Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method

Worku, Mohammed; Meulenaer, Bruno De; Duchateau, Luc; Boeckx, Pascal

doi:10.1016/j.foodres.2017.11.016

Cited by 108 publications

(98 citation statements)

References 36 publications

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“…There is consensus about the effects of altitude and climate on the coffee quality analyzed in different studies conducted in several countries worldwide (Bertrand et al, 2012;Worku, De Meulenaer, Duchateau, & Boeckx, 2018). Together, these two factors play a key role in the photosynthetic rate recorded throughout the coffee fruit growth and ripening stages (Decazy et al, 2003;Laviola, Martinez, Salomão, Cruz, & Mendonça, 2007).…”

Section: T a B L E 1 Final Score In Categoriesmentioning

confidence: 99%

Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil

Borém

Cirillo

Alves

et al. 2019

Journal of Sensory Studies

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The aim of the study was to determine the sensory quality of the coffee cultivated in the Mantiqueira region of Brazil (Minas Gerais State) and to identify its main descriptors. The sensory quality of red and yellow coffee fruit varieties (Coffea arabica L.) grown in environments with different slopes, at altitudes ranging from 932 to 1,391 m, was analyzed in three different crop seasons. The dry processing method and the wet processing method, based on mechanical removal of skin and mucilage, were used. The variables were analyzed through correspondence analysis. There was no correspondence with sample discrimination between the direction the slope face and coffee sensory profile. The sensory characteristics of coffee such as flavor, acidity, body and sweetness correspond to the cultivation environment with altitudes above 1,050 m. However, for the red coffee fruit varieties, that correspondence only occurred when subjected to a wet‐processing method. The quality of the coffee as a micro‐region product was identified in this study at altitudes above 1,050 m. This effect was not found in natural red coffee fruit varieties. Practical Applications Environmental aspects such as latitude, longitude, altitude and slope, as well as different coffee varieties and processing methods were analyzed in consecutive crop seasons, based on multivariate logistic regression and correspondence analysis techniques. The impacts of different methods of coffee production and processing on beverage quality have been debated for years and will surely continue to be studied in the coming decades, mainly because it is a phenomenon of high complexity. The variations in the sensory profile of coffee produced in different countries or microregions, or even at different planting sites, are noteworthy.

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Section: T a B L E 1 Final Score In Categoriesmentioning

confidence: 99%

Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil

Borém

Cirillo

Alves

et al. 2019

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…In addition to inter-species differences, the biochemical composition and quality attributes of coffee can be affected by growing conditions, including shading (Somporn et al, 2012), altitude (Worku et al, 2018), and temperature (Bertrand et al, 2012). This section will present the physicochemical and bioactive properties of coffee, from green beans to the cup, including changes that occur during processing.…”

Section: Physicochemical Properties Of Coffeementioning

confidence: 99%

What is in a “Cup of Joe”? From green beans to spent grounds: a mini-review on coffee composition and health benefits

Celli¹,

Camargo²

2019

JFB

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Coffee is one of the most popular beverages consumed worldwide and is amongst the main dietary sources of bioactive compounds. Recent studies have described a positive association between caffeine ingestion and health, including improvement of exercise performance and enhancement of long-term memories in humans. However, from roasting to extraction, the processing of the coffee beans has a significant impact on the profile of bioactive compounds. For instance, roasting results on the reduction of 5-caffeoylquinic acid and trigonelline, while increases the concentration of melanoidins. Another important component is its lipid fraction (known as coffee oil), which can migrate to the surface of the beans and undergo changes in its composition during roasting. This mini-review presents an overview of the composition of coffee, including changes that occur during processing-from green beans to spent grounds, and recent research on its health benefits, with special focus on their antioxidant properties.

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“…Trigonelline concentration is higher in C. arabica than in C. cenphora. Trigonelline has a positive correlation with sensory qualities as acidity, sweetness and flavour Worku et al, 2018). In the roasting process trigonelline degradates to pyrroles, pyrazines, which have positive aroma, flavour qualities (Oliveira Fassio et al, 2016).…”

Section: Non Volatile Compound Composition Of Coffeementioning

confidence: 99%

Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

Laukaleja¹,

Krūma²

2018

Research for Rural Development

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Specialty coffee, according to Specialty Coffee Association of America (SCAA) standards, is coffee which has been standardized from the coffee plantation process until its delivery to the consumer, in compliance with all quality standards, to highlight the characteristics of the beverage. With increasing coffee consumption, more attention is focused not only on the flavour and texture of the drink, but also on the impact of coffee on health. The beneficial effects of coffee on human health are mainly based on a wide range of biologically active components. The coffee composition of the biologically active compounds and flavour compounds are influenced differently by almost all technological processes. The aim of this review was to summarize recent scientific developments about composition of aroma, flavour and biologically active compounds in specialty coffee and evaluate the best possibilities to balance health promoting and flavour attributes. Specialty coffee mainly focuses on fruity, floral, sweet and acidic notes in coffee, which are opposite to phenolic compound aroma characteristics during roasting process. In conclusion, roasting temperature significantly influences all biologically active compounds and important aroma, flavour volatiles in coffee. All compound concentration, except coffee melanoidins, decreases during roasting process. Light-medium roast level could provide stability among floral, fruity aroma, flavour notes and biologically active compounds (phenolic compounds and coffee melanoidins) in coffee.

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Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method

Cited by 108 publications

References 36 publications

Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil

Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil

What is in a “Cup of Joe”? From green beans to spent grounds: a mini-review on coffee composition and health benefits

Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

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