Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 102, Issue 11, Pages 4955-4960Publisher
WILEY
DOI: 10.1002/jsfa.11769
Keywords
pollination; coffee; volatile compounds; sustainability
Funding
- 'Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior' (CAPES)
- 'Conselho Nacional de Desenvolvimento Cientifico e Tecnologico' (CNPq) [310776/2018-0]
- project CNPq/MCTI/IBAMA/Associacao ABELHA
- 'Programa de Pesquisas Ecologicas de Longa Duracao - Triangulo Mineiro e Sudeste de Goias' (PELD/TMSG) [441225/2016-0, 441142/2020-6]
- Institutional Program of Aid for Researcher Integration of UNILA (PRPPG) [110]
- 'Fundacao de Amparo a Pesquisa do Estado de Minas Gerais' (FAPEMIG) [APQ 04815-17, RED-00253-16]
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This study aimed to investigate the effects of pollination on the composition of volatile compounds in coffee beans and found that pollination increased the amount of volatile compounds in the beans, especially in certain classes of compounds. The findings highlight the important role of sustainable practices in coffee cultivation.
BACKGROUND Pollination enhances coffee quality at the material level, improves the symbolic attributes of coffee and promotes sustainability. The objective of this work was to quantify the composition of volatile compounds in roasted coffee produced in the presence and absence of biotic pollination, aiming at investigating the effects of pollination on the composition of volatile compounds in coffee beans. This is the first report of its kind in the literature. RESULTS The analysis of volatile compounds in roasted coffee beans showed that pollination increased the amount of volatile compounds in the beans; there was a significant increase in the amount of the following classes of compounds: pyrazines, pyrroles, pyridines, alcohols and phenols. Considering that most volatile compounds in roasted coffee are derived from reactions involving carbohydrates, proteins, chlorogenic acids and some alkaloids, our hypothesis is that pollinated coffee beans are better prepared for germination and for defense of the crop against attack by external agents. CONCLUSION The findings of this study point to the important role played by sustainable practices implemented in coffee cultivation. The results obtained in this study pave the way toward the conduct of further investigations, including the analysis of the chemical composition of aroma precursors and volatile compounds in raw coffee beans, and the study of the sensory aspects of roasted coffee. (c) 2022 Society of Chemical Industry.
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