Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post‐harvest processing methods

BACKGROUND After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical demucilaging. This study evaluated how the choice of a specific processing method influenced the volatile organic compounds of the cof...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2022-11, Vol.102 (14), p.6687-6695
Main Authors: Mullem, Joshua Johannes, Sousa Bueno Filho, Júlio Sílvio, Dias, Disney Ribeiro, Schwan, Rosane Freitas
Format: Article
Language:English
Subjects:
Alcohols
Beans
Beverages
Coffea arabica
Coffee
coffee aroma
Economics
Farms
Flavor compounds
Flavors
Food processing
Gas chromatography
Harvesting
Headspace
Lactones
Mass spectrometry
Mass spectroscopy
Organic compounds
post‐harvest processing
Profitability
Sensory evaluation
Sensory properties
specialty coffee
VOCs
Volatile compounds
Volatile organic compounds
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Summary:BACKGROUND After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical demucilaging. This study evaluated how the choice of a specific processing method influenced the volatile organic compounds of the coffee beans, before and after roasting, and the sensory characteristics of the beverage. Coffea arabica beans of two varieties (cv. Mundo Novo and cv. Catuai Vermelho) were subjected to these four processing methods on a single farm in the Cerrado area of Brazil. RESULTS Analysis by gas chromatography–mass spectrometry headspace solid‐phase microextraction identified 40 volatile organic compounds in green coffee beans and 37 in roasted beans. The main difference between post‐harvest treatments was that naturally processed green beans of both varieties contained a different profile of alcohols, acids, and lactones. In medium‐roasted beans, those differences were not observed. The coffee beverages had similar taste attributes but distinct flavor profiles. Some of the treatments resulted in specialty‐grade coffee, whereas others did not. CONCLUSION The choice of a specific post‐harvest processing method influences the volatile compounds found in green beans, the final beverage's flavor profile, and the cupping score, which can have a significant impact on the profitability of coffee farms’ operations. © 2022 Society of Chemical Industry.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.12036