Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review

Author:

Velásquez SofíaORCID,Banchón Carlos

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference74 articles.

1. Ahmed S, Brinkley S, Smith E, Sela A, Theisen M, Thibodeau C, Warne T, Anderson E, Van Dusen N, Giuliano P, Ionescu KE, Cash SB (2021) Climate change and coffee quality: systematic review on the effects of environmental and management variation on secondary metabolites and sensory attributes of Coffea arabica and Coffea canephora. Front Plant Sci 12:708013. https://doi.org/10.3389/fpls.2021.708013

2. Avelino J, Barboza B, Davrieux F, Guyot B (2007) Shade effects on sensory and chemical characteristics of coffee from very high altitude plantations in Costa Rica. Conference: Second International Symposium on Multi-Strata agroforestry systems with perennial crops: Making ecosystem services count for farmers, consumers and the environment. https://agris.fao.org/agris-search/search.do?recordID=FR2019152286

3. Barbosa I, de Oliveira A, Rosado R, Sakiyama N, Cruz C, Pereira A (2020) Sensory analysis of arabica coffee: Cultivars of rust resistance with potential for the specialty coffee market. Euphytica 216(10):165. https://doi.org/10.1007/s10681-020-02704-9

4. Barbosa M, Scholz M, Kitzberger C, Benassi M (2019) Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews. Food Chem 292:275–280. https://doi.org/10.1016/j.foodchem.2019.04.072

5. Bastian F, Hutabarat OS, Dirpan A, Nainu F, Harapan H, Emran TB, Simal-Gandara J (2021) From plantation to cup: changes in bioactive compounds during coffee processing. Foods 10(11):2827. https://doi.org/10.3390/foods10112827

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