Post-harvest of coffee: factors that influence the final quality of the beverage

Detalhes bibliográficos
Autor(a) principal: Silva, Camilla Sena da
Data de Publicação: 2022
Outros Autores: Coelho , Ana Paula de Freitas, Lisboa, Cristiane Fernandes, Vieira, Gerival, Teles, Maria Carolina de Abreu
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Engenharia na Agricultura
Texto Completo: https://periodicos.ufv.br/reveng/article/view/12639
Resumo: Brazil is the world’s largest producer and exporter of coffee and the second largest consumer market. Brazil offer differentiated and high quality products to maintain its leading position in coffee production and export. However, Brazilian coffee has suffered some limitations in its commercialization in the international market, due to qualitative aspects. The development of taste and aroma is highly complex, since hundreds of chemical reactions take place at the same time, such as the breakdown of proteins, polysaccharides, trigonelline and chlorogenic acid, mainly in the roasting process. Then, it is necessary that, in addition to pre-harvest management, there are post-harvest practices that meet consumer demands regarding the final quality of the beverage. Studies on physical and chemical changes in the composition of coffee beans must continue to be performed in a comprehensive manner, since factors such as damage to coffee beans, drying methods, processing, storage time, type of packaging and chemical components are directly related to sensorial properties and thus define the quality of the beverage at this point of view. Thus, the objective of this review was to relate the physicochemical, biochemical and physiological characteristics of coffee beans after harvest with the quality of the product after roasting.
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spelling Post-harvest of coffee: factors that influence the final quality of the beveragePost-harvest of coffee: factors that influence the final quality of the beverageArabian coffeedrink qualityphysicochemical propertiesRobusta coffeeArabica coffeeRobusta coffeePhysicochemical propertiesBeverage qualityBrazil is the world’s largest producer and exporter of coffee and the second largest consumer market. Brazil offer differentiated and high quality products to maintain its leading position in coffee production and export. However, Brazilian coffee has suffered some limitations in its commercialization in the international market, due to qualitative aspects. The development of taste and aroma is highly complex, since hundreds of chemical reactions take place at the same time, such as the breakdown of proteins, polysaccharides, trigonelline and chlorogenic acid, mainly in the roasting process. Then, it is necessary that, in addition to pre-harvest management, there are post-harvest practices that meet consumer demands regarding the final quality of the beverage. Studies on physical and chemical changes in the composition of coffee beans must continue to be performed in a comprehensive manner, since factors such as damage to coffee beans, drying methods, processing, storage time, type of packaging and chemical components are directly related to sensorial properties and thus define the quality of the beverage at this point of view. Thus, the objective of this review was to relate the physicochemical, biochemical and physiological characteristics of coffee beans after harvest with the quality of the product after roasting.Brazil is the world’s largest producer and exporter of coffee and the second largest consumer market. Brazil offer differentiated and high quality products to maintain its leading position in coffee production and export. However, Brazilian coffee has suffered some limitations in its commercialization in the international market, due to qualitative aspects. The development of taste and aroma is highly complex, since hundreds of chemical reactions take place at the same time, such as the breakdown of proteins, polysaccharides, trigonelline and chlorogenic acid, mainly in the roasting process. Then, it is necessary that, in addition to pre-harvest management, there are post-harvest practices that meet consumer demands regarding the final quality of the beverage. Studies on physical and chemical changes in the composition of coffee beans must continue to be performed in a comprehensive manner, since factors such as damage to coffee beans, drying methods, processing, storage time, type of packaging and chemical components are directly related to sensorial properties and thus define the quality of the beverage at this point of view. Thus, the objective of this review was to relate the physicochemical, biochemical and physiological characteristics of coffee beans after harvest with the quality of the product after roasting.Universidade Federal de Viçosa - UFV2022-04-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/reveng/article/view/1263910.13083/reveng.v30i1.12639Engineering in Agriculture; Vol. 30 No. Contínua (2022); 49-62Revista Engenharia na Agricultura - REVENG; v. 30 n. Contínua (2022); 49-622175-68131414-3984reponame:Engenharia na Agriculturainstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/reveng/article/view/12639/7297Copyright (c) 2022 Revista Engenharia na Agricultura - REVENGhttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSilva, Camilla Sena daCoelho , Ana Paula de FreitasLisboa, Cristiane FernandesVieira, GerivalTeles, Maria Carolina de Abreu2023-01-23T14:06:10Zoai:ojs.periodicos.ufv.br:article/12639Revistahttps://periodicos.ufv.br/revengPUBhttps://periodicos.ufv.br/reveng/oairevistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br2175-68131414-3984opendoar:2023-01-23T14:06:10Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Post-harvest of coffee: factors that influence the final quality of the beverage
Post-harvest of coffee: factors that influence the final quality of the beverage
title Post-harvest of coffee: factors that influence the final quality of the beverage
spellingShingle Post-harvest of coffee: factors that influence the final quality of the beverage
Silva, Camilla Sena da
Arabian coffee
drink quality
physicochemical properties
Robusta coffee
Arabica coffee
Robusta coffee
Physicochemical properties
Beverage quality
title_short Post-harvest of coffee: factors that influence the final quality of the beverage
title_full Post-harvest of coffee: factors that influence the final quality of the beverage
title_fullStr Post-harvest of coffee: factors that influence the final quality of the beverage
title_full_unstemmed Post-harvest of coffee: factors that influence the final quality of the beverage
title_sort Post-harvest of coffee: factors that influence the final quality of the beverage
author Silva, Camilla Sena da
author_facet Silva, Camilla Sena da
Coelho , Ana Paula de Freitas
Lisboa, Cristiane Fernandes
Vieira, Gerival
Teles, Maria Carolina de Abreu
author_role author
author2 Coelho , Ana Paula de Freitas
Lisboa, Cristiane Fernandes
Vieira, Gerival
Teles, Maria Carolina de Abreu
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva, Camilla Sena da
Coelho , Ana Paula de Freitas
Lisboa, Cristiane Fernandes
Vieira, Gerival
Teles, Maria Carolina de Abreu
dc.subject.por.fl_str_mv Arabian coffee
drink quality
physicochemical properties
Robusta coffee
Arabica coffee
Robusta coffee
Physicochemical properties
Beverage quality
topic Arabian coffee
drink quality
physicochemical properties
Robusta coffee
Arabica coffee
Robusta coffee
Physicochemical properties
Beverage quality
description Brazil is the world’s largest producer and exporter of coffee and the second largest consumer market. Brazil offer differentiated and high quality products to maintain its leading position in coffee production and export. However, Brazilian coffee has suffered some limitations in its commercialization in the international market, due to qualitative aspects. The development of taste and aroma is highly complex, since hundreds of chemical reactions take place at the same time, such as the breakdown of proteins, polysaccharides, trigonelline and chlorogenic acid, mainly in the roasting process. Then, it is necessary that, in addition to pre-harvest management, there are post-harvest practices that meet consumer demands regarding the final quality of the beverage. Studies on physical and chemical changes in the composition of coffee beans must continue to be performed in a comprehensive manner, since factors such as damage to coffee beans, drying methods, processing, storage time, type of packaging and chemical components are directly related to sensorial properties and thus define the quality of the beverage at this point of view. Thus, the objective of this review was to relate the physicochemical, biochemical and physiological characteristics of coffee beans after harvest with the quality of the product after roasting.
publishDate 2022
dc.date.none.fl_str_mv 2022-04-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/reveng/article/view/12639
10.13083/reveng.v30i1.12639
url https://periodicos.ufv.br/reveng/article/view/12639
identifier_str_mv 10.13083/reveng.v30i1.12639
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufv.br/reveng/article/view/12639/7297
dc.rights.driver.fl_str_mv Copyright (c) 2022 Revista Engenharia na Agricultura - REVENG
https://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Revista Engenharia na Agricultura - REVENG
https://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv Engineering in Agriculture; Vol. 30 No. Contínua (2022); 49-62
Revista Engenharia na Agricultura - REVENG; v. 30 n. Contínua (2022); 49-62
2175-6813
1414-3984
reponame:Engenharia na Agricultura
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Engenharia na Agricultura
collection Engenharia na Agricultura
repository.name.fl_str_mv Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv revistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br
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