Agritrop
Home

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

Bertrand Benoît, Boulanger Renaud, Dussert Stéphane, Ribeyre Fabienne, Berthiot Laurent, Descroix Frédéric, Joët Thierry. 2012. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Food Chemistry, 135 (4) : pp. 2575-2583.

Journal article ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
document_565249.pdf

Télécharger (327kB)

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

Abstract : Coffee grown at high elevations fetches a better price than that grown in lowland regions. This study was aimed at determining whether climatic conditions during bean development affected sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. Green coffee samples from 16 plots representative of the broad range of climatic variations in Réunion Island were compared by sensory analysis. Volatiles were extracted by solid phase micro-extraction and the volatile compounds were analysed by GC-MS. The results revealed that, among the climatic factors, the mean air temperature during seed development greatly influenced the sensory profile. Positive quality attributes such as acidity, fruity character and flavour quality were correlated and typical of coffees produced at cool climates. Two volatile compounds (ethanal and acetone) were identified as indicators of these cool temperatures. Among detected volatiles, most of the alcohols, aldehydes, hydrocarbons and ketones appeared to be positively linked to elevated temperatures and high solar radiation, while the sensory profiles displayed major defects (i.e. green, earthy flavour). Two alcohols (butan-1,3-diol and butan-2,3-diol) were closely correlated with a reduction in aromatic quality, acidity and an increase in earthy and green flavours. We assumed that high temperatures induce accumulation of these compounds in green coffee, and would be detected as off-flavours, even after roasting. Climate change, which generally involves a substantial increase in average temperatures in mountainous tropical regions, could be expected to have a negative impact on coffee quality. (Résumé d'auteur)

Mots-clés Agrovoc : Fève de café, Coffea arabica, Facteur climatique, Qualité, Café, Composé aromatique, Composé volatil, Changement climatique

Mots-clés géographiques Agrovoc : Réunion

Mots-clés complémentaires : Café vert

Classification Agris : Q04 - Food composition
F60 - Plant physiology and biochemistry

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

Auteurs et affiliations

  • Bertrand Benoît, CIRAD-BIOS-UMR RPB (FRA)
  • Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634
  • Dussert Stéphane, IRD (FRA)
  • Ribeyre Fabienne, CIRAD-BIOS-UPR Bioagresseurs : analyse et maîtrise du risque (FRA)
  • Berthiot Laurent, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Descroix Frédéric, CIRAD-PERSYST-UMR Qualisud (REU)
  • Joët Thierry, IRD (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/565249/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2020-11-30 ]