Review on factors affecting coffee volatiles: from seed to cup

• Published in: Journal of the science of food and agriculture Vol. 102; no. 4; pp. 1341 - 1352
• Main Authors: Wang, Xiaoyuan, Wang, Yanbing, Hu, Guilin, Hong, Defu, Guo, Tieying, Li, Jinhong, Li, Zhongrong, Qiu, Minghua
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.03.2022; John Wiley and Sons, Limited
• Subjects: agriculture; altitude; Aroma; Aroma compounds; aroma modification; Beans; Beverages; Coffea; Coffea arabica; Coffee; coffee omics; cold brew; Continuous production; controlled fermentation; flavor; Flavors; Food processing; Odorants - analysis; odors; Organic compounds; Parameters; Starter cultures; superheated steam (SHS); VOCs; Volatile compounds; Volatile organic compounds; Volatile Organic Compounds - analysis; Volatiles; controlled fermentation; aroma modification; coffee omics; cold brew; superheated steam (SHS)
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.11647

The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low‐quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction for promoting coffee aroma and flavor. Several surveys have indicated that shade and altitude can affect the content of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold‐brew coffee is one of the most popular trends in coffee extraction currently, and its influence on coffee aroma is worthy of in‐depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. A better understanding of the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post‐harvest parameters that favor the continuous production of flavorful and top‐class coffee beans and beverages. © 2021 Society of Chemical Industry.