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

ABSTRACT: Cofee is one of the most valued consumer products. Surprisingly, there is limited scientifc knowledge about the biochemical processes during the storage of green cofee that afects its sensory quality. This review analyzes the impact of the diferent variables involved in the green cofee 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 afect both the longevity and the sensory quality of the cofee, probably due to the biological behavior of green cofee. Various studies found modifcations in their chemical profles 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 cofee quality with instrumental analysis methods and pre-defned settings for experimental storage conditions.

• Autores: Gallardo Cabrera, Cecilia; Pazmiño Arteaga, Jhonathan David; González Rodríguez, Tzitziki; Winkler, Robert
• Tipo de recurso: Review article
• Fecha de publicación: 2022
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/38826
• Acceso en línea: https://hdl.handle.net/10495/38826
• Palabra clave: Coffea - química; Coffea - chemistry; Café -química; Coffee - chemistry; https://id.nlm.nih.gov/mesh/D040503; https://id.nlm.nih.gov/mesh/D003069
• Rights: openAccess
• License: http://creativecommons.org/licenses/by/2.5/co/