Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing
Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence...
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| Format: | Article |
| Language: | English |
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AIMS Press
2020-12-01
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| Series: | AIMS Agriculture and Food |
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| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2020.4.700?viewType=HTML |
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| author | Cíntia Sorane Good Kitzberger David Pot Pierre Marraccini Luiz Filipe Protasio Pereira Maria Brígida dos Santos Scholz |
| author_facet | Cíntia Sorane Good Kitzberger David Pot Pierre Marraccini Luiz Filipe Protasio Pereira Maria Brígida dos Santos Scholz |
| author_sort | Cíntia Sorane Good Kitzberger |
| collection | DOAJ |
| description | Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10<sup>th</sup>day) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future. |
| first_indexed | 2024-12-11T19:53:39Z |
| format | Article |
| id | doaj.art-45f72481ce6b404b9b895e4fa6f40f43 |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-12-11T19:53:39Z |
| publishDate | 2020-12-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-45f72481ce6b404b9b895e4fa6f40f432022-12-22T00:52:42ZengAIMS PressAIMS Agriculture and Food2471-20862020-12-015470071410.3934/agrfood.2020.4.700Flavor precursors and sensory attributes of coffee submitted to different post-harvest processingCíntia Sorane Good Kitzberger0David Pot 1Pierre Marraccini2 Luiz Filipe Protasio Pereira 3Maria Brígida dos Santos Scholz41. IDR—Instituto de Desenvolvimento Rural do Paraná—IAPAR-EMATER, Rodovia Celso Garcia Cid, km 375, CEP 86047-902, Londrina, PR, Brazil2. CIRAD, UMR AGAP, F-34398 Montpellier, France 3. Université Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France4. CIRAD, UMR IPME, F-34398 Montpellier, France 5. EMBRAPA Café—Empresa Brasileira de Pesquisa Agropecuária, CEP 70770-901, Brasília, DF, Brazil1. IDR—Instituto de Desenvolvimento Rural do Paraná—IAPAR-EMATER, Rodovia Celso Garcia Cid, km 375, CEP 86047-902, Londrina, PR, Brazil5. EMBRAPA Café—Empresa Brasileira de Pesquisa Agropecuária, CEP 70770-901, Brasília, DF, Brazil1. IDR—Instituto de Desenvolvimento Rural do Paraná—IAPAR-EMATER, Rodovia Celso Garcia Cid, km 375, CEP 86047-902, Londrina, PR, BrazilPost-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10<sup>th</sup>day) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future.https://www.aimspress.com/article/doi/10.3934/agrfood.2020.4.700?viewType=HTMLcoffea arabicachemical compositionpost-harvest processgreen coffee beansroasted coffee beans |
| spellingShingle | Cíntia Sorane Good Kitzberger David Pot Pierre Marraccini Luiz Filipe Protasio Pereira Maria Brígida dos Santos Scholz Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing AIMS Agriculture and Food coffea arabica chemical composition post-harvest process green coffee beans roasted coffee beans |
| title | Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing |
| title_full | Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing |
| title_fullStr | Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing |
| title_full_unstemmed | Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing |
| title_short | Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing |
| title_sort | flavor precursors and sensory attributes of coffee submitted to different post harvest processing |
| topic | coffea arabica chemical composition post-harvest process green coffee beans roasted coffee beans |
| url | https://www.aimspress.com/article/doi/10.3934/agrfood.2020.4.700?viewType=HTML |
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