| Title: | Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods |
| Author(s): | van Mullem JJ; de Sousa Bueno Filho JS; Dias DR; Schwan RF; |
| Address: | "Biology Department, Federal University of Lavras, Lavras, Brazil. Statistics Department, Federal University of Lavras, Lavras, Brazil. Food Science Department, Federal University of Lavras, Lavras, Brazil" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical demucilaging. This study evaluated how the choice of a specific processing method influenced the volatile organic compounds of the coffee beans, before and after roasting, and the sensory characteristics of the beverage. Coffea arabica beans of two varieties (cv. Mundo Novo and cv. Catuai Vermelho) were subjected to these four processing methods on a single farm in the Cerrado area of Brazil. RESULTS: Analysis by gas chromatography-mass spectrometry headspace solid-phase microextraction identified 40 volatile organic compounds in green coffee beans and 37 in roasted beans. The main difference between post-harvest treatments was that naturally processed green beans of both varieties contained a different profile of alcohols, acids, and lactones. In medium-roasted beans, those differences were not observed. The coffee beverages had similar taste attributes but distinct flavor profiles. Some of the treatments resulted in specialty-grade coffee, whereas others did not. CONCLUSION: The choice of a specific post-harvest processing method influences the volatile compounds found in green beans, the final beverage's flavor profile, and the cupping score, which can have a significant impact on the profitability of coffee farms' operations. (c) 2022 Society of Chemical Industry" |
| Keywords: | *Coffea/chemistry Food Handling/methods Lactones/analysis Seeds/chemistry *Volatile Organic Compounds/chemistry Coffea arabica coffee aroma post-harvest processing specialty coffee volatile organic compounds; |
| Notes: | "Medlinevan Mullem, Joshua Johannes de Sousa Bueno Filho, Julio Silvio Dias, Disney Ribeiro Schwan, Rosane Freitas eng Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior/ Fundacao de Amparo a Pesquisa do Estado de Minas Gerais/ Conselho Nacional de Desenvolvimento Cientifico e Tecnologico/ England 2022/05/28 J Sci Food Agric. 2022 Nov; 102(14):6687-6695. doi: 10.1002/jsfa.12036. Epub 2022 Jun 21" |
