Schaffel Izabela de França, Filete Cristhiane Altoé, Simmer Marinalva Maria Bratz, Fim Tainara de Souza, Bottocim Ramon Ramires Trancoso, Neto Álvaro Cunha, Moreli Aldemar Polonini, Pereira Lucas Louzada, Oliveira Emanuele Catarina da Silva
Federal University of Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória 29075-910, Brazil.
Federal Institute of Education Science and Technology of Espírito Santo, Venda Nova do Imigrante 29375-000, Brazil.
Food Res Int. 2025 Oct;218:116896. doi: 10.1016/j.foodres.2025.116896. Epub 2025 Jun 19.
To obtain specialty coffees with superior sensory quality, researchers seek to understand the relationship between pre and post-harvest factors, with particular attention to the harvest timing. This study aims to determine chemical markers of two harvest periods of Coffea canephora (conilon) in june and august 2023 from a single plantation. The samples were processed using the washed method and evaluated sensorially by R-grader assessors. GC-MS was used to assess volatile compounds, and NMR was used for mainly non-volatile compounds. GC-MS employed solid-phase microextraction by headspace, and NMR was conducted on a 400 MHz spectrometer for 1H. Principal Component Analysis (PCA) was used to investigate separation trends based on the chemical differences between the harvest periods. Volatile compounds showed higher concentrations in the first harvest, highlighting chemical markers such as pyrrole, 2,3-dimethylpyrazine, 2,6-dimethylpyrazine, 2-methyl-5-ethylpyrazine, 2-ethyl-6-methylpyrazine, and methylpyrazine. Non-volatile compounds exhibited higher concentrations in the second harvest, with the presence of lactates, γ-butyrolactone, citrate, malate, caffeine, sugars (with caffeine signature), formic acid, N-methylpyridinium, trigonelline, and 5-hydroxymethylfurfural. Slow maturation tends to favor the formation and accumulation of chemical compounds that contribute to the complexity and superior quality of the beverage, which may be related to regional climatic conditions. The second harvest had higher sensory scores, consistent with the highlighted non-volatile chemical markers. Thus, it was possible to assess the effects of the harvest periods and their respective influences, suggesting when the harvest will result in a higher-quality beverage.
为了获得具有卓越感官品质的特色咖啡，研究人员试图了解收获前和收获后因素之间的关系，尤其关注收获时机。本研究旨在确定2023年6月和8月来自单一种植园的卡内弗拉咖啡（康尼隆咖啡）两个收获期的化学标志物。样品采用水洗法处理，并由R级评估员进行感官评估。气相色谱 - 质谱联用仪（GC-MS）用于评估挥发性化合物，核磁共振（NMR）主要用于评估非挥发性化合物。GC-MS采用顶空固相微萃取，NMR在400 MHz的1H核磁共振仪上进行。主成分分析（PCA）用于根据收获期之间的化学差异研究分离趋势。挥发性化合物在第一次收获时浓度较高，突出的化学标志物有吡咯、2,3 - 二甲基吡嗪、2,6 - 二甲基吡嗪、2 - 甲基 - 5 - 乙基吡嗪（2 - ethyl - 6 - methylpyrazine）、2 - 乙基 - 6 - 甲基吡嗪、甲基吡嗪。非挥发性化合物在第二次收获时浓度较高，包括乳酸盐、γ - 丁内酯、柠檬酸盐、苹果酸盐、咖啡因、糖类（具有咖啡因特征）、甲酸、N - 甲基吡啶鎓、胡芦巴碱和5 -羟甲基糠醛。缓慢成熟往往有利于形成和积累有助于提升饮品复杂性和卓越品质的化合物，这可能与当地气候条件有关。第二次收获的感官评分较高，与突出的非挥发性化学标志物一致。因此，有可能评估收获期的影响及其各自的作用，表明何时收获会得到更高品质的饮品。
