Abstract
Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.
Highlights
Coffee is one of the most important crops and is of enormous economic relevance
Due to the sporophytic origin of the perisperm, the activity of enzymes and gene expression in this tissue demonstrate that it contributes to the physical characterics of coffee beans, when it is separated from the endosperm [19,20]
As revealed by NMR spectroscopy, the amounts of CQAs fell significantly during roasting, but the levels of quinic acid, γ-quinide, and syllo-quinic acid decreased to a lesser extent. These findings are in line with those found in the literature, where the amount of chlorogenic acids in the sample coffee beans decreased continuously while they were roasted from raw to dark using a fluidized bed roaster
Summary
Coffee is one of the most important crops and is of enormous economic relevance. Coffee cherry fruit consists of an exocarp, mesocarp, endocarp, silver skin, and endosperm (bean). The outer skin, or exocarp, is referred to as the peel, the outermost layer of the coffee fruit It is formed by a single parenchyma cell, with the primary walls. During pericarp (exocarp, mesocarp, and endocarp) maturation, the chlorophyll, carotenoids, and anthocyanin compounds gradually decrease [9,17] Cherries may produce one-third of coffee trees’ daily respiration, and contribute around 12% of their total carbon requirements. This contribution is needed at the bean filling stage, as the beans are composed of carbohydrates. Due to the sporophytic origin of the perisperm, the activity of enzymes and gene expression in this tissue demonstrate that it contributes to the physical characterics of coffee beans, when it is separated from the endosperm [19,20]
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