Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage.

Autor: Pazmiño-Arteaga J; Grupo de investigación La Salada, Servicio Nacional de Aprendizaje SENA, Km. 6 Vía Caldas La Pintada, Caldas, Antioquia, Colombia.; Grupo de Estabilidad de Medicamentos, Cosméticos y Alimentos GEMCA, Universidad de Antioquia, Cl. 67 #53-108, Medellín, Antioquia, Colombia., Gallardo C; Grupo de Estabilidad de Medicamentos, Cosméticos y Alimentos GEMCA, Universidad de Antioquia, Cl. 67 #53-108, Medellín, Antioquia, Colombia., González-Rodríguez T; Department of Biotechnology and Biochemistry, Center for Research and Advanced Studies (CINVESTAV) Irapuato, Km. 9.6 Libramiento Norte Carr. Irapuato-León, 36824, Irapuato, Gto, Mexico., Winkler R; Department of Biotechnology and Biochemistry, Center for Research and Advanced Studies (CINVESTAV) Irapuato, Km. 9.6 Libramiento Norte Carr. Irapuato-León, 36824, Irapuato, Gto, Mexico. robert.winkler@cinvestav.mx.
Jazyk: angličtina
Zdroj: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2022 Mar; Vol. 77 (1), pp. 1-11. Date of Electronic Publication: 2022 Mar 02.
DOI: 10.1007/s11130-022-00953-8
Abstrakt: Coffee is one of the most valued consumer products. Surprisingly, there is limited scientific knowledge about the biochemical processes during the storage of green coffee that affects its sensory quality. This review analyzes the impact of the different variables involved in the green coffee storage on quality from a chemical point of view. Further, it highlights the relationship between the physiological processes of the grain, its viability, and shelf-life. Notably, the storage conditions and postharvest treatment affect both the longevity and the sensory quality of the coffee, probably due to the biological behavior of green coffee. Various studies found modifications in their chemical profiles involving carbohydrates, lipids, proteins/amino acids, and phenolic compounds. To make future studies more comparable, we recommend standardized protocols for evaluating and linking the sensory coffee quality with instrumental analysis methods and pre-defined settings for experimental storage conditions.
(© 2022. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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