(\pm\) 6.11 \({}^{\text{d}}\) & 134.20 \(\pm\) 8.74 \({}^{\text{b}}\) & 99.74 \(\pm\) 16.20 \({}^{\text{c}}\) & 155.43 \(\pm\) 15.90 \({}^{\text{a}}\) \\  & D-(+)-Galactose & 24.23 \(\pm\) 1.94 \({}^{\text{a}}\) & 8.09 \(\pm\) 1.19 \({}^{\text{d}}\) & 14.90 \(\pm\) 1.87 \({}^{\text{b}}\) & 11.95 \(\pm\) 2.42 \({}^{\text{c}}\) & 24.56 \(\pm\) 2.93 \({}^{\text{a}}\) \\  & D-(+)-Mannose & 80.47 \(\pm\) 4.10 \({}^{\text{a}}\) & 25.66 \(\pm\) 2.76 \({}^{\text{d}}\) & 51.47 \(\pm\) 6.08 \({}^{\text{c}}\) & 24.16 \(\pm\) 1.58 \({}^{\text{d}}\) & 73.02 \(\pm\) 1.71 \differ from 930 m to 1100 m but increased significantly from 1100 m to 1250 m. Palmitic acid, with the smallest increase, also reached 183% of the original content.