Impact of "ecological" post-harvest processing on coffee aroma : II. Roasted coffee

Gonzalez-Rios Oscar, Suarez Quiroz Mirna Leonor, Boulanger Renaud, Barel Michel, Guyot Bernard, Guiraud Joseph-Pierre, Schorr-Galindo Sabine. 2007. Impact of "ecological" post-harvest processing on coffee aroma : II. Roasted coffee. Journal of Food Composition and Analysis, 20 (3-4) : 297-307.

Résumé : The purpose of this study was to determine how water and microbial stages in post-harvest processing affect the volatile content of coffee. Following our aroma analysis carried out on green coffees, we turned our attention to roasted coffees. Coffees produced by three variants of the wet method, and by an ecological process, were compared after roasting. Three degrees of roasting were applied to gain a clearer picture of the differences in roasted coffee aromas by means of a volatile compound analysis. Changes in the post-harvest process actually led to aroma differences in roasted coffees, and with light roasting it was possible to more effectively distinguish between the four treatments based on aroma criteria. Coffee produced by the traditional wet method, with microbial stages, had a better aroma quality than coffee produced by the ecological method, which was purely mechanical. Moreover, in the microbial method, mucilage removal under water gave coffees with more fruity, floral and caramel notes, whereas dry mucilage removal gave more neutral coffees. These results confirmed the importance of microbial mucilage removal under water and tallied with the results of our previous study on green coffee. This work provides coffee producers and roasters with an insight into the volatile composition of roasted coffee depending on the post-harvest process used and degree of roasting applied. © 2007 Elsevier Inc. All rights reserved.

Mots-clés Agrovoc : Coffea arabica, fève de café, technologie après récolte, composé de la flaveur, rôtissage, composé volatil, identification, qualité, teneur en eau, micro-organisme, torréfaction

Mots-clés complémentaires : Café torréfié, Café vert

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

• Gonzalez-Rios Oscar, Instituto Tecnologico de Veracruz (MEX)
• Suarez Quiroz Mirna Leonor, Instituto Tecnologico de Veracruz (MEX)
• Boulanger Renaud, CIRAD-CP-UPR Qualité produits pérennes (FRA) ORCID: 0000-0001-9396-5634
• Barel Michel, CIRAD-CP-UPR Qualité produits pérennes (FRA)
• Guyot Bernard, CIRAD-CP-UPR Qualité produits pérennes (FRA)
• Guiraud Joseph-Pierre, INRA (FRA)
• Schorr-Galindo Sabine, INRA (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/536653/)

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