Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing

Cíntia Sorane Good Kitzberger; David Pot; Pierre Marraccini; Luiz Filipe Protasio Pereira; Maria Brígida dos Santos Scholz; Cíntia Sorane Good Kitzberger; David Pot; Pierre Marraccini; Luiz Filipe Protasio Pereira; Maria Brígida dos Santos Scholz

doi:10.3934/agrfood.2020.4.700

AIMS Agriculture and Food

2020, Volume 5, Issue 4: 700-714. doi: 10.3934/agrfood.2020.4.700

Previous Article Next Article

Research article

Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing

1.
IDR—Instituto de Desenvolvimento Rural do Paraná—IAPAR-EMATER, Rodovia Celso Garcia Cid, km 375, CEP 86047-902, Londrina, PR, Brazil
2.
CIRAD, UMR AGAP, F-34398 Montpellier, France
3.
Université Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
4.
CIRAD, UMR IPME, F-34398 Montpellier, France
5.
EMBRAPA Café—Empresa Brasileira de Pesquisa Agropecuária, CEP 70770-901, Brasília, DF, Brazil

Received: 02 September 2020 Accepted: 25 September 2020 Published: 12 October 2020

Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10^thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future.
- Coffea Arabica,
- chemical composition,
- post-harvest process,
- green coffee beans,
- roasted coffee beans
Citation: Cíntia Sorane Good Kitzberger, David Pot, Pierre Marraccini, Luiz Filipe Protasio Pereira, Maria Brígida dos Santos Scholz. Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing[J]. AIMS Agriculture and Food, 2020, 5(4): 700-714. doi: 10.3934/agrfood.2020.4.700

Related Papers:

Abstract

Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10^thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future.

References

[1]	Bytof G, Knopp SE, Kramer D, et al. (2007) Transient occurrence of seed germination processes during coffee post-harvest treatment. Ann Bot 100: 61-66.
[2]	De Bruyn F, Zhang SJ, Pothakos V, et al. (2017) Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee beans production. Appl Environ Microbiol 83: e02398-16.
[3]	Kitzberger CSG, Scholz MBS, Benassi MT (2014) Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions. Food Res Int 61: 61-66.
[4]	Eira MTS, Silva EA, De Castro RD, et al. (2006) Coffee seed physiology. Braz J Plant Physiol 18: 149-163.
[5]	Duarte GSA, Pereira AA, Farah A (2010) Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods. Food Chem 118: 851-855.
[6]	Farah A, Monteiro MC, Calado V, et al. (2006) Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chem 98: 373-380.
[7]	Franca AS, Mendonç a JCF, Oliveira SI (2005) Composition of green and roasted coffees of different cup qualities. LWT-Food Sci Technol 38: 709-715.
[8]	Gonzalez-Rios O, Suarez-Quiroz ML, Boulanger R, et al. (2007) Impact of 'ecological' post-harvest processing on the volatile fraction of coffee beans: I. Green coffee. J Food Compost Anal 2: 289-296.
[9]	Tarzia A, Scholz MBS, Petkowicz CLO (2010) Influence of the postharvest processing method on polysaccharides and coffee beverages. Int J Food Sci Tech 45: 2167-2175.
[10]	Kleinwä chter M, Selmar D (2010) Influence of drying on the content of sugars in wet processed green Arabica coffees. Food Chem 119: 500-504.
[11]	Leloup V, Gancel C, Liardon R, et al. (2004) Impact of wet and dry process on green coffee composition and sensory characteristics. In: ASIC 2004-20th International Conference on Coffee Science, Bangalore, India, 11-15 October 2004: 93-101.
[12]	Farah A (2012) Coffee Constituents. In: Chu YF, Coffee: Emerging Health Effects and Disease Prevention, Illinois: John Wiley & Sons, Inc. and Blackwell Publishing Ltd, 21-58.
[13]	Figueiredo LP, Borém FM, Ribeiro FC, et al. (2015) Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions. Afr J Agric Res 10: 3484-3493.
[14]	Smrke S, Kroslakova I, Gloess AN, et al. (2015) Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques. Food Chem 174: 637-642.
[15]	Borsato D, Pina MVR, Spacino KR, et al. (2011) Application of artificial neural networks in the geographical identification of coffee samples. Eur Food Res Technol 233: 533-543.
[16]	Knoop S, Bytof G, Selmar D (2006) Influence of processing on the content of sugars in green arabica coffee beans. Eur Food Res Technol 223: 195-201.
[17]	Selmar D, Bytof G, Knopp SE, et al. (2006) Germination of coffee seeds and its significance for coffee quality. Plant Biol 8: 260-264.
[18]	Selmar D, Bytof G, Knopp SE (2002) New aspects of coffee processing: The relation between seed germination and coffee quality. In Dix-neuvième Colloque Scientifique International sur le Café. ASIC, Paris, Trieste, 14-18 mai 2001.
[19]	Silva CF, Batista LR, Abreu LM, et al. (2008) Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation. Food Microbiol 25: 951-957.
[20]	Avallone S, Brillouet JM, Guyot B, et al. (2001) Microbiological and biochemical study of coffee fermentation. Current Microbiol 42: 252-256.
[21]	Bytof G, Selmar D, Schieberle P (2000) New aspects of coffee processing: How do the different post-harvest treatments influence the formation of the potential flavour precursors? J Appl Botany 74: 133-136.
[22]	Bytof G, Knopp SE, Schieberte P, et al. (2005) Influence of processing on the generation of aminobutyric acid in green coffee beans. Eur Food Res Technol 220: 245-250.
[23]	AOAC (1990) Official Methods of analysis of the Association of Official Analytical Chemists. 15 ed., Washington: A.O.A.C., 1298.
[24]	Clifford MN, Wight JC (1976) The measurement of feruloylquinic acids and caffeoylquinic acid in coffee beans. Development of the technique and its preliminary application to green coffee beans. J Sci Food Agric 27: 73-84.
[25]	Alves ST, Dias RCE, Benassi MT, et al. (2006) Metodologia para análise simultâ nea de ácido nicotínico, trigonelina, ácidos clorogênicos e cafeína em café torrado por cromatografia líquida de alta eficiência. Quím Nova 29: 1146-1148.
[26]	Scholz MBS, Kitzberger CSG, Prudencio SH, et al. (2018) The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis. Food Res Int 114: 72-80.
[27]	Addinsoft (2017) XLStat: Software for statistical analysis. Versã o 2017, Paris. 1 CD-ROM.
[28]	Lee LW, Cheong MW, Curran P, et al. (2015) Coffee fermentation and flavor—An intricate and delicate relationship. Food Chem 185: 182-191.
[29]	Nasanit J, Satayawut K (2015) Microbiological study during coffee fermentation of Coffea arabica var.chiangmai 80 in Thailand. Kasetsart J (Nat Sci) 49: 32-41.
[30]	Arruda NP, Hovel AMC, Rezende CM, et al. (2012) Correlaç ã o entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminaç ã o através da análise por componentes principais. Quim. Nova 35: 2044-2051.
[31]	Selmar D, Bytof G, Knopp SE (2008) The storage of green coffee (Coffea arabica): Decrease of viability and changes of potential aroma precursors. Ann Bot 101: 31-38.
[32]	Cheng B, Furtado A, Heather E, et al. (2016) Influence of genotype and environment on coffee quality. Trends Food Sci Technol 57: 20-30.
[33]	Koshiro Y, Jackson MC, Katahira R, et al. (2007) Biosynthesis of chlorogenic acids in growing and ripening fruits of Coffea arabica and Coffea canephora plants. Zeitschrift für Naturforschung C 62: 731-742.
[34]	Alessandrini L, Romani S, Pinnvaia G, et al. (2008) Near infrared spectroscopy: An analytical tool to predict coffee roasting degree. Anal Chim Acta 625: 95-102.
[35]	Scholz MBS, Kitzberger CSG, Durand N, et al. (2018) From the field to coffee cup: Impact of planting design on chlorogenic acid isomers and other compounds in coffee beans and sensory attributes of coffee beverage. Eur Food Res Technol 244: 1793-1802.
[36]	Kitzberger CSG, Scholz MBS, Pereira LFP, et al. (2016) Profile of the diterpenes, lipid and protein content of different coffee cultivars of three consecutive harvests. AIMS Agri Food 1: 254-264.

Reader Comments

Your name:*

Email:*
© 2020 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)