Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2575-2583

  Bertrand, B ^a   Boulanger, R ^b   Dussert, S ^c   Ribeyre, F ^a   Berthiot, L ^b   Descroix, F ^b   Joet T ^c  

^a CIRAD   (France)

^b UMR QUALISUD   (France)

^c University of Montpellier 2   (France)

Author keywords

Beverage quality; Climatic factors; Coffee; Volatile compounds

Indexed keywords

CLIMATIC CONDITIONS; CLIMATIC FACTORS; CLIMATIC VARIATION; COFFEE BEANS; COFFEE BEVERAGES; COOL CLIMATES; ELEVATED TEMPERATURE; GREEN COFFEE; HIGH ELEVATION; HIGH TEMPERATURE; MEAN AIR TEMPERATURES; OFF-FLAVOURS; POSITIVE QUALITY; SEED DEVELOPMENT; SENSORY ANALYSIS; SENSORY PROFILES; SOLID-PHASE MICROEXTRACTION; TROPICAL REGIONS; VOLATILE COMPOUNDS;

ACETONE; ALDEHYDES; CLIMATE CHANGE; COFFEE; EXTRACTION; HYDROCARBONS; SENSORY PERCEPTION; SUN;

VOLATILE ORGANIC COMPOUNDS;

ACETALDEHYDE; ACETONE; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; HYDROCARBON; KETONE DERIVATIVE; VOLATILE ORGANIC COMPOUND;

AIR TEMPERATURE; ARTICLE; CLIMATE CHANGE; COFFEE; COOLING; FLAVOR; HIGH TEMPERATURE; MASS FRAGMENTOGRAPHY; PERCEPTION; SEED DEVELOPMENT; SENSORY ANALYSIS; SENSORY PERCEPTION; SOLAR RADIATION; SOLID PHASE MICROEXTRACTION;

CLIMATE; COFFEA; COFFEE; ECOSYSTEM; HUMANS; ODORS; QUALITY CONTROL; TASTE; VOLATILE ORGANIC COMPOUNDS;

COFFEA ARABICA;

EID: 84865336653     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.060     Document Type: Article

References (31)

1. P.D.C.M. Agresti, A.S. Franca, L.S. Oliveira, and R. Augusti Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile Food Chemistry 106 2008 787 796
2. M. Akiyama, K. Murakami, N. Ohtani, K. Iwatsuki, K. Sotoyama, and A. Wada Analysis of volatile compounds releases during the grinding of roasted coffee beans using solid-phase microextraction Journal of Agricultural and Food Chemistry 51 7 2003 1961 1969
3. J. Avelino, B. Barboza, J.C. Araya, C. Fonseca, F. Davrieux, and B. Guyot Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa Maria de Dota Journal of the Science of Food and Agriculture 85 11 2005 1869 1876
4. B. Bertrand, P. Vaast, E. Alpizar, H. Etienne, F. Davrieux, and P. Charmetant Comparison of bean biochemical composition and beverage quality of arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America Tree physiology 26 2006 1239 1248
5. C. Bicchi, C. Iori, P. Rubiolo, and P. Sandra Headspace sorptive extraction (HSSE), stir bar sorptive extraction (SBSE) and solid phase microextraction (SPME) applied to the analysis of roasted Arabica coffee and coffee brew Journal of Agricultural and Food Chemistry 50 2002 449 459
6. R. Buffo, and C. Cardelli-Freire Coffee flavour: An overview Flavour Fragrance Journal. 2004 19 2004 99 104
7. E. Cantergiani, H. Brevard, Y. Krebs, A. Feria-Morales, R. Amado, and C. Yeretzian Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect European Food Research and Technology 212 2001 648 657
8. P. Carli, S. Arima, V. Fogliano, L. Tardella, L. Frusciante, and M.R. Ercolano Use of network analysis to capture key traits affecting tomato organoleptic quality Journal of Experimental Botany 60 12 2009 3379 3386
9. M. Czerny, and W. Grosch Potent odorants of raw Arabica coffee. Their changes during roasting Journal of Agricultural and Food Chemistry 48 3 2000 868 872
10. A. Da Silva Emerson, P. Mazzafera, O. Brunini, E. Sakai, F.B. Arruda, and L.H.C. Mattoso The influence of water management and environmental conditions on the chemical composition and beverage quality of coffee beans Brazillion Journal of Plant Physiology 17 2 2005 229 238
11. F. Decazy, J. Avelino, B. Guyot, J.J. Perriot, C. Pineda, and C. Cilas Quality of different Honduran coffees in relation to several environments Journal of Food Science 68 2003 2356 2361
12. I. Flament Coffee flavour chemistry 2001 John Wiley and Sons Chichester, UK
13. D. Giovannucci, P. Liu, and A. Byers Adding value: Certified coffee trade in North America Pascal Liu, Value-adding Standards in the North American Food Market - Trade opportunities in certified products for developing countries 2008 FAO Rome
14. S.A. Goff, and H.J. Klee Plant volatile compounds: Sensory cues for Health and Nutritional Value? Science 311 2006 815 819
15. O. Gonzalez-Rios, M. Suarez-Quiroz, R. Boulanger, M. Barel, B. Guyot, and J.-P. Guiraud Impact of post-harvest processing on the volatile fraction of coffee beans: I. Green coffee Journal of Food Composition and Analysis 311 2007
16. W. Grosch Chemistry III: volatile compounds R.J. Clarke, O.G. Vitzthum, Coffee recent developments 2001 Blackwell Science London, UK 68 89
17. B. Guyot, D. Gueule, J.C. Manez, J.J. Perriot, J. Giron, and L. Villain Influence de l'altitude et de l'ombrage sur la qualité des cafés Arabica Plantations, Recherche, Développement 3 1996 272 280
18. T. Joët, A. Laffargue, F. Descroix, S. Doulbeau, B. Bertrand, and A. De Kochko Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans Food chemistry 118 3 2010 693 701 [20091002]. http://dx.doi.org/10.1016/j.foodchem. 2009.05.048.
19. Laderach, P., M. Lundy, A. Jarvis, R. Julián, E. Pérez Portilla and K. Schepp.2009. Predicted impact of climate change on coffee-supply chains. Climate change CIAT conference: pp. 20 http://www.uci.ac.cr/descargas/ conferencias/Predicted-impact-of-climate-change-on-coffee-supply-chains.pdf.
20. F. Mayer, M. Czerny, and W. Grosch Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees European Food Research and Technology 209 1999 242 250
21. H.W. Mitchell Cultivation and Harvesting of the Arabica coffee tree R.J. Clarke, R. Macrae, Coffee, Agronomy 1988 Elsevier Aplied Science London, UK 334
22. I. Privat, A. Bardil, A.B. Gomez, D. Severac, C. Dantec, and I. Fuentes The 'PUCE CAFE' project: The first 15K coffee microarray, a new tool for discovering candidate genes correlated to agronomic and quality traits BMC Genomics 12 5 2011 Available at: http://dx.doi.org/10.1186/1471-2164-12-5
23. Rinehart, R., 2009. What is Specialty Coffee? Article published by the Specialty Coffee Association of America (SCAA) - June 2009. Available at: http://www.scaa.org/?page=RicArtp1.
24. D.D. Roberts, P. Pollien, and C. Milo Solid-phase microextraction method development for headspace analysis of volatile flavor compounds Journal of Agricultural and Food Chemistry 48 2000 2430 2437
25. J.-C. Spadone, G. Takeoka, and R. Liardon Analytical investigation of Rio off-flavor in green coffee Journal of Agricultural and Food Chemistry 38 1 1990 226 233
26. W. Schwab, R. Davidovich-Rikanati, and E. Lewinsohn Biosynthesis of plant-derived flavor compounds The Plant Journal 54 2008 712 732
27. A.T. Toci, and A. Farah Volatile compounds as potential defective coffee seeds' markers Food Chemistry 108 2008 1133 1141
28. D. Villarreal, A. Laffargue, H. Posada, B. Bertrand, P. Lashermes, and S. Dussert Genotypic and environmental effects on coffee (Coffea arabica L.) bean fatty acid profile: Impact on variety and origin chemometric determination Journal of agricultural and food chemistry 57 23 2009 11321 11327
29. Vincent, J. C., Barel, M., & Challot, F. (1976). Contribution à l'étude des fèves défectueuses du café vert. 7th International Colloquium on the Chemistry of Coffee (Hambourg, 9-14.6.1975) ASIC 1976, 133-140.
30. Wincker, P., Albert, A., Andrade, A, Argout, X., Bertrand, B., Kochko, A, Giuliano, G., Graziosi, G., Henry, R., Jaramaya, J., Lashermes, P., Ming, R., Nagai, C., Rounsley, S., & Sankoff, D. (2011). Sequencing the Coffee Genome. Plant & Animal Genomes XIX Conference January (pp. 15-19), San Diego, CA.
31. C. Yeretzian, A. Jordan, and R. Badoud From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles European Food Research and Technology 214 2002 92 104