Abstract:With coffee cherry（Catimor）as the research object，the contents of alkaloids，organic acids and antioxidant activities of roasted coffee beans treated at ultra-low temperature（-40 ℃），low temperature（-20 ℃），soft freezing temperature（-7 ℃），ice temperature（-2 ℃），refrigeration temperature（4 ℃）and room temperature（25 ℃）were analyzed. The results were classified and analyzed by systematic clustering，and then sensory evaluation was used for verification. The results showed that the content of malic acid related to the sourness in coffee treated at different temperatures from low to high was：-40 ℃＜25 ℃＜-20 ℃＜4 ℃＜-7 ℃＜-2 °C；the content of quinic acid related to the bitterness from low to high was：-40 ℃＜25 ℃＜4 ℃＜-20 ℃＜-7 ℃＜-2 ℃；the trigonelline content ranged from low to high was：-40 ℃＜25 ℃＜4 ℃＜-20 ℃＜-2 ℃＜-7 ℃. After coffee was treated at -40 ℃，the contents of malic acid，quinic acid and trigonelline were all the lowest，which were 3.83，531.91 mg/g and 9.31 mg/g，respectively.The sensory score of-40 ℃treatment was the highest，it would result in coffee with unique flavors such as tropical fruits，milk chocolate and blackberries.There were significant differences in the contents of polyphenols，flavonoids and the scavenging ability of 1，1-diphenyl-2-picrylhydrazyl radical（DPPH）and 2，2′-azinobis-（3-ethylbenzthiazoline-6-sulphonate（ABTS）cation free radicals in roasted coffee beans after coffee fruits were treated at different temperatures.The classification results obtained by systematic clustering（Square Euclidean distance was 15）were consistent with the results of flavor substance content and antioxidant activity. In summary，the coffee with unique flavor could be obtained by ultra-low temperature（-40 ℃）induction treatment of coffee cherries.