Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Area of Science:

• Food Science
• Agricultural Science
• Chemistry

Background:

• Coffee quality is intricately linked to its volatile aromatic compounds.
• Understanding these relationships is crucial for the coffee industry.

Purpose of the Study:

• To provide a comprehensive overview of factors influencing coffee bean quality and volatile fractions.
• To identify research gaps and areas for future investigation in coffee aroma science.

Main Methods:

• Systematic literature review of 48 articles.
• Analysis of six key aspects: species/cultivars, geographic origins, bean defects, processing, roasting, and storage.

Main Results:

• Most research focused on species/cultivars (11 articles) and defective seeds (11 articles), followed by storage (10 articles).
• Effects of species type, defective seeds, and storage conditions are relatively well-understood.
• Geographic origin, processing, and roasting effects require further clarification.

Conclusions:

• Significant knowledge gaps exist regarding the impact of geographical origin, processing, and roasting on coffee aroma.
• Investigating diverse coffee cultivars within species is crucial for understanding final beverage quality.
• The field of coffee aroma offers substantial opportunities for scientific and technological advancement.