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<p>Climatic variations throughout the phenological cycle can accelerate, delay, or cause uneven ripening of coffee cherries. This study evaluated the sensory quality and chemical changes in coffees harvested at different times from the same <i>Coffea arabica</i> L. plantation, which were subjected to five processing methods, including fermentations. We conducted sensory analyses and volatile compound profiling. There were no significant sensory differences in the first harvest across processing methods, but the results indicated that washed coffee performed better in the second harvest. There were also significant differences between harvest times. A Gas chromatography coupled with mass spectrometry (GC–MS) identified classes of volatile compounds such as acids, pyrazoles, alcohols, aldehydes, furans, thiophenes, thiols, pyrroles, phenols, and pyridines. Processing methods and harvest times influenced the volatile composition of the coffee, impacting its final flavor and aroma. The climatic conditions during each period may have influenced the metabolism of compounds, affecting the volatile fraction and, consequently, the coffee’s flavor and aroma.</p> Graphic abstract <p></p>

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Combined effects of harvest time and processing on the chemical composition and sensory quality of Arabica coffee

  • 期刊论文

  • 发表日期：

    2025年8月20日

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  • Marinalva Maria Bratz Simmer,
  • Cristhiane Altoé Filete,
  • Gracieli Lorenzoni Marotto,
  • Taís Rizzo Moreira,
  • Rogério Carvalho Guarçoni,
  • Lucas Louzada Pereira,
  • Sávio da Silva Berilli,
  • Emanuele Catarina da Silva Oliveira

摘要

Climatic variations throughout the phenological cycle can accelerate, delay, or cause uneven ripening of coffee cherries. This study evaluated the sensory quality and chemical changes in coffees harvested at different times from the same Coffea arabica L. plantation, which were subjected to five processing methods, including fermentations. We conducted sensory analyses and volatile compound profiling. There were no significant sensory differences in the first harvest across processing methods, but the results indicated that washed coffee performed better in the second harvest. There were also significant differences between harvest times. A Gas chromatography coupled with mass spectrometry (GC–MS) identified classes of volatile compounds such as acids, pyrazoles, alcohols, aldehydes, furans, thiophenes, thiols, pyrroles, phenols, and pyridines. Processing methods and harvest times influenced the volatile composition of the coffee, impacting its final flavor and aroma. The climatic conditions during each period may have influenced the metabolism of compounds, affecting the volatile fraction and, consequently, the coffee’s flavor and aroma.

Graphic abstract