Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

Joët Thierry, Laffargue Andréina, Descroix Frédéric, Doulbeau Sylvie, Bertrand Benoît, De Kochko Alexandre, Dussert Stéphane. 2010. Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans. Food Chemistry, 118 (3) : 693-701.

https://doi.org/10.1016/j.foodchem.2009.05.048

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : Although cultivation of Arabica coffee trees at high elevation is known to favourably affect the final quality of the beverage, quantitative data describing the influence of climatic conditions on the chemical composition of the seed are still lacking. Similarly, post-harvest treatments of the beans are known to affect the generation of flavour, but the chemical transformations that occur during wet processing are poorly understood. To better characterise the effects of the environment, wet processing and their possible interactions, we quantified the changes in the main chemical components of the coffee seed (lipids, chlorogenic acids, sugars and caffeine) caused by wet processing, and analysed how these changes were affected by the variations induced by the environment before harvest. Using 16 experimental plots in Reunion Island displaying broad climatic variations, we showed that chlorogenic acids and fatty acids in the seed were controlled by the mean air temperature during seed development. By contrast, total lipid, total soluble sugar, total polysaccharide and total chlorogenic acid contents were not influenced by climate. Glucose content was positively affected by altitude, while sorbitol content after wet processing depended directly on the glucose content in fresh seeds.

Mots-clés Agrovoc : Coffea arabica, fève de café

Mots-clés géographiques Agrovoc : La Réunion, France

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
F01 - Culture des plantes

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

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