Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions

Magdalena Zarebska,Dariusz Andrzejewski,Renata Kulesza,Rafał Matejuk,Natalia Stanek,Krzysztof Barabosz,Artur Porada,Łukasz Biłos,Anna Jaszkiewicz

doi:10.1038/s41598-022-06676-9

Abstract

Currently, there is no technology for the storage of green coffee (GrC), that results in obtaining high-quality roasted coffee (RC). The aim of this study was to evaluate the effects of storage temperature (− 10, 5, 10, 18, 20 °C), postharvest treatment method (natural (N), washed (W)) and type of packaging material (GrainPro (G), jute (J) bags) on the content of chlorogenic acids (CQAs), caffeine and trigonelline as well as the sensory profile of RC from the specialty sector after 12 months of regulated storage. Sensory analysis showed that natural coffees have better taste and higher quality than washed coffees after 12 months of storage. The highest total scores were obtained from the natural coffee stored in a GrainPro bag at − 10 °C followed by coffee stored in a jute bag at 10 °C which had the smallest decreases compared to the initial recorded values. No notable differences among CQA contents in washed coffees stored in either type of bag was seen but natural coffees stored in jute bags at 10 °C and 18 °C displayed the lowest drops relative to the initial values.

Highlights

There is no technology for the storage of green coffee (GrC), that results in obtaining highquality roasted coffee (RC)
During inappropriate GrC bean storage, there is a decrease in the quality and levels of the chemical components, which is expressed as a flattening of the cup quality
Boréma, Oliveirab, Almeidac & Alvesa indicated that changes in the chemical composition of green coffee beans occur in the different packaging materials during storage

Summary

Introduction

There is no technology for the storage of green coffee (GrC), that results in obtaining highquality roasted coffee (RC). The aim of this study was to evaluate the effects of storage temperature (− 10, 5, 10, 18, 20 °C), postharvest treatment method (natural (N), washed (W)) and type of packaging material (GrainPro (G), jute (J) bags) on the content of chlorogenic acids (CQAs), caffeine and trigonelline as well as the sensory profile of RC from the specialty sector after 12 months of regulated storage. Sensory analysis showed that natural coffees have better taste and higher quality than washed coffees after 12 months of storage. Harvesting processes, roast degree, and GrC bean storage conditions are responsible for the production or degradation of several compounds, which give the coffee beverages their sensory characteristics[19]. The results of Tripetch & Borompichaichartkul showed that an HDPE bag can better preserve the amount of chlorogenic acid in green coffee beans during storage than a jute sack[22]. High temperatures and a high water content have been reported as the main factors that cause sensory changes in coffee during storage[5,24,25]

Objectives

Methods

Results