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<p>The study on characterization of volatile biomarkers during ripening of cherries for regional specific coffee is very scarce. Notably, the flavor of coffee is grown in the Eastern Ghats region of India are influenced by environmental factors. Hence, this study investigated the physicochemical properties and volatile compound profiles in Shevaroy coffee at three different ripening stages: unripe (UAC), semi-ripe (SAC), and ripe (RAC). Also, Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used to distinguish clustering patterns across ripening stages and identify volatile markers. Significant changes in physicochemical properties were observed during ripening: firmness decreased from 6364.99 ± 771.27&#xa0;N (UAC) to 3575.24 ± 372.32&#xa0;N (RAC); titratable acidity increased from 1.92 ± 0.001 (UAC) to 5.15 ± 0.001 (RAC); significant decrease in pH was observed from 4.64 ± 0.01(UAC) to 4.02 ± 0.05 (RAC) indicating increased acidity, and a* value increased from − 19.12 ± 0.02 to 15.35 ± 0.02 were observed during ripening. PLS-DA effectively classified three different stages of Shevaroy coffee cherries, highlighting the volatile marker compounds. Regarding volatile compound profiles, <i>methylcyclohexane</i> and <i>triacetin</i> in UAC; <i>cyclopentanone</i> and <i>methylcyclohexane</i> in SAC; 2<i>-tridecanol</i>,<i> 3-tridecanol</i>,<i> propenal</i>, and <i>(Z)-2-octenal</i> in RAC were prominent. These compounds were identified as key markers to differentiate among UAC, SAC, and RAC. These findings provide biochemical markers for accurately determining cherry ripeness, which guide farmers to select the optimal harvest time. This leads to more consistent flavor quality. Additionally, processors can utilize this information to develop postharvest protocols tailored specifically to Shevaroy coffee, thereby enhancing its market value and preserving its distinct regional identity.</p> Graphical abstract <p></p>

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Characterization of physicochemical properties and volatile compounds profiles of Shevaroy coffee during ripening and identification of volatile compound biomarkers

  • 期刊论文

  • 发表日期：

    2025年11月21日

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  • Subhasri Dharmaraj,
  • Chandrasekar Veerapandian,
  • Eyarkainambi Vijayaram,
  • Baskaran Nagarethinam,
  • Vignesh Sivanandham

摘要

The study on characterization of volatile biomarkers during ripening of cherries for regional specific coffee is very scarce. Notably, the flavor of coffee is grown in the Eastern Ghats region of India are influenced by environmental factors. Hence, this study investigated the physicochemical properties and volatile compound profiles in Shevaroy coffee at three different ripening stages: unripe (UAC), semi-ripe (SAC), and ripe (RAC). Also, Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used to distinguish clustering patterns across ripening stages and identify volatile markers. Significant changes in physicochemical properties were observed during ripening: firmness decreased from 6364.99 ± 771.27 N (UAC) to 3575.24 ± 372.32 N (RAC); titratable acidity increased from 1.92 ± 0.001 (UAC) to 5.15 ± 0.001 (RAC); significant decrease in pH was observed from 4.64 ± 0.01(UAC) to 4.02 ± 0.05 (RAC) indicating increased acidity, and a* value increased from − 19.12 ± 0.02 to 15.35 ± 0.02 were observed during ripening. PLS-DA effectively classified three different stages of Shevaroy coffee cherries, highlighting the volatile marker compounds. Regarding volatile compound profiles, methylcyclohexane and triacetin in UAC; cyclopentanone and methylcyclohexane in SAC; 2-tridecanol, 3-tridecanol, propenal, and (Z)-2-octenal in RAC were prominent. These compounds were identified as key markers to differentiate among UAC, SAC, and RAC. These findings provide biochemical markers for accurately determining cherry ripeness, which guide farmers to select the optimal harvest time. This leads to more consistent flavor quality. Additionally, processors can utilize this information to develop postharvest protocols tailored specifically to Shevaroy coffee, thereby enhancing its market value and preserving its distinct regional identity.

Graphical abstract