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 (10<sup>th</sup>day) 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.
Highlights
Coffee beverage is appreciated worldwide and its consumption has been mainly attributed to sensory attributes and beneficial health effects
Many aroma and tastes precursors were influenced by Post-harvest processing (PHP)
The greatest changes were found in total sugars, reducing sugars, phenolic compounds, chlorogenic acids and lipids
Summary
Coffee beverage is appreciated worldwide and its consumption has been mainly attributed to sensory attributes and beneficial health effects. Continuous efforts throughout the production chain have provided better post-harvest techniques to improve the sensory quality of the beverage [1,2]. Due to the successive blossoms, it is possible to find cherries with different degrees of maturation in the same branch at the time of harvest. After the coffee cherries are harvested, they are washed and sorted according to their maturation stage (dried vs immature beans). The cherries are submitted to peeling, de-pulping and drying. This set of steps is called the post-harvest process and from the different combinations of these steps originate the different post-harvest processing [5]
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