For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee flavor is extremely complex and arises from numerous chemical, biological and physical influences of cultivar, ...coffee cherry maturity, geographical growing location, production, processing, roasting and cup preparation. Not surprisingly there is a large volume of research published detailing the volatile and non-volatile compounds in coffee and that are likely to be playing a role in coffee flavor. Further, there is much published on the sensory properties of coffee. Nevertheless, the link between flavor components and the sensory properties expressed in the complex matrix of coffee is yet to be fully understood. This paper provides an overview of the chemical components that are thought to be involved in the flavor and sensory quality of Arabica coffee.
•Factors influencing coffee flavor from farm to cup•A review of volatile and non-volatile compounds contributing to coffee flavor•Key aroma volatiles compounds and known concentrations of Arabica coffee•Identifying links between processing, compositional and sensory properties of coffee
Abstract
Arabica and robusta are the two major coffee beans being sold worldwide. It is well recognized that coffee quality is influenced by their origin and the microbiological activities that drive ...their fermentation. However, in many coffee plantations, information about the natural diversity of bacteria that inhabit the arabica and robusta coffee cherries is limited. Here, we sampled arabica and robusta coffee cherries from Malang, East Java, Indonesia, then sequenced and analysed their bacterial composition. We found that: (a) arabica cherries contained bacteria with less diversity and abundance compared with robusta; (b) both coffee cherries were heavily populated by extremophiles, presumably dispersed from volcanic activities; (c) groups known to be involved in coffee fermentation such as lactic acid bacteria, acetic acid bacteria, Enterobacteria, and soil-associated bacteria were present in both arabica and robusta coffee cherries, and (d) arabica cherries were dominated by Leuconostoc pseudomesenteroides. These findings highlight that coffee cherry bacteria are highly diverse, the majority of which might come from the environment, with some potentially beneficial or detrimental to coffee quality. Knowledge of the natural microbial diversity of coffee cherries may be useful for the development of coffee fermentation technologies to yield coffee beans with consistent quality.
First report on the comparison of indigenous bacterial consortia of arabica and robusta coffee cherries from Indonesia.
Coffee consumption in the world is continuously growing and demanding high quality. Coffee cup quality is a complex matters involving several factors that includes post-harvest processing factor. The ...objective of this research is to investigate the impact of different coffee post-harvest processing methods i.e. fermentation methods (natural/dry, semi-washed and fully-washed processing), and drying methods (mechanical and sun drying) on the sensory quality of Java Arabica medium-roasted coffee beans. The sensory quality was evaluated through cupping test employing five expert judges. The result revealed that different post-harvest processing factors has a significant influence on coffee sensory quality, particularly on four cupping attributes, namely fragrance/aroma, flavour, defects and final scores. Fermentation using more water and controlled mechanical drying were found to yield a better coffee sensory profile due to less identified defective characters in the cup. Nevertheless, different processing created specific coffee character that would have its own market provided the quality is properly controlled.
Complexity of coffee flavor: A compositional and sensory perspective Sunarharum, Wenny B; David J. WilliamsauthorAgri-Science Queensland, Department of Agriculture, Fisheries and Forestry (DAFF), PO Box 156, Archerfield BC, Queensland 4108, Australia; Heather E. SmythauthorQueensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, PO Box 156 Archerfield BC, Queensland 4108, Australia
2015
Journal Article
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