Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage

• Published in: European food research & technology 2022-12, Vol.248 (12), p.2941-2953
• Main Authors: Simmer, Marinalva Maria Bratz, Soares da Silva, Marliane de Cássia, Pereira, Lucas Louzada, Moreira, Taís Rizzo, Guarçoni, Rogério Carvalho, Veloso, Tomás Gomes Reis, da Silva, Isabelli Moreira Réboli, Entringer, Thaynara Lorenzoni, Kasuya, Maria Catarina Megumi, da Luz, José Maria Rodrigues, Moreli, Aldemar Polonini, da Silva Oliveira, Emanuele Catarina
• Format: Article
• Language: English
• Subjects: Agriculture; Analytical Chemistry; Annual cycles; Biotechnology; Caffeine; Chemistry; Chemistry and Materials Science; Chlorogenic acid; Coffea arabica; Coffee; Food Science; Forestry; Fruits; Genotypes; Infrared spectra; Infrared spectroscopy; Lipids; Microbial activity; Microbiota; Microorganisms; Original Paper; Panels; Ripening; Sampling; Sensory evaluation; Sensory properties; Soil chemistry; Soil conditions; Soil microorganisms; Soils
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-022-04102-y

Ripening cycles of the coffee are important for planning the harvest and post-harvest processing of the fruit and influence the sensory quality of the coffee beverage. In the Coffea arabica , the number of these annual cycles depends on the edaphoclimatic conditions, soil microbiota, altitude, and genotype. In this study, we present in an unprecedented way how the microbial communities (bacteria and fungi) of the soil and fruits of the coffee tree and the quality of chemical and sensory of coffee fruits can change depending on the harvest season. We also evaluated whether there is a relationship between changes in microbial communities (soil and fruits) and chemical and sensory panels of the coffee in two seasons. Cherry coffee fruits sampling and soil were carried out in September and November which have different edaphoclimatic conditions. Profiles of the microbial community and chemical and sensory panels of the samples were performed using the DGGE technique, Mid-infrared spectroscopy, and Specialty Coffee Association protocols. Microbial communities (soils and fruits) profile was different between distinct sampling periods. Composition of the coffee varies with the harvest since the coffees harvested in September have higher concentrations of caffeine and chlorogenic acids and lower concentrations of proteins and lipids compared to the samples collected later. A correlation between infrared spectrum and microbial community was observed in the second harvest period which had a final sensory score higher than another harvest. These results show that edaphoclimatic factors and microbial communities can be associated with the final quality of the beverage.