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Food Chem

Title:		Exploring the impacts of postharvest processing on the aroma formation of coffee beans - A review
Author(s):		de Melo Pereira GV; de Carvalho Neto DP; Magalhaes Junior AI; Vasquez ZS; Medeiros ABP; Vandenberghe LPS; Soccol CR;
Address:		"Bioprocess Engineering and Biotechnology Department, Federal University of Parana (UFPR), 19011 Curitiba, Parana 81531-980, Brazil. Bioprocess Engineering and Biotechnology Department, Federal University of Parana (UFPR), 19011 Curitiba, Parana 81531-980, Brazil. Electronic address: soccol@ufpr.br"
Journal Title:		Food Chem
Year:		2019
Volume:		20180817
Issue:
Page Number:		441 - 452
DOI:		10.1016/j.foodchem.2018.08.061
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of this review is to describe the volatile aroma compounds of green coffee beans and evaluate sources of variation in the formation and development of coffee aroma through postharvest processing. The findings of this survey showed that the volatile constituents of green coffee beans (e.g., alcohols, aldehydes, and alkanes) have no significant influence on the final coffee aroma composition, as only a few such compounds remain in the beans after roasting. On the other hand, microbial-derived, odor-active compounds produced during removal of the fruit mucilage layer, including esters, higher alcohols, aldehydes, and ketones, can be detected in the final coffee product. Many postharvest processing including drying and storage processes could influence the levels of coffee aroma compositions, which remain to be elucidated. Better understanding of the effect of these processes on coffee aroma composition would assist coffee producers in the optimal selection of postharvest parameters that favor the consistent production of flavorful coffee beans"
Keywords:		Aldehydes/chemistry/isolation & purification Coffee/*chemistry/metabolism Cooking/methods Food Handling/*methods Food Storage/methods Ketones/chemistry/isolation & purification Plant Mucilage/chemistry/isolation & purification Volatile Organic Compounds/*;
Notes:		"Medlinede Melo Pereira, Gilberto V de Carvalho Neto, Dao P Magalhaes Junior, Antonio I Vasquez, Zulma S Medeiros, Adriane B P Vandenberghe, Luciana P S Soccol, Carlos R eng Review England 2018/10/13 Food Chem. 2019 Jan 30; 272:441-452. doi: 10.1016/j.foodchem.2018.08.061. Epub 2018 Aug 17"