Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level

Abstract

The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty coffee, the flavor profile and peculiarities of the aforementioned characteristics are even more relevant knowing the expectations of consumers to find, in a cup of coffee, unicity bestowed by its origin and post-harvesting processes. In this work, which dealt with 46 lots of specialty Arabica coffee, we used HS-SPME/GC–MS to detect the volatile compounds in green coffees together with those in the same coffees roasted at three different levels to identify whether differences in headspace composition were ascribable to the origin, the post-harvesting processes, and the roasting profiles. The main results are related to the discriminant power of the volatile compounds in green coffee, which are impacted by the origins more than the post-harvesting processes. Compounds such as linalool and 2,3-butanediol were more concentrated in natural coffees, while hexanal was more concentrated in washed varieties (p < 0.05). In roasted coffees, the differences in composition were due to roasting levels, countries of origin, and the post-harvesting processes, in descending order of significance.

Utilizing HS-SPME-GC-MS for Regional Classification of Ethiopian Green Coffee Beans: An In-Depth Analysis of Volatile Compounds

“…isolated 29 volatile compounds from 40 different coffee samples from Brazil . identified 38 volatile compounds in green coffee samples collected at different harvesting years . also detected 51 compounds in 46 Arabica green coffee samples from Brazil, Burundi, Colombia, Costa Rica, Democratic Republic of Congo, Dominican Republic, El Salvador, Ethiopia, Guatemala, Haiti, Honduras, India, Indonesia, Kenya, Peru, Republic of Panama, Rwanda, and Uganda .…”

“…66 identified 38 volatile compounds in green coffee samples collected at different harvesting years. 67 also detected 51 compounds in 46 Arabica green coffee samples from Brazil, Burundi, Colombia, Costa Rica, Democratic Republic of Congo, Dominican Republic, El Salvador, Ethiopia, Guatemala, Haiti, Honduras, India, Indonesia, Kenya, Peru, Republic of Panama, Rwanda, and Uganda. 68 examined 23 green coffee samples from various continents, including 9 samples from Africa (Ethiopia, Burundi, Kenya, Uganda, and Rwanda), as well as the varieties Heirloom and Bourbon, and identified 349 different volatile compounds.…”

Recognition and Development of Sustainable Parameters for the Industrialization of Specialty Coffees

“…Includes pyrazines, furans and derivatives, ketones, phenolic compounds [18]. Also includes, terpenes, pyrazole, pyridines, acids, pyrroles, and alcohols [19].…”

Implementation of fuzzy logic control algorithm for temperature control in robusta rotary dryer coffee bean dryer

“…In this method, the skin and meat of the coffee fruit are removed using a pulper machine, leaving behind the shell skin [41] . After that, the peeled coffee beans will be placed in a bag for almost one night to remove any remaining mucus from the coffee [42 , 43] . Then, the coffee beans are dried by two drying processes [44] .…”