Correlation between cup quality and chemical attributes of Brazilian coffee
Abstract
Brazilian arabica coffee is classified for trading according to the quality of the beverage obtained after roasting and brewing. In the present study, Brazilian green and roasted coffee beans were investigated for possible correlations between cup quality and the levels of sucrose, caffeine, trigonelline and chlorogenic acids, determined by HPLC analysis. Trigonelline and 3,4-dicaffeoylquinic acid levels in green and roasted coffee correlated strongly with high quality. To a lesser extent, caffeine levels were also associated with good quality. On the other hand, the amount of defective beans, the levels of caffeoylquinic acids (predominantly 5-caffeoyilquinic acid), feruloylquinic acids, and their oxidation products were associated with poor cup quality and with the Rio-off-flavor. The fact that similar correlations between cup quality and chemical attributes were observed in green and light roasted samples - the latter used for coffee cup classification - indicates that chemical analysis of green beans may be used as an additional tool for coffee quality evaluation.
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Chlorogenic acid can be degraded (>90%) by thermal processing such as dark roasting.
“According to their studies, chlorogenic acid can be degraded (>90%) by thermal processing such as dark roasting,”
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- Authors
- Farah, A., Monteiro, M. C., Calado, V., Franca, A. S., & Trugo, L. C.
- Affiliations
- Universidade Federal do Rio de Janeiro (BR)
- Corresponding author
- Farah, A.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2006-01
- Volume
- 98
- Issue
- 2
- Pages
- 373-380
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2018654829
- Cited by
- 465
- References
- 24
- Citations by year
- 2026: 13 · 2025: 21 · 2024: 32 · 2023: 27 · 2022: 31 · 2021: 38 · 2020: 50 · 2019: 36 · 2018: 29 · 2017: 22 · 2016: 21 · 2015: 23 · 2014: 24 · 2013: 18 · 2012: 20
- FWCI
- 4.01
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- coffee cup quality, green coffee beans, roasted coffee, trigonelline, 3,4-dicaffeoylquinic acid, caffeoylquinic acids, feruloylquinic acids, caffeine, sucrose, chlorogenic acid
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