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

Abstract

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.

Evaluation of a headspace solid–phase microextraction with different fibres for volatile compound determination in specialty coffee brews

“…It is noted that from approximately 950 coffee volatile compounds only 20 can significantly influence the aroma and flavour profile. These 20 compounds are mostly detected in specialty coffees (Kim et al, 2018;Laukaleja & Kruma, 2018). In this study, using CAR/PDMS fibre 17 important specialty coffee volatile compounds were detected: DVB/CAR/ PDMS detected 15, PDMS/DVB detected 13 and PA fibre only detected 6 compounds.…”

Modelo matemático para determinar la correlación entre parámetros fisicoquímicos y la calidad sensorial de café Geisha y Pacamara de Panamá

“…La calidad del café depende del genotipo, de las condiciones ambientales, de factores propios del sistema de producción, del aspecto físico, de la composición química de los granos verdes o tostados y de las características de la bebida final. El olor y el sabor de una bebida de café está relacionada con la composición fisicoquímica del grano, del proceso de cosecha, tostado, almacenamiento y de la forma de preparar la bebida (Pérez-Hernández et al, 2012;Cheng et al, 2016;Laukalēja y Krūma, 2018;Toci & Boldrin, 2018).…”

In-silico Approach for The Prediction of Chlorogenic Acid as PPAR-γ Activator

“…Nowadays, coffee consumption not only to the taste and texture of drinks but also related to being a healthy lifestyle. Coffee has benefits for human health because coffee contains a variety of biologically active compounds such as caffeine and chlorogenic acid (Caprioli et al, 2014;Laukalēja & Krūma, 2018;Nuhu, 2014). Chlorogenic acid is a group of phenolic compounds and found in Robusta green coffee (Adriana, 2012).…”