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Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage

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Abstract

Coffee is one of the most valued consumer products. Surprisingly, there is limited scientific knowledge about the biochemical processes during the storage of green coffee that affects its sensory quality. This review analyzes the impact of the different variables involved in the green coffee storage on quality from a chemical point of view. Further, it highlights the relationship between the physiological processes of the grain, its viability, and shelf-life. Notably, the storage conditions and postharvest treatment affect both the longevity and the sensory quality of the coffee, probably due to the biological behavior of green coffee. Various studies found modifications in their chemical profiles involving carbohydrates, lipids, proteins/amino acids, and phenolic compounds. To make future studies more comparable, we recommend standardized protocols for evaluating and linking the sensory coffee quality with instrumental analysis methods and pre-defined settings for experimental storage conditions.

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Acknowledgments

We thank Byron Pazmiño Arteaga for creating the illustration of the coffee fruit anatomy. The work was supported by the grants MINCIENCIAS to J.P.A and CONACyT-DFG 2016/277850 to R.W. C.G. received a National Ph.D. scholarship (727-2016) and T.G.R. a CONACyT Ph.D. scholarship.

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Authors and Affiliations

  1. Grupo de investigación La Salada, Servicio Nacional de Aprendizaje SENA, Km. 6 Vía Caldas La Pintada, Caldas, Antioquia, Colombia

    Jhonathan Pazmiño-Arteaga

  2. Grupo de Estabilidad de Medicamentos, Cosméticos y Alimentos GEMCA, Universidad de Antioquia, Cl. 67 #53-108, Medellín, Antioquia, Colombia

    Jhonathan Pazmiño-Arteaga & Cecilia Gallardo

  3. Department of Biotechnology and Biochemistry, Center for Research and Advanced Studies (CINVESTAV) Irapuato, Km. 9.6 Libramiento Norte Carr. Irapuato-León, 36824, Irapuato, Gto, Mexico

    Tzitziki González-Rodríguez & Robert Winkler

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  1. Jhonathan Pazmiño-Arteaga
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  2. Cecilia Gallardo
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  3. Tzitziki González-Rodríguez
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Correspondence to Robert Winkler.

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Pazmiño-Arteaga, J., Gallardo, C., González-Rodríguez, T. et al. Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage. Plant Foods Hum Nutr 77, 1–11 (2022). https://doi.org/10.1007/s11130-022-00953-8

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