Toledo Paulo R A B, Pezza Leonardo, Pezza Helena R, Toci Aline T
Inst. of Chemistry, State Univ. of São Paulo-UNESP, 14800-060, Araraquara, SP, Brazil.
Latin American Inst. of Science of Life and Nature, Federal Univ. of Latin American Integration-UNILA, 85867-970, Foz do Iguaçú, PR, Brazil.
Compr Rev Food Sci Food Saf. 2016 Jul;15(4):705-719. doi: 10.1111/1541-4337.12205. Epub 2016 Apr 15.
This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects, and types of beverages, processing, roasting, and storage. In other words, it concerns the complex relation between the quality of coffee seeds and their volatile components. It is an overview of 48 articles and considering 6 different aspects related to the quality of coffee and its aromatic fraction. The greatest numbers of published papers concerned "species and cultivars" and "defective seeds," both with 11 articles cited, followed by "storage" with 10 articles. Many aspects still require greater clarification, including the effects of geographical origin, processing, and roasting. Other issues that are better understood include the effects of species type, defective seeds, and storage conditions. Another topic that has received very little attention is the question of the existence of many different coffee cultivars within each species, which we believe should be further investigated, given that this can significantly affect the quality of the final beverage. Meanwhile, with the growing technological development in the areas of science and agriculture, there are many other aspects to be studied (or revisited), and the field of the aromatic quality of coffee provides ample opportunity for scientific investigation.
品种/ cultivar、地理来源、咖啡豆缺陷、饮料类型、加工、烘焙和储存。换句话说，它涉及咖啡种子品质与其挥发性成分之间的复杂关系。这是对48篇文章的概述，涉及与咖啡品质及其芳香成分相关的6个不同方面。发表论文数量最多的是“品种和 cultivar”以及“有缺陷的种子”，均有11篇被引用，其次是“储存”，有10篇。许多方面仍需要进一步澄清，包括地理来源、加工和烘焙的影响。其他理解得较好的问题包括品种类型、有缺陷的种子和储存条件的影响。另一个很少受到关注的主题是每个品种中存在许多不同咖啡 cultivar 的问题，我们认为鉴于这会显著影响最终饮料的品质，应该进一步研究。同时，随着科学和农业领域技术的不断发展，还有许多其他方面有待研究（或重新研究），咖啡芳香品质领域为科学研究提供了充足的机会。
