Velásquez Sofía, Banchón Carlos
Escuela Superior Politécnica Agropecuaria de Manabí, ESPAM-MFL, 130602 Calceta, Ecuador.
Universidad de Córdoba, Campus de Rabanales, Madrid-Cádiz Km. 396, 14014 Córdoba, Spain.
J Food Sci Technol. 2022 Aug 15;60(10):1-13. doi: 10.1007/s13197-022-05569-z.
The coffee quality is affected by 40% pre-harvest, 40% post-harvest, and 20% export handling. Besides, future risks for the coffee industry are related with climate change and increased pathogens. Considering the importance of the aroma profile and unique flavor of Arabica coffee, most literature focuses on this variety because of the high market share; however, nowadays, Robusta coffee stands out for its increasing industrial value and resistance to drought. In this review, both species are emphasized, highlighting sensory aspects of possible new products mixed with a higher proportion of Robusta given market trends for bitter beverages. In the present work, a systematic search of peer-reviewed literature evaluates how the coffee cup quality and physicochemical characteristics of Robusta and Arabica are influenced by environmental, agronomic, and further processing factors.
咖啡品质受40%的收获前因素、40%的收获后因素以及20%的出口处理因素影响。此外，咖啡行业未来的风险与气候变化和病原体增加有关。考虑到阿拉比卡咖啡香气特征和独特风味的重要性，由于其高市场份额，大多数文献都聚焦于该品种；然而，如今，罗布斯塔咖啡因其不断增长的工业价值和耐旱性而脱颖而出。在本综述中，对这两个品种都进行了强调，鉴于苦味饮料的市场趋势，突出了可能以更高比例混合罗布斯塔的新产品的感官特性。在本研究中，对同行评审文献进行系统检索，以评估环境、农艺和进一步加工因素如何影响罗布斯塔和阿拉比卡咖啡的杯测品质和理化特性。
