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)

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, inoculati...