Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing

Good Kitzberger Cíntia Sorane, Pot David, Marraccini Pierre, Protasio Pereira Luiz Filipe, Dos Santos Scholz Maria Brigida. 2020. Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. AIMS Agriculture and Food, 5 (4) : pp. 700-714.

Journal article ; Article de recherche ; Article de revue à comité de lecture Revue en libre accès total
Published version - Anglais
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Kitzberger et al AIMS Agric Food, 2020.pdf

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Abstract : Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future.

Mots-clés Agrovoc : Coffea, Technologie après récolte, Lutte après récolte, Traitement des aliments, Flaveur, Propriété organoleptique, Analyse organoleptique, Qualité des aliments, Composé de la flaveur

Mots-clés libres : Coffee, Cup quality, Post harvest processing

Classification Agris : Q02 - Food processing and preservation
Q01 - Food science and technology - General aspects
S20 - Physiology of human nutrition

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

  • Good Kitzberger Cíntia Sorane, IAPAR (BRA) - auteur correspondant
  • Pot David, CIRAD-BIOS-UMR AGAP (FRA) ORCID: 0000-0001-6144-8448
  • Marraccini Pierre, CIRAD-BIOS-UMR IPME (VNM) ORCID: 0000-0001-7637-6811
  • Protasio Pereira Luiz Filipe, EMBRAPA (BRA)
  • Dos Santos Scholz Maria Brigida, IAPAR (BRA)

Source : Cirad-Agritrop (

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