Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study

Freitas, Valdeir Viana; Borges, Larissa Lorrane Rodrigues; Castro, Gabriel Abranches Dias; Almeida, Lucas Filipe; Crepalde, Ludmylla Tamara; Kobi, Hélia dos Barros; Vidigal, Márcia Cristina Teixeira Ribeiro; dos Santos, Marcelo Henrique; Fernandes, Sergio Antonio; Maitan-Alfenas, Gabriela Piccolo; Stringheta, Paulo César

doi:10.1016/j.fbio.2024.104171

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104171

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Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study

Valdeir Viana Freitas,

Larissa Lorrane Rodrigues Borges,

Gabriel Abranches Dias Castro

et al.

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Cited by 3 publications

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Essential and Nonessential Elements, Lipids and Volatile Compounds in Coffee and Transfer to Coffee Brews: Assessment of the Benefits and Potential Risks for Human Health

Senila,

Kovacs,

Senila

2024

Food Science & Nutrition

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Coffee is a popular beverage with significant commercial and social importance. The study aimed to determine the fatty acids profile, volatile compounds, and concentration of major and trace elements (Na, Mg, K, Ca, P, S, Fe, Mn, Cu, Zn, Cr, Ni, Cd, and Pb) in the two most important varieties of coffee, namely arabica and robusta. The leaching percentages of mineral elements and the effect of boiling time on the transfer of elements to aqueous extracts were also determined. In terms of fatty acids profile, the robusta variety was found to have a higher content of saturated fatty acids (46.68%) compared to the arabica variety (44.38%), whereas arabica contained a higher amount of omega‐6. Regarding the volatile compounds, arabica contained higher amounts of pyrazines (36%), ketones (5.4%), and furans (37.8%). The average contents of the major elements in roasted coffee (arabica and robusta) decreased in the order K > P > S > Mg > Ca > Na, while the trace elements content exhibited a decrease in the order Fe > Mn > B > Cu > Zn > Ni > Pb > Cd ≈ Cr. In coffee brews, the contents of elements have a similar decreasing trend, although variations in leaching percentages were observed. The health risk was assessed considering the concentrations of potentially toxic elements in coffee brews, and no health risks were indicated by the obtained scores. The contribution of coffee brews to the recommended dietary daily intake of essential elements is low. However, it can be significant considering that this beverage is consumed on a daily basis.

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Essential and Nonessential Elements, Lipids and Volatile Compounds in Coffee and Transfer to Coffee Brews: Assessment of the Benefits and Potential Risks for Human Health

Senila,

Kovacs,

Senila

2024

Food Science & Nutrition

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Non-targeted profiling of aldehydes and ketones in coffee beans via isotope labelling-assisted UHPLC-Q-Orbitrap-MS and effects of roasting

Chen,

Dong,

Liu

et al. 2025

Journal of Food Composition and Analysis

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Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics

Gantner,

Kostyra,

Górska-Horczyczak

et al. 2024

Foods

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The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee’s volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend. Samples were stored at 5 °C and 20 °C for one month, after which the changes in the composition of volatile compounds were analysed and the sensory quality of espresso and cold brew coffee was assessed. The results showed that storing coffee at a lower temperature slows the changes in the profile of volatile compounds such as aldehydes, alcohols, pyrazines, and furans, helping preserve the desired aroma and flavour characteristics. Storage at higher temperatures resulted in greater changes in the volatile profile and sensory quality, with higher perceptions of earthy, sharp, and smoky notes and lower chocolatey and sweet notes. The brewing method also had a significant effect on the sensory quality. The espresso coffee had a higher intensity of coffee aroma, chocolate flavour, smoky aroma, and roasted notes. In contrast, cold brew coffee was perceived as sweeter, fruitier, and had more pronounced rum notes. The coffee type also significantly influenced the aroma and flavour profile. Arabica had a more harmonious and mild aromatic profile, while Robusta had a sharper aroma. The blend of Arabica and Robusta combined the characteristics of both coffees and offered a balanced aromatic profile.

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Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study

Cited by 3 publications

References 64 publications

Essential and Nonessential Elements, Lipids and Volatile Compounds in Coffee and Transfer to Coffee Brews: Assessment of the Benefits and Potential Risks for Human Health

Essential and Nonessential Elements, Lipids and Volatile Compounds in Coffee and Transfer to Coffee Brews: Assessment of the Benefits and Potential Risks for Human Health

Non-targeted profiling of aldehydes and ketones in coffee beans via isotope labelling-assisted UHPLC-Q-Orbitrap-MS and effects of roasting

Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics

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