| Title: | Review on factors affecting coffee volatiles: from seed to cup |
| Author(s): | Wang X; Wang Y; Hu G; Hong D; Guo T; Li J; Li Z; Qiu M; |
| Address: | "College of Agriculture, Guangxi University, Nanning, PR China. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China. Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, PR China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low-quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction for promoting coffee aroma and flavor. Several surveys have indicated that shade and altitude can affect the content of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold-brew coffee is one of the most popular trends in coffee extraction currently, and its influence on coffee aroma is worthy of in-depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. A better understanding of the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post-harvest parameters that favor the continuous production of flavorful and top-class coffee beans and beverages. (c) 2021 Society of Chemical Industry" |
| Keywords: | Beverages *Coffea Coffee Odorants/analysis *Volatile Organic Compounds/analysis aroma modification coffee omics cold brew controlled fermentation superheated steam (SHS); |
| Notes: | "MedlineWang, Xiaoyuan Wang, Yanbing Hu, Guilin Hong, Defu Guo, Tieying Li, Jinhong Li, Zhongrong Qiu, Minghua eng 202003AE140002/Cooperation Project of International Sci-Tech of Yunnan Province, China/ 2018/Expert workstation Project of Dr. QIU/ P2015-ZZ09/Foundation of State Key Laboratory of Phytochemistry and Plant Resources in West China/ 31670364/National Natural Science Foundation of China/ U1902206/National Natural Science Foundation of China/ 2018ZG014/Project of Key R&D of Yunnan Province/ 202003AD150006/Project of Key R&D of Yunnan Province/ Review England 2021/11/16 J Sci Food Agric. 2022 Mar 15; 102(4):1341-1352. doi: 10.1002/jsfa.11647. Epub 2021 Nov 29" |
