Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages

Area of Science:

• Food Chemistry
• Agricultural Science
• Analytical Chemistry

Background:

• Postharvest processing significantly impacts coffee quality and aroma.
• Volatile organic compounds (VOCs) serve as indicators of coffee bean development and processing.
• Understanding VOCs is crucial for standardizing coffee quality and traceability.

Purpose of the Study:

• To review and synthesize evidence on volatile biomarkers during coffee postharvest.
• To highlight the potential of these biomarkers for technological standardization.
• To link volatile compounds to specific postharvest stages and quality attributes.

Main Methods:

• Literature review of recent evidence on volatile biomarkers in coffee.
• Analysis of VOC generation and behavior across harvest, pulping, fermentation, drying, and roasting stages.
• Identification of key volatile compounds and their significance at each stage.

Main Results:

• Aldehydes, furans, and lactones at harvest indicate ripeness and defects.
• Alcohols, acids, and esters during fermentation signal mucilage management and fermentation balance.
• Lipid-derived aldehydes and esters during drying reflect dehydration and oxidation stability.
• Pyrazines, furans, thiols, and phenols during roasting indicate roast degree and aroma.

Conclusions:

• Volatile biomarkers offer a chemical basis for objective monitoring of coffee postharvest.
• These biomarkers can aid in differentiating coffee lots based on processing history and quality.
• Further research is needed to establish critical ranges, standardize methods, and link compounds to commercial quality.