Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Abstract

This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects, and types of beverages, processing, roasting, and storage. In other words, it concerns the complex relation between the quality of coffee seeds and their volatile components. It is an overview of 48 articles and considering 6 different aspects related to the quality of coffee and its aromatic fraction. The greatest numbers of published papers concerned "species and cultivars" and "defective seeds," both with 11 articles cited, followed by "storage" with 10 articles. Many aspects still require greater clarification, including the effects of geographical origin, processing, and roasting. Other issues that are better understood include the effects of species type, defective seeds, and storage conditions. Another topic that has received very little attention is the question of the existence of many different coffee cultivars within each species, which we believe should be further investigated, given that this can significantly affect the quality of the final beverage. Meanwhile, with the growing technological development in the areas of science and agriculture, there are many other aspects to be studied (or revisited), and the field of the aromatic quality of coffee provides ample opportunity for scientific investigation.

Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei)

“…Most of the compounds selected for quantification have been identified as key damage indicators in previous studies. These include dimethyl sulfide, 2‐methylpropanal, 3‐methylbutanal, 2‐methylbutanal, 2‐pentylfuran, and hexanal, which have all been indicated as post‐harvest quality indicators with high concentrations thought to be at least partially responsible for negative flavor notes in brewed coffee . Notably, 2‐methylbutanal, 3‐methylbutanal, 2‐pentylfuran, and hexanal have been found in elevated concentrations in defective beans, and they are associated with ‘malty,’ ‘green bean,’ and ‘grassy’ aromas, respectively .…”

“…Notably, 2‐methylbutanal, 3‐methylbutanal, 2‐pentylfuran, and hexanal have been found in elevated concentrations in defective beans, and they are associated with ‘malty,’ ‘green bean,’ and ‘grassy’ aromas, respectively . Interestingly, elevated concentrations of dimethyl sulfide are thought to be indicative of Aspergillus molds and Penicillium bacteria, both of which are often spread to coffee seeds through CBB infestation . These observations correspond to ‘mold,’ ‘mildew,’ and ‘musty off‐flavors’ identified in CBB‐infested coffee.…”

Caracterizacion de cafés torrefactados, provenientes del ecotopo E-220A

“…Otra sustancia importante que determina la calidad del café (17,18,20,25,29,31) es el aceite esencial o lípidos, los cuales son considerados un vehículo para el aroma del café tostado; estos se encuentran en el endospermo en los granos de café. Varios autores reportan que la especie (Coffea arábica) posee entre un 12% a 18% de lípidos en granos verdes y un 14, 5% a 20% en café tostado como se describe en (17,18,20,29,31).…”

“…Varios autores reportan que la especie (Coffea arábica) posee entre un 12% a 18% de lípidos en granos verdes y un 14, 5% a 20% en café tostado como se describe en (17,18,20,29,31). En este estudio se encontró que los cafés de la zona 2-mayor altura, tienen menor contenido de lípidos y presentan la mayor pérdida de estos durante la torrefacción, pero están en el rango de los reportados en otros estudios.…”

Attributes considered by coffee consumers during their buying decision process: a study using factorial analysis

“…Although there are studies that deal with various aspects related to the behavior of coffee consumers (MOORI; BIDO;OLIVEIRA, 2011;QUINTÃO;BRITO, 2016;SPERS, 2006;SOUZA, 2004;STRATTON;WERNER, 2013), most of them focus on aspects such as the intrinsic quality of the product, production and genetics (MAMATHA; REDDY, 2013;SILVA, et al, 2014;TOLEDO et al, 2016;VOSSEN;BERTRAND;CHARRIER, 2015). It is therefore understood that there is a trend in Brazilian studies towards presenting a technical approach, focusing on agronomic aspects and relegating consumer behavior, buying decision process and consumption of products to the background (PIRES NETO, 2008).…”